At the helm of Jaïs in Paris’s 7th arrondissement is Chef Jaïs Mimoun, whose approach to cuisine bridges his French and Moroccan heritage with Parisian tradition. Known for reinterpreting classic French dishes like sole meunière, pâté en croûte, and blanquette with his own touch, he has cultivated a loyal following drawn as much to the convivial atmosphere as to the cuisine itself.
Designed in collaboration with his brother, Yanice Mimoun, Jaïs offers a sensory experience that merges food, art, and ambiance. Stone walls and Art Deco details frame a rotating selection of artworks, some connected to the family, reinforcing the restaurant’s identity as both cultural space and neighborhood table.
Whitewall spoke with Chef Jaïs shares how his background, mentors, and love of art shape his vision for modern French cuisine—and how emotion, generosity, and beauty come together on every plate.
In the Kitchen with Chef Jaïs Mimoun
Courtesy of Jaïs.
WHITEWALL: Your restaurant quickly became a must-visit address in Paris. What culinary philosophy guides your cooking?
JAÏS MIMOUN: I have a love for the product—for me, that’s the foundation of everything. I try to highlight high-quality, seasonal, and responsibly sourced ingredients. I rely heavily on the classics of French gastronomy (rib steak, sole meunière, pâté en croûte, sweetbreads, blanquette, etc.), but I rework them with finesse, adding sauces and pairings that surprise or elevate the traditional dish.
WW: How have your origins and background shaped your approach to flavor and combinations in your dishes?
JM: My mother is French, and my father is Moroccan. I grew up in my family’s restaurant, Le Tagine, in Paris. From an early age, I was surrounded by the aromas of spices, slow cooking, and simmered dishes… I learned to love the gesture, the rhythm, and the rigor of service. I grew up in a family where cooking was much more than a profession—it was a culture, a bond, a memory. This family foundation instilled in me a deep respect for the product and for sharing. I also love to travel, and I’ve discovered very different cuisines around the world, which I try to apply in my cooking—even if at Jaïs we remain strongly centered on French cuisine and terroir.
Cuisine as Craft
Courtesy of Jaïs.
WW: People often say cooking is an art form in itself. How much of your creations come from intuition, and how much from technique?
JM: I was fortunate to work in some great establishments, notably at Le Bristol alongside Éric Fréchon. There, I understood what true excellence meant: precision, technique, mastery of cooking, and attention to the smallest detail. Before that, I also trained with Rodolphe Paquin, a chef whose attachment to the product and the terroir I greatly admire. It’s thanks to my training that I developed the technical skill and know-how required by French cuisine, while maintaining a deep love for the product and for cooking itself. I’ve found a balance in which my passion for cuisine is enhanced by the technique and attention to detail I learned through my experience.
WW: Your menu evolves with the seasons. How do you find the balance between respecting the product and innovating?
JM: I’m lucky to have many different suppliers, so even while working with seasonal ingredients, I can always explore new ideas and experiment. Even just reinterpreting the same product in different ways allows me to showcase its versatility and the richness of the terroir.
Family at the Heart of Jaïs
Courtesy of Jaïs.
WW: The experience at your restaurant goes beyond the plate—atmosphere and aesthetics play a key role. How did you envision the setting?
JM: My brother Yanice and I designed everything together. Our first restaurant, Le Petit Célestin, has a traditional 1940s ambiance. When we opened Jaïs, we had the opportunity to start from scratch. My brother oversaw the interior design—Art Deco sconces, a rustic feel with stone walls… As for the atmosphere, we wanted to recreate the spirit of a Parisian bistro—very familial and convivial. In fact, most of our clients know one another.
WW: The paintings displayed in the restaurant immediately catch the eye. How did you choose the artists or works that accompany your dishes?
JM: Most of the paintings were chosen by my brother. Some of the artists we show have a personal connection to our family. For example, Jean Cortot—whose works we have—also designed the typography for the Le Petit Célestin and Jaïslogos. Of course, we’re also guided by our personal tastes, as we’re both very sensitive to art.
Courtesy of Jaïs.
WW: How do the visual arts nourish your own culinary creativity?
JM: The first impression of a dish is visual—it must immediately make you want to taste it. I believe presentation, shapes, and colors are extremely important. I want to captivate the guest at every step. So I draw inspiration from what I see, from visual emotions, to create dishes that are beautiful to look at. I’m naturally curious and passionate about art, photography, and more. These inspire me daily in my personal search for beauty.
WW: Your guests come for both a gastronomic and cultural experience. Was it your intention from the start to make cuisine and art converse?
JM: Yes, this desire to make cuisine and art converse was entirely intentional from the beginning. I consider cooking to be an art form in its own right. That’s why I want people who come here to be surrounded by art and music—and why I pay such close attention to the presentation of each dish. I don’t want the experience to feel stiff or overly intellectual—on the contrary, I want it to feel alive. This harmony between elements—from taste to environment—creates a warm atmosphere that, I hope, makes people want to return. My goal is for the experience to feel rich and generous from start to finish. I’m convinced that the setting in which one eats profoundly influences how flavors are perceived. Art thus helps make the moment unique—fully enjoyable and satisfying for the guest.
Harmony on the Plate
Courtesy of Jaïs.
WW: What memory or moment since the opening best reflects the spirit of the place?
JM: The most memorable moments remain the two four-hands dinners I organized with chefs I deeply admire: Bruno Verjus and Yannick Alléno. I have immense respect for their work, and having them agree to collaborate with me was a huge acknowledgment of my efforts. It validated the very meaning of my work—to create a place of sharing where cuisine becomes a universal language.
WW: Finally, what do you hope your guests take away after dining with you—a taste, an emotion, an image?
JM: I’d say I hope they take all of that at once—the flavors, the emotions, and the feeling of togetherness. I want them to leave feeling at home, with the desire to return. I hope they leave with both their stomach and their heart full of all the love we put into what we do.
