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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