Eme

The story

Emé Paris: Modern Gastronomy and Tasting Menus in the Marais

The Chef and the Kitchen

Emé delivers modern gastronomy in the Marais district of Paris, guided by Uruguayan-born chef Nazareno Mayol Curti. His technique draws directly from earlier positions at Fulgurances and Mirazur, favoring clean lines and ingredient-driven compositions. Working alongside Mara Ballester, who previously collaborated with the Bras family and Albert Adrià, the kitchen maintains a strict focus on texture and temperature contrasts throughout every contemporary cooking service.

Standout Dishes

The tasting sequence opens with a black garlic chicken skin wafer folded inside shiso, served beside a savory mushroom broth. Delicate scallops rest in an almond preparation next to cauliflower puree brightened by makrut lime. A later course arranges duck heart, leg, and breast in a circular layout, surrounded by parsley and parsnip puree, caramelized sorrel, bread miso, and chimichurri. The meal concludes with spelt presented as ice cream, soufflé, and espuma, finished with kombu seaweed.

Room and Atmosphere

Ballester designed the dining area as a minimalist capsule defined by matte wood tables, muted walls, and deliberately low lighting. Small paintings she created hang near the seating zones to introduce controlled color shifts. Soft jazz music plays at a volume that never interrupts conversation, reinforcing the space’s calm rhythm. This quiet precision aligns with the restaurant’s recent Le Fooding listing, a natural outcome for a venue committed to modern gastronomy.