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Inventive gourmet cuisine offered in a sophisticated setting with a subdued vibe.
Address and Contact Information
Address: 28 Rue des Acacias, 75017 Paris, France
Phone: +33 9 52 96 09 99
Website: https://mallory-gabsi.com/
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his restaurant in Paris – OFFICIAL SITE – MALLORY GABSI
Mallory introduces you to its new gourmet restaurant in Paris near the Arc de Triomphe.
Mallory Gabsi – Paris – a MICHELIN Guide Restaurant
Mallory Gabsi. 28 rue des Acacias, Paris, 75017, France. €€€€ · Modern Cuisine … A semi-finalist of France’s 2020 Top Chef show, Brussels-born Mallory Gabsi …
Restaurant – Mallory Gabsi – OFFICIAL SITE
For the tableware, made-to-measure ceramic pieces (sauce boats, plates) … 28, rue des acacias 75017 Paris; Monday to Friday inclusive; 12:30 p.m. to 1 …
Reviews
Vance Bickford
Dining at Mallory Gabsi was truly an exceptional experience from start to finish. The service was flawless—attentive without ever being intrusive, warm, and genuinely welcoming. A special mention must go to the sommelier, who was incredibly kind, knowledgeable, and passionate. Their recommendations paired beautifully with each course and elevated the entire meal.
What made the experience even more memorable was Chef Mallory himself taking the time to visit our table. He graciously spent several minutes speaking with us, sharing his thoughts about the dishes, discussing food with enthusiasm, and taking a sincere interest in us as people. That personal touch made the meal feel truly special and unforgettable.
Every element—from the creativity and precision of the cuisine to the impeccable hospitality—came together to create a wonderful and refined dining experience. This is a restaurant that delivers not only outstanding food but also genuine warmth and connection. Highly recommended, and we cannot wait to return.
… moreWhat made the experience even more memorable was Chef Mallory himself taking the time to visit our table. He graciously spent several minutes speaking with us, sharing his thoughts about the dishes, discussing food with enthusiasm, and taking a sincere interest in us as people. That personal touch made the meal feel truly special and unforgettable.
Every element—from the creativity and precision of the cuisine to the impeccable hospitality—came together to create a wonderful and refined dining experience. This is a restaurant that delivers not only outstanding food but also genuine warmth and connection. Highly recommended, and we cannot wait to return.
Despoina Lewis
I had the worst experience of my trip in this restaurant. I had a food poisoning after 2 hours from the dinner. My husband was ok but I had a bad time. The service to us was like we didn’t noticed by the staff, I asked 3 times to fill up my water, I have been in Michelin restaurants a few times and this was unprecedented for me.
… moreEric Montes
We originally looked forward to dining here to celebrate my wife’s birthday, but unfortunately we ended up with an extremely unpleasant experience. I rarely leave negative reviews because taste is subjective, but this time the issue was a serious problem with service and integrity.
We dined on November 18th, my wife’s birthday. We each ordered the 7-course menu, and I added the wine pairing. At the beginning, we noticed that one young server seemed slightly rude toward our table, but we didn’t overthink it. The starters and the first bites were impressive. However, when the first course arrived, my wife’s plate was taken away immediately (without any apology or explanation) because there was an insect inside. Shortly after, I noticed a live insect in my own dish as well. I informed the server, and he also removed my plate right away. But I suspect the dish was not remade; it seemed like they simply picked the insect out. We tried not to let this affect our mood and continued with the meal.
When the third-course pairing wine was served, I took a sip and found a whole dead insect inside the glass. A young server apparently noticed us looking at the glass and suddenly took it away—again, without apology or explanation. We were surprised but said nothing, assuming he would pour a fresh glass. But my wife then saw him pick the insect out and bring back the exact same glass (with part of the insect’s legs still clearly visible), acting as if nothing had happened. We were stunned and didn’t touch the wine afterward.
When the next course arrived, I finally told a different female server: “Do you know what your colleague just did?” I was shaken, because I firmly believe no normal restaurant—let alone a Michelin-starred one—would ever provide service like this. Only at that moment did the female server acknowledge that what had happened was unacceptable and apologized. She said the wine pairing would be complimentary, but I did not drink any more of their wine pairing after that.
What bothered us most was that the young server involved showed no reaction and never apologized; instead, all the apologies came from other staff members. We still paid the full bill (without leaving a tip). I believe the chef and the owner need to be informed and take this matter seriously. First, I have never experienced three incidents involving insects in a single meal. Second, there is clearly a serious problem with your service training and your staff’s honesty. I truly believe the chef would not tolerate such things happening in his restaurant. You may review the camera to see what really happened (19:50–21:00, November 18, 2025).
… moreWe dined on November 18th, my wife’s birthday. We each ordered the 7-course menu, and I added the wine pairing. At the beginning, we noticed that one young server seemed slightly rude toward our table, but we didn’t overthink it. The starters and the first bites were impressive. However, when the first course arrived, my wife’s plate was taken away immediately (without any apology or explanation) because there was an insect inside. Shortly after, I noticed a live insect in my own dish as well. I informed the server, and he also removed my plate right away. But I suspect the dish was not remade; it seemed like they simply picked the insect out. We tried not to let this affect our mood and continued with the meal.
When the third-course pairing wine was served, I took a sip and found a whole dead insect inside the glass. A young server apparently noticed us looking at the glass and suddenly took it away—again, without apology or explanation. We were surprised but said nothing, assuming he would pour a fresh glass. But my wife then saw him pick the insect out and bring back the exact same glass (with part of the insect’s legs still clearly visible), acting as if nothing had happened. We were stunned and didn’t touch the wine afterward.
When the next course arrived, I finally told a different female server: “Do you know what your colleague just did?” I was shaken, because I firmly believe no normal restaurant—let alone a Michelin-starred one—would ever provide service like this. Only at that moment did the female server acknowledge that what had happened was unacceptable and apologized. She said the wine pairing would be complimentary, but I did not drink any more of their wine pairing after that.
What bothered us most was that the young server involved showed no reaction and never apologized; instead, all the apologies came from other staff members. We still paid the full bill (without leaving a tip). I believe the chef and the owner need to be informed and take this matter seriously. First, I have never experienced three incidents involving insects in a single meal. Second, there is clearly a serious problem with your service training and your staff’s honesty. I truly believe the chef would not tolerate such things happening in his restaurant. You may review the camera to see what really happened (19:50–21:00, November 18, 2025).
Frederick besson
The best Michelin star restaurant around l’Etoile and Champs Elysees!
A must Try. A must taste. A must visit!
… moreA must Try. A must taste. A must visit!
Anna Kuchyk
We really enjoyed every moment. Thank you, perfect team for amazing service and very tasty experience. Also, want to say how beautiful is the interior, just perfect match with colours, details and materials. Bravo
… moreGuy Eshet
Enjoyed a lot the 7 course meal! Amazing sauces, textures and tastes and a very friendly chef. Highly recommended as a local Parisian Michelin restaurant
… moreVirginie Russ
The food is absolutely fabulous, tasty, well presented and creative. The desserts are also outstanding very good and original. The staff is very well trained and nice but there is a bottle neck in the kitchen that makes the service very long.
… moreVignesh Veerasamy
Mallory Gabsi delivers inventive, expressive cooking with a clear identity and moments of true brilliance. The culinary value is strong for a one-star restaurant, and several dishes showcase the chef’s potential for even higher accolades.
Where the evening fell short was the wine program — both in storytelling and consistency of pairings. With more attention to curation and education, the experience could elevate significantly.
• Some gaps in wine knowledge: simply stating “the wine is from Spain” is not sufficient at a Michelin-level experience — guests expect precision, origin, and story.
• Wine pairings overall ranged from excellent to mismatched. For 110€, the selection could have reached into more expressive or story-driven bottles, especially in France, surrounded by some of the world’s greatest wine regions.
A restaurant worth visiting for culinary creativity, especially if you enjoy unexpected pairings and bold flavor combinations.
… moreWhere the evening fell short was the wine program — both in storytelling and consistency of pairings. With more attention to curation and education, the experience could elevate significantly.
• Some gaps in wine knowledge: simply stating “the wine is from Spain” is not sufficient at a Michelin-level experience — guests expect precision, origin, and story.
• Wine pairings overall ranged from excellent to mismatched. For 110€, the selection could have reached into more expressive or story-driven bottles, especially in France, surrounded by some of the world’s greatest wine regions.
A restaurant worth visiting for culinary creativity, especially if you enjoy unexpected pairings and bold flavor combinations.
MichelinStarsChallenge R
#129 in my challenge of trying every Michelin Stars in Paris (follow me for all the reviews and updates, I’ve also tried every 3 stars in France, and more). This is a new 2023 star.
North wind.
So what’s interesting here?
Success and association
If you’re a foreigner (or just don’t watch TV like me), you most likely don’t know that Mallory Gabsi is quite famous. Famous enough that his absence saddened greatly the table next to us. I’m always wary about Tv show contestants. But I’ve been proven wrong nearly systematically, with the likes of Victor Mercier or Mori Sacko (and I’m sure there’s more that I don’t realize). It just has an impact on the crowd, that’s usually how I perceive it. And of course, after if I read articles (I try to avoid any information before, if I can). Why am I saying that? Because the press loves him. Again, they are not my crowd, I only ask about other chefs to the chefs., the waiters etc… I’m saying that because there are very high expectations on him and I’m not sure it’s helping. It may even push him in over-stressing some of his skills. But what does it mean for you? He has an undeniable talent for association. He uses it to push a main note. A bit like a piano chord. And for that he has in his keyboard some personal touches (spices, roasted, etc..). It does give him a particular tone, in that chord he’s playing. The results are dishes with a very clear taste and even some northern tone. Still, I’m looking forward to see next year how this will develop in a clear character.
I love the design, just like I loved the one from Omar Dhiab, as they are in the same vein. A tad nostalgic but definitely modern. Although I recognize that the later was more aligned with the cuisine. Here, there’s less nostalgia, and it’s more to be in tuned with today esthetics.
By the way, the crowd was quite young, with friends, coworkers, some gastro-curious (I went soon after the star was announced).
A well deserved star with his tone. I’m curious to see how it will grow.
… moreNorth wind.
So what’s interesting here?
Success and association
If you’re a foreigner (or just don’t watch TV like me), you most likely don’t know that Mallory Gabsi is quite famous. Famous enough that his absence saddened greatly the table next to us. I’m always wary about Tv show contestants. But I’ve been proven wrong nearly systematically, with the likes of Victor Mercier or Mori Sacko (and I’m sure there’s more that I don’t realize). It just has an impact on the crowd, that’s usually how I perceive it. And of course, after if I read articles (I try to avoid any information before, if I can). Why am I saying that? Because the press loves him. Again, they are not my crowd, I only ask about other chefs to the chefs., the waiters etc… I’m saying that because there are very high expectations on him and I’m not sure it’s helping. It may even push him in over-stressing some of his skills. But what does it mean for you? He has an undeniable talent for association. He uses it to push a main note. A bit like a piano chord. And for that he has in his keyboard some personal touches (spices, roasted, etc..). It does give him a particular tone, in that chord he’s playing. The results are dishes with a very clear taste and even some northern tone. Still, I’m looking forward to see next year how this will develop in a clear character.
I love the design, just like I loved the one from Omar Dhiab, as they are in the same vein. A tad nostalgic but definitely modern. Although I recognize that the later was more aligned with the cuisine. Here, there’s less nostalgia, and it’s more to be in tuned with today esthetics.
By the way, the crowd was quite young, with friends, coworkers, some gastro-curious (I went soon after the star was announced).
A well deserved star with his tone. I’m curious to see how it will grow.
Charlie Brozka
I believe there are three universal languages no matter what tongue you speak: love, music, food. Mallory and his crew gave us the experience of a lifetime with the latter when my wife and I hit Paris. Seven courses took us through a whirlwind of flavours, textures, and presentations. Every single member of staff was attentive and delivered on their part with flying colours, from the wine suggestion right down to the limoncello served after dessert. I couldn’t have asked for a more special experience for my 30th birthday Europe trip. Nourri mon âme!
… more