LE PANIER

WE ARE ONA Le Panier is a basket filled with selected ingredients from local producers, delivered to your home and prepared to be cooked with exclusive recipes by one of WE ARE ONA's guest chefs selected each week.
Each WE ARE ONA Le Panier will come with a digital tutorial guiding you to re-create your own culinary pop-up experience at home.

Sarah Mainguy, 25 years old, was classed as one of the young talents to follow in Nantes when she opened her restaurant, Vacarme, in 2019. Having started her career at Pierre Sang, Sarah also worked at famed restaurants Holybelly Cafe and Mary Celeste. She is a Top Chef candidate from this year and carries the values of bistronomy highly.
What is the next WE ARE ONA Le Panier?
A 3 course dinner for two people created by chef Sarah Mainguy from restaurant Vacarme in Nantes, France.
MENU– White asparagus remoulade, caviar, wild garlic
– Sweetbread, sorrel, katsuobushi
– Rhubarb, Crème renversée, timut pepper
Vegetarian Option:
– White asparagus remoulade, caviar, wild garlic
– Potato, turnip, sorrel cream, katsuobushi brown butter, glazed and grilled spring onions
– Rhubarb, Crème renversée, timut pepper
Delivery Note– Delivery in Paris: 13€
– Delivery in Suburbs: 18€
– Delivery in France: 26€
80€ - SOLD OUT

Selecting these wonders is our way of supporting local producers:
distributing their know-how by preventing additional products
from being retained at the farms and being spoiled ending up in waste.
Sylvain Erhardt
Petit Pois

Sylvain Erhardt lives in Sénas and is well known throughout France for cultivating green asparagus. One day, Sylvain Erhardt advised his young farmer neighbor, Albin Sarnette, to produce high-quality peas.
As soon as said, Albin launched himself into the production of this “all” pea which the biggest tables in France love today. Last year, more than a ton was dedicated to them! Both heirs of their family lands, Sylvain and Albin develop a unique know-how based on patience, respect for the seasons and nature.
Tom Saveurs
Dorade Grise

A true link between its network of craftsmen from the sea and from the land for its networks of amateur or professional cooks.
Tom Saveurs offers a personalized service and defends the values of seasonal products by favoring human contact and distribution channels.
Fabrice Robert
Courgettes Zephyr

Located in Bouaffle, a small town in the Seine valley, with its fertile, heavy and sandy agricultural land, La Ferme des Alluets rhymes with flavors and authenticity. At its head, Fabrice Robert, a former trader who has converted to market gardening for ten years, cultivates diversity. On its 50 hectares of land, more than 130 varieties of fruit and vegetables take root. True in love with experimentation, he does not hesitate to renew his production, test and sow new varieties with the seasons. Also, his basket has more than 30 different squashes, many root vegetables and a multitude of red fruits in high season.
Committed to a quality approach, he takes great care with his crops: manual weeding, use of organo-mineral fertilizers, here, vegetables are king.
Le Doyenné

Le Doyenné is the farm-to-plate project of chefs James Henry and Shaun Kelly, who supply their products to the largest cuisines in Paris! James and Shaun had no experience in working the land, they learned everything by devouring books and online tutorials on different gardening methods. He decided, a year ago, to start using the “No Dig” method, which consists of planting, directly and without digging, in a ground covered with organic mulch. This method was made popular by the famous British horticulturalist Charles Dowding.
Nanina Fromagerie
Burrata di Buffala

Le Panier: Ella Aflalo
Burrata di Buffala
Nanina opened its doors in 2017, at 24 rue Basfroi in Paris. An artisanal cheese dairy (bufala in Italian) founded by former restaurateur Julien Carotuneto. Every day, fresh raw milk from Auvergne is transformed into fresh mozzarella di bufala over a large stainless steel tank.
History has a little family curiosity. Julien sat once at the table around a plate of cheeses with his grandfather, who complained about the poor quality of the mozzarella found in Paris. According to Julien, the problem is that the mozzarella travels badly and that “as soon as it goes in the refrigerator, it breaks the milk proteins and the taste is altered”.
In Nanina, daily production of more than 500 liters of raw milk arrives twice a week. This production is also carried out under the eyes and hands of the “casaro” (cheese maker), Franco Picciuolo, 51, from Campania.
** Firmer, more elastic and juicy? ** There you go, Italian Parisians come and go for more.
The process lasts about 5 hours and 30 minutes (curdling, spinning, bathing, etc.).
Sylvain Erhardt
Fraises

Le Panier: Jeffrey Cagnes
Fraises
Sylvain Erhardt, a child of the country, took over his family land in 1995 after obtaining his agricultural technician certificate and thus becoming the fourth generation of the family.
Between 1995 and 2008, Sylvain cultivated two crops on the farm: Charentais melons from May to August and salads from November to April. Today, the Estate is known for sourcing exceptional green asparagus as well as seasonal beauties like these varieties of Mariguette strawberries, fortunately grown in Provence.
The Domaine de Roques-Hautes cultivates 12 hectares, including 5 hectares of green asparagus and also 7 hectares of cereals.
Tom Saveur
Oysters

Le Panier: Alexia Duchene
Oysters
Fresh oysters from Tom Saveur, a seafood network on the coasts of Pointe du Finistère and on the coasts of Manche in Normandy. The shell contains a small fleshy and firm nut as well as a strip of coral. @tomsaveurs is an important link between a network of marine, land craftsmen and the amateur, professional cooks. Long story short, seasonal products favouring human contact and short circuits.
Laurent Berrurier
White Asparagus

Le Panier: Romain Tischenko
White Asparagus
White asparagus, an ancient variety called Argenteuil, recognizable by its white color and its purple spears, as it grows buried underground. Last week we sourced these beauties for #ONALePanier from producer #laurentberrurier through @lapetiteepiceriemontreuil
Laurent cultivates vegetables in Neuville-sur-Oise (in the northwest suburbs of Paris) and plays an important role in the regional food innovation – was recently finalist in the fourth edition of île-de-France Heritage Prize. His extraordinary vegetable garden counts with at least 130 varieties of vegetables, carefully grown on happy soils.

– Salsify tagliatelle, whey, caviar and parsley emulsion
– Beef pie, chard, quince purée and red wine juice
– Poached pear in red wine and spices, custard with hay and lemon balm
From Japanese origin, Sayaka, started her career as a cook in Canada after studying Environmental Science. She travelled and worked in Australia and Japan and moved to France in 2014, where she worked at Sola*, Verjus, Table*, and then joined the opening of Le Grand Bain in Belleville. Sayaka’s passion for fermentation and naturally leavened bread led her to managing the opening of the sister bakery, Le Petit Grain.
Gil, born in Lisbon, started his career at the age of 16 and worked with celebrated Portuguese chefs and producers. He is passionate about spire fishing and strongly believes in sustainable ingredients. Gil moved to Paris in 2016 and joined Le Grand Bain where he met Sayaka.
After having their first child, they sought for a more balanced life between work and family as chefs and also wanted to work closer to ingredients, and decided to move to Gyé-Sur-Seine in Champagne-Ardenne where they created the project of Le Garde Champêtre, which was awarded the green Michelin star (sustainability award).

Recipes for 2 to 5 people:
– Baba au rhum, saffron and lemon
– Emblematic Poilâne shortbread cookies
– Rye / cocoa cake
– Hot chocolate
Plus:
– 2 Poilâne gingerbread men cookies
– 1 Poilâne brioche
– A box of shortbread cookies with different cereals (wheat, rye, barley, corn, buckwheat, oats, rice)
– 3 Christmas cookie molds
Apollonia Poilâne, a 36-year-old baker and entrepreneur, is the third generation to run the eponymous bakery. In 18 years at the head of Poilâne, she has perpetuated her grandfather’s “true taste of bread”, her father’s “retro-innovation”, and developed her own “contemporary by tradition” philosophy. Her convictions, of bread as an essential food to nourish the body and the spirit of the communities, the concern for detail always privileging the quality to the quantity and the wish to preserve a production on a human scale, remind us of the daily luxury of simplicity, human contact and the intelligence of the hand. Apollonia is the author of the Epure editions of “This is not a book to make bread” and of 7 titles from the “ten ways to prepare” collection. Her latest book “Poilâne, the secrets of the world-famous bread bakery” was a great success in the United States when it was published in October 2019 (NYTimes, Vanituy Fair, Vogue or even Forbes). The translation of this work in French under the title “Poilâne: Des grains aux pains” has been available in bookstores and on poilâne.com since November 20, 2020. In December 2020, she will be the first French company manager in participate in MasterClass.com, where she will teach “the art of baking”.

– Pétoncles, ginger butter
– Whiting, viennese, sauce gribiche
– Tarta de queso with Brillat Savarin
Originally from Kobe, Japan, educated at university, lover of jazz, and a fondness for guitar and trumpet. No cooking school, Masa is self-taught! It all began at the age of twenty as a clerk at Alain Chapel’s restaurant in Kobé. Five years during which Masa made his “classes”. Passionate about French culture, Masa arrived in France in 2006. He joined the cuisine of the restaurant at l’Ami Jean in Paris. Despite the language barrier, Masa is brilliant, everything is going perfectly thanks to the mastery of his technique. He went to Antoine Westermann in Strasbourg, followed in Paris to the restaurant Mon Vieil Ami, Agapé, Septime, Table (Bruno Verjus) and Encore without forgetting a detour in the kitchens of Asador Etxebarri in Spain.
Respect for the product, its profession and the customer are essential values for Masa. To be in contact with the producers to understand the cultivation methods. Go to the source of the product to better reveal it. A commitment that brings an extra soul to its cuisine.

– Roasted Celery, Oyster mushrooms, Mushroom broth
– Guinea fowl supreme, Camus artichokes, Date condiment
– Panna Cotta, Caramelized Pear, Pecan Crumble
Luis Miguel Andrade is a Portuguese chef with a Cape Verdean origin. He trained in visual arts and martial arts, and cooking seemed like a natural way to find balance and express his creativity. He went through the kitchens of Thierry Breton, Joel Robuchon and Philip Chronopoulos. Currently, he is the chef of the restaurant Clown Bar in Paris.

– Ceps, creme crue, coffee dried egg yolk
– Brill, mussels, cauliflower, preserved lemon
– Date cake, Oloroso cream sauce
Chef Harry Cummins and sommelier Laura Vidal are the creators behind the initiative of The Paris Pop-Up. The pair met at Frenchie restaurant in Paris where Harry was head chef. Back in 2012, pop-ups had yet to take off in the City of Lights; the couple would use their weekends off to cook in friends’ restaurants that were typically closed on Saturdays and Sundays.
In 2014, the duo began hosting longer pop-up stints and takeovers at restaurants. Together and with another partner, Julia Mitton, the trio officially started The Paris Pop-Up. Later on, they opened Le Chardon, a restaurant in the south of France that runs a chef-in-residence program.
Their menus are always product-driven. Not one menu they have created is ever the same, and they take inspiration from their travels. They do research on the country they’re going to. In Singapore, for instance, they went to all the wet markets, tried samples of local farms’ products and went to Edible Garden City. So they use a local ingredient and cook it in a different way—like the local chye poh flatbread. The entrance to the door of any culture is through food and language.

– Anchoiade, candied fennel and field carrot
– Red mullet, bottarga cream, lemon salt condiment
– Chestnut, rice flour shortbread and poached pear
(DELIVERED AT YOUR HOME ON OCTOBER 9TH)
Shortly before her 30th birthday, Nadia, from a family of gourmets, went through an ordeal. She spent two years bedridden with excruciating pain in her stomach. Finally, doctors diagnosed a disease that was poorly understood when she was born: “celiac disease”, caused by an allergy to gluten and lactose. Nadia Sammut, passionate about cooking but also by chemistry, transformed this desease into an asset: in the heart of The Luberon, alongside with her mother Reine, a Michelin star restaurant for twenty-two years. She embarked on a culinary revolution by inventing a gluten-free gourmet cuisine. Her kitchen became a lab where she experiments with new flours since wheat is banned: rice, peas, chestnuts, quinoa, etc. At the same time, she crisscrossed the south of France to find small producers capable of providing her with impeccable raw materials.
Keeping the spirit of her mother, Nadia has taken up the torch of Auberge La Fenière in Cadenet, where she shares her gluten-free cuisine.

-Deep Fried Beef Tripes “Alla Romana”
-Midnight in Rome Spaghetti
-Bread, ricotta, seasonal fruits and basil
Marco Baccanelli and Francesca Barreca, born in 1981, have a solid training in great Italian traditional restaurants. In 2006 they decided to start their own business and created The Fooders, a project which combines art, music, graphics and food. With this pseudonym they created events, live cooking and art installations. These include Microcucina, cibo/CIBO, City Bites and a unique series of underground dinners. In 2013 they stopped to open Mazzo, a small restaurant with one table, where the high quality of local ingredients became their obsession. With MAZZO they got a great critical success, entering the best food guides in a short time. In 2019 they decided to close the physical headquarters of MAZZO, taking their kitchen and their approach around the world, waiting to reopen in the future.

– Raw fish, tomatoes and lovage
– Guinea Fowl, new season potatoes, pea and bean shoots with whey sauce
– Whipped creme fraiche, cherries and verbena granita
Sebastian Myers started his apprenticeship in Australia, working with Chef Andrew McConnell. Later on he settled in London and started cooking at some of the best restaurants such as Viajante at the Town Hall Hotel and Chiltern Firehouse Hotel, both with chef Nuno Mendes. Subsequently he ran the kitchen at Sager + Wilde Restaurant and The Laughing Heart Cave.
Besides this, Sebastian has taken residencies in Paris, cooked at dinner pop ups and most recently at the wine bar, P. Franco in London.

Lucho Martínez grew up in Nashville, Tennessee until he was 14, then returned to his home town Coatzacoalcos, Veracruz, where he started his first job in the kitchen.
A few years later, he went to Mexico City, where he worked with various fine dining restaurants in Mexico City, such as Quintonil and Maximo Bistrot.
Later on, he opened his restaurant Emilia, a cuisine that respects the products and seeks to highlight its essential qualities, without intervening excessively.

– Cold Soup of Green Almonds, Sea Almonds, Coriander
– Grilled Monkfish with Butter, Spring vegetables, Bearnaise
– Dacquoise, Strawberries, Yogurt Mousse, Elderflower
The Australian Chef caused a sensation in the Parisian culinary scene by going from restaurant Au Passage to opening his bistro, Bones. James now cultivates among the best products in Île de France on his farm and restaurant Le Doyenné.
The goal of the restaurant is to challenge the traditional definition of luxury. “What is luxury? Is it foie gras from 600km away and caviar from Iran? Or is it a bowl of peas that were picked three minutes before they arrived at the table? What this restaurant will provide, I hope, is an experience that you can’t just buy anywhere, and that doesn’t depend on how much money you have.”

– Burrata, Peas, Chermoula, Salmon Eggs
– Sea knives, watercress chlorophyll in hazelnut butter, artichokes, cherries and almonds
– Chouquette, halva whipped cream and caramelized pecan nuts.
Ella from the Yima restaurant in the heart of the Noailles district in Marseille, studied at the famous Paul Bocuse Institute in Lyon, and at the age of 25, she opened YIMA.
She has worked for prestigious establishments like Septime (Paris) but it is in the Noailles district that she finds perfect harmony with her cuisine.

– Strawberry tart
– Rum baba
– Hazelnut cake
Jeffrey Cagnes started working at Maison Stohrer at the age of 16 and this is where he learned all the essentials and the basics that are important for a pastry-maker to grasp.
Two years later, the owners entrusted him with the sous-chef position and later on he became the Pastry Chef. It is a place with a long history – the oldest pastry shop in Paris!

– Spring Courgettes
– Robert Mendoza’s Sea Bream
– Chocolate Mezcal Mousse
American-Mexican, and with a training in classic French and American cuisine, Robert Mendoza perfected his techniques by working in restaurants like The Willows Inn on Lummi Island and the Catbird headquarters in Nashville. He also trained at Hertog Jan, Belgium and Verjus in Paris. In 2018, Robert opened Le Saint Sébastien in Paris, where he uses traditional French classics by mixing them with his Mexican culture, to tell stories, share cultural ideas in order to bring people together through his cuisine.

– Cockles, Garlic, Hazelnut Butter
– Trout, Beans, Wild Garlic
– Lait cru et oeuf, signature de Guillaume Sanchez
Guillaume Sanchez: “I really think that a chef can help save the world.”
At the age of 12, he decided to quit school and train as a pastry chef. His desire to grow and discover new places took him to Paris, where he honed his skills and was given top jobs at well-known pâtisseries, such as Ladurée and Dalloyau.
Later on, Guillaume Sanchez launched his restaurant, NE / SO and received his first Michelin star. He recently opened NE / SO 2 cocktail bar.

– Leek, oyster, buttermilk vinaigrette
– Pasta Capers, lemon, chilli, bottarga
– Fontainebleau kiwi, olive oil, sorrel
Half English by her mother, Alexia Duchêne, grew up in a family open to the world and left, from the age of majority, to rub at tables across the Channel (Frenchie Covent Garden and Claridge’s) before returning to France in Chardon , in Arles, then at Passerini, a famous Italian restaurant in eastern Paris, where she officiates as a second, followed by the Top Chef show, before taking charge, at the end of December 2020, of the kitchens of the Datsha Restaurant. Today, she is putting her reputation to good use to publicly question the question of the place of women in her universe and in society, a way to inspire future generations.

– Gougères / Comté
– White Asparagus / Trout Eggs / Raw Cream / Verbana Pepper
– Poached egg, celery broth with coffee
Born in Caen, Romain Tischenko was destined for a career in the kitchen.
After completing his culinary studies in Normandy, he made his debut in Les Landiers and has since passed through Paris, Ze Kitchen Galerie with William Ledeuil and many more special places around the world.
After winning the first season of Top Chef France, he opened Paris’ legendary restaurant Le Galopin, and later it’s little brother La cave à Michel.
Charles Du Four
Bistrøtage 2013
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by Alessandro Viola
Sicile
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Alsace
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