The story
La Table de Maïna brings a rare three-way conversation to the table: the simplicity of Japanese tastes, the spiciness of Peruvian flavors, and the generosity of French gastronomy. The result is a Franco-Nikkei menu built around tapas—small plates meant for sharing and exchange. The restaurant’s name is a direct invitation to chef Maïna-Sophie Conil’s table, where each dish reflects her training with the Pourcel brothers, Joël Robuchon, Alain Ducasse, and Nobu Matsuhisa.
Maïna-Sophie Conil studied with some of the most exacting chefs in France and Japan, then channeled that discipline into a personal cuisine that feels both precise and warm. The Nikkei tradition—born when Japanese farmers migrated to Peru in the late 19th century—naturally marries the acidity of lime, the fire of chili peppers, and the scent of aromatic herbs with Japanese respect for pure, quality ingredients. French technique adds roundness and richness, and ties the cooking to the local produce of the Paris region.
The restaurant sits on rue Perier in Montrouge, just south of Paris. The space is unpretentious and welcoming, designed for leisurely lunches and dinners where the table becomes a map of flavors—from Asia to South America, with France as the river that connects them. The menu changes with the seasons, always balancing acidity, spice, and umami in small plates that invite discovery.
La Table de Maïna has earned a place in the Michelin guide, recommended for its clear vision and consistent execution. The award underscores what regulars already know: this is cooking that respects tradition while following its own bold, fusion path.
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