Paris, December 22, 2025 – Maison Saint Martin, a new culinary venture by veteran restaurateur David Zenouda and his children, Esther and Nathan, officially opened its doors in September 2025. Located in the vibrant 10th arrondissement, between the local town hall, the fire station, a school, and the Saint-Martin covered market, the establishment aims to redefine the Parisian brasserie experience.
A Family Legacy and Modern Vision
David Zenouda, well-known in the Parisian gastronomic scene and Vice-President of UMIH Paris Île-de-France, is behind several successful establishments, including Café A, Next, and Maze. Maison Saint Martin represents a deeply personal project, conceived as a transmission of culinary passion and expertise to his children, 23-year-old Esther and 26-year-old Nathan.
Upon their return from Melbourne, Esther and Nathan have been actively involved in every aspect of the project. Their contributions range from selecting local producers and developing the menu to organizing service and defining the venue’s unique identity. Together, they aim to offer a contemporary interpretation of the Parisian brasserie, seamlessly blending the experience gained by the previous generation with current trends and consumer expectations.
Chef José Ribeiro’s Culinary Approach
At the heart of Maison Saint Martin’s kitchen is Chef José Ribeiro, who has crafted a clear and accessible menu rooted in everyday dining. Ribeiro brings a wealth of experience from prestigious establishments such as Plaza Athénée, Prince de Galles, Café de l’Homme, Hoche, Kong, Pershing Hall, and Rural, where he worked alongside Marc Veyrat.
His cuisine draws heavily from French tradition while incorporating diverse influences. For instance, the classic egg mayonnaise is reimagined with panko, a ponzu-yuzu vinaigrette, and furikake. Gnocchi dishes evolve seasonally, currently featuring pumpkin. Other staples like parmigiana, sausage and mashed potatoes, and daily market specials also feature prominently, with a strong emphasis on fresh, high-quality ingredients.
From Morning Coffee to Evening Dining
Maison Saint Martin caters to all times of the day. Mornings begin with a dedicated specialty coffee area, serving beans from Parisian roaster Tanat, expertly prepared by a barista. Espresso, cappuccino, and flat whites are available for dine-in or takeaway, complemented by homemade pastries or viennoiseries from La Chouquette, a bakery located in the adjacent market. This relaxed atmosphere is inspired by Australian coffee culture.
During weekdays, the lunch menu offers various options. Takeaway includes panuozzo sandwiches made with organic T150 whole wheat flour bread, known for its high fiber content and low glycemic index. Fillings range from Parma ham, nitrite-free white ham, and gravlax salmon to a vegetarian option with grilled vegetables. For dine-in, a daily market formula is available: starter and main course or main course and dessert for 19.50 euros, and a three-course option for 26.50 euros. The seasonal à la carte menu, available for both lunch and dinner, features a surf-and-turf crudo assortment, stracciatella with roasted fruits, the revisited egg mayonnaise, crispy karaage, a rustic croque, Montalet sausage, or a tuna mikado. Dessert options include chocolate-hazelnut tiramisu, financier, and crème brûlée.
Weekend Brunch and Market Connection
On weekends, Maison Saint Martin fully leverages its unique connection to the Saint-Martin covered market through an interior passage. Each morning, Chef José Ribeiro sources fresh ingredients directly from identified producers within the market, including Toto the fishmonger, Jean-Franck the cheesemonger, and Nicolas the butcher. The establishment also collaborates with local producers like Adrien from Maison Montalet and Moulin de Versailles for organic Île-de-France flour, deeply integrating the market’s identity into its offerings.
The weekend brunch, aptly named “Un week-end au marché” (A Weekend at the Market), emphasizes sharing and communal dining. It features platters of shellfish, terrines, and comforting family-style dishes served in cocottes, such as Label Rouge farm chicken, parmigiana, or veal blanquette. Desserts, prepared in-house, include French toast (brioche perdue), brownies, and cookies. The average bill for brunch ranges between 25 and 40 euros. The dining room accommodates 80 covers, supplemented by a 40-seat summer terrace.
Design and Ambiance
Maison Saint Martin, located at 33 rue du Château d’Eau, is designed to be an integral part of the neighborhood’s daily life, bridging the gap between a traditional brasserie and a modern coffee shop. Open from morning to evening, it caters to various moments of the day, from morning coffee to lunch, convivial dinners, and family weekend meals. The establishment incorporates classic brasserie elements-a counter, banquettes, a terrace, and familiar dishes-while adapting them to contemporary expectations.
The interior architecture, overseen by Laura Narvaez (known for her work on Café A, Break, and Maze), features oblong shapes, natural materials, and open perspectives. The space is organized around two counters: one for specialty coffee and takeaway, and the other for the brasserie, spread across two levels. Natural light floods the entire venue, the terrace is open year-round, and the configuration encourages interaction and easy movement.
Source: https://nouvellesgastronomiques.com/david-zenouda-ouvre-maison-saint-martin-a-paris-avec-ses-enfants-esther-et-nathan/
