Leriche, a gourmet Caribbean restaurant specializing in authentic cuisine and traditional smoking techniques, located near the Arc de Triomphe

Stretching from the Arc de Triomphe to Place des Ternes, Leriche forges a unique path through the Parisian culinary scene. Opened in 2023, this French Caribbean restaurant highlights a culinary heritage that is deeply rooted in Caribbean culture — a richness that remains still relatively undiscovered in mainland France.

At the helm, Chef Jean-Rony Leriche brings an unconventional journey to the table. A former chemistry student and high-level basketball player turned trained chef, he first launched a restaurant in Toulouse before settling in the City of Light. Alongside him, Christine Leriche manages the dining room with a warm and attentive presence.

The cuisine offered here is far from a one-dimensional view of the Antilles; on the contrary, it celebrates a rich mosaic of territories and histories—from Haiti, where the chef’s parents hail from, to Guadeloupe, his birthplace, and on to Martinique, where his wife is from. This diversity fuels a deeply rooted culinary approach, transforming each plate into a storytelling experience.

The meal becomes a true cultural immersion, with a chef who generously shares anecdotes and memories, turning each dish into a moment of remembrance. Behind every recipe lies a product, a region, and sometimes a deeper story—about the people or the land. It’s a fantastic immersive, educational experience that is engaging and captivating.

To navigate the array of new flavors on offer, a unifying theme runs through Leriche’s menu: smoking. This ancestral high-temperature smoking technique slowly cooks meats and fish while maintaining their tenderness and juiciness.

The result stands out with delicate smoky flavors that are gentler than those achieved with traditional smoking methods. This technique boldly enhances a wide range of dishes, including some unexpected sweet touches—like whipped cream!

The tasting experience is full of surprises. The homemade chili purees, served on the side, let you customize the heat level — from tangy sauce chien and Bondamanjak chili infused with passion fruit, to hibiscus, vanilla, and citrus flavors.

The dishes also spark curiosity: marlin tartare paired with jicama root, lambi prepared as mousse and cubes served in its shell, a velvety yam and smoked pork soup served in a calabash, and the iconic bébélé, a traditional Marie-Galante dish with a history deeply intertwined with the island’s past of slavery.

The sides also tell a story. Dombrés (a humble dish consisting of dough balls made from flour and water), breadfruit flour, giraumon masalé (a spiced pumpkin), or riz djon djon (basmati rice infused with a mushroom) create a surprising palette of flavors.

The Antillean hole continues the journey, much like the herbal infusions (breakleaf, lemongrass, clitoria) grown in the chef’s garden. All that’s left is to relax and indulge in the delightful discoveries and new flavors.

Hailing from a family of producers himself, Chef Leriche also offers carefully curated rum tastings ranging from classic to rare finds, available in sets of 3, 5, or 7 glasses (29€/50€/75€). Listening to him speak about these spirits with such passion makes you want to take the plunge—and pop open a few bottles!

Caribbean-style cocktails are also featured, including the Mango Passion Cocktail (mango nectar, passion fruit syrup, passion punch; €13) and the Planteur (fruit cocktail with vanilla, nutmeg, lemon zest, and cinnamon; €13).

For prices, expect €39-€49 for tasting menus at lunchtime, and €79 for a seven-course tasting menu in the evening. Up next, a visual journey through this experience!

• To be read
• Caribbean and Jamaican restaurants in Paris, our top picks from the Caribbean
• Creole and West Indian restaurants in Paris, our best addresses
• Exotic restaurants in Paris, our best addresses

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Beef pâté, codfish accra, and a reimagined Lorraine quiche with cod and banana

Marlin Tartare with Jerusalem Artichoke – Cassava, Mousse, Lambi Cubes, and Smoked Octopus

Sweet potato velouté, smoked pork belly, avocado, vibrant thyme, clitoria flowers, smoked chantilly

Green papaya salad millefeuille, layered mango, avocado ceviche, and smoked cod flakes

Antillean-inspired tart, exotic sorbet, a cloud of rum liqueur, and vegetarian chili

Smoked barfish, bisque, dombrés, sweet potato mousseline, lentil dahl, Giraumon massalé, plantain bananas, and DJon Djon rice

Smoked chicken, beef and poultry juices, sweet potato mousseline, lentil dahl, massalé pumpkin, plantain banana, and Djon Djon rice

Homemade coconut cake made with cassava and breadfruit flours, passionfruit mousse layered with red berries and native blackcurrants, scorched soursop praline tuile, spicy crumble, and jujube sorbet

Chocolate cake, rich chocolate ganache, marquise chocolate with praliné on a chocolate sponge, chocolate mousse topped with a cacao arabesque, smoked butter bread, chocolate communion sorbet, cacao crumble, and Tombolo sauce

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