From pastry prodigy to precision-led chef
Born near Rennes, Bastien Djait’s path to gastronomy began early. After mastering pastry under Jean-Luc Rocha and working alongside Thierry Marx at Sur Mesure, he honed a meticulous, Japanese-influenced approach. By 22, he was part of the brigade at the Plaza Athénée, already blending heritage with innovation. Today, at Maison Brut, he’s come into his own. Every dish reflects years of discipline, a deep respect for French terroir, and an unwavering belief in transparent sourcing. His vision is clear: no shortcuts, no compromise—just precision, produce and purpose.
“When you know the people behind each ingredient, you cook with more than skill—you cook with care.”
MAISON BRUT-PARIS
ParisMaison Brut Paris is chef Bastien Djait’s bold, uncompromising tribute to the French land, and the people who cultivate it. At just 26, after years in some of France’s most respected kitchens, he opened a place entirely his own: sincere, modern, and devoted to the raw product. Every element on the plate and in the dining room is sourced from within metropolitan France, down to the tea. With no coffee, chocolate or vanilla in sight, the experience is both stripped back and layered—redefining luxury as honesty, ethics, and extraordinary depth of flavour.
Book a table @ MAISON BRUT-PARIS
Make your dinner reservations through our website for a high-quality gastronomic experience – it’s quick and easy. Book your table here and get ready for an unforgettable culinary event.