- Location: Paris (in the heart of the capital).
- Restaurant: Sobo, plant-based cuisine with Asian accents founded by Laura Mercier.
- Key figure: Over 30 years of international expertise brought by co-founder Benoît Cauffet.
- What’s new: A novel concept merging high-end plant-based gastronomy and cutting-edge acoustics (Listening Restaurant).
A new hotspot of art de vivre has just opened its doors in the heart of the capital, promising an experience that is sensory, intimate and highly memorable. Named SOBO · an affectionate tribute to the Japanese word for grandmother · this new kind of restaurant positions itself as a novel concept on the Parisian scene. The establishment offers a subtle alliance between bold plant-based cuisine with Asian accents and a Listening Restaurant atmosphere where music is treated with the same high standards as the gastronomy. The project revolves around the concept of Soboku, that typically Japanese elegant simplicity which aims to create a harmonious dialogue between flavours and sounds in a particularly cosy setting.
An unprecedented synergy between high-end plant-based cuisine and cutting-edge acoustics
In Paris, the emergence of hybrid concepts reflects the evolving expectations of a discerning clientele looking for multi-sensory experiences that go beyond the plate. Sobo fits precisely into this contemporary dynamic by merging two artistic worlds: the culinary arts and high-fidelity sound. Far from noisy establishments or impersonal decors, this venue offers a total disconnect through a holistic approach to hospitality.
This innovative approach relies on a perfect balance between substance and form, where acoustics are not a marketing gimmick but a central pillar of the experience. The dialogue established between the delicacy of Asian flavours and the clarity of sound waves creates an atmosphere of absolute serenity, conducive to tasting and conversation.
The committed and feminist vision of Laura Mercier
At the origin of this entrepreneurial and human adventure is Laura Mercier, director and founder of the venue. Building on a significant first experience creating France’s very first plant-based sushi restaurant, she wished to design an even more personal project, in perfect harmony with her ecological and societal convictions. To realise this ambition, she surrounded herself with Benoît Cauffet, a seasoned professional bringing over thirty years of expertise in the international restaurant industry. Together, they have structured a model where ethics and pleasure complement each other perfectly.
« I have been sensitive to animal welfare and the environment since I was very young. I stopped eating meat at 11, and with Sobo, I wanted to create a universe that brings together my convictions and my passions. Sobo is proof that plant-based food can be delicious, creative and convivial. With my predominantly female team, we designed this place as a gathering spot around emotion and conviviality. »
Placing eco-responsibility and inclusivity at the heart of its philosophy
By placing eco-responsibility and inclusivity at the heart of its philosophy, the establishment intends to shake up established codes. The stated objective is to broaden the horizons of sustainable gastronomy by appealing not only to convinced vegetarians, but also to all food lovers curious to discover new taste perspectives.
A globetrotting, plant-based cuisine by Gaëlle Delvaux
To bring this vision to life on the plate, the management has placed its trust in self-taught chef Gaëlle Delvaux. Her impressive career, punctuated by experiences in exceptional global restaurants such as the famous Noma in Denmark or Hisa Franko in Slovenia, gives her a rare technical and creative freedom. The menu she offers is designed as a true culinary travelogue spanning the greatest terroirs of Asia, from Thailand to Japan, via India and Korea.
Among the flagship creations illustrating this mastery, guests can enjoy matcha-infused soba, or surprising California rolls where perfectly prepared aubergine replaces unagi, the famous Japanese grilled eel. To conclude on a sweet and bold note, the ube cheesecake · a purple tuber native to South-East Asia · is already establishing itself as a house must-have.
The drinks menu has been developed with the same high standards, marrying botanical cocktails
The drinks menu has been developed with the same high standards, marrying refined botanical cocktails, rigorously selected sakes and innovative elixirs incorporating adaptogenic mushrooms. Whether alcoholic or non-alcoholic, these liquid offerings harmoniously complement the culinary experience. Each ingredient is selected in strict respect of the seasons, with the ultimate aim of obtaining the prestigious B Corp certification.
Listening at the heart of the Listening Restaurant concept
The other fundamental pillar of the establishment lies in its musical dimension. Inspired by the famous Japanese listening rooms, Sobo restores the importance of music in the overall dining experience. Far from being mere background noise or a diffuse soundtrack, the musical programming is meticulously curated and technically outstanding.
The artistic direction explores cutting-edge soundscapes, navigating between downtempo, minimal music, new jazz and elegant house. This selection is sometimes brought to life by renowned resident DJs. To render all the subtlety of these tracks without ever overpowering the guests’ ears, a high-end high-fidelity installation was custom-designed by French artisan Suave. This engineering guarantees exceptional sound clarity that encourages contemplation while preserving comfortable conversation around the table.
An intimate setting inspired by Japanese ryokans
To house this dual offering, the interior design was entrusted to architect Louis Aspar, head of the prestigious Studio Louis Morgan. In this optimised 80-square-metre space, which can accommodate around sixty guests, he has successfully recreated the clean yet warm atmosphere of traditional ryokans from the Japanese archipelago. Structured mahogany oak panelling responds to the airy softness of a monumental paper ceiling light designed by Isamu Noguchi.
This elegant minimalism is cleverly awakened by characterful details, such as vibrant touches of colour, tastefully sourced vintage chairs and luminous Murano glass wall sconces by Carlo Scarpa. Finally, to perfect the sensory and acoustic immersion, plant-fibre acoustic tiles have been cleverly integrated into the ceiling. This technical treatment absorbs unwanted reverberations, making this new address a timeless cocoon in the heart of Parisian life.
