COIN-OP TABLE

Halfway between the gaming table and the dining table, Coin-Op offers a playful asian cuisine. This restaurant takes us on a flight to Taipei with its smart mix of taïwanese flavors and french produce, crispy fried chicken and handmade vegetables gyoza. A million miles away from the forgettable boiled vegetables and bland tofu, here the taiwanese "know how" produces a fusion cuisine honouring veggies. The vegetables are served "al dente" along with a delightful 5 spices tokan (half silky, half firm tofu). Trained at Epi Dupin for more than ten years alongside the very committed François Pasteau, the ecological sensitivity of Thomas Mamaï, founder of Coin-Op Table, is obvious.
Just like when he swaps “ultra-endangered” cod fish in his recipes with pollack and swaps turbot with catfish. At the helm with him, Yilin Mamaï, Taiwanese and former pastry chef at Guy Savoy, excels in the kitchen where she guarantees respect for the recipes of her native country. These two gourmets have left everything to set up their haunt on rue de Maubeuge (9th). At Coin-Op we discover the winning combo between gua-bao (the famous Taiwanese steamed bread with filling) and vintage arcade terminals, and we come back to play one more round.