Cuisine locale

The 500-square-metre Maison Plisson was designed by architects Julie Lafortune and Nicolas André. It features a 60-seat restaurant, two-storey market hall and wine cellar.

Before opening Maison Plisson, founder Delphine Plisson spent three years travelling the length and breadth of France, testing 10,000 different delicacies, 3,000 of which were selected to be sold in-store.

‘My priority was foods that people would actually buy and eat or cook with, not things that were rare and exotic for the sake of being rare and exotic,’ says Plisson.

Local delicacies selected for Maison Plisson include Jacques Selosse champagne, honey from the Breton island of Belle-Île and spice bread from Maison Toussaint in Dijon, Burgundy.

The Big Picture: Maison Plisson places emphasis on regional identity, without being unattainable. Learn more about how food brands are focusing on regional foods with our Food and Drink Futures 2015 report. Reserve your copy here.