La Reine Mer, Ethical Fishmongers

La Reine Mer, Ethical Fishmongers

Newly arrived on rue Jean-Pierre Timbaud, and hard to miss! La Reine Mer, salty ambiance, sparkling neon lights and tasty dishes. Grégory Areinx is the brains behind this place: part shop, part fishmongers, part restaurant. At La Reine Mer, you can try an octopus salad, trout gravlax or sandfish turned into a giant spring roll – and also head home with a lobster under your arm. It’s most definitely tasty but it’s also ethical and eco-friendly. Grégory works closely with Terroir D’Avenir, Poiscaille and Tom Saveurs and only offers products from certified sustainable fisheries. The place has been designed by the architect duo of Lucie Lepage-Depreux and Benoît Huen, the creators of Mur.Mur architects. After Le Bel Ordinaire (just one of their successes), they’ve now delivered this luminous space, the perfect cocoon for crabs, oysters and other treats. Re-discover it time after time as the menu changes frequently!

La Reine Mer –  1 Rue Jean-Pierre Timbaud, 75011 Paris

Extérieur Façade La Reine Mer Paris
Restauration Salle La Reine Mer Paris
Produits Restaurant La Reine Mer Paris
Produits Salle intérieure Restauration La Reine Mer Paris

Benoît, Lucie: could you tell us your story?

Benoît & Lucie

We met as architecture students in Paris. Before that, Lucie had trained in fine art and Benoît had trained in applied art. Having spent five years at different agencies, we bumped into each other again and agreed that we were ready to start doing our own thing. Given our shared passion for architecture, from design to urban planning, we could sense a solid and effective creative dynamic between us. We began working together. And we’ve been doing so for eight years now.

Is there a Mur.Mur hallmark or philosophy?

Benoît & Lucie

Our hallmark is mainly working to make the history of a place visible as well as giving it a contemporary sense of radicalism. We always ask ourselves whether years into the future people will accept our project without wondering about whether it belonged to this or that trend. From an artistic point of view, our approach is mostly mannerist. We like to deform, modify and monumentalise an element to make it an icon for our clients. For example, this is what we did with the folding we used and dimensions we gave to the marble counter tops at the Liberté bakery/cake shop. Another aspect of the Mur.Mur brand is keeping a close eye on the details and ensuring our designs are transposed correctly into reality. We are often on site. It’s also very important to us to be part of a team with the tradespeople.

Tell us more about the Reine Mer project. How have you approached the space?

Benoît & Lucie

The Reine Mer is a concept combining a conventional fishmonger’s, ready meals prepared on-site using the fish of the day and the chance to eat in-store. The shop was previously a butcher’s. The cold room and tiling were hiding an incredible mix of features: we found so many layers of history with breeze block, brick, stone and timber frame all sharing the space. We kept them as we found them and created a feel of consistency using uncoated white paint. The wall tiles stop at two metres to ensure they can be seen. Our basic idea was to have the shop focus on the preparation and transformation of the fish. We feel that such visibility is now essential. People can walk alongside the kitchen. And they can eat around the kitchen. The usual fishmonger lighting is modified with neon lights that shine hatching throughout the shop and create a sense of interlocking between the working areas and public areas.

La Reine Mer, Ethical Fishmongers
La Reine Mer, Ethical Fishmongers
Traiteur Étagère vins La Reine Mer Paris
Poissonnerie La Reine Mer Paris

Grégory, how do you choose your products?

Grégory

We like to work with the shortest chain possible, with the least number of intermediaries. We only work with fisheries who have been certified as sustainable. So we never have endangered species, just responsibly sourced fish with different species according to the season and a limited stock in order to avoid waste. We’re a world apart from the trawlers!

What can we expect to find at La Reine Mer? What can we eat there?

Grégory

Super-fresh fish! You’ll discover their real taste and try some new flavours. La Reine Mer works with a weekly rotation so: Tuesday: tataki, Wednesday: risotto, Thursday: land meets sea and Friday: aïoli. We also have our signature dishes like, the work of an octopus (as a salad or soup), Banka trout (fresh or gravlax), and Baltic or French farmed salmon.

Lucie, Benoît : do you take inspiration from an architectural movement or favourite design?

Benoît & Lucie

We like it when the materials used seem timeless, when you can see the human touch; when there is something poetic about the place. As a result, we’re inspired by leading figures such as Charlotte Perriand, Jean Prouvé, Oscar
Niemeyer, Luis Kahn, Luis Barragán, John Pawson, Tadao Ando and Franck Loyd Right.

Équipe Poissonnerie Traiteur Restauration La Reine Mer Paris
La Reine Mer, Ethical Fishmongers
Restauration La Reine Mer Paris
Traiteur Restauration Poissonnerie La Reine Mer Paris
Traiteur Poissonnerie La Reine Mer Paris

We like to work with the shortest chain possible, with the least number of intermediaries. We only work with fisheries who have been certified as sustainable.

Poissonnerie La Reine Mer Paris
Poissonnerie Intérieur La Reine Mer Paris
Poissonnerie Carte Restaurant La Reine Mer Paris

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