The story
Beatriz Gonzalez grew up in her parents' restaurants on the island of Cozumel, Mexico. At eighteen, she moved to France to study at the Institut Paul Bocuse, where she fell in love with French gastronomy. She then honed her skills in some of the country's finest kitchens: Orsi (two stars), Sanderens (three stars), and La Grande Cascade (one star). With her husband Matthieu Marcant, who manages the dining room and selects the wines, she opened Neva Cuisine in Paris.
For over eleven years, Neva Cuisine has been serving a modern, colorful cuisine that reflects Gonzalez's dual heritage. The menu changes regularly, but the approach remains consistent: French technique with Mexican touches. The dining room is intimate and welcoming, with air conditioning for comfort. The restaurant has earned a Michelin recommendation, a testament to its consistent quality.
At lunch, guests can choose from a two- or three-course menu (€39 or €48), or a five-course tasting menu (€65) available at dinner for the whole table. A wine pairing (€35) is offered. Standout starters include the veal tartare with bonito cream, oyster foam, and passion fruit, and the brioche bread soaked with prawns in a citrus broth. The crispy veal sweetbreads, a chef's speciality, come with pressed pumpkin and a caramel-anchovy condiment. For dessert, the chocolate sphere with peanut ice cream is a signature. The menu also features a Txogitxu rib steak from the Basque Country, to share.
Gonzalez describes her cooking as "high in color and modern." The influence of her Mexican upbringing is evident in dishes like the leche de tigre or the use of jalapeño and guajillo peppers. Yet the foundation is firmly French, a balance she has perfected over a decade. Neva Cuisine is a place where the chef's story is told through every plate.
Recognition
Ambience
Details
