Marso & Co

This is Tomy Gousset's newest restaurant. He opened it here in the 13th arrondissement which is otherwise known for its landmark Butte aux Cailles and its famous Little China Town. This restaurant has nothing to do with Asian food, however. It's all about inspired Mediterranean cuisine. Chef Gousset's other Left Bank restaurants,including the one in the7th arrondissement, earned him a Michelin star not long ago. So, you can expect the same quality and attention to provenance of best quality ingredients here, too. In fact, he even cultivates all of his own vegetables in a garden just outside Paris and has the produce delivered fresh, daily. Chet Gousset worked at Daniel in NYC before opening his own restaurants here in Paris. He is also a graduate of Paris' biggest cooking school, Ferrandi. After graduating, he did a decade worth of stints at Taillevent (3 Michelin stars) and Le Meurice. But cooking wasn't his first career training. In fact, he spent several years at university before recognizing that his passion for food is what he wanted as his life's pursuit.