Géosmine

Rating: 14.5
Author: Gault&Millau

75011 PARIS

14.5/20
Chef's Restaurant

15 PHOTOS

Chef: Maxime Bouttier
Cooking: French | Gastronomic | Signature cuisine | Vegetarian
Style: Elegant | Romantic

Budget (€)

Indicative price per person (excl. drinks)

80 to 140

Gault&Millau's review 2026

It is a rich and highly formative journey that has led Maxime Bouttier to these heights, with Géosmine serving as the culmination of all his experience. Having worked at Taillevent in London, Le Pressoir d’Argent, Rabanel, and Mensae, the chef opened his restaurant as a culmination of his career, showcasing a cuisine that is as technical as it is personal since 2023. The dinner reflects the influence of his travels, from the starter of white asparagus from Touraine, bread, garlic, and green pepper, to the dish featuring carrots, peanuts, gravlax, and cilantro; the peach dish with peas and Colonnata bacon, served with a wild garlic béarnaise sauce; and the aged beef tenderloin with olives, artichoke, and bergamot. Then come innovative desserts, such as this one featuring strawberries and marjoram, raw cream, and green cardamom. An excellent wine cellar.