Brasserie Lamazère prepares pork belly with mussel salad
French cuisine is known the world over for its distinguished dishes. Berlin, in comparison, is quite modest. With his Brasserie Lamazère, Régis Lamazère brings a bit of Paris to the German capital.
A true Parisian original
With the Brasserie Lamazère, owner Régis Lamazère has brought Parisian flair to Berlin's Charlottenburg district. The interior décor is that of a typical bistrot: ceramic tiles, wooden chairs without cushions, no tablecloths and wine presented on rustic wooden shelves. The tables are pushed tightly together so guests can easily talk with one another.
A star chef as father, and one as teacher
Born in Paris in 1983, to the owner of a two-star restaurant, Régis Lamazère's destiny seemed to be sealed at birth. His father, Roger Lamazère, served as a role model for the young man, who didn't want to play soccer, but rather, went on to train as a chef following school. He learned under star chef Alain Ducasse and moved to Berlin in 2008.
Pork belly à la française
"In the French tradition, spices are used to give a main component, like pork belly, a bit of flavor but not to have them dominate the taste of that main element. That's one way of describing French cuisine." - Régis Lamazère
Market fresh ingredients presented perfectly
"The concept is a standard in Paris - known as Bistrot Parisien. It's comprised of a market cuisine, which means we don't have a long menu. It changes every week or ten days. And to top it off, there are 180 different possible wine accompaniments. The concept should be addictive for guests." - Régis Lamazère
Haute cuisine, Berlin-style
"What I really appreciate about Berliners and what's a lot of fun is that you can help teach Berliners a bit when it comes to food and drink. They're always open to suggestions. And that's something you can never do in France, as the French always think they know better than the service personnel!" - Régis Lamazère