At Maxime Bouttier, each customer is pampered and pampered.
Impeccable decor, attentive staff.
And on the plate, well-balanced dishes.
The 31-year-old chef opened his restaurant in April, in a town house in the heart of the bustling 11th arrondissement of Paris.
The objective of this ambitious man, as talented as he is in a hurry: to conquer, this year, a first star.
So fast ?
A few metro stations away, Omar Dhiab, of similar background and age, obtained his first badge after six months.
So why not him?
His restaurant is doing well, beyond the forecast provided to the banks.
It is even already referenced on the Michelin website, which devotes a little laudatory text to it.
“With a star, the clientele is different: more demanding, more spending too.
With two stars – which is what we are aiming for in the long term – you can afford to go further upmarket, for example by removing tables to give more space and attention to customers,” argues this fine connoisseur of haute cuisine. gastronomy, where he spent a large part of his career.
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