{"id":284326,"date":"2026-11-13T13:46:05","date_gmt":"2026-11-13T12:46:05","guid":{"rendered":"https:\/\/leperejoseph.fr\/?page_id=284326"},"modified":"2026-11-13T13:53:12","modified_gmt":"2026-11-13T12:53:12","slug":"food-wine-pairing-mushrooms-aligote","status":"publish","type":"page","link":"https:\/\/leperejoseph.fr\/en\/food-wine-pairing-mushrooms-aligote\/","title":{"rendered":"Why this dish? Why this wine? Mushroom tartlet and Aligot\u00e9"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”||2px|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/mushroom-tartlet-aligote-le-pere-joseph-banner.webp” alt=”Why this dish, why this wine: the button mushroom tartlet by Fabien Brizeux and Jema\u00efa Marty, Le P\u00e8re Joseph in Rueil-Malmaison” title_text=”Why this dish, why this wine: the button mushroom tartlet by Fabien Brizeux and Jema\u00efa Marty, Le P\u00e8re Joseph in Rueil-Malmaison” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ disabled_on=”on|on|off”][\/et_pb_image][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/mushroom-tartlet-aligote-le-pere-joseph-banner-mobile.webp” alt=”Why this dish, why this wine: the button mushroom tartlet by Fabien Brizeux and Jema\u00efa Marty, Le P\u00e8re Joseph in Rueil-Malmaison” title_text=”Why this dish, why this wine: the button mushroom tartlet by Fabien Brizeux and Jema\u00efa Marty, Le P\u00e8re Joseph in Rueil-Malmaison” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ disabled_on=”off|off|on”][\/et_pb_image][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Light||||||||” text_text_color=”#005B71″ header_font=”Brandon Grotesque Light|||on|||||” header_text_align=”center” header_text_color=”#005B71″ header_font_size=”42px” header_line_height=”1.2em” header_2_font=”Brandon Grotesque Light||||||||” header_2_text_color=”#005B71″ hover_enabled=”0″ header_font_size_tablet=”42px” header_font_size_phone=”25px” header_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ header_2_text_align=”center” header_2_font_size=”24px” header_2_font_size_tablet=”22px” header_2_font_size_phone=”18px” header_2_font_size_last_edited=”on|phone” header_2_line_height=”1.3em”]<\/p>\n

Why this dish? Why this wine?<\/h1>\n

The button mushroom tartlet and the Aligot\u00e9<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Regular||||||||” text_text_color=”#005B71″ text_font_size=”16px” text_orientation=”center” custom_margin=”0px||||false|false” custom_padding=”||||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

At Le P\u00e8re Joseph, a dish is never conceived on its own. In the kitchen, Fabien Brizeux<\/strong> and his brigade start from the produce and the season. Jema\u00efa Marty<\/strong>, our general manager, looks for the wine that will answer it. We asked them to explain their choices around a single plate: a button mushroom tartlet<\/strong>, served with a Bourgogne Aligot\u00e9<\/strong>.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Regular||||||||” text_text_color=”#005B71″ text_font_size=”16px” text_orientation=”center” custom_margin=”25px||||false|false” custom_padding=”20px|25px|20px|25px|false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ background_color=”#F3EFE6″ border_radii=”on|7px|7px|7px|7px”]<\/p>\n

A dish from November 2026<\/strong><\/p>\n

This tartlet was served in November 2026, \u00e0 la carte, in the P\u00e8re Joseph set menu and in the game menu. Our menu follows the seasons, so it may no longer be on it by the time you read these lines. The spirit, however, remains the same. Every plate still comes from the same thinking, shared by our duo and by our whole brigade.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” module_alignment=”center” custom_css_main_element=”display:flex;||align-items:center;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”display:flex;||flex-direction : column;” custom_css_main_element_tablet=”display:flex;||align-items:center;” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/fabien-brizeux-chef-le-pere-joseph-rueil-malmaison.webp” alt=”Chef Fabien Brizeux in the kitchen at Le P\u00e8re Joseph, Rueil-Malmaison” title_text=”Chef Fabien Brizeux in the kitchen at Le P\u00e8re Joseph, Rueil-Malmaison” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|7px|7px|7px|7px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” header_2_font=”Brandon Grotesque Bold||||||||” header_2_text_align=”center” header_2_text_color=”#005B71″ header_2_font_size=”21px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Why this dish?<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Regular||||||||” text_text_color=”#005B71″ text_font_size=”16px” text_orientation=”center” custom_margin=”||||false|false” custom_margin_tablet=”||||false|false” custom_margin_phone=”||25px||false|false” custom_margin_last_edited=”on|phone” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Mushroom season has arrived. Ceps, chanterelles and morels immediately come to mind. The humble button mushroom, meanwhile, often stays in the shadows.<\/p>\n

I wanted to give it the leading role.<\/strong><\/p>\n

Thinly sliced, it rests on a creamy stracciatella, in a light, crisp tartlet. A miso vinaigrette, lightly pralined, brings it all together. A little grated walnut, at the very last moment.<\/p>\n

A simple ingredient that we think we know, and yet one that still has a lot to say.<\/p>\n

Fabien Brizeux, chef at Le P\u00e8re Joseph<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ _builder_version=”4.27.4″ _module_preset=”default” module_alignment=”center” custom_css_main_element=”display:flex;||align-items:center;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”display:flex;||flex-direction : column;” custom_css_main_element_tablet=”display:flex;||align-items:center;” theme_builder_area=”post_content”][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/tartelette-champignons-de-paris-vinaigrette-miso-le-pere-joseph.webp” alt=”Lightly pralined miso vinaigrette poured over the button mushroom tartlet at Le P\u00e8re Joseph” title_text=”Lightly pralined miso vinaigrette poured over the button mushroom tartlet at Le P\u00e8re Joseph” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|7px|7px|7px|7px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/tartelette-champignons-de-paris-noix-rapee-le-pere-joseph.webp” alt=”Walnut grated at the last moment over the button mushroom tartlet, with a Bourgogne Aligot\u00e9” title_text=”Walnut grated at the last moment over the button mushroom tartlet, with a Bourgogne Aligot\u00e9” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|7px|7px|7px|7px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/tartelette-champignons-de-paris-stracciatella-le-pere-joseph.webp” alt=”Light button mushroom and stracciatella tartlet, seen from above, on a Le P\u00e8re Joseph plate” title_text=”Light button mushroom and stracciatella tartlet, seen from above, on a Le P\u00e8re Joseph plate” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|7px|7px|7px|7px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Regular||||||||” text_text_color=”#005B71″ text_font_size=”13px” text_orientation=”center” custom_margin=”0px||||false|false” custom_padding=”||||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Photos: Adrien Dupart and Kevin Le Fournis<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”1px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” module_alignment=”center” custom_css_main_element=”display:flex;||align-items:center;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”display:flex;||flex-direction : column;” custom_css_main_element_tablet=”display:flex;||align-items:center;” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” header_2_font=”Brandon Grotesque Bold||||||||” header_2_text_align=”center” header_2_text_color=”#005B71″ header_2_font_size=”21px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Why this wine?<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Regular||||||||” text_text_color=”#005B71″ text_font_size=”16px” text_orientation=”center” custom_margin=”||||false|false” custom_margin_tablet=”||||false|false” custom_margin_phone=”||25px||false|false” custom_margin_last_edited=”on|phone” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Some grape varieties have never truly left their land, even when they were pushed into the background. Aligot\u00e9 is one of them.<\/strong><\/p>\n

A long-standing companion of Burgundy, this historic grape lived for years in the shadow of Chardonnay and Pinot Noir. Yet it has kept an identity all its own, another way of reading the Burgundy landscape.<\/p>\n

On the slopes of the C\u00f4te de Beaune, a few kilometres from Saint-Romain, old vines take root in clay and limestone soils. Plots farmed with passion, where time seems to have preserved what matters most.<\/p>\n

I love the idea of a winegrowing heritage that is cared for rather than left to disappear. These old vines, silent witnesses of generations, still have so much to tell.<\/p>\n

Perhaps Aligot\u00e9 never needed to overshadow its neighbours to exist.<\/strong><\/p>\n

Freshness, a touch of flint. The perfect balance between liveliness and delicacy.<\/p>\n

Aligot\u00e9 then brings its breath and its vivacity. It slips between the earthy flavours of the mushroom and the creaminess of the stracciatella.<\/p>\n

Jema\u00efa Marty, general manager of Le P\u00e8re Joseph<\/em>
The wine: Bourgogne Aligot\u00e9 Vieilles Vignes 2023, Numa Cornut<\/em><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/bourgogne-aligote-vieilles-vignes-2023-numa-cornut-le-pere-joseph.webp” alt=”Bourgogne Aligot\u00e9 Vieilles Vignes 2023 by Numa Cornut, served with the mushroom tartlet” title_text=”Bourgogne Aligot\u00e9 Vieilles Vignes 2023 by Numa Cornut, served with the mushroom tartlet” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|7px|7px|7px|7px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” module_alignment=”center” custom_css_main_element=”display:flex;||align-items:center;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”display:flex;||flex-direction : column;” custom_css_main_element_tablet=”display:flex;||align-items:center;” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/fabien-brizeux-jemaia-marty-le-pere-joseph.webp” alt=”Chef Fabien Brizeux and general manager Jema\u00efa Marty in front of Le P\u00e8re Joseph in Rueil-Malmaison, next to the Ma\u00eetre Restaurateur plaque” title_text=”Chef Fabien Brizeux and general manager Jema\u00efa Marty in front of Le P\u00e8re Joseph in Rueil-Malmaison, next to the Ma\u00eetre Restaurateur plaque” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|7px|7px|7px|7px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ disabled_on=”on|on|off”][\/et_pb_image][et_pb_image src=”https:\/\/leperejoseph.fr\/wp-content\/uploads\/2026\/11\/fabien-brizeux-jemaia-marty-le-pere-joseph-portrait.webp” alt=”Chef Fabien Brizeux and general manager Jema\u00efa Marty in front of Le P\u00e8re Joseph in Rueil-Malmaison, next to the Ma\u00eetre Restaurateur plaque” title_text=”Chef Fabien Brizeux and general manager Jema\u00efa Marty in front of Le P\u00e8re Joseph in Rueil-Malmaison, next to the Ma\u00eetre Restaurateur plaque” align=”center” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ border_radii=”on|7px|7px|7px|7px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″ disabled_on=”off|off|on”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” header_2_font=”Brandon Grotesque Bold||||||||” header_2_text_align=”center” header_2_text_color=”#005B71″ header_2_font_size=”21px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

A duo, a brigade<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Regular||||||||” text_text_color=”#005B71″ text_font_size=”16px” text_orientation=”center” custom_margin=”||||false|false” custom_margin_tablet=”||||false|false” custom_margin_phone=”||25px||false|false” custom_margin_last_edited=”on|phone” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Read the two texts again: they tell the same story. The button mushroom in the shadow of ceps, Aligot\u00e9 in the shadow of Chardonnay. The dish and the wine met on a shared idea: taking seriously what we think we already know<\/strong>.<\/p>\n

That is how Le P\u00e8re Joseph works. Start from a seasonal ingredient, sometimes a modest one. Choose a wine that lights up the plate rather than trying to outshine it. This thinking is shared by the two of them, then with the whole brigade, in the kitchen and in the dining room. The dishes change with the seasons; this way of working stays.<\/p>\n

Le P\u00e8re Joseph holds the Ma\u00eetre Restaurateur<\/strong> title, awarded by prefectural decree to restaurants serving homemade cuisine made from fresh produce.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” header_2_font=”Brandon Grotesque Bold||||||||” header_2_text_align=”center” header_2_text_color=”#005B71″ header_2_font_size=”21px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Visit Le P\u00e8re Joseph<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” text_font=”Brandon Grotesque Regular||||||||” text_text_color=”#005B71″ text_font_size=”16px” text_orientation=”center” custom_margin=”0px||||false|false” custom_padding=”||||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Address:<\/strong> 4, place Richelieu, 92500 Rueil-Malmaison, about 15 minutes from La D\u00e9fense<\/p>\n

Open<\/strong> Monday to Saturday from 8:30 am to 12:30 am, Sunday from 8:30 am to 8 pm<\/p>\n

Booking:<\/strong> +33 1 41 42 50 04 or online<\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/leperejoseph.fr\/en\/reservation\/” button_text=”Book a table” button_alignment=”center” _builder_version=”4.27.6″ _module_preset=”default” custom_button=”on” button_text_size=”17px” button_text_color=”#FFFFFF” button_bg_color=”#005B71″ button_font=”Brandon Grotesque Bold||||||||” button_icon=”||fa||900″ custom_margin=”||15px|20px|false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_button][et_pb_button button_url=”https:\/\/leperejoseph.fr\/en\/the-menu\/” button_text=”See the current menu” button_alignment=”center” _builder_version=”4.27.6″ _module_preset=”default” custom_button=”on” button_text_size=”17px” button_text_color=”#FFFFFF” button_bg_color=”#005B71″ button_font=”Brandon Grotesque Bold||||||||” button_icon=”||fa||900″ custom_margin=”||15px|20px|false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”_initial” header_2_font=”Brandon Grotesque Bold||||||||” header_2_text_align=”center” header_2_text_color=”#005B71″ header_2_font_size=”21px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Frequently asked questions<\/h2>\n

[\/et_pb_text][et_pb_accordion open_toggle_text_color=”#005B71″ open_toggle_background_color=”#FFFFFF” closed_toggle_background_color=”#FFFFFF” icon_color=”#005B71″ _builder_version=”4.27.6″ _module_preset=”default” toggle_text_color=”#005B71″ toggle_font=”Brandon Grotesque Bold||||||||” closed_toggle_font=”Brandon Grotesque Bold||||||||” body_font=”Brandon Grotesque Regular||||||||” custom_margin=”||||false|false” hover_enabled=”0″ border_radii=”on|4px|4px|4px|4px” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][et_pb_accordion_item title=”What wine goes with button mushrooms?” open=”on” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||12px||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

At Le P\u00e8re Joseph, Jema\u00efa Marty chose a Bourgogne Aligot\u00e9 Vieilles Vignes 2023 by Numa Cornut to accompany the button mushroom and stracciatella tartlet. Its freshness, liveliness and touch of flint slip between the earthy flavours of the mushroom and the creaminess of the stracciatella.<\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Is the mushroom tartlet still on the menu?” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||12px||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” open=”off” sticky_enabled=”0″]<\/p>\n

It was served in November 2026, \u00e0 la carte, in the P\u00e8re Joseph set menu and in the game menu. The menu changes with the seasons: to find out what is being served right now, see our menu or call +33 1 41 42 50 04.<\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Who is the chef at Le P\u00e8re Joseph?” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||12px||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” open=”off” sticky_enabled=”0″]<\/p>\n

Fabien Brizeux. With his brigade, he creates homemade, seasonal French cuisine at Le P\u00e8re Joseph, a Ma\u00eetre Restaurateur restaurant in Rueil-Malmaison.<\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Who is Jema\u00efa Marty?” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||12px||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” open=”off” sticky_enabled=”0″]<\/p>\n

The general manager of Le P\u00e8re Joseph. She chose the Aligot\u00e9 served with the mushroom tartlet and explains her choice on this page.<\/p>\n

[\/et_pb_accordion_item][et_pb_accordion_item title=”Where is Le P\u00e8re Joseph?” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||12px||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” open=”off” sticky_enabled=”0″]<\/p>\n

At 4, place Richelieu, in Rueil-Malmaison, about 15 minutes from La D\u00e9fense.<\/p>\n

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