Paris, December 22, 2025 – Maison Saint Martin, a new culinary establishment blending traditional brasserie elements with modern influences, officially commenced operations in September 2025. Located in the vibrant 10th arrondissement, between the local town hall, fire station, school, and the Saint-Martin covered market, the venue is a testament to a family’s shared vision and passion for gastronomy.
A Family Legacy and Contemporary Vision
The venture is the brainchild of David Zenouda, a seasoned restaurateur and vice-president of UMIH Paris Île-de-France, known for his success with establishments such as Café A, Next, and Maze. Maison Saint Martin, however, holds a unique significance as a project deeply rooted in family, designed as a legacy to be carried forward by his children, Esther, 23, and Nathan, 26. Having returned from Melbourne, both Esther and Nathan are integrally involved in every facet of the project, from producer selection and menu development to service organization and defining the establishment’s identity. Their collaborative effort aims to present a contemporary take on the Parisian brasserie, seamlessly merging the rich experience of the elder generation with current trends and expectations.
Culinary Excellence by Chef José Ribeiro
At the heart of Maison Saint Martin’s culinary offering is Chef José Ribeiro, who crafts a clear and accessible menu grounded in everyday cuisine. Ribeiro brings a wealth of experience from prestigious establishments, including Plaza Athénée, Prince de Galles, Café de l’Homme, Hoche, Kong, Pershing Hall, and Rural, where he worked alongside the renowned Marc Veyrat. His cooking style honors French culinary traditions while incorporating diverse global influences. Notable reinterpretations include a revisited egg mayonnaise featuring panko, a ponzu-yuzu vinaigrette, and furikake. Gnocchi evolve with the seasons, currently showcasing pumpkin. Parmigiana, sausage and mash, and daily market specials also feature prominently, with a strong emphasis on fresh, high-quality ingredients.
From Morning Coffee to Evening Dining: A Versatile Experience
Maison Saint Martin caters to all times of the day, beginning with a dedicated specialty coffee space. Coffee beans are sourced from Tanat, a Parisian roaster, and prepared by a skilled barista. Espresso, cappuccino, and flat whites are available for dine-in or takeaway, complemented by homemade pastries or viennoiseries from La Chouquette in the adjacent market. This morning offering embodies a relaxed, Australian-inspired ambiance.
During weekdays, the lunch menu is diverse. Takeaway options include panuozzo sandwiches made with organic T150 wholemeal flour bread, rich in fiber and with a low glycemic index. Fillings range from Parma ham and nitrite-free white ham to gravlax salmon and a vegetarian grilled vegetable option. For dine-in, a daily market formula is available for lunch, offering an appetizer and main course or main course and dessert for 19.50 euros, or an appetizer, main course, and dessert for 26.50 euros. Both lunch and dinner menus, updated seasonally, feature a surf and turf crudo assortment, stracciatella with roasted fruits, the revisited egg mayonnaise, crispy karaage, a rustic croque, Montalet knife-cut sausage, and tuna mikado. Dessert selections include chocolate-hazelnut tiramisu, financier, and crème brûlée.
Embracing the Market Connection
On weekends, Maison Saint Martin fully leverages its proximity to the Saint-Martin covered market, to which it is directly connected by an internal passage. Each morning, Chef José Ribeiro sources fresh produce from identified suppliers 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. This direct link to the market is a defining characteristic of the venue’s identity.
The weekend brunch, aptly named “Un week-end au marché” (A Weekend at the Market), emphasizes communal dining. It features platters of seafood, terrines, and comforting family-style casserole dishes such as Label Rouge free-range chicken, parmigiana, or veal blanquette. Desserts, prepared in-house, include pain perdu, brownie, and cookies. The average bill for brunch ranges from 25 to 40 euros. The main dining area accommodates 80 guests, complemented by a year-round outdoor terrace with 40 seats.
Location and Design
Maison Saint Martin is situated at 33 rue du Château d’Eau, in the 10th arrondissement of Paris. Its direct accessibility from the market seamlessly integrates it into the daily life of the neighborhood, positioning it at the crossroads of a traditional brasserie and a modern coffee shop. Open from morning to evening, the establishment caters to all moments of the day, from morning coffee to convivial lunches and family weekend dinners. The design incorporates classic brasserie elements-a counter, banquettes, a terrace, and a menu of familiar dishes-while adapting them to contemporary expectations.
The interior architecture, designed by Laura Narvaez, who also worked on Café A, Break, and Maze, features oblong shapes, natural materials, and open perspectives. The space is organized around two counters: one dedicated to specialty coffee and takeaway, and the other to the brasserie, spread across two levels. Natural light floods the entire venue, and the terrace remains open throughout the year, fostering an environment conducive to interaction and flow.
Source: https://nouvellesgastronomiques.com/david-zenouda-ouvre-maison-saint-martin-a-paris-avec-ses-enfants-esther-et-nathan/
