Pages, the delicate Michelin-starred address, bathed in gourmet Japanese touches

Navigating between French and Japanese lands, the Pages restaurant has been awarded a macaron by the famous red guide, and it's easy to see why: contemporary decor signed by Japanese architect Shinku Noda, sustained but not intrusive service, masterful gourmet cuisine, quality ingredients... this is an address of infinite delicacy.

Nestled between theArc de Triomphe and Place des Etats-Unis, Pages enjoys a prime location, but remains much more confidential than some of the other restaurants in the area. Yet it would be a shame to miss out on this Michelin-starred restaurant.

Roasted yellow beet, grapefruit supremes, grapefruit veil
Kalamansi vinaigrette, cashew espuma and beet juice

The kitchen, which opens onto the dining room, allows you to watch the silent ballet of the brigade, and more particularly the mastery of chefs Ryugi 'Teshi' Teshima, a former Lucas Carton employee, and Kenichi Handa. Together, they reinvent French gastronomy using Japanese techniques, in particular the art of binchotan.

This age-old Japanese barbecue is ideal for cooking even the finest fish and meats, such as wagyu and meats matured on site in a special cabinet visible from the dining room.

Matured Holstein beef and matured Norman tenderloin roasted with binchotan
Potato wafflewith parsley cream

Adding texture and a delicately grilled flavor to meats, the binchotan saw white fish, piglet, 8-week-matured Holstein beef and 4-week-matured filet from Normandy pass through its doors during our visit. The result is terribly melt-in-your-mouth meats that slide right off.

Respecting the seasonality of products to the letter , the chef makes it a point of honor to use the finest dishes from the French terroir, such as fish and shellfish from Normandy and Brittany, and poularde from the Perche region.

Roast piglet with binchotan, pommeau and mustard sauce, pumpkin purée
Sauce kumquat, butternut, sumac, butternut shavings

The same care is taken with the wines, from great estates and selected by the restaurant's director and sommelier, Pierre-Alexandre Fouquet. But it's also possible to discover highly original creations that are alcohol-free, like this green tea bottled like a grand cru.

Between classic haute cuisine(roasted fish and chard, mushroom sauce, clams and lemon caviar) and more personal influences(Japanese-style risotto, yellowtail and horseradish), Pages knows where he's going and hits the nail on the head every time, as with the sublime dessert - both visually and in taste - that concludes our lunch: a creation of reliefs and textures around chestnuts, spiced up with a bergamot marmalade.

Chestnut leaf, sorbet, bergamot marmalade and fresh orange

Open from Monday to Friday, Pages can be savored through tasting menus that live up to their name. For lunch, count €75 and €115 for the discovery menu; for dinner, €170 for the tasting menu and €260 for the Pages menu in 8 sequences, with caviar (€35) and wagyu in two ways (carpaccio and Binshitan steak; €50) as options.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.