Just a stone’s throw from the Arc de Triomphe, the Caribbean restaurant Leriche showcases the vibrant flavors of the Antilles in a sophisticated gourmet setting—an uncommon find in Paris. Led by Chef Jean-Rony Leriche, this establishment offers a rich and refined journey into a culinary heritage that remains underappreciated in the capital. All aboard—your flavorful adventure starts now!
Chef Diego Alary opens SaltoBar, his first Parisian venue, in the 11th arrondissement. Designed as a pit stop between Spain and Portugal, this restaurant showcases modern Iberian cuisine with a focus on fire-cooked dishes.
After Lille and Belleville, chef Anne Coppin continues her culinary journey through Thailand in Paris with the opening of Faaï, a new restaurant near Place de la Bastille dedicated to flame-cooked dishes.
Calcifer is the name of Antoine Rollin's upcoming restaurant, set to open in the coming weeks near République. A fiery place through and through, focused on the art of grilling over open flames.
A change of chef and menu for OKA restaurant, which becomes Episodes under the aegis of chef Guillaume Goupil, following the departure of Raphaël Rego.
Jamaican street-food comes to Paris! Oh My Jerk awaits us in the 10th arrondissement of Paris from February 28, to introduce us to a cuisine that is still too little known in the capital. See you there from February 28, 2025.
Japanese restaurant Marie Akaneya and its chefs Chiho Murata and Ignasi Elias introduce Parisian gourmets to an exceptional product: Matsusaka beef, a meat as rare as it is tasty. And for dessert, another delicacy invites itself to the table: Japanese Crown Melon.
If you're a fan of smoky flavors, Petite Fleur is the place to be in Montmartre, Paris. Here, you'll enjoy barbecue cuisine concocted by American chef Norman, in a warm and friendly bistro-style cocoon!
Le Binchotan is the gourmet haunt that awaits you in the Montparnasse district of Paris' 14th arrondissement. Here, an invitation to travel awaits you, with gourmet plates with exotic accents and charcoal cuisine that should delight lovers of smoky flavors, all for good value!
All fire and flame at Ardent, the 9th arrondissement restaurant dedicated to flame cooking. On chef Charley Breuvart's menu, everyone is treated equally: meat, fish and vegetables.
Broche keeps things simple with 2 recipes that pack a punch: a lamb-chicken shawarma cooked over a wood fire, and a falafel pita. Head for the Passage des Panoramas!
Don't call it the Riviera, call it the Brasserie RIviera! That's right, Brasserie Riviera is getting a makeover, and is now offering fans wood-fired and braised cuisine, with a focus on well-sourced seasonal produce.
