Opened in 2006, l’Arôme receives its first star during the anniversary of the one-hundredth edition of the Michelin Guide in 2009.
Eric Martins, trained with the greatest (Maxim’s, Ledoyen, Lucas Carton, Hélène Darroze), decides after a wonderful three-year journey at the Ami Marcel to take on the challenge to open a second place located in the heart of the “Triangle d’Or”…
True to his five years spent with Alain Senderens, he aspires to create a unique place for all food and wine lovers.
“Excellent cuisine and carefully chosen wine are not enough. In order to really enjoy themselves, our costumers ought to feel as comfortable as at home,” says Eric Martins.
In 2007, Eric Martins gives the kitchen keys to his friend Thomas Boullault, who worked at the Royal Monceau and Georges V and who also worked with him at the restaurant “Seize au Seize”. Armed with immense strength and well-developed know-how, Thomas takes on the challenge with one idea in his mind: to make l’Arôme a place highly praised for its French gastronomy.
But the team will only be complete in September 2009 with the arrival of sommelier Renaud Laurent, who also worked at Seize. He transforms the entire selection, bringing together grands crus and smaller labels.
L’Arôme is born.
For the decor, with its beautiful architecture and high ceiling in the main dining room, Eric Martins turned to Valérie Serin, who has worked with Jacques Garcia, then Olivier Berni.
The result is a warm and elegant décor: luminous during the day, while hushed and glamorous in the evening… The Murano glass lighting highlights the dimensions of the beautiful alcoves and Vauzelle-Satelliet furnishings. Fabrics by Pierre Frey offer a comfortable and contemporary atmosphere.
The kitchen was designed by the company Maleyran. With an open view of the dining room, the kitchen provides a touch of conviviality and modernism.
The Cofravin made-to-order wine cellars also can be seen in the dining area to accentuate the interaction and continuity of the service, cuisine and wine. They feature several temperatures, allowing precision for the storage of the wines.