Tempête

The story

Tempête Paris: Le Fooding Awarded Futuristic Saloon in Faubourg Saint-Denis

The Team Behind the Kitchen

Hugo Audoire and Émile Bonnin established Tempête in Paris as a futuristic saloon within the Faubourg Saint-Denis district. Chef Nicolas Ricouard directs the kitchen, applying a disciplined French technique to every plate. His partners bring experience from À la Bonne Mer and Casa Gala, while Ricouard arrives from Mary Celeste. Their collective background creates a menu that balances precision with unexpected flavor combinations, earning recognition from Le Fooding.

Signature Dishes and Techniques

The menu features tender smoked salmon sourced from Poiskaï smokehouse, dressed with sweet mustard, pickled red onions, and cucumbers. Vegetables appear in a chickpea pancake topped with black tahini, pan-fried butternut squash, cauliflower, and homemade harissa. Proteins carry robust profiles, including a whole fried quail coated in panko served with aioli and spicy cucumber salad. Earthier notes emerge through pan-fried shiitake and oyster mushrooms resting in a dashi broth with siphoned goat cheese. A hanger steak with Roscoff onions, matchstick fries, and jus de viande grounds the offerings in French tradition.

Room and Ambiance

The venue occupies the Cour des Petites Écuries, offering outdoor seating to engage with the street life. The interior design reinforces the futuristic saloon concept, distinguishing the space from nearby traditional bistros. This environment supports the dynamic rhythm of the meals without overwhelming the senses. Guests can shift between the enclosed dining area and the terrace as conditions change.