Our Guide to Paris: L’Astrance

Pascal Barbot continues to impress diners (those who manage to get a reservation) with a culinary high wire act that is both grounded and innovative, French and global, serious and playful. To wit, his signature dish: A galette of thinly sliced, raw champignons de Paris and verjus-marinated foie gras (also raw), with hazelnut oil and lemon confit.

Practical information

Address: 4 rue Beethoven, 75016
Nearest transport: Passy (6)
Hours: Closed Sunday, Closed Monday, Closed Saturday
Reservations: Book many weeks in advance
Telephone: 01 40 50 84 40

View a map of all of our restaurants here.
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: prix-fixe, prestige ingredients, haute cuisine, superior wine list, renowned chef
Type of crowd: suits, foodies
Interior: elegant & luxe
Atmosphere: formal

Trusted reviews

• François Simon (2010) “Avec de solides bases classiques, Pascal Barbot virevolte avec calme et netteté ; voici une cuisine de haute précision,   jouant avec les acides (c’est un dingue d’agrumes), les amers et le gras dans une cuisine à la ligne claire.”
• Pudlo (2010) “On peut toujours arguer qu’on est dans la cuisine d’art et d’essai, que cette salle douce n’est pas la plus gaie de Paris, que l’atmosphère y est plus feutrée que guillerette. Mais tout ce qui s’y propose est d’une haute qualité et le travail fourni par Pascal Barbot avec sa jeune équipe cosmopolite dans sa mini cuisine, ni moléculaire, ni chichiteux…”
• Chrisoscope (2010) “…presque parfait.”
• Luxeat (2010) “Friendly, professional, yet less ceremonial than at some other high end restaurants…”
• Caroline Mignot (2009) “Des instants sublimes qui provoquent par moment des sourires béats…”
• Food Snob (2009) “Technically brilliant, the food was also full of flavour, colour and vibrancy. The ingredients impressed with both their taste and their originality.”
• Julot (2007) “…an incredibly gifted and talented Chef freely invents. He adapts his cooking to the best ingredients available that day….Yet I did not exit l’Astrance with any desire to come back.”