Latest posts by Charlotte Aimee Hulme (see all)
- “When In Rome” – A Guide to the Best that the City Offers - June 29, 2017
- The Best Juice Bars Around the World - June 22, 2017
- Mickaël Blanchet Takes on Paris’ Club Rayé - June 16, 2017
Paris is a city that screams vibrancy and class. I’ve visited this city a handful of times and the beauty of the French capital has captivated me each time, constantly feeling as though I’m seeing it through a fresh pair of eyes.
Talented chef Mickaël Blanchet has recently moved back to Paris, after five years of exploring and developing his talent in England. I first met Mickaël at The Pig, Brockenhurst – a country house in the heart of the New Forest with a rustic-styled restaurant – where he worked as a chef. Since working at The Pig Mickaël took his culinary skills to Grow 40 in Brighton, situated in the heart of the bohemian North Laine. He successfully opened their kitchen using his own recipes inclusive of a French influence and the restaurant boasted a kitchen garden found at the top of the building, overlooking the quirky, colourful streets of the English seaside town.
However, going back to his roots, Mickaël has since returned to France and the city of Paris to take over the kitchen at Club Rayé. This cocktail bar, owned by Kein Cross, is located at 26 rue Dussoubs, is currently ranked at number 22 for night life in the city – a huge achievement! Despite the Parisien atmosphere inside, there lingers that classic New York lounge feel that screams 1920s and Prohibition. The drinks perfectly mirror the quirkiness of the bar, with cocktails inclusive of the ‘Japanese Courage’ with Sake, Genever Gin, Ginger Liquer and Honey Syrup, and ‘Judgement Day’ which incorporates Pisco, St Germain Elderflower Liquer, Lime Juice, Simple Syrup and Egg White.
Upon asking Mickaël about the restaurant he says he plans to upscale it and introduce what he knows best into Club Rayé’s kitchen. He started recently, on 1st March this year, however his expertise has allowed him to share with me some delectable dishes in order to display the essence of the food being produced. Mickaël has started simple, yet hopes to introduce some more quality as he goes; after the length of time spent in England he was able to learn under some acclaimed chefs in order to further his talent. However pursuing a career in his homeland is what he truly hopes to do.
I asked him what his favourite part of the job has been thus far at Paris’ Club Rayé: “to go everyday to all the little shops nearby and get fresh ingredients. We get our stock every morning from the big market ‘Rungis’ which one (if not the) biggest in Europe”. All of the dishes Mickaël produces are his own and below you can see the exquisite dishes he is producing. I asked him to describe three dishes for me which I picked at random – to be quite honest, all of the food looked delicious – however, here are my choices:
Superfood Quinoa and Chicken
Organic Chicken Breast
Salt and Pepper
3. Pearl Barley
The interior of Club Rayé screams class yet also points towards that French striped stereotype. They also have their own champagne delicately labelled with the same theme that is replicated throughout the bar. The combination of this intricate interior coupled with the delicious looking food and the rave reviews makes Club Rayé a place to visit! So, lovely readers, when and if you’re next in Paris go and check it out!
You can find the website for Club Rayé here: http://clubraye.com
You can find Mickaël’s website here: https://www.facebook.com/clubrayeparis/?hc_ref=SEARCH&fref=nf