La Table de Maïna is based on a triple sharing and exchange concept: the simplicity of Japanese tastes, the zest of Peruvian aromas and the generosity of French gastronomy.
These three influences are mixed in the French-Nikkei tapas-with-a-twist served by Maïna-Sophie Conil who earned her stripes with the Pourcel brothers, Joël Robuchon, Alain Ducasse and Nobu Matsuhisa.
Nikkei cuisine was born at the end of the 19th century when several thousand Japanese workers emigrated to Peru, pushed by Meiji era industrial revolution in Japan. An unexpected fusion emerged from the influence on their century-old gastronomy of Peruvian savors: lime acidity, chili fire and aromatic plants flavours. Japanese cuisine is celebrated for the attention paid to tastes purity, ingredients quality and the celebration of taste simplicity. French gastronomy, which needs no introduction, is rich, round and generous. It links us to the local products used and brings us back to the surroundings of Paris.
Peru is the hill, Japan is the valley and France is the river that flows across. La Table de Maïna leads us from Montrouge to Asia by way of South America.