Sven Chartier is one of these young Chefs Parisians has their eyes on. His credo is to work on texture in all departments: cuisine, products, wine, all the way up to the restaurant setting; everything at saturne is a tribute to nature, starting with the name, an anagram of the word. ‘It’s true but not only’, says the Chef. ‘Saturn is also the Roman God of winegrowers and the protector of sowing seeds, so this name is highly symbolical’. Sven Chartier works together with a very well versed sommelier.
A tearoom Jugetsudo in Saint-Germain-des-prés, another one in Tokyo, both guardians of the Japanese values and traditions, in such a harmonious décor that it would almost bring you to meditation. The tea ceremony is here like a Zen experience.
A gourmet and original address where the refinement and the delicacy of Japanese flavors are mixed with the expertise of French confectionery. Uncluttered creations, fascinating combinations : macaroons, chocolate cakes or made of powder of green tea, Yuzu or black sesame truffles, jams or fruit cakes… you absolutely have to taste everything.
The address of Cyril Lignac used to be in the 1960s Claude Saint-Louis’s famous restaurant. Regular customers were Serge Gainsbourg, Maurince Ronet, Alain Delon or François Mitterrand.
Cyril Lignac has chosen to keep the flowered wallpaper on the walls, the antique tiled floor or the lights. On the kitchen side, we can find on the menu the great classics, of course reinterpreted by Cyril Lignac.
An address which could only exist on the left bank, nestled into the busy streets of Saint-Germain-des-Prés where ‘chic’ is a religion in itself. But this contemporary, polished pizzeria (wood panelling, suspended lighting, design tiles and seating) isn’t the least bit ostentatious, with comfortably spaced tables, white tablecloths and silver cutlery, and the pizzas are amongst the best in Paris. Rare ingredients directly imported from Italy (special mozzarella – a mix of traditional and buffalo – lard from Colonnata, spicy Calabrian sausages, Taggiasca olives, anchovies from Salerno), perfectly thin and crunchy crusts and the generosity of the garnish, reminiscent of a Neopolitan family meal, makes them almost impossible to surpass. White (with no tomato base) or red, the pizzas are beautiful as well as delicious.
Oscar Wilde said that “We can resist anything but temptation“, so let’s face it in this mythical place where he was at home. The hotel’s restaurant has a special atmosphere, borrowed from a bit of nostalgia but enhanced by a hint of contemporaneity that is due to Jacques Garcia. Here our lunches or dinners become trips back in time, a thousand places from our daily lives.
And in the summer, some lucky people can have lunch or dinner in the garden, a privileged place since there are only five tables!
L’HÔTEL
13 rue des Beaux-Arts 75006 Paris
01 44 41 99 01
Tuesday thry Saturday
au Samedi de Noon – 02.30 p.m and 07.30 – 10.00 p.m
In a 19th century decor, chocolates and boxes are elegantly arranged on an antique piece of furniture with antique panellings. In the window shop there are exceptional pastries exposed where even, including the most classical ones such as the lemon tart or the frosted cream puff have a reinterpreted taste, and of course the famous macaroons, a series of colours and tastes, which makes it a Mecca for the pastry-making creation.
Are you looking for a little paradise tour ? If you are, go to the gastronomic place of the rue du Bac. Yesteryear cakes reinvented : the Paris-Brest with a heart of fondant praline, the Tarte Tatin (apple upside-down tart) with its lime mascarpone whipped cream, the strong coffee éclair… all that in a dream décor of course !
An original place created by Toyomitsu Nakayama, former head of the Issé canteen, rue Sainte-Anne, then personal cook of Kenzo Takada. A gourmet and surprising cuisine that combines Japanese and French flavors, always focusing on fish and seafood. The menu changes daily depending on the market and the Chef’s desires and on Monday night it is a menu. Japanese white.
This is a place imagined by Pierre Gagnaire and dedicated to the sea : fish, seafood, urchins and oysters of all kinds, cooked in a myriad of ways with only one meat dish a day! The interior design imagined by Christian Ghion is also a success, making us feel at a famous chef’s restaurant but keeping the atmosphere simple.
Settled Rue du Cherche-Midi for eighty years and three generation, the Poilâne bakery never moved. It now supplies the greatest restaurants in the world and the best houses. People are mad about the walnut round loafs, made with figs or whole wheat flour, which allow us to make incredible “tartines”… but also divine apple tarts or their famous sablés (shortbread biscuits cookies).
The Avant-Comptoir is in some way the annex of the Comptoir du Relais, but it is also for gastronomes an essential place for an aperitif worthy of the name to share with your beloved one or with friends. The tapas are fabulous and we love this very particular atmosphere where everything happens unexpectedly around the Comptoir, in good company.
