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Le Chateaubriand

Le Chateaubriand currently holds the #4 ranking in our list of our favorite Tasting Menus under 100€You can only reserve for the first seating at Le Chateaubriand. After that, you’ll have to wait in line from 9pm for a stab at Iñaki Aizpitarte’s no-choice tasting menu, a parade of provocative flavor pairings that has landed the restaurant on San Pellegrino’s 50 Best list for several years running. Whether you love or hate this restaurant may depend on your affinity for natural wine and improvisational cooking. We have had brilliant meals here, where every delicious dish taught us something new. We have been outraged, and we have been indifferent. You never quite know what to expect here, and that’s part of the fun. Just be sure to go with omnivorous friends who share that outlook.

Le Grand Restaurant

Address: 7 rue d’Aguesseau, 75008
Hours: Open Monday-Friday for lunch & dinner. Closed Saturday & Sunday.
Telephone: +33 1 53 05 00 00
Book Online / Website / Instagram

COVID-19 UPDATE:
Le Grand Restaurant is currently closed.

Le Grand Restaurant in Photos

In Other Words

Le Figaro (2015) “Le plat à ne pas laisser filer: homard bleu de Bretagne en feuille de figuier, mûres épicées, foie gras au poivre sauvage, pur instant de mijoté réinventé.”

Simon Says (2015) “En fait, si l’on a bien compris, Jean François Piège semble vouloir siffler la fin d’une mi temps où les chefs faisaient un peu n’importe quoi (voir ailleurs s’ils y étaient). Il est en cuisine avec ses coéquipiers (chacun à sa place), fait une cuisine franche, lisible et distincte. C’est du premier degré (ouf!). Avec un élément nouveau: la sincérité. “

Yam’Tcha

Universally praised Franco-Chinois fare from Adeline Grattard, and all but impossible to book. The restaurant moved to a new location at 121, rue Saint Honoré, 75001 in June 2015 and converted their old space at 4, rue Sauval into a tea salon and to-go window selling delicious steamed buns (bao). 

Address: 121, rue Saint Honoré, 75001
Hours: Open Wednesday-Saturday for lunch & dinner. Closed Sunday, Monday & Tuesday.
Telephone: +33 1 40 26 08 07
Website / Instagram

COVID-19 UPDATE:
Following the easing of lockdown, Yam’Tcha is currently offering meals to take away or to eat in at Lai’Tcha (7, rue du Jour), its second restaurant open Thursday-Saturday noon-6pm (until 10pm for takeaway) and Sunday noon-8pm. It is also offering a menu called Dîners d’Adeline Thursday-Saturday at 7:30pm or 9pm. Reserve online or via email (reservation@yamtcha.com). It has a few tables outside.

Verjus Restaurant

Address: 52 rue de Richelieu, 75001
Hours: Open Monday-Friday for dinner only. Closed Saturday & Sunday.
Telephone: +33 1 42 97 54 40
Website / Book Online / FacebookInstagram

COVID-19 UPDATE:
Verjus is currently closed.

Our Most Recent Visit

I never tire of returning to Verjus, which has one of the most creative and affordable modern tasting menus in town. Chef Braden Perkins is self-taught, disciplined and obsessive. He makes time time for travel in order to take inspiration from chefs around the world, returning home to refine and personalize their best ideas. When he wasn’t happy with the produce available from local sources, he partnered with other chefs to cultivate a more direct network from farms in Normandy. The result of all this is a tasting menu that mixes a modest amount of meat or fish with some of the best vegetable creations I’ve ever tasted. Six very small dishes (snacks) are followed by homemade bread and butter, three more substantial dishes, and dessert for 78€. Perkins’ partner Laura Adrian has put together an incredible wine list that is heavy with organic and biodynamic producers, and her wine pairings for the tasting menu (55€) are spot on. On a practical note, there’s a private room that can be booked for 8-12 people, and the kitchen is known to accommodate a wide range of dietary issues with advance notice.

David Toutain

David Toutain, who brought acclaim to Agapé Substance before jumping ship back in December 2012, returned to the Paris scene with this signature restaurant in 2013. His meticulous and conceptual cooking highlights seasonal produce, with vegetables often playing the starring role. This is by no means a vegetarian restaurant, but Toutain's ability to bring out the beauty in oft-ignored roots reminds us of his former boss Alain Passard.

Frenchie

Address: 5 Rue du Nil, 75002
Hours: Open Monday-Friday for dinner. Open Thursday & Friday for lunch.
Telephone: +33 1 40 39 96 19
Book Online / Website / Facebook / Instagram

COVID-19 UPDATE:
During lockdown, Frenchie launched Frenchie to Go, a takeaway delivery service that it maintains following lockdown easing Tuesday-Saturday. Order the three- or four-course menus (complete with vegetarian options) online. Frenchie is also now open to dine-in; reserve online. It boasts a few tables on the pedestrianized rue du Nil available on a first-come, first-served basis.

La Dame de Pic

Practical information

Address: 20 rue du Louvre, 75001
Nearest transport: Louvre-Rivoli (1)
Hours: open every day
Reservations: Book a few weeks in advance
Telephone: 01 42 60 40 40
Average price for lunch: 60-100€
Average price for dinner: More than 100€
Style of cuisine: contemporary tasting menu
Website   Facebook   Book Online

Reviews of interest

Table à Découvert (2013) “Le vacherin au parfum de rose, de riz, de gingembre et de thé sencha. Si j’ai retrouvé avec plaisir tous les textures du vacherin (glacée, fondante, craquante), la délicatesse des notes était tellement poussée qu’elle m’a fait passer un peu à côté des parfums. Comme un parfum très, très léger qui se sent à peine sur la peau. Si je devais rester dans la métaphore du parfum, je dirais qu’il n’était pas assez capiteux à mon goût.”

Patricia Wells (2012) “Anne-Sophie Pic’s week-old La Dame de Pic near the Louvre is the sensation of the rentrée… She sports her feminine role, but does not flaunt it or play it cute. Ingredients are impeccable, preparations are complicated but not overdone, and the taste theme throughout is one of  softness and smoothness with a required touch of crunch. I would never think of pairing warm oysters with cauliflower, but Anne-Sophie offers a regal, cloud-like presentation of warm Gillardeau oysters bathed in a frank and fragrant cream of cauliflower and jasmine, surprising as well as satisfying.”

L’Express (2012) “Le plus: Le service, rebondissant. Le moins: Le “classement” olfactif des différents menus (“vanille ambrée”, “iode et fleurs”…) pas très convaincant, et les languettes à renifler comme dans une boutique de parfums gadgets.”