Style : French gastronomy, traditionnal with mediterranean falvours
Mehdi Corthier worked at prestigious establishments, the restaurant Jules Verne, on the 2nd floor of the Eiffel Tower, the Table d’Anvers, the former headed by the Conticini brothers or the star restaurant Le Manoir de Paris, but also The Concorde Lafayette. He collaborated with Alain Ducasse and comes to us last from the Hotel du Louvre.
He begins a turning point in his career and takes the bet to take up an address,
That once was exploited by the renowned chef, Eric Frechon (now in Bristol). Established in the typical Mouzaïa district, Mehdi Corthier describes this stage as a bet.
Closer to customers and their desires, in a warm and family atmosphere, Mehdi wants to set up a small team and find the ground, to return to the bases of which he stayed away in recent years with brigades of 30 to 40 people to manage and A large number of cutlery to manage, keeping him away from his first passion: cooking.