GUIREN, the French bistro restaurant with Ecuadorian flair

GUIREN, Roberto Valladares’s Franco-Contemporary Cuisine Evolves in Montorgueil

In the heart of Montorgueil, GUIREN continues to evolve under the guidance of chef Roberto Valladares. Trained notably at SOLA and KORUS, the chef is crafting a bistronomic cuisine where seasonal produce, French technique, and inspirations from abroad come together.

Not just a fusion, an opening

Here, there’s no fusion cuisine in the classic sense, but a genuine culinary repertoire where every dish offers a window onto the wider world. Roberto crafts with precision, delivering something as elegant as it is surprising.

The sober, refined setting invites you to relax and contemplate the dishes. The name GUIREN, of Chinese origin, means "benevolent" - a philosophy that can be found as much on the plate as in the service, embodied by Alexandre, a passionate and warm host.

A lean, seasonal menu brimming with bold ideas

Among the starters, the panko-crusted eggplant meatballs deliver a textural contrast—from crispy to velvety. They come with a generous pomodoro sauce, brightened with pecorino, whose deep notes subtly evoke the seco sauces Roberto holds dear.

The Fines de Claire oysters with ponzu, red onion and coriander lean into freshness and acidity. The ponzu brings a Japanese twist to this briny bite, while the coriander prolongs the ceviche’s bright, vegetal character.

These squid-ink turnovers, stuffed with shredded beef, loosely riff on empanadas. They’re served with a pumpkin seed condiment, a nod to a traditional Andean preparation. A personal inspiration, here transformed into a contemporary creation.

The grilled octopus tentacle is served with an emulsion of black olive tapenade, small potatoes, and paprika. A brunoise of shallot and olives adds a subtle acidity that recalls the pickled condiments encurtido from Roberto’s childhood, while echoing Mediterranean flavors.

On the fish side, the roasted meagre is paired with a quinotto, a quinoa-based risotto, along with butternut seasoned with cardamom and pecorino. Creamy and fragrant, the dish redefines risotto, offering a personal, seasonal interpretation.

For meat lovers, the charcoal-seared duck breast is served with a medley of seasonal vegetables and a carefully developed meat jus reduced for 16 hours. This long-simmered jus brings depth, intensity, and a indulgent finish that highlights the precision of the cooking and the balance of the plate. The charcoal cooking itself lends a delicate smoky depth, now one of Roberto's signature techniques in the kitchen.

Chocolate, fig, and tonka bean

For dessert, a 70% dark chocolate ganache pairs with black fig and tonka bean. Its warm, vanilla-toned, lightly spicy aroma adds an elegant aromatic note to the whole, a dessert where French influences meet memories of the Amazon.

More delicate, the pear poached with a rosemary crumble showcases the fruit’s sweetness, the herb’s aromatic freshness, and the crisp contrast.

A genuine, inspired dining spot

With a menu where starters run from €12 to €23, mains from €27 to €35, and desserts at €12, GUIREN pulls off the feat of making creative bistronomy affordable, without ever compromising on quality.

With a menu that is regularly refreshed, Roberto Valladares crafts a personal cuisine, rooted in seasonal produce and open to influences. Memories, techniques, and flavor pairings cross paths without ever overpowering the ingredient.

In Montorgueil, GUIREN presents a contemporary take on French bistronomic cuisine, shaped by the chef’s distinctive journey. A cuisine in motion, evolving with the seasons and gradually stamping its own signature.

Book online or on 06 18 28 02 73

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