Koji Ada, a Michelin starred Chef, is a lover of the gastronomy of France and of his native Japan. Adepts come to enjoy this cultural, culinary and aesthetic melting pot. His cuisine is Japanese, crossed with French influences. More importantly, he only uses noble products from the French terroir. The unique menu is made of 11 dishes following the Omakasse tradition.
In this shop, what we have is more gastronomic pastry than simple pastry. Pierre Hermé is an avant-garde pastry confectioner and a magician with flavors. He revolutionizes the most established traditions and eliminates the excessive or useless decors which clutter cake shops. He uses salt as sugar to bring out other shades of flavors and he constantly reassesses his own work by exploring new territories or by revisiting his own recipes.
Loulou, the new restaurant at the Musée des Arts Décoratifs, boasts a unique and privileged location at the heart of the Palais du Louvre. In the busy environs of the Rue de Rivoli, where museums and grand hotels rub shoulders with luxury and designer boutiques, the restaurant finds itself at the very heart of Parisian life. Amidst Olympian calm, anyone may submit to sweet daydreams, admiring the gardens encircled by the most beautiful of monuments: the Eiffel Tower, the Musée d’Orsay, the Louvre, its gardens and its Pyramid.. More than a restaurant, LOULOU is a place where life breathes full and effervescent. With all-day service throughout the week, LOULOU grants its friends the happiness of an enchanted, urban parenthesis to « snack », « lunch », « take high tea », « dine », « sip » or even « dance ».
In perfect harmony with the context, Benoit Dargère has elaborated a sun kissed menu of generous and familial cuisine that’s simple and expressive. In time with the seasons, Loulou will unveil dishes from the French and Italian Riviera in addition to a handful of staple classics. Having combed through the various regions, the duo have choses quality local products from southern France, Italy and Sicily.
Loulou’s décor is the handiwork of Joseph Dirand, with singular vision that marries a culture of beauty and aesthetics to a sense of authenticity and hospitality. The low ceilinged ground floor encouraged the architect to divide the space into several rooms for added intimacy. The first floor, piano nobile, is divided into two parts, with a panoramic oil painting depicting a trompe-l’oeil Flanders landscape covering the walls. The perspectival spatial composition structures the room. Two distinct yet complementary spaces that respond to the rhythms of day and night, where light is very much present, if discreetly so, for an overall atmosphere of wellbeing.
Franck Mayot, one of the kings of the Paris nightlife, transformed this former cabaret into a brasserie, back to its original state of 1880. The clean Art Nouveau aesthetic is a great fit for the ever so Parisian artsy atmosphere of this ‘new’ Belle Époque. The cuisine is simple, fresh and delicious.
Following the success of his restaurant Aux Prés, Cyril Lignac was bound to open an additional place to cater to the many unfortunate customers unable to book a table when Friday came. The wait is now over with Aux Prés’ annex, le Bar des Prés, also located on rue du Dragon. At the Bar des Prés, Cyril Lignac develops fusion food, blending his traditional French cuisine with Asian touches.
This is the home of Kosmiks, revisited traditional pastries presented in easy to carry small jars. Kosmiks contains less fat and sugar than regular pastries and are gelatin free, offering seasonal quintessential tastes and textures created by Christophe Michalak himself. There is a frozen spinoff, the Ice Kreams.
This is a favourite of the art galleries in the vicinity and artists bring the fun to the place. You will also meet fashionistas and writers. In the spring and summer time, the terrasse is delightful for a drink and a Sunday brunch.
L’Alcazar is having a second rebirth after a first revamp by Sir Terence Conran in 1998 who transitioned the place from a cabaret to a restaurant. This time it was entirely redecorated by Laura Gonzalez. She’s succeeded in making this extremely vast place with its shabby chic signature into a mix of English garden and Brazilian patio, meaning right on trend. The cuisine is also spot on: simple, refined, and fresh, but the cabaret spirit remains with offerings like Russian sturgeon caviar or a poached egg with foie gras. You may want to know what happened to La Mezzanine where people would dance so merrily. Now called Le Balcon, it is still the perfect follow-up for the evening with cocktails to die for.
She’s succeeded in making this extremely vast place with its shabby chic signature into a mix of English garden and Brazilian patio, meaning right on trend. The cuisine is also spot on: simple, refined, and fresh, but the cabaret spirit remains with offerings like Russian sturgeon caviar or a poached egg with foie gras.
You may want to know what happened to La Mezzanine where people would dance so merrily. Now called Le Balcon, it is still the perfect follow-up for the evening with cocktails to die for.
Welcome to a true lab of flavours with an open kitchen allowing to observe each dish being prepared. The cuisine is gastronomic but its core value remains creativity. It is therefore possible to taste a little bit of everything as all the star dishes are offered in a small portion version.
Daughter, granddaughter and great granddaughter of cooks, Hélène Darroze became a chef at a stroke of heart. From her native Landes, she kept the taste of simple and true products. She cooks what she likes, as she likes, dishes of instinct, incredibly inventive, which propelled her very quickly to the top. At Marsan, its iconic dishes are oyster-flavored glazed caviar oysters and tandoori lobster, accompanied by citrus carrot mousseline and a reduction of lampong pepper and fresh coriander.
Claus is a dream place, exclusively serving breakfasts with 100% homemade sweet and savoury specials with a twist from Nordic countries, France and the United Kingdom.
There is something miraculous in finding a rhubarb pie with Italian meringue that tastes exactly like childhood. Sébastien Gaudard was trained by the great Pierre Hermé before becoming his successor at Fauchon. He however cultivates his own style, skillfully arranging tradition in his shop, Salon de Thé, which embraces the classic codes of pastry-making.
