The Paris food scene comes with new or renovated restaurants of the most appetizing. Don't miss out on these spaces on your next visit to the French capital. Paris je t'aime!
THE JULES VERNE , (avenue Gustave Eiffel, 75007)
Because reserving a table at the renovated Eiffel Tower restaurant is an experience to do in Paris once in a lifetime.
Whether at lunch, overlooking the impressive views, or at a romantic "starry" dinner, you will be captivated by the magic of see the Eiffel Tower from its bowels and Paris from the clouds.
Its private elevator, located in one of the pillars of the emblematic tour, leads diners to its bright rooms on the second floor. Today, fruit of the imagination of the architect Aline Asmar d’Amman and her agency Culture in Architecture , shows off a range of silvery, bluish and greenish grays, in harmony with the monumentality and color of Paris, its sky, the Seine River and the cobblestones of its streets, perceived from a height of 125 meters.
The views of the Salle Quai Branly from Le Jules Verne
Your new chef, the renowned Frédéric Anton , as an ambassador of the French gastronomic heritage, privileges the noble products of the terroir français in a contemporary signature cuisine.
Thus he devises subtle associations of aromas that give rise to delicacies presented in a graphic way, such as Norway lobster in ravioli with parmesan cream and truffle jelly, natural cod with courgette flower and spiced juice, scallops with lime zest and caviar or poultry in foie gras broth , forest mushrooms and Albufera sauce.
MARCORE, L'ETAGE (1 Rue des Panoramas, 75002)
For his brand new Michelin star, his passion for cooking and for the art of récevoir.
Located on a pedestrian street, sheltered from the hustle and bustle of the city; In this charming place, with period windows and a spiral staircase, its "guests" enjoy pleasant and appetizing evenings intoxicated by its calm atmosphere of soft light and comfortable velvet armchairs.
After the success of Bouillon, rue de Rochechouart, Marc Favier and Aurélie Alary open this cozy two-story restaurant, the ground floor being a bistronomie bar and the one above (à l’étage), a gastronomique restaurant, not to mention its 80 m² cellar that offers a wide selection of vignerons.
Marcore
Its chef Marc surprises palates giving a twist to the classics such as the veal shoulder prepared in broth with salt-crusted celery and its juice ; the king prawns with seasonal vegetables with lemon and vadouvan or a steak with grenaille potatoes from Noirmoutier.
And his haute cuisine serves delicacies such as poached duck foie gras with coriander and celery, Brittany lobster with orange fennel and bourride sauce, roast roe deer fillet with smoked lardo pumpkin, chestnut flakes and poivrade sauce or its star dish, ris de veau with chanterelles, boletus or truffle, depending on the season.
Among their long-awaited desserts, they promise a delicious creamy chocolate from Papua New Guinea, with cereal soufflées, passion fruit and earl-grey glacé.
Marcore, l'étage
A L'ÉPI D'OR (25 rue Jean-Jacques Rousseau, 75001)
For the bistro cuisine of its kitchens, which transports you back in time.
The famous chef Jean-François Piège and his wife Élodie open a new restaurant , rehabilitating a Parisian institution from the 1920s, in the mythical quartier de les Halles, a stone's throw from the Bourse de Commerce.
Then, it worked in two services, at dusk, they cooked for the workers of the crowded market, the food they brought, and at dawn they welcomed the night owls and drunken bourgeois. Slowly it was transformed into a restaurant until reaching its success at the beginning of the 20th century.
The couple has kept the popular and accessible air of the bouillon, and its interior keeps its aura of yesteryear, presided over by a large zinc and walnut bar, a mosaic floor, ceramics, still lifes, sconces of bundles of wheat and glass paste lamps.
Your semainier is announced hanging on a large blackboard, boasting of their simple and succulent dishes; its lamb à la cuillère, pâté en croûte, steak tartare, croque-madame or cod Grenobloise, opting for desserts by the traditional rice pudding or chocolate mousse.
Rice pudding at A l'Epi D'Or
shabour (19 rue Saint Sauveur, 75002)
Because it is possibly the most tasty and lively Mediterranean table in Paris.
At the end of last year, between the neighborhoods of Sentier and Montorgueil; Assaf Granit, Uri Navon, Dan Yosha and Tomer Lanzman opened the Israeli Shabour , and since then it is one of the most demanded spots in Paris.
The place is a game of contrasts , of its raw materials –apparent stone, concrete, granite and steel– with its central kitchen lit by the candor of candles, its poetic crockery, silver cutlery and delicate glassware.
Their festive atmosphere (they only offer dinner), is the result of the conviviality of its large bar, where diners enjoy their delicacies, the talks of their "neighbors" and the pan show by chef Assaf Granit and his team.
Shabour, the fashionable Israeli
The ideal is to share one of his original dishes as its bread with za'atar cooked in olive branches, the tea-smoked poached oeuf on tahini foam with salmon roe and caviar or the tortellini with chorizo, machluta, labane, pine nuts and spicy sauce.
The rhythm of your music, mix of opera and assorted hits , along with their cocktails, invite you to prolong the night.
The Central Kitchen: Shabour's Main Stage
DROUANT (16-18 Rue Gaillon, 75002)
Because you will impregnate yourself with his literary soul.
Born in 1880 as a modest Parisian café, it became the restaurant for the juries of the Goncourt prize and later of the Renaudot prize. More than a century later, this mythical address on the distinguished Place Gaillon receives a breath of fresh air. Its Art Deco style, of which the staircase is preserved, is transformed into a 1930s atmosphere, in which its elegant allure with velvet armchairs, boiseries and softly lit lamps, recaptures the splendor of the time in a chic atmosphere.
your chef Emile Cotte , reinvents traditional French gastronomy, based on poêlées frog legs with butter and parsley sabayon, vol-au-vent à la financier with poultry béatilles and crayfish, or orange duck with Carmine endives , watered by more than 2000 grands crus. Those with a sweet tooth will delight in the Baba au rhum with candied kumquat or the mille-feuille with bourbon vanilla and half-salted butterscotch.
the summer days, its terrace, which enjoys a beautiful and serene environment , is one of the most discreet and preserved in Paris.
Drouant, elegance from another era
CUISINE (50 Rue Condorcet, 75009)
Because its old school recipes with Japanese ingredients will surprise you.
Considered by Le Fooding, "Meilleur sophistroquet Guide 2020", this retro joint has been taken up by chef Takao Inazawa and wine expert Benoit Simon , who choose both their ingredients and its wines, of biological, natural and sustainable origin.
Its aesthetic is the work of Federico Masotto , which has exploited the sixties aspect of this old traiteur, giving prominence to its marble facade, melamine, its Memphis-style lamps, its mirrors and other decorative elements.
They toast with compositions like country soup with miso and lardo di Colonnata ; Japanese-style braised tripe with œuf parfait; horse mackerel tartare from l’Ile d’Yeu to miso, ginger and sesame; monkfish liver with oyster n°1 Utah Beach, daikon and ponzu ; the karaage-style Mesquer pigeon; or the Perche veal blanquette, with boletus, rice pilaf, cockles and sake.
Their champagne cheeses and the comté fruité are a selection of the Janin family.
Cuisine: old school recipes with Japanese ingredients