On April 29, chef Jules St-Cyr will inaugurate Bittikesu, his very first Parisian dining spot, tucked in the 4ᵉ arrondissement, just steps from the Arsenal Basin in Bastille. Behind this address lies a singular vision of gastronomy, shaped by an unconventional journey and a sensibility oriented toward nature.
Hailing from Montréal, the chef discovers cooking late, starting out as a dishwasher in Toronto. He quickly develops a passion that sends him on a lifetime of travel: India, Nepal, Lebanon, then Denmark, where he trains in Nordic techniques. His talent lands him in prestigious houses in Copenhagen (the indispensable Noma), before continuing his apprenticeship in Berlin. More recently, a stint in China further nourishes his culinary approach, enriched with artisanal know-how and new influences.
At Bittikesu, a name drawn from his family heritage, the chef serves a single tasting menu spanned across multiple courses (6 to 8 courses at lunch for 55€, 15 to 20 courses at dinner for 85€), a format that shifts with the chef’s ambitions and experiments, as well as the seasons and what arrives on the market.
Ferns from Auvergne, birch sap, cherry blossoms, abalone, freshwater fish, seaweed, wild greens, meats from old local cattle herds... Jules St-Cyr's cuisine aims to be as close as possible to the nature, to the produce and to the artisans. Committed to a sustainable approach, the chef even grows his own ingredients at the Murs à pêches de Montreuil.
The restaurant’s decor, too, pays tribute to French craftsmanship, with Burgundian stones, tomettes, lamps made from mulberry paper, or a long counter in Burgundy oak that can seat up to 10 guests facing the kitchen. A spot to discover very soon!
