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!
A festive, joyful atmosphere in an incredible setting, an old church. On two floors, a Ceviche counter, a Pisco Bar & Lounge and a terrace. After London, Dubai, Abu Dhabi or Monte Carlo, it is in Paris that we enjoy a fusion food inspired by the Peruvian origins of Sanjay Dwivedi, the chef of Coya, but also by the Indian cuisine he has known during his childhood in New Delhi, to which he added Asian touches, especially Japanese.
The perfect combination of Parisian bistro and Thai restaurant. On the plates a thousand flavors are unleashed around coconut milk, coriander, satay, galangal, bergamot or lemongrass. Fresh, innovative and more traditional recipes such as the Crying Tiger, a crying tiger with marinated and grilled Angus beef or the always succulent fresh mango with sticky rice and coconut milk. As the place also unleashes passions, it is advisable to book.
The Crying Tiger
72 rue du Cherche-Midi 75006 Paris
Monday to Saturday, lunch from 11:45 a.m. to 2:30 p.m., dinner from 7:30 p.m. to 10:30 p.m.
For his first restaurant after twelve years in the Costes group, Quentin de Fleuriau wanted to create a truly unique place, in this corner of the Faubourg Saint-Germain that he particularly likes since it is here that he grew up.
For the decoration, he chose decorator and antique dealer Florence Lopez, who created a multi-faceted place, whose atmosphere changes throughout the day, bucolic during the day and more intimate in the evening. A deliciously shaded terrace, a bar worthy of the wildest Parisian years and, here and there, cozy spaces that lend themselves as well to conversation as to tasting.
In the kitchen, Quentin de Fleuriau wanted to preserve the values of a true French bistronomy even if the chef often likes to revisit it. Delicious savory and sweet surprises for foodies, including those who have chosen to be vegan.
But we also come here for exceptional events since Ma Kiss Room, created by the artist Mathias Kiss, can be privatized.
It’s simple it is unanimous! Everyone, or rather all the worlds, meet at La Laiterie Sainte-Clotilde. Head known or not, it feels at home. The menu is simple, it’s the market, and every dish is delicious. Jean-Baptiste Varenne and his team always welcome you with the same kindness, the conversations are sometimes tied between the tables, in short it is a place that gives fishing and which is quickly a haven.
Kitchen Ter, as the third of the name, after Kitchen Gallery and Kitchen Galerie Bis, but also Kitchen Earth because William Ledeuil admires his admiration, he the great lover of natural ingredients since forever.
In this third restaurant, the star is the dough, obviously exceptional, prepared by Roland Feuillas, peasant baker in Cucugnan, based on exceptional flours, from ancient wheats, and shaped with ancestral processes.
Six kinds of pasta created by both men, accompanied by Asian flavors, unique ingredients such as citrus or forgotten vegetables, and subtle broths. We always recognize the signature of William Ledeuil, unique.
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