A unique Menu to taste the cuisine of a chef, Antonin Bonnet, who has adopted this phrase from Edgar Morin: “True novelty is always born in returning to the sources”. Passionate about local tastes, his cuisine is stripped of all frills to highlight the products and their exceptional quality above all. A sense of authenticity which is found in the finesse of the associations: white asparagus is served with a kombu jelly, yuzu cream and lemon caviar, monkfish from Saint-Gilles-Croix-de-Vie with apple ratte with hay, roasted carrot, turnip, miso sauce and yuzu, black head Manex lamb with black sesame lentil cream and Tahitian vanilla cheesecake with Corsican pomelo. The bread, too, is homemade from ancient wheat and the cellar is full of little treasures.
Discovery menu in 4 courses at lunchtime and 5 courses at dinner.
Ryunosuke Naito is Japanese and Kwen Liew is Malaysian. A duo in the city as well as in the kitchen, it was at the Antoine restaurant that they met in 2011. Previously Ryunosuke had worked at Taillevent with Alain Soliverès, at the Cheval Blanc hotel in Courchevel with Yannick Alleno and at Meurice. Kwen had trained in French cooking and pastry before leaving for Australia and Singapore.
Both have an immense passion for French cuisine and it was in a former bistro that they chose to create their first restaurant, intimate, warm and elegant. There, four hands, for sixteen guests, create seasonal cuisine where the most subtle Japanese techniques are put at the service of French gastronomy: blue lobster, topped with cognac bisque cooked in the heat of its shell, sweetbread pie veal with foie gras, Mediterranean red tuna tataki, blueberry gazpacho, textured old tomatoes and tomato sorbet, sea bass fillet, prickly can, stewed shellfish or even roast Landes lamb…
At lunch as at dinner, the menu is imposed and hidden, it is only presented to us when we are already seated, with a three or four course Menu, the Tasting Menu in six courses and the Prestige Menu in seven courses.
A discreet gastronomic address created in 2022 by Margaux Mercier, Clément Tricot and Chef Jules Recoquillon, who worked alongside Jean-Pierre Vigato at Apicius and Christian Le Squeret at Le Cinq.
An intimate table reserved for eighteen guests. A unique menu, available in three, five or seven courses, around two starters, three main courses and two desserts which, of course, change with the seasons. In each one we find both the finesse and accuracy of true gourmet cuisine.
Agnès Kissoondoyal, the head sommelier, has concocted a beautiful cellar of natural, organic and biodynamic wines, with perfectly thought-out pairings for each dish on the menu.
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17 rue Grégoire de Tours 75006 Paris
01 70 69 42 57
Tuesday and Wednesday from 7 p.m. to 11:30 p.m.
Thursday and Friday from 12 p.m. to 2 p.m. and from 7 p.m. to 11:30 p.m.
Gaël Orieux chose to call his restaurant “Auguste” thinking of his first cooking manual, the famous Guide Culinaire by Auguste Escoffier, the bible of great French cuisine. Previously he officiated alongside Alain Senderens, Philippe Legendre, Olivier Rœllinger and especially Yannick Alléno who remains a model for him.
Closely linked to the cause of protecting the oceans, the Chef campaigns in favor of sustainable and responsible fishing, but Auguste is not a fish restaurant, even if the chef likes to create land – sea associations, in an “iodized” spirit: for example, he seasons rack of lamb with samphire pistou, accompanies oysters with pears and horseradish, pork belly with cockles and truffles, or poaches foie gras in a pâté of shrimp flavored with lemongrass and galangal.
Lunch menu, Discovery menu or Signature menu, each reveals the unique spirit of this cuisine that is both innovative and very anchored in tradition: truffled frogs or snails and purple oxalis, chestnut broth and Pine Morels, turbot and smoked Arënkha, roots and herbaceous whipped cream…
A facade without a sign, a monochrome and minimalist decor, Scandinavian furniture and ceramics… It is in this context that we discover the culinary universe of Chef Atsushi Tanaka, whose culinary career is very rich, from Quique Dacosta to Alicante, Pastorale, Sergio Herman and Slius, at Geranium in Copenhagen, Frantzen and Oaxen Krog in Stockholm and Pierre Gagnaire in Paris. He also describes Tanaka as the Picasso of gastronomy.
The Chef expresses his singularity both in substance and in form, making his plates works and gastronomy a true art, with new associations which can be inspired by the nuances of a perfume or those of ‘a color. Textural variations and interpretations of the same ingredient within the same dish are his specialty.
These creations are all composed of certified organic and natural products, sourced directly from producers by Tanaka himself. Herbs and wild flowers are picked with Pierre-Édouard Robine to season, accompany and enhance these compositions. The unique Menu, in a short version at lunch and longer at dinner, changes regularly: veal/tagette/hay, spider crab/carrot/tonka, red tuna/tomato/red fruits, lobster/bean/fir, Poitou pigeon/asparagus green/kosho pepper, strawberry/marjoram dessert… For your gourmet taste buds !
Right in the center of the Carré Rive Gauche, a pretty intimate restaurant with only 38 seats, but also a wine cellar that can be privatized for ten or twelve people. The menu and the menu in three movements for lunch, the tasting menus in five or seven movements for dinner.
Chef Cyril Choisne immediately sets the tone: “Only the product is star and seasonality a religion”! It is true that his menu is a real explosion of flavors around exceptional products: candied tops, radishes in spiced blueberries. Stewed roe and spinach, pearly asparagus, root varieties, pearl or smoked juice accompany pearls of smoked Landes foie gras, Breton langoustine, Line sea bass, scallops, lamb from the Pyrenees in rosewood or even free-range duckling.
And in the Atelier adjacent to the restaurant, original pastries and pastries from the Chef, but also take-out menus in the form of Boxes and a delicious selection of products, foie gras from the Landes with truffles, homemade smoked salmon, caviar… to delight the taste buds even at home.
Neighboring the Gallimard publishing house and the Carré Rive Gauche galleries, the Brasserie Montalembert, recently redecorated by the interior designer Pascal Allaman (who also designed the decoration of the Hotel), is a meeting place you ideal for a lunch break or dinner. Unlike traditional brasseries, there is a calm conducive to conversations of all kinds. Everything has also been thought out so that the place is warm for its guests: colors, materials, shapes, small confidential lounges.
In the kitchen, Chef Jérôme Jullion revisits French bistronomy with the seasons. Great classics such as the mimosa egg decorated with trout roe, the Croque-Monsieur with Poilâne bread, the crème brûlée infused with basil and lime, the knife-cut beef tartare prepared with a knife, the snacked prawns with a sauce of satay, or even a little regressive pleasure with Montalembert pasta shells with ham, summer truffles and Comté cheese. And for dessert, sweet tooths will delight in the intense chocolate coulant served with almond milk ice cream or even the Pavlova with red fruits.
Created by David Lynch to pay homage to the cabaret on the famous Mullohand Drive, the Silencio are places apart, musical stages, places for dancing, parties, screenings, exhibitions or performances. None looks like the other since each has been designed and built by architects and designers to best fit into its environment.
Thus, the youngest but not the least, the Silencio des Prés, resides in the heart of Saint-Germain des Prés in a legendary cinema which was previously a famous cabaret. The place deliciously mixes bistronomy, private cinema and club. An intimate place, designed by Studio KO where you can meet day and night.
During the day we find ourselves in the brasserie around a menu signed by the Michelin-starred Chef Guillaume Sanchez. In the evening, it’s near the Bar and its collection of cocktails created by Rémy Savage that we meet in a cozy atmosphere, to the rhythm of carefully chosen music. A hybrid place, apart, which brings together everything we love.
Fourth address of Cyril Lignac rue du Dragon and it is not to displease us : Dragon could be a mix of the other three. Same cozy and intimate atmosphere as at the Dragon, his cocktail bar that we love so much, the decor is once again signed by the Studio KO duo.
A menu with Asian accents like at the Bar des Prés, with Gyozas, tataki, tartare, dumplings or bao burger, in an absolutely succulent gastronomic version and always the chic but friendly spirit that seduced us from the opening of Aux Prés.
Another bistronomic address for Jean-Baptiste Varenne (La Laiterie Sainte-Clotilde, La Calèche, Le Petit Varenne) dedicated, this time, to succulent Thai cuisine. Lemongrass, coconut milk, bergamot, mint, Thai basil, lime, mango, avocado, pomegranate or peanuts, with curries (the famous “Mikati” with red chicken curry and coconut milk), Pat Thaï, ravioli, soups, salads, or the delicious “spicy” Angus beef. You have pretty much the menu, it’s up to you to taste!
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An excellent address for lovers of Franco-Japanese fusion food. From the Bento de Shiro at lunch, which offers 9 small plates to discover this unique cuisine, to the Omakasé Menu, which, in the evening, leaves carte Blanche to the chef to amaze us with a 6-course dinner. Each dish is a profusion of colors and flavors that Hiroyuki Ushiro wanted to compose by paying homage to French gastronomy with which he fell madly in love, and to his origins in a small Japanese village by the sea.
A small restaurant created by Jean-Baptiste Varenne (after the Laiterie Sainte Clotilde), which has once again become the stronghold of the antique dealers of the Carré Rive Gauche and decorators (Vincent Darré has also added a few small touches such as mirrors. You can also privatize the place for small receptions.
Between two galleries, you can savor delicious cuisine, simple but local, from the market, as we love them: a carpaccio (to die for!), original salads, a fish or a meat every day, foie gras or sashimi, with always surprising combinations, cheeses from Androuet and desserts from our childhood!
