Maison Blossom The Restaurant

A new page is being written at Maison Blossom with the arrival of Chef Christophe Chottin, whose refined approach to French cuisine blends emotion with precision, and craftsmanship with a deep respect for terroir.
Both heir to a family tradition and an exacting artisan, Chottin brings his signature to this Parisian house in the midst of a vibrant renaissance — a dialogue between tradition and technique, product and provenance, emotion and excellence.

At first glance, Christophe Chottin’s path seemed destined elsewhere. A student of economics, he took a sabbatical year to reflect — a journey that led him to New Zealand, and ultimately back to his roots. There, far from home, he realised that his true passion had always been simmering close: passed down through his grandmother’s gestures, and lovingly shared by his mother in the family kitchen. He returned to France with a quiet conviction: it was time to leave numbers behind and begin writing a new story — one of flavour.

His first steps in a Michelin-starred kitchen confirmed the calling, and soon after, he earned a culinary degree in Blois. He rose through the ranks to Executive Sous-Chef, honing a Mediterranean-inspired cuisine, further refined during a formative season in Corsica.

Yet beyond the South, it is the richness of France’s many terroirs that fuels his curiosity. A native of Touraine, Chottin carries with him the flavours of his childhood — goat’s cheese from Saint-Maur, charcuterie, Loire Valley wines — a sensory heritage he now seeks to revive.

With the new chapter of Blossom — now Maison Blossom — he embraces the opportunity to express a heartfelt and masterful French cuisine. A cuisine rooted in the great classics, treated with reverence and finesse: veal blanquette, roasted poultry, rabbit with mustard, gratin dauphinois. These time-honoured dishes become, in his hands, culinary compositions — each one striving for the highest expression of taste.

For Chottin, the nobility of French cuisine lies in its precision — in the mastery of textures, temperatures, sauces and jus. A passionate student of gastronomy and admirer of Escoffier, he views sauces as the true foundation of French cooking: vin jaune with poultry, Champagne sauce with turbot, peppercorn, mushroom, or bordelaise… each dish deserving its own narrative, its own nuance.

He delights in the transformative power of popular cuisine — like bouillabaisse, once humble fare, now a celebratory feast. From bourgeois cuisine, he draws inspiration from noble ingredients, elegant executions, and the ability to stir nostalgia in Parisians and awe in foreign guests alike.

At Maison Blossom, his ambition is to spotlight the richness of French terroirs, follow the rhythm of the seasons, and blend the comfort of generous cuisine with the elegance of a flawless hand. His culinary philosophy is one of clarity — food that speaks, that tells a story, without ever overwhelming the palate.

A devoted wine lover, he will also curate a monthly series of dîners œnologiques, imagined as intimate conversations between dish and bottle, between history and harmony — a celebration of the Maison Blossom spirit: joyful, indulgent, and unmistakably French.