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      "title": "Mallory Gabsi",
      "description": "The Belgian thread in Mallory Gabsi’s cooking is clearest in his eel. His version of anguille au vert, the Flemish dish built around fish and green herbs, combines a beer glaze with the sharpness of its herbal accompaniments. It captures the appeal of this rue des Acacias restaurant: familiar foundations, carefully worked sauces and combinations that bring acidity and bitterness into a generous meal.\n\nGabsi opened the restaurant bearing his name in 2022, after training and working in Belgian kitchens and reaching the semi-final of France’s Top Chef. His background joins French culinary technique to the food of his Brussels childhood. The restaurant earned its Michelin star in 2023. Here, that training comes through in reductions, stocks and emulsions that give a plate its direction, rather than simply decorating the main ingredient. The kitchen describes sauce as its starting point; rhubarb, citrus or a slightly bitter herb can then change the balance.\n\nThe tasting menus offer different lengths of that conversation. Les Sens runs through four sequences, while Turquoise stretches to seven. A three-course weekday lunch gives a shorter introduction, and an à la carte selection is offered at lunchtime. The published seasonal combinations include langoustine with bergamot and verbena, turbot with courgette and mussels, and veal with blue lobster and Comté. They suggest a kitchen comfortable moving between seafood, meat and vegetables, with sauces connecting the elements. The exact dishes change with the season.\n\nDesserts continue the same interest in contrasts. Tobacco, vanilla and coffee appear together in one published composition; another seasonal dessert joins vine peach, marjoram and rye bread. These are individual dishes with their own character, rather than a predictable sweet ending to a rich menu. Alcohol-free pairings are available alongside the wine and other drinks pairings, with a separate pairing format for each tasting menu.\n\nThe room gives that cooking a warm, close setting. Rust-coloured velvet banquettes, glossy wood panels and cream stone tables sit beside patterned armchairs and turquoise columns. Slim cylindrical lights and copper lamps pick out the tables and kitchen area. The open kitchen keeps the preparation visible from parts of the dining room, while mirrors extend the view without making the restaurant feel like a large dining hall. Custom ceramics, Bernardaud plates and Christofle cutlery bring another set of textures to the table.\n\nFor a smaller gathering, the curtained alcove holds up to five guests around a round table within its curved wooden surround. Larger tables face the open kitchen; the restaurant also offers complete private hire. The address lies just north of the Arc de Triomphe, on the rue des Acacias side of Étoile. It makes a distinctive weekday lunch or dinner in this part of Paris, with the choice between a shorter meal, a longer tasting sequence and a more secluded table shaping the visit.",
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      "priceText": "Per person: three-course lunch €75; four-course Les Sens €150; seven-course Turquoise €195. Les Sens pairings €85 or €55 alcohol-free; Turquoise pairings €110 or €85 alcohol-free. A €60 two-course special is subject to availability. These are current menu prices; Menus and prices may change.",
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          "a": "Mallory Gabsi’s regular lunch and dinner service is Monday–Friday. Saturday private hire is available by enquiry; it is not ordinary Saturday restaurant service."
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          "description": "The Belgian thread in Mallory Gabsi’s cooking is clearest in his eel. His version of anguille au vert, the Flemish dish built around fish and green herbs, combines a beer glaze with the sharpness of its herbal accompaniments. It captures the appeal of this rue des Acacias restaurant: familiar foundations, carefully worked sauces and combinations that bring acidity and bitterness into a generous meal.\n\nGabsi opened the restaurant bearing his name in 2022, after training and working in Belgian kitchens and reaching the semi-final of France’s Top Chef. His background joins French culinary technique to the food of his Brussels childhood. The restaurant earned its Michelin star in 2023. Here, that training comes through in reductions, stocks and emulsions that give a plate its direction, rather than simply decorating the main ingredient. The kitchen describes sauce as its starting point; rhubarb, citrus or a slightly bitter herb can then change the balance.\n\nThe tasting menus offer different lengths of that conversation. Les Sens runs through four sequences, while Turquoise stretches to seven. A three-course weekday lunch gives a shorter introduction, and an à la carte selection is offered at lunchtime. The published seasonal combinations include langoustine with bergamot and verbena, turbot with courgette and mussels, and veal with blue lobster and Comté. They suggest a kitchen comfortable moving between seafood, meat and vegetables, with sauces connecting the elements. The exact dishes change with the season.\n\nDesserts continue the same interest in contrasts. Tobacco, vanilla and coffee appear together in one published composition; another seasonal dessert joins vine peach, marjoram and rye bread. These are individual dishes with their own character, rather than a predictable sweet ending to a rich menu. Alcohol-free pairings are available alongside the wine and other drinks pairings, with a separate pairing format for each tasting menu.\n\nThe room gives that cooking a warm, close setting. Rust-coloured velvet banquettes, glossy wood panels and cream stone tables sit beside patterned armchairs and turquoise columns. Slim cylindrical lights and copper lamps pick out the tables and kitchen area. The open kitchen keeps the preparation visible from parts of the dining room, while mirrors extend the view without making the restaurant feel like a large dining hall. Custom ceramics, Bernardaud plates and Christofle cutlery bring another set of textures to the table.\n\nFor a smaller gathering, the curtained alcove holds up to five guests around a round table within its curved wooden surround. Larger tables face the open kitchen; the restaurant also offers complete private hire. The address lies just north of the Arc de Triomphe, on the rue des Acacias side of Étoile. It makes a distinctive weekday lunch or dinner in this part of Paris, with the choice between a shorter meal, a longer tasting sequence and a more secluded table shaping the visit.",
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                "text": "Mallory Gabsi is at 28 rue des Acacias, 75017 Paris, near the Arc de Triomphe. This is the restaurant’s street entrance for lunch and dinner."
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                "text": "Current per-person menus are €75 for three-course lunch, €150 for four-sequence Les Sens and €195 for seven-sequence Turquoise. A €60 two-course summer offer requires confirmation for your date."
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                "text": "Yes. Mallory Gabsi lists alcohol-free pairings at €55 for Les Sens and €85 for Turquoise. Wine pairings are €85 and €110 respectively, added to the food menu."
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  "editorialMarkdown": "[View next **Musée Carnavalet – Histoire de Paris**](<https://above.guide/paris/things-to-do/musee-carnavalet>)\n\n## Mallory Gabsi\n\nBelgian-inspired tasting menus, distinctive sauces and a warm, intimate dining room near the Arc de Triomphe.\n\n[Plan this experience](<https://mallory-gabsi.com/prise-de-contact/>)\n\n[Explore the story](<https://above.guide/paris/things-to-do/mallory-gabsi#experience-story>)\n\nCost **Estimated per person**\n\nTime to allow **Allow 2–3 hours for a tasting menu**\n\nPlace **Ternes & Étoile, Paris**\n\n01 / The experience\n\n### Belgian roots, Parisian tasting menus.\n\n    $$$$  EUR estimates per person: $ up to €35 · $$ up to €80 · $$$ up to €150 · $$$$ above €150. Meal supplements and extra drinks increase the total.   Contemporary French cooking with Belgian roots\n\nThe Belgian thread in Mallory Gabsi’s cooking is clearest in his eel. His version of anguille au vert, the Flemish dish built around fish and green herbs, combines a beer glaze with the sharpness of its herbal accompaniments. It captures the appeal of this rue des Acacias restaurant: familiar foundations, carefully worked sauces and combinations that bring acidity and bitterness into a generous meal.\n\n#### The chef and the tasting-menu formats\n\nGabsi opened the restaurant bearing his name in 2022, after training and working in Belgian kitchens and reaching the semi-final of France’s Top Chef. His background joins French culinary technique to the food of his Brussels childhood. The restaurant earned its Michelin star in 2023. Here, that training comes through in reductions, stocks and emulsions that give a plate its direction, rather than simply decorating the main ingredient. The kitchen describes sauce as its starting point; rhubarb, citrus or a slightly bitter herb can then change the balance.\n\nThe tasting menus offer different lengths of that conversation. Les Sens runs through four sequences, while Turquoise stretches to seven. A three-course weekday lunch gives a shorter introduction, and an à la carte selection is offered at lunchtime. The published seasonal combinations include langoustine with bergamot and verbena, turbot with courgette and mussels, and veal with blue lobster and Comté. They suggest a kitchen comfortable moving between seafood, meat and vegetables, with sauces connecting the elements. The exact dishes change with the season.\n\n#### Desserts, warm wood and turquoise columns\n\nDesserts continue the same interest in contrasts. Tobacco, vanilla and coffee appear together in one published composition; another seasonal dessert joins vine peach, marjoram and rye bread. These are individual dishes with their own character, rather than a predictable sweet ending to a rich menu. Alcohol-free pairings are available alongside the wine and other drinks pairings, with a separate pairing format for each tasting menu.\n\nThe room gives that cooking a warm, close setting. Rust-coloured velvet banquettes, glossy wood panels and cream stone tables sit beside patterned armchairs and turquoise columns. Slim cylindrical lights and copper lamps pick out the tables and kitchen area. The open kitchen keeps the preparation visible from parts of the dining room, while mirrors extend the view without making the restaurant feel like a large dining hall. Custom ceramics, Bernardaud plates and Christofle cutlery bring another set of textures to the table.\n\n#### The alcove and the open-kitchen tables\n\nFor a smaller gathering, the curtained alcove holds up to five guests around a round table within its curved wooden surround. Larger tables face the open kitchen; the restaurant also offers complete private hire. The address lies just north of the  [Arc de Triomphe](<https://above.guide/paris/things-to-do/arc-de-triomphe>) , on the rue des Acacias side of Étoile. It makes a distinctive weekday lunch or dinner in this part of Paris, with the choice between a shorter meal, a longer tasting sequence and a more secluded table shaping the visit.\n\n![Mallory Gabsi, Paris](<https://above.guide/paris/_guide/images/tennis/roland-garros-tennis/generated-mallory-gabsi-v1/mallory-gabsi-copper-lights-open-kitchen-dining-room-v1.webp>)\n\nFine dining **Mallory Gabsi** Paris\n\nIn pictures\n\n### The full gallery.\n\n02 / The essentials\n\n### Mallory Gabsi: visit essentials\n\n1. 01\n\n   Ternes & Étoile\n2. 02\n\n   Allow 2–3 hours for a tasting menu; shorter lunch formats vary\n3. 03\n\n   Monday–Friday: lunch 12:30–13:30; dinner 19:30–21:00. Regular service closed Saturday and Sunday.\n\n04 / Before you go\n\n### Plan your visit\n\nBelgian-inspired tasting menus, distinctive sauces and a warm, intimate dining room near the Arc de Triomphe.\n\n#### Menu & spending\n\nPer person: three-course lunch €75; four-course Les Sens €150; seven-course Turquoise €195. Les Sens pairings €85 or €55 alcohol-free; Turquoise pairings €110 or €85 alcohol-free. A €60 two-course special is subject to availability. These are current menu prices; Menus and prices may change.\n\nDrinks and pairings extra. The €60 special is not included in the planning range; seasonal availability and prices need agreement with the restaurant.\n\n[Check the menu](<https://mallory-gabsi.com/menus/>)\n\n#### Choose your visit\n\nMonday–Friday: lunch 12:30–13:30; dinner 19:30–21:00. Regular service closed Saturday and Sunday.\n\nConfirm opening and service times for your visit.\n\n#### Arrival & access\n\nEnter from rue des Acacias, just north of the Arc de Triomphe. Argentine (Métro 1), Charles de Gaulle–Étoile (Métro 1, 2, 6 and RER A) and Ternes (Métro 2) serve the neighbourhood.\n\n28 rue des Acacias, 75017 Paris\n\nStep-free entrance. Ask the team to confirm the table layout and toilet access for your needs. Pets are not accepted.\n\n[Get directions](<https://www.google.com/maps/dir/?api=1&destination=48.8767567,2.2915156>)\n\n#### Order or reserve\n\nRequest a table by phone on +33 9 52 96 09 99, Monday–Friday 09:30–12:00, or through the restaurant’s contact page. Availability, menu, dietary adaptations and any guarantee or cancellation terms are agreed with the restaurant.\n\n[Request a table](<https://mallory-gabsi.com/prise-de-contact/>)\n\n05 / Where it is\n\n### Find it\nand what’s nearby.\n\nExplore around Mallory Gabsi\n\n The map will load when you reach it.\n\nContinue exploring\n\n### More of Paris, around your visit.\n\n#### Continue your Paris day\n\n- [Arc de Triomphe](<https://above.guide/paris/things-to-do/arc-de-triomphe>)\n- [All Paris sights and neighbourhoods](<https://above.guide/paris/things-to-do>)\n- [Paris cafés, restaurants and food stops](<https://above.guide/paris/food-and-drink>)\n\n#### Plan your Paris visit\n\n- [Paris city guide](<https://above.guide/paris>)\n- [Choose a Paris city day](<https://above.guide/paris/city-days>)\n- [Find a Paris hotel](<https://above.guide/paris/where-to-stay>)\n- [Plan Métro and walking journeys](<https://above.guide/paris/getting-there>)\n- [Build your saved itinerary](<https://above.guide/paris/my-itinerary>)\n\n06 / Good to know\n\n### Mallory Gabsi: frequently asked questions\n\n01 Where is Mallory Gabsi’s restaurant in Paris?\n\nMallory Gabsi is at 28 rue des Acacias, 75017 Paris, near the  [Arc de Triomphe](<https://above.guide/paris/things-to-do/arc-de-triomphe>) . This is the restaurant’s street entrance for lunch and dinner.\n\n02 Is Mallory Gabsi open at weekends?\n\nMallory Gabsi’s regular lunch and dinner service is Monday–Friday. Saturday private hire is available by enquiry; it is not ordinary Saturday restaurant service.\n\n03 How much are the tasting menus at Mallory Gabsi?\n\nCurrent per-person menus are €75 for three-course lunch, €150 for four-sequence Les Sens and €195 for seven-sequence Turquoise. A €60 two-course summer offer requires confirmation for your date.\n\n04 Does Mallory Gabsi offer alcohol-free pairings?\n\nYes. Mallory Gabsi lists alcohol-free pairings at €55 for Les Sens and €85 for Turquoise. Wine pairings are €85 and €110 respectively, added to the food menu.\n\n05 How do I request a table at Mallory Gabsi?\n\nCall +33 9 52 96 09 99 Monday–Friday, 09:30–12:00, or use Mallory Gabsi’s contact page. Give the date, party size and dietary requirements; the restaurant confirms availability and booking conditions.\n\n06 Which Métro stations serve Mallory Gabsi?\n\nArgentine on Métro 1, Charles de Gaulle–Étoile on Métro 1, 2 and 6 and RER A, and Ternes on Métro 2 serve Mallory Gabsi’s rue des Acacias address.\n\n07 Does Mallory Gabsi accept pets?\n\nMallory Gabsi does not accept pets. Contact the restaurant directly about assistance-animal requirements or other specific access needs before arranging a visit.\n\nContinue exploring\n\n### Make Paris\nyour own.\n\n[Visit the official site](<https://mallory-gabsi.com/>)[← All things to do](<https://above.guide/paris/things-to-do>)\n\nOpening hours, prices and access change. Confirm details on the official site before visiting."
}
