Shy and reserved, Hervé Paulus is more at ease behind his stove than in front of our microphones!
Chef Hervé Paulus at the restaurant Ô à la bouche Marrakech | morocco

Shy and reserved, Hervé Paulus is more at ease behind his stove than at our microphones! But when he's on a roll, he could talk for hours about his products, where they come from and how to bring them to life. In his restaurant L'Ô à la bouche, this starred chef offers a traditional French cuisine, based on local and seasonal products, quite simply.  

Originally from Lorraine, this self-taught chef has never worked with a great chef. When in 1994, at the age of 30, his boss announced to him that he had been awarded a Michelin star at "L'Ancienne Forge" in Hagenthal, Hervé Paulus was totally surprised! A recognition that he obtained again four years later for his restaurant "L'hostellerie Paulus" in Mulhouse, opened two years earlier. A well-deserved success for this great lover of French products and gastronomy. But at the age of 50, Chef Paulus wanted to regain his freedom and return to a more convivial cuisine, in his own image, so he returned his Michelin star.

Some time later, he arrived in Morocco by chance. In Marrakech, he worked at the Maison Arabe and the Palace Es Saadi as executive chef. And finally, it is the meeting with Denis and Philippe that pushes him to take on a new challenge.

In his restaurant L'Ô à la bouche, Hervé has fun and offers a traditional French cuisine that resembles him: simple and true, with a little twist of inventiveness, modernity and lightness. A perfectionist, he is always on the lookout for quality products.  

Give him a sun-drenched Tomato or a pike-perch from Lake Lalla Takerkoust and he will know how to transcend all the flavors! That's why he loves Morocco so much, because with its marked seasonality, he enjoys working with local products.

He offers us a cuisine of taste and character. "A good product, a tasty garnish and a gourmet sauce, that's the secret in gastronomy! On the menu, gourmet local dishes that change with the seasons. On the slate, the chef's suggestions are based on his favorites from the market. The plates are prepared with care and generosity. A pleasure for the eyes and the taste buds!


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