La Table de Maïna

La Table de Maïna is built on a triple concept of sharing and exchange: the simplicity of Japanese tastes, the spiciness of Peruvian flavors and the generosity of French gastronomy. The restaurant offers a Franco-Nikkei menu of tapas revisited by Maïna-Sophie Conil, trained with the Pourcel brothers, Joël Robuchon, Alain Ducasse and Nobu Matsuhisa. The menu draws on Nikkei history from late-19th-century Peru, when Japanese immigrants blended their traditions with Peruvian ingredients such as lime, chili peppers and aromatic herbs. Japanese influence stresses purity of taste, high-quality products and simplicity; French cuisine adds richness and a connection to local produce and the surroundings of Paris, while the kitchen links local French produce with South American and Japanese techniques to create an unexpected fusion. Recognized by the Michelin Guide (Selected), the concept frames Peru as the relief, Japan as the valley and France as the river, offering a journey from Montrouge to Asia via South America. Franco-Nikkei fusion built around tapas-style plates that blend Japanese attention to pure flavors, Peruvian acidity and heat, and French richness, using local products alongside Nikkei influences.