MAZAL, in Hebrew, symbolizes the “lucky star”. The one who shows the way, the one who illuminates the road. The one who embodies a soul mate, too, like the founders Samuel and Sarah, lovers in the city as well as behind the stoves. Behind this singular name hides an atypical restaurant, with a personality as strong as it is extravagant. At MAZAL, we discover a cuisine that sublimates the product, which deconstructs, which astonishes as much as it delights the taste buds. From humus served at the table to mackerel to flambéed newspaper, from traditional casseroles to crème brûlée presented in a marrow bone, this restaurant which is unlike any other invites you to a daring, different, even provocative experience. No frills, but a respect for raw materials and a renewed desire to explode raw flavors in the mouth. The MAZAL experience is off the beaten track. Here, there is no starter, main course or dessert as such... We build our menu according to our desires around the three culinary axes put in the spotlight: meat, fish and vegetables. At MAZAL, the wine list cultivates its uniqueness. Designed by head sommelier Timothé Seguin, it offers a sharp, varied, balanced and consistent selection. If you can drink at MAZAL what is best in Bordeaux, you can also find wines from the Loire to Burgundy via Languedoc-Roussillon. But not only. Open to the world, MAZAL offers its customers the opportunity to taste Portuguese, Greek, Italian and of course Israeli grape varieties. The cocktails, on the other hand, focus on the essentials with the watchword of excellence. On the menu of chef-bartender Julien Bertrand, trained at the American school, eight great classics revisited. Special mention to the house's signature recipe, a Negroni with Yuzu and Arak which adds complexity to this essential Italian drink with a sweet and bitter taste.

Mazal Restaurant

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