« I never forget that before cooking, there is nature. »
Alain Ducasse
Spoon Food
Simple, healthy and natural
Spoon leads the way to healthy, hearty and entertaining meals. The new menu is a condensation of flavors in the spirit of the times. Every dish offers purity, nature and thinking about the roots of taste. Priority is given to legumes, grains and other seasonal products from organic or sustainable agriculture.
« Going still further in seeking out producers who have a story to tell, an interesting ingredient to taste, and irreproachable et hics. » that is the desire of Rui Martins, a young and enthusiastic chef. He is only 32, but has honed his skills with the teams of Alain Ducasse at 59 Poincaré, at the Hôtel du Parc and at BB & Co in Monaco, while assimilating the know-how he acquired through his work on the Atlantic coast, in Australia and in Madeira.
Casserole of crunchy quinoa, vegetables and mushrooms; cocotte of tender white vegetables, crisp’ parnship, savory duck sauce crunchy tender RISO “della Zelata” cooked in Chamba with its scallops, coco/curry, are all dishes that could be standard bearers for Spoon’s new cooking style.
For desserts, Spoon stresses the notion of pleasure. Pleasure in eating, with imposing dishes and bowls in the midst of diners, encouraging them to have seconds: the “super light” Chocolate Mousse, the XXL size Floating Island sprinkled with crocant and Baked Apple with a jar of gooseberry jelly and crème fraîche.
Have a taste of concentrated nature! Spoon Paris seeks the freshest products, grown or raised with passion.
Savor sincere and hearty cuisine that respects products and tries to bring out their original flavors and essential aromas.
Enjoy a sensorial experience that goes beyond cooking: the welcome, the discovery, the gestures, the rituals, the sharing and the attention to detail.
Spoon Maurice 