We tested Granite, Yoshitaka Takayanagi's new Michelin-starred gourmet restaurant

You may have heard ofGranite when it first opened, with Tom Meyer in the kitchen. After a few setbacks, thisMichelin-starred gastronomic restaurant in the heart of Paris was reborn under the leadership of chef Yoshitaka Takayanagi. This Japanese chef, who passed through the kitchens of Le Meurice in the Alléno and Ducasse era, and who delighted us a few years ago at the Scène Thélème and Agapé, reveals here a French cuisine with Japanese touches, sublimated by a mastery of seasoning and cooking.

This restaurant is part of the Groupe Eclore headed by Stéphane Manigold, which includes such fine restaurants as Substance, Contraste and Maison Rostang.

Located on rue Bailleul, just a stone's throw from the Louvre, Granite offers an intimate setting, somewhere between a precious cocoon and a warm atmosphere, where professionalism and relaxation go hand in hand. Set in a discreet street, Granite is the ideal setting for couples celebrating a special occasion, gourmets or business lunches. Its refined, aesthetically pleasing cuisine is based on seasonal produce, worked with a precision that goes to the essentials, both visually and in terms of taste. Flavors are chiseled, and the dishes reflect a subtle balance between minimalism and aromatic richness.

During our visit, we opted for the Granite menu at 188€, a sensory journey that unfolds in several stages. There's also a lunch menu at 58€, a Quartz menu at 158€ and a vegetarian menu at 128€.

From the very first bite, the tone is set with a series of canapés already revealing the chef's eye for detail: braised veal breast fritters with chive mayonnaise, hummus spiced up with candied lemon zest, caramelized onion tartlet and smoked eel. We loved the crispness of the chickpeas and the power of the tartlet, ideally enhanced by the anchovy.

We start with a Gillardeau oyster in fried kadaïf, combined with a sorrel condiment and ponzu jelly, a real flash of freshness and contrasting textures between crispy and soft. All of this on a bed of watercress that awakens the whole, a fine start.

The appetizers continue to build in intensity: shredded crab with kimchi and grapefruit veil, Baerii caviar from Kasnodar served with chawanmushi, divine fresh peas and shimeji broth, or the chef's signature tsukuné of Bresse poultry and foie gras , enhanced with a black garlic condiment and pickled mustard seeds. The overall effect is one of in-depth work on sauces and condiments, sometimes borrowing from Korean and Japanese traditions. Spicy, straightforward flavors, it's a delight.

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On the main course, pan-seared scallops, accompanied by vegetable sushi with Koshihikari rice, yuzu beurre blanc and parsley oil, delight the taste buds. A pearly scallop and a rice that stands out to perfection, there's enough to win you over. We're also delighted by the red mullet with its crispy skin, mashed butternut and well-balanced yellow wine sauce.

Special mention for the Challans duck roasted with Nepalese spices and honey, presented with salsify in various forms and topped with a citrus sauce. The whole dish is tasty, and with slices of fresh truffle, it's a real winner.

Pastry chef Eri Hazama concludes the meal in style with desserts that celebrate the season with lightness and indulgence. The pre-dessert, a combination of mandarin orange, persimmon and bitter orange liqueur, prepares the palate for what follows. Mango with passion fruit cream, coconut ice cream and thyme illustrates a fresh, harmonious approach to flavors. Finally, chocolate, yuzu sorbet and whisky jelly bring this experience to a close with intensity and subtlety.

Granite 's harmonious, refined and personal cuisine, with its chiseled plates and meticulously matched combinations, will delight the taste buds with every bite. The balance between classicism and modernity is so successfully achieved that your taste buds will delight in every bite. An address not to be missed by lovers of haute gastronomy in Paris. Now, we're not going to lie, this table isn't cheap, as it's a Michelin-starred restaurant. That said, we thoroughly enjoyed it and warmly recommend it for special occasions. An intimate setting, an open kitchen where you can watch the chefs at work, relaxed service and two floors so you don't step on each other's toes, we've got it all.

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