Bastien Djait

Brut: adj. (from Latin brutus): untouched, unprocessed.

Brut, like a perfectly sourced, beautifully raised, cultivated product.

Brut, like a sincere and uncompromising approach.

Brut, like a home designed to celebrate, through a chef's expertise, the work of breeders, cultivators, and farmers.

At just 26 years old, after an intense and prestigious career under the wing of iconic chefs, Bastien Djait now speaks in his own name, sharing his love for French territories.

A few kilometers from Rennes, a little over twenty years ago, a young boy naturally helped his parents cook whenever he could. Contact with ingredients, cooking methods, and the magic of pastry quickly gave Bastien Djait the intuition that profound and intimate emotion could emerge from a raw product. His commitment became evident, and his desire to cook immediately aligned with a pursuit of excellence. With his high school diploma in hand, the young Breton decided to seek out rigor in Paris.

First at Saint-James under the watchful eye of Chef Jean-Luc Rocha, then at Mandarin Oriental, he learned the precision of pastry before crossing the line to follow in the footsteps of mentors in the kitchen. At Mandarin Oriental, he earned his place alongside Thierry Marx in the kitchens of the two-Michelin-starred and aptly named "Sur mesure." There, he learned from a "father" who would teach him the technique and culture of a cuisine inspired by distant lands. The Japanese influence of Thierry Marx's cooking led young Bastien to embrace a discipline open to creativity.

Alongside him, following in his mentor's footsteps, another young chef absorbed the spirit and technique. And when Mory Sacko decided to open his restaurant, he called upon Bastien Djait to assist him in the kitchens of MoSuké, a place where Asia and Africa engage in dialogue.

At 22, the young Bastien further affirmed his demanding nature by joining Jean Imbert two years later in the kitchens of the Plaza Athénée. Amidst a palace brigade, and despite his young age, he now had one foot in the heritage of established French gastronomy and the other in the era that was reinventing it.

It was in the kitchens of this mythical place that the "Maison Brut" project took shape. A house that would celebrate the excellence of French terroirs. A responsible house where every product would be considered in its entirety...

It's this desire to pay tribute to our gastronomic land that inspired the chef's project: an uncompromising menu, proving that we can base everything on the work of French producers, even when it comes to the notes of a tea or a coffee.

"We don't work with a product the same way when we know the faces of those who brought it to life."

From this wealth of products and techniques, Bastien Djait creates a contemporary, conscious, and balanced cuisine.

And what he ultimately offers is a journey. A path through countryside and forests, a trace on the side of magnetic mountains, to illuminate the nature that inspires him. When in the dish, the poultry finds the corn that nourished it, or the cod the seawater that cradled it, everything makes sense.

This then began a tour of France's producers, confirming his desire and pushing his conviction even further. It will be 100% French, from starter to coffee!

And this challenge is met through the ingenuity and expertise of the artisans surrounding the chef. Because, of course, he didn't find coffee grown on French soil.