AFFIINITÉ PARIS IS THE NEW BISTRONOMIC SETTING OF THE TANDEM MIXING STARRED CUISINE WITH GASTRONOMIC RIGOR, REPRESENTED BY THE DUO OF EXCELLENCE CHEF TOSHITAKA OMIYA (ALIAS TOSHI, 1 MICHELIN STAR CHEF OF RESTAURANT ALLIANCE) AND SHAWN JOYEUX, DIRECTOR OF THE ALLIANCE, WITH IN- KITCHEN, CHEF THIBAULT LOUBERSANES. A RESTAURANT THAT WE RECOMMEND WITH EYES CLOSED AND WHICH WILL DELIGHT THE MOST DEMANDING TASTE BUDS.
AFFINITÉ PARIS, A SURPRISING EXPERIENCE
When you open the doors of Affinité, it surprises you with its warmth while being intimate. A sleek design by interior designer Caroline Tissier : A fusion of raw materials (marble, stone, wood), furniture mixing pastel colors and soft velvet. No frills, no decorative elements because Affinity is an intimate place combining simplicity and beauty. It has been designed above all as a real cocoon of visual and taste flavors.
The open kitchen catches the gaze of its guests. A mixture of flavors, aromas, spicy notes dazzle and titillate. Not to mention that Chef Loubersanes prepares his dishes before the eyes of his hosts with flawless precision and meticulous gestures. Bright, open, effervescent, shiny … The cuisine is actually presented as the centerpiece, the diamond within this velvet setting.
In the basement, in a small, hidden, almost confidential space. A new surprise is then revealed: the cellar. A case in a case … With a wide choice of vintage wines, all of them equally wonderful. Shawn Joyeux, passionate about gastronomy, has referenced for his bistronomic restaurant more than 100 wines in order to accompany as it should be the journey of the senses of the Affinityé experience. The empirical pleasure becomes unique when the ballet of the dishes of Chef Thibault Loubersanes begins in the restaurant. Here again, the choice of table service has been designed according to the Chef and the location. At Affinité, everything is sensation. Each plate is unique, handmade by porcelain makers, ceramists and artists.
THIBAULT LOUBERSANES – A CHEF WITH A KNACK FOR EXHILARATING THE SENSES
A talent to discover just like his creations. Astonishing, is the adjective that best defines the cuisine of this young 30-year-old Toulouse chef, Thibault Loubersanes. Originally from the south of France, Chef Loubersanes has always evolved in the world of gastronomy. One of his former teachers Mr. Jean-Louis Berrier, whom he describes as a fascinating teacher, made him an aspiring gastronome from an early age. Full of life and desire, the Chef cut his teeth in Lyon, the French capital of gastronomy, in the molecular restaurant L’Eskis by Samuel Desjobert.
His adventure continues and his know-how is refined in major institutions such as the brasserie La Gauloise (Paris 15th), the group of Chef Cyril Lignac the Bistrot Papillon where he signs his first menu. Chef Thibault Loubersanes then crosses paths with Michelin-starred Chef Toshitaka Omiya. At his side, he learned the rigor, technique, precision, thoroughness and regularity of the Michelin-starred Chef until the moment when Chef Loubersanes becomes master of the kitchens of the Affinité restaurant under the aegis of his mentor and is robbed with its own wings.
Hyperactive with an entrepreneurial side, Chef Loubersanes has always wanted to open his own restaurant. Life is made up of incredible paths and one of them has taken him to cross that of Shawn and Chef Toshi, to finally bring about Affinity, a fusion of friends and passion. From now on, the menu is his but especially every Tuesday, pay attention, the weekly menus are revealed by the Chef! “Affinité Paris is a restaurant where everything happens on the plate” adds chef Thibault Loubersanes.
PRACTICAL INFORMATION
Open from Tuesday to Saturday, the restaurant menu varies according to the seasons.
Affinité Paris: 52, boulevard Saint Germain 75005 Paris. Tel: 01 42 02 41 71
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