Our Guide to Paris: Claude Colliot

This self-taught modernist chef’s signature dishes include an oyster sorbet, chicken cooked with licorice root, and a “larme” (tear) of chocolate. Some critics love it, others are not convinced. But there is one thing they seem to agree on: Nothing is exactly what it seems at Claude Colliot. Menus at 54€ and 66€, or à la carte.

Practical information

Address: 40 rue des Blancs-Manteaux, 75004
Nearest transport: Hotel de Ville (1) or Rambuteau (11)
Hours: Closed Sunday, Closed Monday
Reservations: Book a few days in advance
Telephone: 01 42 71 55 45
Website

View a map of all of our restaurants here.
Average price for lunch: 35-49€
Average price for dinner: 50-100€
Style of cuisine: Modern French
Special attributes: prix-fixe, market-based cooking, prestige ingredients, renowned chef
Type of crowd: foodies, neighborhood locals, style hounds
Interior: polished & modern
Atmosphere: casual

Trusted reviews

• Caroline Mignot (2010) “Lotte champêtre (avec son champ de fleurs parfumées), réduction sauce soja, huile de sésame et d’autres choses et compotée de pommes. Servi à côté, le bol de légumes du moment encore croquants, navets, carottes…c’est délicieux, parfumé, gracieux.”
• Caroline Mignot (2010) “Cette cuisine simple en apparence camoufle dans ses entrailles bien des subtilités…”
• François Régis-Gaudry in l’Express (2010) “Sous l’apparente candeur de ces exercices de juxtaposition se profile en réalité un doigté hors pair pour les ricochets de saveurs, les puzzles de couleurs et la balance des goûts.”
• Emmanuel Rubin in Le Figaro (2009) “…entre les beaux murs d’un intérieur very Marais, Colliot signe et soigne une cuisine de mouvement, technique sans être démonstrative, droit au but et au brut du produit.”
• Alexander Lobrano (2009) “…the meal started, and quite well, since the service here is outstanding…Then our first courses arrived, and conversation stalled as we worked very hard to understand them…”
• John Talbott (2009) “simple sounding maraichier starter (I recoil – simple market veggies from Colliot, oh no), sorry, it was incredible, simple-sounding, complexly-made, my, oh my… scallops…were among the best I’ve ever had…”