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.

Seeking a deeper connection with nature and local produce, Merlin Labron-Johnson settled in 2019 in Bruton, Somerset, where he opened Osip. He grows his own herbs, fruits, and vegetables on nearby land, embracing a farm-to-table approach that earned him a Green Star in 2023, in addition to a Michelin star received in the restaurant’s opening year. In 2024, Osip relocated to a new site in the Bruton area. The new, more spacious establishment is located in an 18th-century inn, carefully renovated to combine historic charm with contemporary design.

His precise, minimalist cuisine, rooted in the British landscape, often highlights a very limited number of ingredients per dish. His style—both poetic and grounded in agricultural reality—offers an immersive gastronomic experience that celebrates the richness of local produce. On June 18, Merlin Labron-Johnson will bring the produce from his harvests to Cravan Paris for an exclusive six-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.