In the realm of gastronomy's Shaolin monks, Maxime Bouttier wears an imperturbable expression, a topknot hairstyle, and displays a hand dexterity worthy of kung fu. After honing his skills in prestigious establishments, he decided to create his own venue in Paris: Géosmine. Named after the chemical compound that gives the scent to freshly plowed earth, Géosmine is an urban inn that exudes placid power. Nothing is left to chance here—whether it's the design of the space, the meticulous sourcing of Breton and Île-de-France products, or the multiple interventions on these fine ingredients to enhance them without over-transforming them. Foie gras with dandelion and lard de colonat is reimagined as subliminal fat, the butterhead lettuce and blue lobster approach the sublime, and green beans with wild garlic frolic together in the undergrowth. From the first forkful, you see the immense work without ever sensing the toil. This is where the chef views cooking as a sacred duty, embodying Géosmine in its essence.
Aïtor Alfonso
