Combining Japanese beauty rituals and the art of French living, EviDenS de Beauté has been celebrating women and well-being for 10...
It may already be unnecessary to introduce Maison Plisson. Much more than just an innovative concept, this general fresh food – greengrocery market – gourmet restaurant – delicatessen settled in on Beaumarchais Boulevard in 2015. It’s almost instant success can be explained by the vision of the ideal pursued by the founder in question, the aptly-named Delphine Plisson. An ideal summary in a few words: how to eat well, and how to make sure everyone finds their way around, both producers and consumers. Delphine questions herself, documents herself, rebels and then launches out. Here there will be something for everyone, something to suit all tastes, all budgets and for all occasions. Breakfast cereals, Sunday roasts or champagne for special occasions: all these products are united in two respects: their taste and their ethics. The hundreds of products have been chosen with meticulous care. For three years, Delphine travelled all over France in search of her favourites. Since then, Maison Plisson has been making its own bread and offering Gratounette, a selection of table accessories and, above all, making small ones. A new gourmet address is now established in Place Saint Honoré. An opportunity for The Socialite Family to take you there!
Maison Plisson 2, 35 Place du Marché Saint-Honoré – 75001 Paris. Opening: 9:30am – 9:00pm, on monday. 8:30am – 9am, from tuesday to saturday. 9:30 -8:00, on sunday. Phone: +33(0)1 71 18 19 09.
Delphine, can you tell us about your background please?
After spending 20 years in the fashion industry, ending up as General Manager at Caludie Pierlot, I took advantage of turning 40 to change my lifestyle and finally turn towards something that has always motivated me: my interest in food, those who cultivate and grow what we eat, the knowledge that it entails, the pleasure of taking your produce to market and cooking, receiving, and sharing the fruits of your labour, etc.
How did the idea for Maison Plisson come about?
I’ve always loved cooking and sharing. But, quite apart from that, I’ve always loved knowing where products come from, who the people are who make them, and where their expertise lies. I simply wanted to build a business with products that are as closely aligned as possible with our standards for quality and taste. Finally, the aim is to transform the chore of shopping into a true moment of pleasure. An ability to welcome guests, smile, chat, inform and give people the chance to taste. Being open seven days a week until 9 p.m., offering recipe ideas via the restaurant, introducing guests to our products, educating children about the seasons and their tastes while putting together a merchant website that we manage ourselves, along with our social media presence.
Tell us about this change of course and the steps you took?
I was fed up with my previous professional existence but I had no legitimate reason to complain about my lot in life. One morning, I asked myself what I would be doing the next day if I was completely free to choose – something physical, cultural, financial, or just with my family. The answer that I came up with was clear: I’d go to the market, I’d cook, and I’d invite friends to share it all with me. I decided to turn that into my new career! Then it was time to set to work: it took me a year to come up with the funding. I met over 100 bankers. They all loved the idea, but thought it was too innovative. “It doesn’t exist – there must be a reason why not.” And then the famous “What about your husband, is he OK with it?” It’s no coincidence that fewer than 20% of businesses are started by women, as the hurdles you have to overcome are insane. But nothing could stop me. My plans had to see the light, and I was lucky enough to be opinionated. Once the first Maison Plisson was open, things got done more easily!
What makes Maison Plisson special?
Maison Plisson is a unicorn! Ten different areas of the food business in a harmonious co-existence (cheesemaker, dairy, wine cellar, grocer, butcher, delicatessen, baker, patisserie, caterer) and share a 1,500-square metre space with a restaurant. It’s all open seven days a week and completely dedicated to sensory pleasures. It’s only common sense for us to offer nothing but local, seasonal produce, made by producers, growers and vineyards who are passionate with what they do and careful to ensure that their produce is treated with the reverence it deserves. No industrially made products are allowed through the door! It’s a pleasure to work within a team of six who are driven by their values; a pleasure to shop, have lunch, discuss with experts in their fields to plan a meal, and simply to restore our food to its position as the absolute priority in our daily routine. That’s where it belongs, isn’t it?
How do you choose your producers?
We’re not difficult, we like nothing but the best! But the best doesn’t necessarily mean the most expensive. Our selection process is simple: we taste everything, and every tasting is blind. We receive around 20 samples per week. Tasting sessions are organised very frequently. There is always a group of at least four people to ensure that we are “neutral” – one person’s opinion doesn’t matter. If we like the product, we consider how many to buy. If it all falls in place and the product fills a gap in our range, we contact the producer. The purchasing manager organises the logistics and the negotiation starts!
What do you offer in the restaurant?
Home-made dishes made from seasonal produce. That’s the benefit of having a complete market within easy reach of the chef! There needs to be a choice. We have vegetarians, carnivores, and people with a sweet tooth. The only rule is that it needs to be tasty and healthy. We have to eat, but making sure that what we eat is healthy and pleasurable should matter as well.l
Can you give some examples of the delicious food we can find on your shelves?
We have over 6,000 product lines! At the moment, I enjoy cooking Zapallitos, which are very dense courgettes (which are delicious when stuffed) as well as this year’s delicious plums. I’m also crazy about cheeses and there is a stunning selection of goats’ cheese to enjoy. I also like some products such as Catherine Fleuriet’s Pineau vinegar and Dierendonck’s dried beef as an aperitif. With a bit of our sourdough bread, which I’ve seriously been putting to the test! The seasons are following their course and the mushrooms will soon be in! I’m really looking forward to my first omelette with porcini mushrooms. I’m an absolute foodie, but I never miss out on the pleasure of eating (and drinking, I love wine!)
You also offer the chance for people to meet with your suppliers – can you tell us more?
We think it’s natural to give an opportunity to speak to the DOERS. Therefore, each week, we invite them to come and meet our customers, allowing them to discuss, taste the produce, and discover what’s on offer. And then we also visit our producers to film them in their working lives, to show off their expertise, with these videos being shown in the stores and on our website to provide fun, interesting and specific information.
Any plans for the near future?
Photography & Text: Eve Campestrini – Translation: TextMaster @thesocialitefamily