Meeting with
Cédric
 
 
 

Interview With Cédric, Chef at La Table

 
 
 

Chef Cedric Erimée has managed La Table, the emblematic restaurant of La Grande Épicerie de Paris, for more than 2 years now. Accompanied by his team, he offers cuisine that’s both modern and generous, giving pride of place to seasonal produce. Explore backstage at this unique space, where the dish of the day sits beside the pastries, breads and fresh fish that are also sold in store.

 
la grande épicerie de Paris - Chef de La Table - Cédric Erimé
 

How did you become a Chef?

 

I came to the restaurant business via the hotel industry. As an adolescent, I was already attracted by the excellent sense of service and the care brought to every detail. Leaving school, I worked for several different restaurants and hotels. I hugely appreciated those experiences, which serve me still today.
I first learned at a small, traditional restaurant in Fontainebleau. We made everything there, from seasoning the fish to cutting the meats.
I then joined larger establishments, like the Hotel Royal in Evian, the Michelin-starred restaurant of chef Thierry Marx in Bordeaux, and the Château Cordeillan-Bages. It was very creative cuisine, where we could think outside the box and make suggestions. Two and a half years later, in 2009, I made my debut in Bristol. We worked with enormous rigour and the precision in execution that is characteristic of haute cuisine. After a year’s travel in Australia and several very formative years at the Georges V and in Burgundy, I joined the kitchens at La Table in 2016, as chef.

 

How would you define the cuisine at La Table?

 

La Table is a good Parisian brasserie that connects La Grande Épicerie de Paris and Le Bon Marché. Our cuisine is mainly composed of simple produce, elegantly transformed. Seasoning, for example, is key; it must be exact to best serve the dish. For each recipe, we also highlight a particular condiment to make a difference in the way the dish is enjoyed.
Our menu changes approximately every 8 weeks so that we can closely follow the seasonality of fruits and vegetables. At the moment, we propose a transitional menu to mark the end of summer and beginning of autumn. Until the end of September, we use tomatoes from the Ile-de-France, which ripen later, with the first fruits of Autumn, from lentils to mushrooms and root vegetables.

 
la grande épicerie de Paris - Cédric Erimée en cuisine
 
la grande épicerie de Paris - Cédric Erimée assaisonnement
 

Is there synergy between La Table and the stands of La Grande Épicerie de Paris?

 

Yes, lots! Every day, the bakers make our breads at the workshops in Rue de Sèvres. The poissonnerie stand provides all our oysters and seafood dishes, brought directly to the restaurant with each order. In this way, they arrive as fresh as possible.
Our desserts trolley is made of the emblematic and seasonal pastries made by our pastry chefs. In this way, we can offer a very wide choice, complementing our two dessert dishes. Finally, many suppliers, farmers and producers working with our 2 stores also supply us during the year.

 

Inspire us! What is your perfect menu, to be discovered at La Table?

 

As aperitif, I would choose a country pâté that we make here ourselves. It is an absolute marvel to enjoy with several slices of toasted Grand Pain! Then I would have a speciality of La Table: foie gras. We offer this almost year round, and it’s served with different accompaniments. At the moment it is perfumed with quinquinoix, an aperitif made of wine and green walnuts, served with a mushroom chutney and toasted brioche. Then, fish with our milk-poached smoked halibut, with stir-fried Erengii mushrooms, shellfish and walnut crumble. It is light and flavoursome dish.
For a sweet finish, I recommend the citrus Pavlova. At once light and fresh, this is another signature recipe from La Table, perfect for ending a meal.

 
la grande épicerie de Paris - Le Flétan Fumé
 
See the recipe
 

Find the La Table restaurant on the 1st floor of La Grande Épicerie de Paris, from Monday to Saturday 10.30 a.m. to 6.30 p.m. and Sunday 11 a.m. to 6 p.m.

 

Consult the menu >

 
 
 

Discover the selection

from Cédric Erimée

 
Panier
0 0.0 100
Kalios
In Thessaly in northern Greece, almonds known for their unique flavour are harvested by hand. They are then gently toasted so that their crunchiness is preserved.
€4.50
100 g (45,00 € / kg)
Panier
0 0.0 100
La Grande Épicerie de Paris
The dry, pebbly soil in the Haute-Provence region is mirrored in the concentrated aromas and flavours of this oil. The olives used to make the oil are harvested early, giving it a green and pungent character. This powerfully fruity olive oil is dominated by notes of artichoke and fresh cut grass....
The dry, pebbly soil in the Haute-Provence region is mirrored in the concentrated aromas and flavours of this oil. The olives used to make the oil are harvested early, giving it a green and pungent character. This powerfully...
€18.60
50 cl (37,20 € / L)
Panier
0 0.0 100
La Grande Épicerie de Paris
Assortiment de 16 pâtes de fruits La Grande Epicerie de Paris.
€11.90
210 g (56,67 € / kg)
Panier
0 0.0 12
Topa
Brut cider made from various varieties of apple (Urteby, Txalaka, Goikoetxea, Anisa, etc). It goes great with your aperitifs, fish, white meat, cheese and desserts.
€9.20
75 cl (12,27 € / L)
Panier
0 0.0 100
Chapon
Chuao dark chocolate bar. Grand cru. With hazelnut and red fruit flavours. Long on the palate.
€10.95
75 g (146,00 € / kg)
Goulibeur
One large pure butter shortbread biscuit with sliced almonds in a collectable tin.
€8.95
380 g (23,55 € / kg)
PRODUCT UNAVAILABLE
Panier
0 0.0 100
Henri Clément
Avec sa saveur parfumée et délicate, ce miel révèle des arômes floraux et des notes subtilement fruitées.
coup de coeur
€12.90
500 g (25,80 € / kg)
Panier
0 0.0 100
La Grande Épicerie de Paris
Cooked in uncovered copper cauldrons, this raspberry jam is prepared with 54 g of fruit per 100 g of finished product. Total sugar content: 61 g per 100 g.
coup de coeur
€4.90
325 g (15,08 € / kg)
Panier
0 0.0 100
Kalios
In Attica, a region bordering Russia, Greek pistachios are collected on maturity.
coup de coeur
€4.50
100 g (45,00 € / kg)
Panier
0 0.0 100
Belsia
Carefully selected potatoes guarantee crispness. Artisan potato crisps with Ile de Ré salt.
€3.00
150 g (20,00 € / kg)
Panier
0 0.0 100
Goulibeur
This box contains three packs with four pure butter biscuits each.
€3.00
120 g (25,00 € / kg)
Panier
0 0.0 100
La Grande Épicerie de Paris
These small pasta pieces were invented in the Savoy region. Made of flour and eggs, the different ingredients are kneaded. This dough is then spread out and cut into little squares with a knife. They are then dried on large white sheets in the sun for a few days before they are packaged. Great in...
These small pasta pieces were invented in the Savoy region. Made of flour and eggs, the different ingredients are kneaded. This dough is then spread out and cut into little squares with a knife. They are then dried on large white...
€6.90
400 g (17,25 € / kg)

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