Plat/form, a cultural and festive terrace on the banks of the Seine, returns this spring/summer 2025

Mind the Gap! As the fine weather returns to the capital, good ideas are springing up all over Paris. Starting this spring, an ephemeral living space on the banks of the Seine is making a comeback at the foot of the BNF in Paris's 13th arrondissement. Plat/Form takes to the banks of the famous Parisian river for a second season, offering a 500m2 space dedicated to gourmet delights, art and festivities.

Each year, a monumental work of art adorns the terrace

On the menu, we return to a gourmet universe that echoes the seaside imagined by chef Chloé Charles, who also created the Lago restaurant and is very committed to eco-responsible catering. Several dining areas await us here: At the counter, a snack menu offers such delicacies as bokits, the famous Caribbean sandwiches, fish tempura and pissaladière, an iconic specialty of Nice, not forgetting oysters for seafood lovers, as well as pizzas and ice creams. In the restaurant, a more bistro-style cuisine awaits us, in keeping with this red thread echoing the fine weather.

Squid Toast & orange wine at the taffy machine

All this goodness can be accompanied by wines from committed winemakers, as well as cocktails. But don't be fooled by the ultra-polished Signature creations here: Plat/form plays the card of well-executed simplicity, with classics sometimes given a twist. Special mention goes to the menu's flagship, the Plat/form, a refreshing, gourmet cocktail with cucumber and gin.

On the counter side, you can sink into the poufs, eat with your fingers if you feel like it, and get in the mood to the rhythm of a DJ set. On the restaurant side, same sound but different format: here, table service in an equally chill atmosphere. At weekends, the atmosphere promises to be even more convivial, with Plat/form offering a barbecue experience on the banks of the Seine.

A classic cocktail menu with a twist

This terrace on the banks of the Seine is mostly covered for those who prefer to be in the shade, but also has several sunny areas. So, even if it's raining or the weather is poor, you can still enjoy the experience. On the other hand, the address is not sheltered from the cold: you've been warned. On the other hand, when the weather's hotter, the spot really comes into its own!

This year, the restaurant's menu is more affordable than in the previous season. Last year, former top-chef contestant Alexandre Marchon offered a daring cuisine bistronomique. Now, with Chloé Charles at the stove, we discover recipes that are a little more simplified, while proving that comforting flavors are not just for winter. Adapting her generosity to the warm weather, the chef reveals a cuisine that's quite gourmet, while echoing the setting, which puts us almost at the water's edge, in a spot where swimming in the Paris river has been permitted since this year.

Roasted eggplant, bouillabaisse concentrate and peanuts

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The menu is constantly evolving, and depending on the seasonality of products and inspiration, you may not find all the dishes we're about to tell you about when you visit. Nevertheless, they will give you an idea of the spirit that animates the kitchens of this terrace on the banks of the Seine.

For starters, the Squid Toast will have intrigued us: it reveals a deep-fried, well-crisped sandwich in which we find a cuttlefish and fresh herb stuffing, quite unctuous while retaining the firm texture of the mollusc. We warn you, this is a rather rich dish, and if you're not one of those who chants that "fat is life", we recommend you turn to a lighter recipe.

And one of the dishes on the menu piqued our curiosity:roasted eggplant, served with rice and spiced up with bouillabaisse concentrate and peanut purée. An original proposal, to be sure, but one that doesn't distort the star product of eggplant, but rather sublimates it.

Aïoli of spring vegetables and fish of the day

Now we come to the main courses. For the light-hearted team, the vegetable aioli with a choice of soft-boiled egg for vegetarians, or the catch of the day for fish lovers, should delight you. The vegetable farandole reminds us how good nature can be, with a generous dose of creamy aïoli sauce that allows us to season the vegetables that make up this colorful plate to our liking, allowing us to savor the product as it is, in all its freshness. Having opted for the fish option, this day's dish features hake, cooked to perfection.

For gourmets in search of generosity, we'd prefer roast poultry from the Vertessec farm, whose skin provides a satisfying crunch over juicy flesh. Drizzled with its Parmesan garum gravy, it reveals thatcomforting spirit that is the source of so many "péchés mignons". All this is served on a creamy and surprisingly light polenta, a welcome counterbalance to the rest of the plate.

Roast poultry from Vertessec farm with polenta

When it's time for dessert, our stomachs are full, but our taste buds are eager for a touch of sweetness to round off the tasting, so we'll decide instead to share one of the delicacies on the menu. The profiterole is the winner. And what a surprise: this dessert won't win out over us. The trio of chocolate coulis, crispy choux pastry and regressive vanilla ice cream create a well-balanced result, with just the right proportions to satisfy a good eater or two appetites.

La Profiterolle vanille-chocolat

Art will also be present at Plat/Form, with "unique artistic experiences". Creations by some of the biggest names in street-art will be on display, including a monumental work, as well as live performances.

A covered terrace on the banks of the Seine

Half-restaurant, half-art gallery, Plat/Form is a concept that promises to liven up spring-summer in Paris with its waterfront spot. Throughout the season, you'll also find an attractive cultural and gourmet program, which you can consult here.

Alcohol abuse is dangerous for your health, please drink responsibly.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.