2026 so far. I canât believe itâs already April. Iâm grateful for every experience Iâve had so far, and Iâm really looking forward to the next coming months. Blessed đ„č
7 years ago my life was ok. I had just opened my first restaurant in Paris. I was exhausted every day and completely consumed by work. I barely had time to breathe, let alone let someone into my life. Then out of nowhere I matched with @djelissalatini on bumble. The only moments I was available were early mornings, so we had breakfast dates, and Holybelly became our regular place.
My life has gotten unimaginably better because of her. She walked into a life that felt overworked and empty and filled it with warmth, patience, laughter, and a softness I did not know I needed. I am so lucky. I am living a life I never thought someone like me would have. I have an incredible wife who believes in me. I have our little Frank who made us a family. I have a home that feels full.
Happy seven years bop. I am so grateful
This year has taken me all over the world. Berlin, Corsica, Oakland, Mexico City, Biarritz, London, Oxford, New York, Marseille, Strasbourg. Meeting incredible people and cooking in some unforgettable places. Iâm deeply grateful for every invitation, every collaboration, and all the support along the way.
Iâm Ready to settle back into Paris and cook from home again
This week in the Guest Chef kitchen we welcome Robert Mendoza â a Californian native who cut his teeth in elite kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), before finding his place in the French capitalâs new-wave bistronomy movement. Kitchens where he could thread the flavours of his Mexican heritage with the elegance of French technique.
On the menu? Think French foundations meets Mexican flair, with dishes like âSteamed sea bass with black garlic and Champagne beurre blancâ; âTuna carpaccio with salsa seca and picklesâ and âBeef tenderloin with mole manchamanteles, grilled mushrooms and brassicasâ doing the heavy lifting.
Thereâs still time to pull up a chair - hit the link in our bio to secure yours.
Next week, we welcome a real rising star into the Guest Chef kitchen.
Robert Mendoza cut his teeth in elite kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), before heading to the French capital where he found his true calling in the cityâs new-wave bistronomy movement â running the kitchens at Le Saint Sebastien and Vivant Deux to name but a few.
His cooking? French foundations meets Mexican flair. Think âSteamed sea bass with black garlic and Champagne beurre blancâ; âTuna carpaccio with salsa seca and picklesâ and âBeef tenderloin with mole manchamanteles, grilled mushrooms and brassicasâ. Fusing heritage with honed cooking, we canât wait.
Thereâs still time to join us. You know what to do.
RVCA Paris Opening
Come and discover the food of Robert Mendoza @rawbgold - a recognized name in the Paris food scene, known for his ingredient-driven approach, precise technique, and distinct point of view.
Thursday, April 10 - From 6-10pm
44 rue du Temple, 75004 Paris
đž @bastienlattanzio
