Palazzo dining room with white tablecloths and tall windows at dusk

The room

Twelve tables, one walnut counter and a kitchen you can see from every seat.

Twelve tables, one walnut counter and a kitchen you can see from every seat.

Marin opened Palazzo in 2014 with six tables and a menu written each morning. It still is.

He trained in Lyon and Tokyo, then came home to cook from a small circle of farms, boats and growers. The room has grown; the idea has not.

Read the full story

Chef Marin Aubert at the pass in the Palazzo kitchen
Marin Aubert

Chef and owner

Since 2014

2014

Six tables on Rue de Bretagne

Handmade tortellini with herbs

2017

A first star, and a second sitting

Langoustine with blood orange and herb oil

2021

The Cellar Room opens downstairs

The Cellar Room long table beneath the wine wall

2026

One menu, eight courses, all year

Sliced duck breast with cherry sauce

Who we cook with

Eleven farms, boats and growers, most within a day’s drive of Paris.

Eleven farms, boats and growers, most within a day’s drive of Paris.

Crate of seasonal vegetables from Ferme des Quatre Vents, Normandy

Vegetables · Normandy

Ferme des Quatre Vents
Black truffles from Maison Laurent shaved over pasta

Black truffles · Périgord

Maison Laurent
Langoustine from the Le Guilvinec boats, Brittany

Langoustine · Brittany

Le Guilvinec boats
Duck from Élevage Duret, Vendée

Ducks · Vendée

Élevage Duret
Palazzo dining room set for dinner
Red wine poured into a glass
Candlelit long table in the Cellar Room
Crate of seasonal vegetables from a Normandy farm
Black truffle shaved over pasta
Palazzo dining room glowing at night

Come and see it lit

Book a table

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