Mehmet

The story

Mehmet Paris: A Turkish Kitchen on Rue Ramey

The Chefs and Their Approach

At Mehmet in Paris, chefs Matthieu Haddak and Julien Catelain run a tightly focused Turkish kitchen on Rue Ramey. They draw on their time at Le Servan to master spit roasted proteins and hand folded flatbreads. The pair steer the menu toward slow cooked meats, treating every skewer as a study in technique.

Plates and Provenance

Grilled Normandy chicken moves directly from the rotisserie into handmade dough, then wraps around labneh, pepper purée, and pickled cabbage. Mediterranean cooking shapes the plating rhythm, balancing rich reductions with sharp vegetables. Local sourcing anchors the sides, from Île de France potatoes fried to order to ochre bulgur blended with pomegranate molasses and smoked Isot chili. Each plate pairs those savory elements with a simple tomato and pepper salad or a warm walnut baklava from Maison Murat.

The Room and the Counter

The tiled bar invites guests to watch the open kitchen handle the daily grind. Clay ovens line the back wall while counter seating keeps the service direct and unpretentious. This layout suits both quick takeaway orders and longer meals at the wooden stools. The angular space leaves plenty of room for conversation without drowning out the sound of sizzling meat.