The Seasons: The moment-to-moment kitchen in the heart of the 9th arrondissement, between the market, seasonality, and a bistro spirit

« Les Saisons : A kitchen that captures the moment, served in the living heart of the 9th arrondissement. » In a warm, elegant setting, the restaurant bets on carefully sourced produce, house-made recipes and a rotating menu, balancing revisited classics with indulgent plates designed for every craving.

Since November 2017, a new team has taken over Les Saisons (52 Rue Lamartine) in the heart of the 9th arrondissement of Paris. Ideally located near Paris’s iconic districts such as Montmartre, the Grands Boulevards, and the Grands Magasins, the restaurant serves up market-driven French cuisine—generous and seasonal.

A neighborhood staple, a fresh burst of energy

This well-known spot in the 9th arrondissement is now led by Patrice Le Nouvel, former director of Le Meurice’s restaurant, and Philippe Fréjat. The kitchen is in the hands of chef Jennifer Fernandes Dos Santos.
They are pleased to offer reinvented classics of French cuisine to a neighborhood audience that is increasingly international.

For them, a good dish hinges on the quality of the ingredients. That's why they are especially meticulous about the raw materials the chef uses.

Patrice Le Nouvel lays out this fresh momentum with clarity:
“We kept the name on this spot, because it aligns with our market-driven approach to cooking. Since opening, we’ve pushed product sourcing even further. It’s an exciting and intricate process that keeps evolving week after week.”

Reserve your table on the restaurant’s website
Or by phone at 01 48 78 15 18

The flavor of homemade cooking and the seasons

At Les Saisons, the kitchen is handmade and the ingredients are chosen with care.

An expectation Patrice Le Nouvel sums up as an obvious truth, almost a guiding principle:
" And of course, everything served here, from the base sauce to the dessert, is made in-house. We are committed to welcoming everyone with warmth and elegance: quality is the first of courtesies."

Philippe Fréjat also champions a constant pursuit of good produce, good winemakers, and great discoveries, and adds:
“ We push the quest for quality raw materials at every step of our work. We have enjoyed expanding our digestifs list and discovering exceptional distilled spirits. And we regularly have the pleasure of presenting our guests with natural or biodynamic wines for the first time."