A veritable open-air temple of good taste, Paris doesn't just dazzle the world with its haute couture shows. Its vibrant culinary scene also ignites the imagination. Constantly evolving, its gastronomic landscape continually reveals new establishments that challenge the conventions of fine dining.
Driven by a generation of sharp chefs, eager for uninhibited experimentation and proudly proclaiming their culinary heritage, the Parisian culinary scene has established itself as one of the most vibrant in Europe. Each new opening contributes to a dynamic that transforms the city into a perpetual laboratory of taste. Within this eclectic abundance, five establishments have caught our attention this season. A spotlight on restaurants that, each in their own way, embody the energy, audacity, and diversity of this Paris in the throes of gastronomic effervescence!
Comptoir Lazu: a gourmet haven in the heart of the Rochechouart district
You're probably already familiar with Lazu restaurant, whose generous, signature cuisine by chef Rémi Lazurowicz delights regulars in the Rochechouart district. Now, just across the street, Comptoir Lazu is open all day. And it hasn't lost any of the creative and elegant culinary flair of its older sibling! Here, the dishes are never boring. The honesty of the flavors, the excellence of the ingredients, the perfect seasoning: everything testifies to a deep desire to evoke gustatory emotions. Take, for example, the bluefin tuna Sando, which plays the card of gourmet street food. Ultra-soft, the sando bread is toasted in butter to encase the bluefin tuna tataki, a very herbaceous tartar sauce, and the crispness of romaine lettuce. In the same vein, the breaded beef chuck with grapefruit tartar sauce is a truly sophisticated gourmet finger food. The beef chuck, slow-cooked for twelve hours with shallots and parsley, is coated in breadcrumbs and dipped in a tartar sauce to which grapefruit segments lend their full bitterness. Even the deviled eggs reveal their share of surprises. Cooked to perfection with their yolks still creamy, they are accompanied by a homemade mayonnaise made with borage for a surprising briny flavor. All this can be enjoyed in a dining room that pays homage to the working-class Paris of the 1980s. Pop colors, vintage furniture, and a zinc bar make it a lively and convivial place to meet, with a spirit that is as gourmet as it is joyful!
Babi: the new canteen of the 2nde
A new kind of wine bar, Babi promises a journey to the heart of flavors and terroirs. Intentionally intimate, this new spot on Rue Mandar has made it its mission to create a dialogue between wines and bold, seasonal cuisine. Halfway between a bistro and a chef's restaurant, the menu offers original sharing plates that evolve with the seasons. We particularly love the Artichoke ABC, an artichoke à la barigoule surrounded by a tartare of Sicilian green olives, peppered pecorino cheese with fried Sicilian capers, and a sun-dried tomato cream. Or the Lobster 51, tortellini stuffed with blue lobster from Brittany, labneh, and lemon, accompanied by a lobster bisque with pastis and mint oil, topped with a few sprigs of fennel cooked like Korean kimchi. Wine isn't just an accompaniment; it's central to the project. We recommend trying Keush, a sparkling wine from Armenia crafted by a passionate young winemaker in the Armenian mountains. Or the Pinto Nahal Shualim 2022, a red wine from the Negev desert in Israel, grown in mineral-rich limestone soils that temper the intense heat of the climate.
Red Sauce: Italian-American menu, cosmopolitan cuisine
It's in the courtyard of the small stables, in the Xe district, that the first red-sauce joint The capital has taken up residence. In the United States, the red-sauce joints are iconic. Born from Italian immigration, these lively, friendly, and accessible restaurants have become true havens for family meals. And Red Sauce is likely to become one as well. In a setting imbued with nostalgia that pays homage to dinners These legendary dishes are a place to share the most comforting Italian-American favorites. Under the guidance of chef Idriss Laghlimi, all these nostalgic, tomato-based delicacies are reinterpreted with genuine culinary flair. It's impossible to resist, in particular, the... meatballS's with ricotta, juicy veal and beef meatballs, smothered in an intense red tomato sauce and served with lemon-zest ricotta and toasted garlic focaccia. Decadent, the American-style eggplant parmigiana features fried eggplant topped with stringy fior di latte mozzarella and drizzled with a sweet and slightly spicy sauce. But your next food obsession It's likely to be the Detroit Style pizza, unknown in France yet emblematic of Italian-American culture. Finally, no American meal would be complete without a truly good sundae. Majestically displayed in the dining room, the sundae machine... soft ice cream It delivers a fior di latte ice cream with a smooth texture. Dare to try the signature Red Sauce topping!
UNI: Flavors of the Orient
In the heart of Paris's Golden Triangle, UNI invites you on a sensory journey in an impressive setting inspired by Imperial Japan. Designed by 2M Architecture Intérieure, this new restaurant evokes the splendor of the imperial court, the opulence of Japanese aristocratic interiors, and the world of the samurai to offer you a taste of the treasures and wonders of the Land of the Rising Sun. Gilded screens, lacquered objects, 17th-century printse Hand-painted tatami mats, bonsai trees, and ikebana create an exceptional setting for discovering the sophisticated cuisine of Singaporean Michelin-starred chef Akmal Anuar. The word united Meaning "sea urchin" in French, the menu celebrates this noble seafood in signature dishes that blend traditional Japanese culinary techniques with avant-garde creativity. Behind the nigiri bar, the precise choreography of theitamae – the sushi master – reveals exceptional morsels. Like the Chutoro, kyabia, uni no sushi which combines the delicate part chutoro Tuna with Oscietra caviar and a beautiful sea urchin tongue. Also delicious with chopsticks is the Ebi tempura to oba, wasabi mayo, which features a tempura shrimp in a shiso leaf with Thai asparagus, and... tobiko Orange and wasabi mayonnaise. Finally, fine wines, sakes, and spirits imported from the finest Japanese producers complete this indulgent experience. A delightful way to embrace tradition and modernity, the Japan of yesterday and tomorrow!
La Baia: A taste of Italy in Paris
After New York and Dubai, La Baia finally opens its doors in Paris, bringing a breath of la dolce vita to the rue du Boccador. Drawing its inspiration from the Amalfi Coast lifestyle, this exquisitely decorated restaurant evokes Italian elegance with a touch of Parisian chic. Banquettes and armchairs upholstered in precious fabrics face marble tables beneath majestic chandeliers, while Parisian moldings and parquet flooring add even more character. In this grand setting, guests come to discover the exquisite coastal cuisine of Southern Italy. Conceived by chef Stefano Tortelli, the menu transforms rich Italian flavors into delightful creations. On the menu is the Carpaccio di Manzo da Condividere, a fabulous, melt-in-your-mouth beef carpaccio accompanied by artichoke, truffle, and Parmesan cheese; The Fiori di Zucchina con Bufala, delicate zucchini blossoms generously filled with excellent buffalo mozzarella and anchovies; or the Vitello Tonnato, thin slices of juicy veal hidden beneath an exceptional tonnato sauce. Of course, at La Baia, pasta is in a state of grace. We recommend the Tagliatelle "La Baia," a signature dish of the chef, which coats homemade pasta in a smooth truffle sauce. The Ravioli al Granchio e Caviale, crab ravioli cooked in a butter and saffron sauce and enhanced by a touch of caviar, are also worth the trip. Enough to bring an endless summer to the Parisian winter…
