Les Ombres Quai Branly

Surprising and tantalisingly delicious food.
A magical view in a radiant setting, with a terrace like a hanging garden.

La cuisine

An innovative approach to French haute cuisine, freely inspired by Mediterranean cooking and heightened with an uncompromising respect for ingredients.

Tastes are well-defined, and the preparations are subtle and always amazing.

Le chef

Alexandre Sempere

Once he completed his degree in Meaux in 2013, Alexandre began his career at Ladurée. After three years, he moved on to Le Violon d’Ingres with Christian Constant and discovered the world of Michelin-starred cooking. Although already a station chef, he did not hesitate to return to the position of junior chef to become part of the restaurant brigade at the Plaza Athénée, under the leadership of Romain Meder.

Two years later, he became sous-chef, and Alain Ducasse offered him the opportunity to continue his career at Les Ombres, where he became head chef in March 2022.

The cuisine team

Jérémy Schotte – pastry chef
Jérémy has worked in many fine establishments such as La Tour d’argent, Ledoyen and the chocolate maker Jacques Génin. After a stint in boutiques, he continued his career in several establishments and became the head pastry chef at Les Ombres in August 2022.

Rui Martins – executif chef
Rui Martins has spent a large part of his career at Maison Ducasse, notably at Spoon. Since 2019, he has overseen the restaurant Les Ombres and the café Jacques.

Dining Area Manager

Sid Ahmed Bouhizeb

As soon as he completed his studies, Sid Ahmed Bouhizeb joined Maison Ducasse and has spent most of his career there. In 2007, he started as first assistant at the restaurant in the Eiffel Tower, Le Jules Verne. Later he moved up to waiter at Spoon, on Rue de Marignan in Paris, and head waiter at the Alain Ducasse restaurant at The Dorchester in London and then at Le Meurice Alain Ducasse in Paris.

In 2015, he left for Australia and returned two years later to help start a restaurant in Paris. He has been the dining area manager at Les Ombres since the beginning of the year.

The service team

Siham El Qit, hospitality manager
Her experience began in 2011 at Jacques Maximin’s Bistrot de la Marine. She continued in Paris at the Tour d’Argent, Jean-François Piège’s Grand Restaurant and Maison Rostang. She arrived at Les Ombres in September 2022 and embodies the soul of the restaurant.

Quentin Flacher, sommelier chef
Quentin has practiced his art in several starred restaurants (L’Oasis in Mandelieu, Régis Marcon in Saint-Bonnet, Le Flocon de sel in Megève, Maison Rostang in Paris). To learn about the winemaking profession, he also visited the beautiful vineyards of Crozes-Hermitage and Chassagne-Montrachet. He joined Les Ombres in October 2022.

Architecture

In the heart of the lush garden of the Musée du Quai Branly, perched on the roof terrace, the Les Ombres offers a unique panoramic view of Paris, in the shadow of its neighbour, the Eiffel Tower, which projects its metallic lace on the tablecloths during the day and sets the room alight at night. An exceptional ensemble signed by Jean Nouvel.

A modern cuisine