Chef Fernando de Tomaso, already behind the Biondi restaurant a stone's throw from the Cirque d'Hiver and the excellent Blanca near Bastille, has opened a third restaurant in Paris. His aim is always to create a link between French cuisine and his Argentine roots.
Named Paris-Buenos Aires, it is in the heart of Saint-Germain-des-Prés that this wood-fired, flame-lit restaurant has opened its doors. An address that tells the story of this Argentine chef who fell in love with Paris and who makes these two cultures converse.
"I've always wanted my dishes to speak for me: from Buenos Aires where I was born, to Paris where I built myself as a chef. This restaurant is the bridge between those two worlds: I learned discipline in France, I kept the warmth of Argentina, and today I tell my own story, honestly and freely." explains the chef Fernando de Tomaso.
Between French rigor and Argentine generosity, the chef with a dual cultural heritage elevates grilled meats and vegetables, because the ember reigns here, in the purest Argentine tradition. "Fire is universal. It's the first gesture of cooking, the one that brings people together. At Paris Buenos Aires, it becomes our shared language," he explains.
As with his two previous spots, the chef stays true here to his easygoing warmth and his sense of hospitality. It’s simple: at Paris Buenos Aires you come to discover the richness of Argentine gastronomy, and you walk away with a smile, delighted to have been welcomed genuinely as if at home — all while enjoying the big terrace under the scorching sun.
Meats of quality, competition-style empanadas with cheese or with meat (17€-22€), for lunch or dinner, the palate travels. This place is clearly aimed at lovers of beautiful, high-quality meats: charcoal-grilled Angus beef bavette (32€), Angus ribeye (41€), Angus filet (46€) with melt-in-your-mouth tenderness... All these flame-kissed cuts smell of wood fire and love.
Exceptional meats also have a place on the restaurant’s menu, at a certain price. But served generously, they’re meant to be shared among diners, to trim the bill and heighten the pleasure. Côte de bœuf Holstein aged 4 weeks, Côte de bœuf Galice aged 6 weeks, Côte de bœuf Ferme noire aged 5 weeks, or Côte de bœuf Tomahawk Angus aged 4 weeks—the hardest part will be choosing.
Each of these delights arrives with roasted potatoes, pimientos de Padron, plus a pepper sauce and a chimichurri to keep things interesting. For diners on a tighter budget, don’t panic—the chef Fernando de Tomaso, determined to please everyone, also offers a market menu at €25.90 including an starter, a main course, and dessert at lunchtime.
For the liquids, once again trust the Argentine chef with your eyes closed, who on his wine list conjures up a wealth of cuvées from his homeland, including his own carefully crafted cuvés!
This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
Location
Paris Buenos Aires
11 Rue Dupin
75006 Paris 6
Official website
www.paris-buenosaires.fr
