Youssef Marzouk is a French-Tunisian chef who opened his restaurant, Aldehyde in Paris in 2024. His cuisine combines French tradition with Tunisian influences, offering creative dishes that reflect his cultural roots and career path.
Born in Tunisia, Youssef Marzouk grew up in a family with ties to the culinary world: his father was a pastry chef specializing in North African desserts and his mother a restaurateur. He initially pursued studies in chemistry, graduating with honors, but his passion for cooking led him to change paths, launching his culinary career.
Marzouk's culinary training took place at the Ecole Hôtelière et de Tourisme de Saint-Quentin en Yvelines. He then gained significant experience in some of the most prestigious restaurants in Paris: he worked at the Ritz under Nicolas Sale, at Tomy & Co with Tomy Gousset, and at Cheval Blanc with Arnaud Donckele. These experiences allowed him to develop a solid foundation in French cuisine and hone his culinary skills.
In 2024, Marzouk opened his restaurant, Aldehyde, located at 5 rue du Pont-Louis-Philippe in the 4th arrondissement of Paris. The name “Aldehyde” refers to a molecule found in various plants and flowers, such as cumin and orange blossoms, recalling his training in chemistry and the aromatic complexity of his cuisine. The restaurant offers an intimate setting with an open kitchen, where Marzouk and his team prepare dishes that blend traditional French cuisine with Tunisian flavors and spices.
Marzouk's cuisine is characterized by meticulous attention to sauces, herbs, spices, and seasonings. His dishes evoke childhood memories and Tunisian traditions, reinterpreted with modern techniques. For example, his signature dessert is a reimagining of After Eight, inspired by his grandfather's passion for this chocolate, made with locally smoked dark chocolate and flavored with marigold for an herbaceous note.
