Géosmine, a new restaurant in the 11th, has stirred a lot of interest this year with their provocative tasting menu by chef Maxime Bouttier (ex-Mensae). Much of that attention has focused on his signature dish of cow udder with cream, algae and caviar. While some of his dishes might seem shocking, Bouttier’s creations feel sincere and are mostly successful (on any 11-course tasting menu there are bound to be hits and misses). Wonderful service and wine selections helped to soften any hard edges and make this a place I’d love to return to, especially on a Sunday or Monday night.
OUR PHOTOS OF GÉOSMINE
IN OTHER WORDS
- The New York Times (2023) “Proof Mr. Bouttier likes to provoke is a dish very rarely seen on Paris menus: cow’s udder with caviar, cream and seaweed. With his sinewy talent and lyrical gastronomic creativity, Mr. Bouttier is one of the most impressive young chefs in Paris right now.”
- Michelin Guide (2023) “Geosmin is the aroma that rises from freshly ploughed or wet soil. The restaurant of Maxime Bouttier is very much in touch with nature. Hailing from the Sarthe département, this chef has worked in the kitchens of some of the greats… His dishes are delicious, pared-back and accomplished, steering clear of the trap of over-complexity…The two-storey town house in a terraced row in the Oberkampf neighbourhood has the distinctive feel and decor of the eastern districts of Paris.”
- Gault et Millau (2023) “Après être passé par de nombreuses tables gastronomiques, le chef Maxime Bouttier a enfin ouvert son propre établissement en lieu et place du restaurant Botanique, dans un coin calme du 11e arrondissement… Matériaux bruts, pierres apparentes et déco minimaliste laissent la part belle à des assiettes aux intitulés slashés.”
- Le Point (2023) “Une des révélations de 2023… Géosmine, en s’installant en lieu et place de Botanique, rue de la Folie Méricourt (Paris 11e), fait d’ores et déjà partie de nos tables coup de cœur de l’année 2023.”