Maxime Bouttier's first solo table — raw-and-living tasting menu on rue de la Folie Méricourt.
Maxime Bouttier — Christophe Hay's old second, Mensae alumnus — opened Géosmine in 2022 as his first table on his own terms. The room is small and stripped, the menu is a single fixed sequence built around fermentation, raw produce, and Bouttier's signature gardens-and-undergrowth palette. The name comes from the molecule that gives forest floor its smell after rain, and the cooking commits to that idea harder than the gimmick suggests. It draws a critic-and-chef crowd at lunch and a more curious diner at dinner. Wine pairings are worth the upgrade.
Take the wine pairings. Lunch is the more accessible seat.
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