À L’Ombre, 10 rue de la Folie Méricourt – 75011 Paris
Marion, Lucie: what is your story?
I had been working in marketing the several years, and I needed to change, to become more entrepreneurial. My great-grandparents were restaurateurs. The love of cooking and superb produce was passed on to me by my father, who was immersed in this environment. In a corner of my mind, I always kept the idea of establishing my own business.
I am a restaurant owner’s daughter and I spent the first 20 years of my life in the restaurant business. I grew up with a love of this profession and the desire one day to be my own boss. I nevertheless felt that I had to develop myself in different environments to learn what I needed before launching myself. This led me to work for ten years in business development and point-of-sale management in a retail environment, before returning to my roots.
How was the restaurant project born?
Over a drink! We were spending an evening in a new place in Paris and the conversation drifted over the course of the evening onto our common dream which would be to open a restaurant. The next day, I sent a message to Marion to tell her that I was serious. She replied that she was t0o. The adventure began.
Provence very quickly suggested itself. Lucie and I met 20 years ago at school in our hometown of Hyères. We have Provence in our blood and we wanted to honour it in Paris, our adopted city. We wanted to showcase all the richness of this region, which people all too often limit to just the Côte d’Azur.
Can you tell us about the menu, the dishes and the produce on offer?
We have designed a menu that is warm, friendly, simple and authentic, just like our region. We wanted lots of sharing plates, mostly created with produce from home, simply and elegantly prepared. We offer specialities made by our cook and also two main courses, for people who prefer the classic starter-main course-dessert. It is all accompanied by 100% Provence wines and beers, and cocktails designed with the alcoholic drinks and flavours of the region.
What are one (or two) of Provence’s flagship products?
La Secca d’Entrevaux, a small miracle of dried beef that is served as a carpaccio, with shavings of Tome de Provence cheese and a little orange zest. La Tarte Tropézienne too, a legendary and unmissable dessert from the Côte d’Azur, which we bring from St Tropez.
In a few words, how would you describe À L’Ombre?
La Secca d'Entrevaux, a small miracle of dried beef that is served as a carpaccio, with shavings of Tome de Provence cheese and a little orange zest.
Photography & Text: Eve Campestrini – Translation: TextMaster @thesocialitefamily