Mediterranean in its purest state
Simon Porte Jacquemus. There is no one in the world of fashion who does not know him – and who does not carry his mini bag 'Tiny' . french designer founded his own firm at age 19 and in honor of her mother, he named her Jacquemus, her maiden name.
The crush with his deconstructed and asymmetric garments, his rigid silhouettes and his ingenious surrealist touch it was immediate. His Spring/Summer 2018 collection, entitled La Bomba, was applauded –and bought– by retail companies of the stature of Selfridges, Moda Operandi and Net-a-Porter.
This summer, he celebrated the tenth anniversary of the firm presenting his collection Le Coup de Soleil in the middle of the lavender fields of Provence , where he displayed a fuchsia-colored catwalk that made headlines and exploded social networks.
The latest news about the firm reached us a few days ago through its already recurring channel: ** Jacquemus is temporarily retiring from the catwalks, ** at least until January, to reflect on his professional future.
But before this break, he has left us a gift that, literally, is to be eaten: ** Oursin, the new restaurant that has just opened in Paris. **
Oursin means sea urchin in French.
AN ETERNAL SUMMER
Located on the second floor of the Galeries Lafayette Champs-Elysées , Oursin is the second location that the French designer has opened in the French capital after Café Citron , also in the emblematic department stores.
Oursin, who in French it means 'sea urchin' , lives up to his name, introducing us to a mediterranean paradise entirely designed by Simon Porte Jacquemus.
Developed in collaboration with Kaspia caviar , the restaurant is presented as that oasis to escape to at any time of the year, because, regardless of the fact that Parisians outside wear elegant oversize coats and cashmere sweaters, inside Oursin it is always summer.
"Jacquemus is not just about fashion, but about life"
MUCH MORE THAN FASHION
“I am very proud to have the opportunity to express my vision in different ways and to work with incredible people. Jacquemus is not just about fashion, but about life. Welcome to Oursin.”
This is how the designer expressed his excitement for this new project, described by himself as “Citron's little brother”.
The other two pillars of this beautiful sea urchin are Clara Cornett (creative director of Galeries Lafayette Champs-Elysées) and Ramon MacCrohon (executive director of the Caviar Kaspia Group), who together with Jacquemus have made a delicious gastronomic journey with a view of the French capital.
The irresistible grilled octopus
CERAMIC, RATTAN AND LIGHT, LOTS OF LIGHT
The magical Costa Azul , the Greek island of Crete , Tunisia , Binibeca Vell , Altea , Jávea ... The whitewashed walls remind us of the typical coastal houses that paint the Mediterranean coast white, so pure, so beautiful and so bright.
In them there are small cavities where we find craft pieces carefully selected by Simon Porte Jacquemus, such as the ceramic Aortic Vessel by Simone Bodmer-Turner, the Tobias vase by Bonne Aventure or Venus by Charlyn Reyes.
The ecru sofas and the handmade rattan chairs they also perfectly play their role in this warm and luminous refuge, in which there is also no lack of the vine as an ornamental element –Who but Jacquemus puts a vine inside a place while autumn lurks in the streets?–.
On the walls, ceramic pieces selected by Jacquemus
FLAVOR OF THE SEA
The dishes have been designed by Erica Archambault, former executive chef of the Septime group , in a kitchen where seafood dresses the unmistakable imprint of the king of black gold, Caviar Kaspia , which treasures addresses such as Maison de la Truffe, Crabe Royal, La maison du Caviar, the Ecluse wine bars and, of course, its namesake Caviar Kaspia.
A menu with a clear southern accent and a salty soul where proposals such as the sea urchin tarama, the linguine with clams, the pickled red mullet or the turbot cooked with its bone.
All this on the suggestive dishes signed by the Athenian potter Daphne Leon.
The plates bear the signature of the ceramist Daphne Leon
JACQUEMUS AND KASPIA
Oursin is open for both lunch and dinner and in its menu we find a multitude of options in which a common denominator reigns: the Mediterranean.
In the entrees section, fresh and delicious options like lobster salad (with tarragon mayonnaise, leeks in vinaigrette, mustard seeds and Baeri caviar grains) or the one with green and yellow beans (with botarga, hazelnuts and apricot seasoning) .
There are also hot dishes like fried artichokes with greek yogurt and lemon zest or the mashed potato with camelina oil, Baeri caviar and whipped cream.
As main dishes we can continue in the plant world tasting the Marinated zucchini with fresh ricotta, mint, basil and crispy shallots.
Artichokes with Greek yogurt and lemon zest
The Italian touch – always with some French touch – comes from the hand of the aforementioned linguini with clams and Sicilian sauce , wave pasta with Provencal vegetables, olives and pine nuts.
And finally, the sea. And here the decision is complicated. From the steamed razor clams with white wine to hake with vegetable tombée and homemade mayonnaise, going through grilled octopus with potatoes, cherry tomatoes and capers.
You are in Paris, it is mandatory to combine all of the above with bread , which like everything in Oursin, is very special, since it is made with squid ink and sea urchin coral r by the bakery **Sain de Anthony Courteille**.
Pickled mullet
THE SWEET TOUCH
Our (almost eternal) summer journey continues with dessert. In the sweet section of Oursin we find suggestions as appetizing as fresh goat cheese with Reine-Claude plum jam and fennel seeds.
The ode to fruit is brought by Sollies fresh figs with honey ice cream and 'pompe à l'huile' –Essence of Provence in its pure state– and white peaches in verbena syrup , caramelized almonds and Italian meringue.
For the sweet tooth, dark chocolate ganache with yogurt and blueberry sorbet.
An eternal summer in the heart of Paris and signed by Jacquemus, can you ask for more?
dark chocolate ganache