In Good Company - Merlin Labron-Johnson

Merlin Labron-Johnson is a young British chef originally from Devon. After working in renowned establishments in France, Switzerland, and Belgium, including as sous-chef at In de Wulf, he returned to the United Kingdom in 2014 to open the Portland restaurant in London and earned a Michelin star there in just nine months, when he was only 24 years old.

In search of a deeper connection with nature and local products, Merlin moved to Bruton, Somerset in 2019, where he opened Osip. He grows his own herbs, fruits, and vegetables on the neighboring land, integrating a "farm to table" approach that earned him a green star in 2023, in addition to a Michelin star acquired in the year of opening. In 2024, Osip moved to the outskirts of Bruton. The new establishment, more spacious, is housed in an 18th-century inn, carefully renovated to combine historical charm and contemporary design.

His precise, minimalist cuisine, closely tied to the British territory, often highlights a very small number of ingredients per dish. His style, both poetic and rooted in agricultural reality, offers an immersive gastronomic experience that celebrates the richness of local products. On June 18th, Merlin will bring to Paris the product of his harvests for an exclusive 6-course dinner, with cocktail pairings by Franck Audoux, creator of CRAVAN.

Food and cocktail pairing dinner, only available on the 3rd floor - €150/person. 

Arrival possible between 7:30 PM and 8:30 PM. 

A deposit of €50 per person is required for this dinner, with the balance to be paid on site. Reservations for 1 to 4 people.