Grab lunch at Arnaud Dalibot's restaurant is a place where you leave with a full stomach and an happy spirit.
Like many great stories and projects, Mûre came out of a need to change. Arnaud Dalibot worked for 13 years for Moët Hennessy (LVMH). Two years in France, 4 in Japan, and 7 in the United States. At the end of 2011, this good food enthusiast leaves New York to come back to Paris with a project to launch. "How can one reconnect city-dwellers with nature?", asks Arnaud. The answer can be found in the plates of Mûre, his farm-restaurant that is both urban and contemporary, since its opening in July 2014.
The day I first stepped into Mûre, I first saw the wide smile of Farid, who used to be the manager of the team, now gone to explore new horizons. Then, I looked around, and I felt good. I felt at home. I followed the line. It’s a well-oiled process. One goes from spot to spot with reassuring fluidity: from Lovisa’s coffees ("The best cappucinos in Paris!"), to the salad bar manned by Felipé, to the delicious fermented drinks served by Alyzée and brewed in the basement, a few meters below.
When it comes to chosing today’s meal, I’m not sure. Pizza or gratin? Don’t worry about it though, Ibrahim, the chef, came out of his lair. He fills my plate generously with both, half and half. The smell is good: it smells like spices and comfort food, made with organic products from the neighborhing regions. In the kitchen, Ibrahim works with Khalilou and Bakary. "We try to put love and passion in our meals", says the chef. Mûre’s menu is green, but not fixed. "We decline pizzas and risottos according to the seasons, it’s a way to bring a twist to our recipes", says Arnaud. He already has his eye set on the next project: to buy a farm and grow his own fruits and vegetables.
Arnaud’s daring move: to bet on healthy, organic cuisine, and to break down the barriers of french cooking.
Happy (French) Bonus : The kefir recipe, a fizzy drink that’s both sweet and healthy. What more could you ask for? :)