Astrance

I’ve been a fan of Astrance for a very long time. It was one of my first visits to a three-star restaurant (before Michelin demoted them to two stars in 2019), and it was one of my favorites when I tested all of Paris’ three-star restaurants back 2014. I loved Pascal Barbot’s cooking, but it was the darling service from Maître d’Hôtel (and partner) Christophe Rohat that won me over during multiple visits. The price, back then, was a steal (75 euros) at lunch.

Astrance closed for nearly three years for (COVID and) renovations, and I returned to their new location on the rue de Longchamp with so much excitement. Click the link below to read that review:

ASTRANCE

32 rue de Longchamp, 75016
Monday – Friday for lunch & dinner
Closed Saturday & Sunday
Reservations online or at +33 1 40 50 84 40

Their Instagram / Our Instagram

OUR PHOTOS OF ASTRANCE

Most recent visit

Previous visits

In Other Words

Reviews from the previous location

Condé Nast Traveler (2015) “It’s a sanctuary where you can revel in the pleasures of such dishes as spinach with spicy piquillo peppers, chili pepper sorbet, and baby ravioli stuffed with a tangy bite of citron.”

Luxeat (2014) “Ten years forward and numbers of restaurants opened around the world by Pascal Barbot’s and Christophe Rohat’s alumni, L’Astrance is still as relevant as ever. What can be better than the marriage of excellent products, Japanese minimalism and French elegance?”

Simon Says (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.”

Luxeat (2010) “Friendly, professional, yet less ceremonial than at some other high end restaurants…”

Table à Decouvert (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.”