Nosso

The story

Nosso Paris: Modern Cuisine with Zero Waste by Chef Alessandra Montagne

A Kitchen Rooted in the Land

Nosso – “our” in Portuguese – is a restaurant in the 13th arrondissement of Paris that puts a spotlight on the bounty of the Île-de-France region. Every ingredient, from vegetables to meat and fish, is used in its entirety, a philosophy the team calls “zero gaspillage” (zero waste). The result is a style of Modern Cuisine that is both inventive and deeply respectful of the producer.

Chef Alessandra Montagne

Born in Rio de Janeiro, Alessandra Montagne-Gomes spent her childhood on her grandparents’ farm, where nothing was wasted and everything was transformed. That self-sufficiency shaped her cooking. After studying education, she moved to France in 1999, took French classes at the Sorbonne, and eventually trained at the esteemed École Hôtelière Jean Drouant. She worked with Benoît Castel, William Ledeuil, and Adeline Grattard before opening her own restaurant, Tempero, in 2013. Now at Nosso, she brings her Brazilian roots and French terroir together in a cuisine that is both generous and precise.

The Menu

At lunch, the format is simple: choose an entrée, plat, and dessert – or a two-course option. Recent dishes include an open raviole with shrimp and celery remoulade, a velouté of Jerusalem artichoke with a perfect egg, and a risotto of spelt with mushroom cream. For dinner, the experience deepens with three tasting menus: the four-sequence Voyage, the five-sequence Solaire, and the seven-sequence Paris-Rio. A wine pairing is available, curated by sommelier Aurélien Gil-Artagnan, who also spent time at La Réserve.

The restaurant’s commitment to sourcing and sustainability has not gone unnoticed: Nosso is a Michelin Recommended address in Paris, a recognition that speaks to the quality and originality of this Modern Cuisine.