ZACHARY NICOLET
06/10/2026 — 31/10/2026
French Mediterannean
I tried Zach’s food in his flat in Paris and loved his simplistic and intuitive approach to ingredients.
Formerly a water science engineer in Provence, he moved to the Parisian capital 4 years ago and worked in kitchens such as Benjamin Schmitt and Hélène Darroze!
Zach was eager to go solo and did residencies at Fagot and Bonhomie in Paris and Jaja Bistro in Lyon.
Expect a sun kissed cuisine rooted in his Provencal heritage, with a lot of Mediterranean influences.
Black tarama, trout roe, dill
Fried crab wontons, shiso & aioli
Cheesy boreks, house sriracha
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Oyster mushroom tempura, seaweed tartare, dashi
Yellowtail sashimi, fermented tofu, black radish
Chicken thighs souvlaki, Swiss chard, tzatziki & green harissa
Gnocchi, egg yolk, pan fried mushrooms
BBQ Octopus, n’duja, fennel & octopus head ragu
BBQ duck breast, celery, radicchio & Sarawak black pepper
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Pear, Picodon cheese & timut
Basque cheesecake, smoked maldon, olive oil