A Mere restaurant in Paris | parisbymouth.com


Practical information

Address: 49 rue de l’Echiquier, 75010
Nearest transport: Bonne Nouvelle (8, 9)
Hours: Closed Saturday & Sunday; Open Monday-Friday for lunch and dinner
Reservations: Book a few days in advance
Telephone: 01 48 00 08 28
Average price for lunch: 40-59€
Average price for dinner: 40-59€
Style of cuisine: Modern French
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A Mere in pictures

What people are saying

Simon Says (2016) “Ces plats cérébraux ne murmurant que par onomatopées sont servis par des barbus au verbe précis, inspirés, souvent plus intelligents que vous et forcément plus jeunes. Il y a une énergie massive, une colère lointaine ramassée en une assiette toute mignonne.”

The New York Times (2015) “Zillo serves original but shrewdly composed dishes like green tomatoes with raw yellow pollock, black currants and faisselle, a slightly sour fresh cheese. Inventive main courses — like lamb sweetbreads with roasted cauliflower, beets, rhubarb and muscat grapes — are hearty but fresh.”

Le Figaro (2015) “Une planque du Xe, un décor en chic sommaire, la cuisine dans la salle, le menu quasi twitté, bref, tout pour plaider le suivisme jusqu’à la petite révélation d’une cuisine dans l’appétence, construite, pas cossarde à travailler cuissons et liaisons.”

Alexander Lobrano (2015) “All dishes demonstrated that Zillo is a really interesting chef with a wonderful mastery of technique and a nervy new mastery of the scores of taste and texture. I didn’t find a signature in his cooking, yet, but knowing nothing about his mother, I can only assume that the word play in the restaurant’s name refers to his evident love of differing tones of bitterness and acidity as his vector of expression. Already a very good chef, he’s obviously going to become a serious culinary contender in Paris.”

Le Figaro (2015) “Le chef brésilien Mauricio Zillo propose une courte carte de saison, très créative, changeant régulièrement, avec des intitulés par trois volontairement déconcertants: figues, anguille, roscoff; tomates Green Zebra, maquereau, cassis; cabillaud, rognons, brocoli; veau, mirabelle, fenouil; pêche de vigne, réglisse, noisettes; framboise, moutarde, concombre.”

Le Fooding (2015) “The Brazilian chef composes a blasphemous menu that’s as concise as it is provocative for a handful of diners seated at the three tables and the bar at lunch and dinner… a bavaroise that was as crazy as it was mustardy, made with cucumber spaghetti, raspberries and shaved frozen oyster for dessert.”

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