La Table de Maïna

La Table de Maïna is a restaurant based on a triple concept of sharing and exchange: the simplicity of Japanese tastes, the spiciness of Peruvian flavors and the generosity of French gastronomy.

These three influences are found in a Franco-Nikkei menu designed around tapas revisited by Maïna-Sophie Conil who studied with the Pourcel brothers, Joël Robuchon, Alain Ducasse and Nobu Matsuhisa.

Nikkei cuisine was born in the late 19th century in Peru when several thousand Japanese farmers emigrated there during the industrial revolution of Japan's Meiji era. The influence of Peruvian flavors on their centuries-old gastronomy - the acidity of lime, the fire of chili peppers, the scent of aromatic herbs - gave birth to this unexpected fusion. Japanese cuisine, for its part, shines in particular for its attention to the purity of tastes, the quality of products and its praise of taste simplicity. French cuisine, which needs no introduction, is round, rich and delicious. Here it brings a link with the local products used and takes us back to the surroundings of Paris.

Peru is the relief, Japan the valley and France the river that flows there. La Table de Maïna takes us from Montrouge to Asia via South America.