Experience an open kitchen like never before at Show Devant in Villejuif, Val-de-Marne. From the dining room, watch chefs in action just behind the counter. Olivier Chaput, the dynamic chef known from 'A Chef at My Door' on Gulli, mingles with guests, sharing his passion for creative cuisine and commitments to children and breast cancer awareness. Every last Wednesday of the month, he invites diners into the kitchen for hands-on cooking, culminating in a proudly prepared dish served in the dining room.
Recently, my friend Marie and I attended this culinary event to savor the spectacle—and the flavors.
Our evening starts with a quick Metro Line 7 ride to Paul Vaillant Couturier station, followed by a 5-minute walk to Show Devant on a charming village-style square between the city library and theater. The interior blends bistro charm, retro vibes, exotic touches, arty wall paintings, elegance, and cozy comfort—inviting without excess.
Olivier Chaput greets guests with a beaming smile and signature hat, chatting at nearly 50 tables. 'What's the show's concept?' we ask. 'You'll see—it's a surprise,' he replies playfully. A culinary enthusiast since age five, he shares his dedication to kids' nutrition: crafting crave-worthy, pleasure-inducing, healthy, balanced dishes.
The €38 menu promises gourmet, bistronomic, super-healthy fare using fresh ingredients, designed by nutritherapist Bénédicte Van Craynest:
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Appetizer
Sea bass, ginger, and basil tartare
Starter – Act I
Prawn skewer with lemongrass, crunchy mange-tout canapé, tangy seed vinaigrette
Main – Act II
Slow-cooked duck breast, amandine potatoes, and glazed seasonal vegetables
Dessert – Act III
Verrine of pumpkin with honey and cinnamon ice cream (hot and cold)
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Duck breast in a 'healthy' meal? I was eager to taste it.
At 8:30 p.m., Olivier takes center stage like a natural showman, explaining: Every last Wednesday, a food industry pro joins. Tonight, Belgian nutritherapist Bénédicte Van Craynest shares kitchen tips for gourmet, balanced meals and fields dining room questions. Post-dessert, she introduces Rapadura—an artisanal sugar with twice the vitamins and minerals of white sugar.
Olivier Chaput and Bénédicte Van Craynest
The appetizer arrives: Vibrant sea bass, ginger, and basil tartare—light, surprising, with delightful beet sprouts. Delicious!
Next, the starter: Prawn skewer with lemongrass, crunchy mange-tout canapé, tangy seed vinaigrette. Neighbors prepared it in the kitchen; the result is colorful, light, flavorful perfection.
'Ready to cook in the kitchen?' Olivier asks post-starter. Marie and I, kitchen novices, hesitate over the 'slow-cooked duck breast, amandine potatoes, and glazed seasonal vegetables.' But we join a young girl and teen, tasked amid Olivier's demo and relaxed guidance: Marie on veggies, me on almond apples, others on duck searing and sauce.
Chaos ensues hilariously—wobbly veggie circles, runaway sauce, misplaced apples. Pros refine our efforts. Our final plates? Stunning (flash forgotten, but trust me, gorgeous).
As a Provençal accustomed to fatty duck, this 200g sliced version on Rapadura-glazed heirlooms with airy apples was revelatory—light and delightful!
Dessert: Pumpkin verrine with honey, cinnamon ice cream (hot-cold contrast). 'Bénédicte suggested less sugar, plus a tuile for sweetness,' notes Olivier. Balanced bliss!
The evening wraps with four succulent courses—light on the stomach—plus skills like perfect duck, plating, and nutrition tips in a joyful vibe.
A must-revisit!
For gourmet-yet-balanced dishes
For vibrant colors and discoveries
For the open kitchen and chef's guest chats
For the passionate, fun-loving team (introduced at show's end)
For ethical commitments to community
For creative events throughout the month
> Website: www.showdevant.fr
> Address: 38 Rue Georges Lebigot – 94800 Villejuif. Metro Line 7, Paul Vaillant Couturier
> Phone: 01.49.60.61.70
> Hours: Lunch Mon-Sat 12-2:30 p.m.; Dinner Tue-Sat 7-10:30 p.m.
