Mantra

The story

Mantra Paris: Modern Malaysian Cuisine & Seafood Bridge

The Chef and the Kitchen

At Mantra in Paris, modern Malaysian cuisine bridges French technique and Southeast Asian heritage. Recognized by Le Fooding for this cross-cultural approach, the kitchen pairs chef Manogeran Shasitaran with restaurateur Jonathan Caron. Training from the Saint James and the Cordon Bleu in his homeland informs Jack’s method, while Caron supplies the operational framework from previous starred ventures. This Malaysian cooking style relies on precise preparation, letting flatfish and shellfish guide every plate.

Signature Plates

The kitchen builds its identity around raw preparations and slow reductions that highlight the ocean. A standout seriola arrives marinated in onion juice, finished with clarified coconut water and toasted flakes. The same attention shapes a complex scallop trio featuring raw slices in rose vinegar, a confit version glazed with beet caramel, and a tamarind-infused broth served with crispy tapioca pearls. Guests finishing the meal often note the warm chocolate mousse, which conceals a dense black sesame crumble and candied ginger core.

The Dining Room

Designer Gabrielle Noor shaped the space for eighteen diners using matte black walls and a matching ceiling. Round tables carved from black marble anchor the floor while embroidered napkins display a bird of paradise emblem. Every seat faces the open kitchen, and two additional spots sit directly against a polished green marble counter. Handcrafted ceramics from Evin Yeap Studio in Normandy complete the tables, grounding the minimalist aesthetic in tactile detail.