À L’Ombre, a Sunny Spot

À L’Ombre, a Sunny Spot

This sunny spot in Rue de la Folie Méricout is the risky bet, made by Marion Seiler and Lucie Briglia, that’s really paid off. A story of friendship, one glass too many (almost) and above all the desire to have a different life. However, it’s their innate hospitality that welcomes us to a Provençale-style feast. À L’Ombre will be a return to their roots in their beloved Provence and its produce bursting with sunshine. In this restaurant-deli, where you can almost hear the soft chirping of the cicadas, Marion and Lucie carefully choose their beers from Porquerolles, soaps from Marseille, the genuine Tarte Tropézienne and olive oil, obviously. But they are also bringing more secret flavours back to the table such as the liqueur Eau Verte de Marseille and delicious slices of Secca d’Entrevaux dried beef. To create a backdrop for their project, Marion and Lucie called on Carla Lopez and Margaux Meza, the two founders of Transition, who hunted for just the right pieces, designed and assembled the decor of this new foodie destination, which you simply have to try.

À L’Ombre, 10 rue de la Folie Méricourt – 75011 Paris

Salle restaurant À L'Ombre Provence Adresse Paris Marion Seiler et Lucie Briglia Décoration Carla Lopez et Margaux Meza Transition
Salle restaurant Sièges À L'Ombre Provence Adresse Paris Marion Seiler et Lucie Briglia Décoration Carla Lopez et Margaux Meza Transition
Salle restaurant À L'Ombre Provence Adresse Paris Marion Seiler et Lucie Briglia Décoration Carla Lopez et Margaux Meza Transition
Salle restaurant À L'Ombre Provence Adresse Paris Marion Seiler et Lucie Briglia Décoration Carla Lopez et Margaux Meza Transition

Marion, Lucie: what is your story?

Marion

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.

Lucie

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?

Lucie

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.

Marion

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.

À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot

Can you tell us about the menu, the dishes and the produce on offer?

Marion

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?

Marion

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?

Lucie

À L’Ombre is a restaurant-grocery that celebrates Provence. We went out and met the producers in our region over several months, so we could bring back the best and allow people to discover or rediscover them in our establishment. It’s a real immersion in the land of the cicadas, which can be continued at home thanks to our grocery department (which means you can take away some of the products we use on our menu) and more!

Portrait Décoration Carla Lopez et Margaux Meza Transition Adresse À L'ombre
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot

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.

Secca D'entrevaux Spécialité À L'Ombre Provence Adresse Paris Marion Seiler et Lucie Briglia Décoration Carla Lopez et Margaux Meza Transition
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot
À L’Ombre, a Sunny Spot

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