Life With Camille Machet
Life With Camille Machet
Camille Machet is the co-founder of Early June, one of Paris's most talked-about natural wine bars and restaurants. The space is centered around community, serving up some of the world’s freshest natural wines while welcoming a rotating roster of chefs from around the globe to bring fresh culinary perspectives to each dinner. We had the pleasure of chatting with her about how the restaurant’s layout played a role in the creation of Early June, why the joy of discovering new flavors—whether in a dish or a glass—is so important, and what has been inspiring her lately.
Text by Leon Hedgepeth, Photos by Julia Velázquez Charro
Camille wears ANOTHER T-shirt 3.0, White/Brown (see more) & ANOTHER Jeans 2.0, Blue Stone Wash (see more).
Early June has become one of Paris’s best restaurants—how do you think you’ve helped shape the city’s food scene?
Paris is an incredible city for eating and drinking. The food scene is particularly dense, eclectic, and constantly evolving. By inviting non-Paris-based chefs each month, we aim to showcase a cuisine you won’t find anywhere else in the city.
For the chefs, cooking in a city that’s always buzzing—where the public has a deep appreciation for food and wine—is both stimulating and challenging! We strive to bring flavors from elsewhere and introduce them to Paris for a short time. Most of the chefs we feature are already well-established in their home cities. For us, it’s all about bringing everything together to create the best experience—one that’s honest, welcoming, and professional—for both the chefs we invite and the guests who join us each night.
Where did the concept of hosting chefs come from, and how important is community to what you do?
Our venue’s unique layout, with a space too large for a simple wine bar and a kitchen too small for a full-time restaurant, led us to create something in between—an ideal fusion of a wine bar and a restaurant. This middle ground became the perfect fit for our vision. Our first event was a revelation: the chef’s performance was incredible, and the conversation that followed made us realize our space was perfect for hosting chefs from around the world. At the time, no wine bar in Paris was bringing in new teams monthly, particularly chefs from outside the city, and we knew this was a concept worth exploring.
The open kitchen, visible like a stage, made it clear that rotating chefs—much like touring artists—was the right approach. Our focus became bringing chefs from outside Paris to collaborate and celebrate their talents. The experience is about more than just food; it’s about building a community and guiding chefs through an unfamiliar city, while adapting to our space’s rhythm. Over time, many of these chefs have become part of our extended family, continuing to visit, meet new chefs, and share in the evolving experience we’re creating—one plate, one conversation at a time.
Camille wears ANOTHER Shirt 4.0, Deep Brown (see more) & ANOTHER Jeans 2.0, Blue Stone Wash (see more).
Where did your passion for food and wine begin?
Food has always been my passion—it’s the essence of life and brings pure joy. As a child, I turned my dining room into a restaurant for my parents, setting a beautiful table and trying to please them with my cooking, despite its likely disaster. The desire to care for and share my world with them felt completely natural. This love for hospitality grew over time, especially as food and flavors became central to my thoughts, even during lunch when I was already thinking about dinner. My brother and I, always excited for the next meal, often fought for the last bite, which only deepened my connection to the pleasure of sharing food.
Wine entered my life later, beginning with the Beaujolais my father always placed on the table. Though I didn’t initially like wine, I became fascinated by its culture. At 20, I discovered natural wine—a Syrah from the Rhône Valley—that completely transformed my view. The energy, freshness, and craftsmanship behind it pulled me in, and my curiosity bloomed. Despite my success in fashion, my passion for hospitality led me to pursue my dream of opening a space to share wines that moved me. Even though I loved working in fashion, I started from scratch, working in a grocery store and wine cellar, connecting with winemakers, and finally turning my passion for hospitality into a reality by sharing wines with clients and helping them discover new experiences.
How do you source your natural wine, and what do you look for when selecting bottles?
I select wines that I like, of course—juices that evoke emotion. In France, we’re incredibly lucky to have outstanding winemakers, making it easy to visit them at their estates or meet them at wine fairs. There’s nothing better than serving a wine when you know the people behind it—people you’ve shared meals with, exchanged stories with, and shared precious moments with. Many of them have become friends, people I truly care about.
What’s something meaningful people can learn through food and wine?
We can learn how to care for both our bodies and minds. It is both a philosophy of life and a privilege. Nourishing ourselves with healthy foods, experiencing emotions, and finding joy in flavors—whether on the plate or in the glass. Moreover, knowing that the things we eat or drink are made by people who genuinely care and create with love is priceless. It adds an entirely new dimension to the experience.
What can we expect from Early June in the months ahead?
The chefs' schedule at Early June is typically set by semester, with occasional open windows for last-minute events that are particularly meaningful to us. More frequently, we find ourselves re-inviting our favorite chefs—those we've had the pleasure of working with in the past. When they return, there's a sense of familiarity and confidence, as they become a part of our family and feel like they’re back home.
The pop-up and residency scene has grown dramatically in recent years, a shift from when we first started six years ago. However, our goal has never been to host chefs simply because we lacked a permanent one. Instead, we've always aimed to offer fresh experiences, showcasing different cuisines and fostering a global food community. That’s why we prioritize chefs who aren't based in Paris or those experiencing their first residency with us, avoiding those who already circulate between multiple pop-ups. Lately, I've also developed a deeper interest in wine and winemaking, and while I’m drawn to the hands-on process, it’s about finding a balance between hospitality and creating something of my own to share with others.
What’s a morning ritual that sets the tone for your day?
My morning starts with making coffee and playing my current playlist, which helps wake me up and energize me, as waking up has never been easy for me—I sleep deeply. I go through phases with music, listening to the same tracks on repeat until I get tired of them. Once the music's blasting, I stretch, then get ready by putting on clothes that make me feel like myself and are comfortable enough for work. Working in a restaurant means my clothes end up smelling like food, and the typical choice is jeans, sneakers, and a T-shirt. But I like to feel a bit dressed up, as fashion is my way of expressing who I am, whether I'm at the restaurant or not. So, I dress how I feel, even if it’s not the typical restaurant uniform.
How do you like to unwind in the evenings?
Honestly, except when it’s pouring rain, walking home in the evening is the perfect way to unwind. It’s a quiet moment after the storm of service—time for thinking, meditating, dreaming, and relaxing. My walk back is pretty nice. I pass by bars as they close, watching the staff put chairs on tables, just like I did a few minutes earlier. Once home, cuddling my huge cat and playing with him is the perfect way to end the night before heading to bed.
What five things are inspiring you right now?
Meeting Inspiring People
These people who do lots of different things, who wear many hats, are an infinite source of inspiration. It is motivating to meet people who aren’t worn out by a single activity but are fulfilled by getting their hands into many things. I’ve met so many inspiring individuals from different worlds—cinema, music, photography, and fashion, of course—while sharing moments at EJ. I love these cross-connections between different universes.
Setting Goals to Be in Tune with Yourself
Imagining the future and seeing it as a constant improvement in your quality of life. Seeking balance, identifying what is missing, and pursuing it. This mindset helps build new projects.
Making a Positive Impact on People’s Day
Hospitality is caring. Kindness is something sublime. From raising your head in the street and smiling at someone to serving people with love, it’s very inspiring, and it comes back to you right away.
Being Surrounded by People Who Truly Love You
Encouraging friends and family are key inspirations for becoming a better person.
Pushing the Boundaries
I am also inspired by people who easily step out of their comfort zones. It’s always difficult and scary. But the more you meet people who push their boundaries, the more you want to shake up yours. And the easier it becomes to do it. Simply because the most unexpected things happen beyond your boundaries, and that can change your life.
Camille wears ANOTHER Shirt 3.0, Capri Blue (see more) & ANOTHER Jeans 2.0, Blue Stone Wash (see more).
