MANKO – PARIS IS FIRST AND FOREMOST THE RESULT OF A PARTNERSHIP BETWEEN 3 PASSIONATE PEOPLE.
THE MEETING AND DESIRES OF A GREAT CHEF, A DARING ENTREPRENEUR AND AN INTERNATIONAL ARTIST.
MANKO, THE MEETING OF THREE ENTHUSIASTS
Gastón Acurio, the star chef already crowned king of Peruvian cuisine the world over (Gastón heads up and cooks in some forty restaurants around the globe, including the famous “Astrid y Gastón”; Manko-Paris is his very first address in France).
Benjamin Patou, creator of MOMA GROUP (which employs over 420 people in 4 event-related professions – catering, venues, consulting and cultural events), already at the helm of legendary establishments such as the Bus Palladium, signed off on the triumphant reopening of L’Arc Paris and the highly successful launch of the Victoria 1836 restaurant 15 months ago.
Garou dreamed of participating in the creation of an “extravagant” cabaret, as spectacular as it was burlesque, as offbeat as it was flamboyant… The most “crazy…all over the world” French-speaking artist therefore surrounded himself with the best, entrusting Manon Savary with stage direction and the duo Marc Zaffuto & Emmanuel d’Orazio (creators of the “Club Sandwich” evenings) with artistic direction.
MANKO-PARIS IN A LEGENDARY SETTING AND ALREADY A LEGEND!
Silence is golden, but speech is silver…
The new place everyone’s talking about seems to have come out of nowhere… Yet it is already the stuff of legend, as much for its mythical location as for the magical team behind it. It’s in the former Drouot auction room (where the film Fauteuils d’orchestre was shot), at 15 avenue Montaigne, that MOMA GROUP’s new restaurant opens its doors in February.
Never before has the most beautiful avenue in the Golden Triangle been home to such a predestined and aptly named venue…
Named “Manko” in homage to the Inca legend “Manco Capac”, son of the Sun God and founder of the Inca people… Manko-Paris is the talk of the town. And reality has almost already surpassed fiction!
GASTÓN ACURIO “A CASE APART” AMONG CHEFS
GASTÓN ACURIO, CHEF “WITHOUT BORDERS”, IS ONE OF THE MOST IMPORTANT AMBASSADORS OF PERUVIAN CUISINE IN THE WORLD. SIMPLE, ACCESSIBLE, AUTHENTIC, AT NO TIME
DOES HE FORGET HIS INITIATORY JOURNEY OR HIS RAÇINES…
From Madrid to Paris, the cradle of his youth, his studies and the meeting of his wife Astrid (he learned the culinary arts in the kitchens of the Parisian school Le Cordon Bleu) with whom he founded his first restaurant Astrid & Gastón in 1994, a year after his return to Lima. Using classic French dishes as a base, he experimented with Peruvian ingredients and recipes, setting a trend.
As the years went by, new horizons opened up. Gastón moved to Chile, Colombia, Mexico and Spain. Awards such as Astrid & Gastón’s presence in the top 20 of the famous “The World’s 50 Best Restaurants” for three successive years, and his excellent ranking for Astrid & Gastón and La Mar respectively in Latin America’s 50 Best Restaurants for three consecutive years, establish Gastón Acurio as a very great chef, present today in 11 countries around the world with 45 restaurants.
Among the many accolades that have marked his dazzling career, we should also mention the World Gastronomy Prize in Sweden, in 2013, dedicated to his work in spreading and promoting fair-trade gastronomy, which is so dear to his heart.
Today, Gastón Acurio divides his time between his restaurants, the creation of new brands and new projects such as Manko-Paris, as well as his travels to promote Peruvian gastronomy. Future projects include the creation of a University of Gastronomy with the Pontifical Catholic University of Peru.
MANKO-PARIS, A PERUVIAN RESTAURANT
For centuries, Peruvian cuisine has drawn inspiration from all the world’s cultures. Influences from Europe, Japan, China and Africa have fused with ancient Andean culture and the exuberance of the Amazon, giving rise to a unique universe of flavors, revealed and shared today.
Sharing: that’s how Peruvian gastronomy is celebrated, and that’s how Manko arrived in Paris. At Manko, waiters, experts in Peruvian cuisine, are happy to guide customers through the various dishes and explain the unique flavors of Peru.
It’s in this spirit of sharing that Gastón has passed on much of his know-how, technique and Peruvian culture to Ruben Escudero, resident Chef at Manko-Paris. “Gastón always knows what to say at just the right moment; he’s someone who transmits inspiration and passion.
For several years, in Lima under the protective eye of his master, Ruben was introduced to the many flavors and inspirations of Peruvian cuisine, before eventually flying off on his own to Argentina, Brazil, Bolivia… When Gastón asked him 6 months ago to launch Manko-Paris… he accepted enthusiastically!
Open 6 days a week since February 10 for lunch and dinner, this invitation to a voyage of initiation and discovery of the many flavors of Peru has 100 seats, plus 50 at the bar and 20 comfortable seats on the mezzanine (on which the chef’s table is set as a table d’hôtes).
A la carte, for around €35 at lunchtime and €55 in the evening, offers a wide variety of typical Peruvian dishes, revisited with sauces and spices, tastes, colors and moods of the moment.
Because that’s what Peruvian cuisine is all about!
A Lunch Menu Starter/Main Course or Main Course/Dessert at 28€ and Starter, Main Course & Dessert at 36€ (excluding drinks). An Evening Menu for an overview of Peruvian flavors at 65€ per person – drinks not included (from 4 people for the whole table).
Exploration” and “sharing” are the watchwords of this warm-hearted journey, with a special “Tasting” formula to accompany and guide neophytes and flavor seekers on a delightful gustatory tour.
In the “Cebiches” family, for example, you’ll enjoy the “Clasico” (made with the white fish of the moment – pollock, meagre, haddock, sea bream, etc., sweet potato, choclo and cancha corn, and “leche de tigre”) or the “Nikkei” (blue fish of the moment – bonito, mackerel, etc., avocado, radish, sesame, and “leche de tigre” with tamarind). In the “Tiraditos”, you’ll enjoy the “Chifa” (Scottish salmon, marinated vegetables, maracuja “leche de tigre”), not forgetting the Peruvian-style grilled meats… cooked in an oven over coals, “gambas nikkei” and “shitakés au grill”.
Unless your heart goes “boom” for “Anticuchos” (Peruvian skewers with meat, fish or vegetarian, marinated with aji panca, oregano and cumin)… or simply, a nice “Beef Ham” with its secret chorrillana sauce, accompanied by tacu tacu (a mixture of white beans and rice).
Manko-Paris & sustainable fishing
For all our fish recipes, quality, freshness and preservation of resources are our priorities. That’s why we’ve selected partners who have adopted our philosophy, and Manko-Paris offers you the chance to discover some lesser-known, more sustainable and just as delicious species.
A BAR THAT “WARMS” THE PLANET
In the restaurant’s extension, a cocktail bar allows you to begin or end this sweet journey to Inca lands, with a local touch… by raising the degrees and therefore the temperature! The bar offers all these pleasures in cocktails with crazy ideas, with or without alcohol, where pisco takes pride of place.
Here, the journey continues into the world of Peru and the different cultures that have enriched its history through the ages. Let our bartenders guide you, let your desires carry you away, and let our creations bewitch you!
As for spirits, a unique selection of Pisco will open the doors to a Latin America with a thousand faces. From the land of fire, where the madness of Mezcal inflames bodies and spirits, and where old rums are the stuff of mysterious legends. There will be plenty of surprises on the menu as the days and evenings go by, including homemade Pisco-based liqueurs, food-pairing tasting trilogies and other magical acons with enigmatic names. For the record, Pisco is a grape brandy originating from
Peru, to be enjoyed in cocktails or just neat.
Pisco is a registered designation of origin, and its name comes from the Quechua language, in particular from “Pisqu”, which refers to the birds that are abundant in this region of Peru. There are different types of Pisco, using different grape varieties depending on the profile sought by the master distillers. These varieties can be divided into two families: aromatic and non-aromatic grapes.
Puros and Mosto Verde are made from a single grape variety.
Acholados are made from several grape varieties.
LAURA GONZALEZ, A “GOLD-PAIR” ARCHITECT
An iron fist in a velvet glove, Laura Gonzalez has as much taste as character. This laid-back Parisian creates and illuminates living spaces one after the other, with a pronounced taste for bias and authenticity.
At the age of 32, Laura has already completed almost 200 projects. Her track record includes the creation or transformation of legendary Parisian night spots, trendy restaurants and charming hotels: the Bus Palladium, the Schmuck, the Delaville Café, the Wood, La Gare, the Brasserie d’Auteuil, the Ermitage hotel in St Tropez, the Relais Christine, and many others….
The creation of Manko was the result of a reunion with Benjamin Patou, one of the first to place his trust in him when, 6 years ago, he was commissioned to completely renovate the Bus Palladium.
Manko-Paris, raw refinement
From the gilding to the warm yet chic colors, from the nobility of the materials (terracotta floor tiles, patinated sconces, precious wood tables and chairs, brass locks, gilded patinas and aged silver leaf), everything was done to honor and faithfully translate the expectations of a people very proud of their cuisine. “Of course, I was influenced by Peru, the Andes and South America, while at the same time sublimating and giving pride of place to this historic space on Avenue Montaigne. The idea was to succeed
in retranscribing raw refinement…”
Between kilims, mosaics, marble, the mix of raw and precious materials, colors such as “Inca blue”, ochre, magenta and “deep green”, designer Laura Gonzalez has created a highly successful authentic decor, perfectly combining the spirit of Peruvian bohemia and Parisian chic.
MANKO, A CHIC AND EXTRAVAGANT CABARET EVERY WEEKEND
Back in time, the stage of the Théâtre des Champs Elysées, cradle of music-hall in the 20s, where Josephine Baker took her first steps and became a sensation, will be revived every weekend.
Every Friday and Saturday night, after 10.30pm, once the doors of the Théâtre des Champs-Elysées have closed, the Cabaret will open its doors to become a temple for party lovers for a few hours.
A partner from the start, Garou dreamed of participating in the creation of a modern-day cabaret as spectacular as it is burlesque, as offbeat as it is surprising…
So it was only natural that he should surround himself with the very best to give this sweet fantasy its most beautiful form, entrusting Manon Savary with direction and the duo Marc Zaffuto & Emmanuel d’Orazio with art direction & animation.
Expect a new kind of show, performative, participatory and offbeat, in the spirit of the legendary Parisian cabarets of yesteryear, like Jean-Marie Rivière’s Alcazar. Led by a team of a dozen artists (dancers & performers), the show will be in constant and perpetual evolution.
A tasty promise! The show takes over the entire Cabaret, placing spectators at the center of the action (hanging above tables for aerial acts, dance sequences on and off stage, performers’ interventions in the auditorium…) – the artists mingle with customers, interacting with them, for an almost total fusion!
MANKO-PARIS
15 Av Montaigne, 75008 Paris
+ 33 (0)1 82 28 00 15
www.manko-paris.com
Open Monday to Saturday, lunch and dinner, 11am to 2am (closed on Sundays)
100 restaurant seats
50 bar seats
20 mezzanine seats
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