At Maison Mere, your comfort and safety are our priority!
Landmark of bons vivants, Nectar is a place where people like to meet and share.
A friendly address in the Montholon district, you can sit down around the comfortable banquettes or the bar counter for an authentic and timeless moment.
From the kitchen then to the cellar and through the bar, the products are at the centre of the table, the very essence of the place, the nec plus ultra.
Nectar is the table for regulars who enjoy coming back, and for epicureans who don't like to be bored!
Five years of rigorous learning, insatiable curiosity, a self-taught culture, fifteen years of work from palaces to bistros and always a desire for accomplishment. The Chef Aurélien Lasjuilliarias loves generously worked plates, rich in textures, often accompanied by a sauce or juice, accommodated by a thoughtful garnish, simmered, useful.
Maxence has had all kinds of experiences, such as fast food, large hotel groups or even breweries. We can certainly say that he is "self-made"! Passionate, energetic and rigorous, his primary function at Nectar is to satisfy and delight his staff, and especially his guests. Inspired since the beginning, he is the conductor between the kitchen and the dining room, putting his heart to offer you a lively and colorful show under the red neon lights of the restaurant!
Alix is a 26-year-old chef barmaid who enjoys creating unique and original cocktails inspired by her favorite foods and flavors found in high-end restaurants. She believes that drinking a cocktail is an experience that should evoke memories or transport customers to a different place.
Just like Maison Mère, Nectar is a territory of expression that changes every six weeks, according to the taste of its guests. You can enjoy a creative menu to share without moderation, and a discovery tasting menu for those who are undecided.
For this fifth menu, the Chef Aurélien Lasjuilliarias offers us a culinary journey around the last mists. Let’s not forget to warm our hearts with gourmet compositions: the cold boiled egg or the celery carbonara will accompany this menu and this seasonal transition. As for vegetables, they knock on the door and take a step outside: peas, the first asparagus, rhubarb, but also wild garlic and other aromatic plants all come together to bring you a springtime air and a lot of lightness. It is still time to appreciate the ephemeral beauty of the last mists,a last sigh before nature finally wakes up from its winter sleep.
Would you like to enjoy our unique and intimate restaurant space to organise one of your events? Contact us to privatise Nectar for your corporate seminars or private parties in Paris. Our teams are at your disposal for the privatization of the restaurant & cocktail bar.
50 seats in the restaurant - 70 people in the cocktail bar format
