12/18
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A delicious voyage

Chef Antoine Heerah

Béatrice Delamotte

One foot in France, with Mauritian origins, Chef Antoine Heerah has succeeded in marrying a love of French products and his culture of the cuisine of the Indian Ocean. An initiatory journey between the West and Asia…

Don’t let his rugby player physique scare you: Antoine Heerah is above all a man of taste. From his childhood in Mauritius, where he was born, he has maintained a cheeky joie de vivre, which manifests itself in a huge smile. From his apprenticeships in Paris – including L’Arpège with three-starred chef Alain Passard – he has garnered a detailed knowledge of the best French products. Today, with one foot in the Indian Ocean and the other in the Hexagon, he has created a kitchen in his own image, with a perfect blend of his influences.

At the head of a starred restaurant (a star was acquired in just eight months!) – the Chamarré in the 7th arrondissement of Paris – he decided to leave everything to settle at the Moulin de la Galette in Montmartre where he mixes – again – bistro dishes and little touches of the Indian Ocean. In 2008, he launched Le Chamarré Montmartre, next to the Place du Tertre. Neither bistro, nor gastro, or exotic cuisine, his cuisine expresses his taste for international gastronomies: Mauritius, of course, but also India, Japan, Korea, Madagascar, Thailand…His dishes, far from being just a pile of flavours, aromas and different textures, reflect above all the culinary cultures of these countries. His team is largely comprised of Japanese cooks – including his head Chef – because they have the talent to work with fish and crustaceans, which are all over the menu and of an impeccable freshness (coming directly from the fishermen Guilvinec). Red grapefruit, yuzu, Mikan mandarin, kaffir lime, kumquat, bergamot, lemon caviar….the citrus fruits, produced by Bachès nurseries, near Perpignan bring a unique twist and a peculiar subtlety to the dishes throughout seasons. Even though he claims the influences of the Indian Ocean, Antoine Heerah seeks above all to offer a culinary journey to his guests…without leaving Paris! A delightful, stationary journey.

 

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