Best Dishes at Aldehyde
Lamb Two Ways with Eel and Slata Méchouia
MainsThe centerpiece of Marzouk's Franco-Tunisian identity. One portion of lamb is grilled over coals using his family's Tunisian technique, imparting smoke and char; the other is prepared via French method for contrast. The slata méchouia (roasted pepper, tomato, onion salad) adds both brightness and depth. The eel provides umami and textural interest. This dish appears across multiple review sources as the defining plate.
Duck Ravioli in Phnom Penh Sauce
MainsChef Marzouk's interpretation of Cambodian cuisine via French technique. The ravioli are delicately sealed by hand, the duck filling is seasoned with subtlety, and the sauce marries umami depth with aromatic spices. Reviewers mention the unexpected pairing working beautifully—a reminder that Marzouk trained across multiple cuisines and continents before opening this intimate space.
Roman-Style Artichoke with Fig
StartersA delicate opening course that showcases Marzouk's vegetable technique. The artichoke is quickly seared to preserve its tenderness, then finished with ripe fig for subtle sweetness. Multiple diners have noted this as a memorable first impression, balancing the earthy artichoke with the honeyed finish of fresh fig.
Seasonal Dessert Tasting
DessertPart of the tasting menu flow, the dessert portion is kept deliberately subtle to balance the richness of the savory courses. The precision and restraint reflect Marzouk's training at high-end French establishments, with ingredient quality taking priority over elaborate presentation.
Roasted Cheese Course
MainsRather than a traditional cheese plate, Marzouk's approach involves gentle warming or precise temperature control to unlock new dimensions in the selections. Reviewers specifically called out the fromage course as spectacular, suggesting the sourcing and handling were equally important as the ingredients themselves.
About Aldehyde
Chef Youssef Marzouk, whose family is originally from Sfax, Tunisia, brings Franco-Tunisian cuisine to this tiny spot in the Marais. The open kitchen and handpicked Tunisian décor create a personal, refined space where seasonal French ingredients meet North African spicing and cooking techniques. The five-course menu at 95€ and seven-course tasting at 120€ represent some of Paris's most affordable Michelin dining.
Top 5 dishes at Aldehyde:
- Lamb Two Ways with Eel and Slata Méchouia – 89% recommended(Signature)
- Duck Ravioli in Phnom Penh Sauce – 85% recommended(Signature)
- Roman-Style Artichoke with Fig – 82% recommended(Signature)
- Seasonal Dessert Tasting – 81% recommended(Signature)
- Roasted Cheese Course – 80% recommended(Signature)
Details
- Cuisine:
- French
- Price Range:
- €€€
- Phone:
- +33 9 73 89 43 24
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Wine List
Hours
- Friday:
- 12:00 PM - 11:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 AM - 12:00 AM
- Tuesday:
- 7:30 PM - 11:00 PM
- Wednesday:
- 12:00 PM - 11:00 PM
- Thursday:
- 12:00 PM - 11:00 PM
- Saturday:
- 12:00 PM - 11:00 PM
At 95€ for five courses, Aldehyde is among the most affordable Michelin-starred restaurants in Paris. Dinner is booked solid weeks ahead, but lunch typically has more availability.
The wine list leans toward natural wines and smaller producers that complement the nuanced Tunisian-French cuisine. Ask the sommelier for recommendations that bridge the two culinary traditions.
The location near Pont Louis-Philippe and Île Saint-Louis is charming for a pre-dinner walk along the quai. Arrive 15 minutes early to explore the neighborhood.
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