Le Quatre Vingt Neuf: a new restaurant in Paris's Batignolles district

At N°89, rue Lemercier in the 17th arrondissement, we discover a warm, modern setting.

Nestled in one of the most fashionable corners of Western Paris, Quatre Vingt Neuf opened its doors six months ago.

Behind this new address is Evelyne who, after Little Georgette in the 1st arrondissement, decided to team up with her nephew Morgan to give birth to this undeniably charming restaurant.

The restaurant has two rooms with different atmospheres. The first, at the entrance, is bright and open onto the street on hot summer days. The second, with its open kitchen, allows the more curious to observe chef Benoit Huber at work behind the stove. For Le Quatre Vingt Neuf, the chef's focus is on quality cuisine, both simple and reinvented.

Fresh, seasonal produce from Rungis and nearby markets is lovingly cooked on site to provide customers with tasty, perfectly-dressed plates.

A la carte? No fewer than six starters, including Black Tiger prawns marinated in ginger, sea bass carpaccio with yuzu or Royans ravioli with cream.

For our part, we opt for thesoft-boiled egg with fleur de sel, accompanied by delicious crisp green asparagus and a herb salad.

Soft-boiled egg and crispy local green asparagus

On the other side of the room, we present the must-have burrata with its citrus-flavored tartar of old-fashioned tomatoes. An original and tasty starter, ideal for hot weather.

Burrata and citrus-flavored tartar of heirloom tomatoes

Next, we tempt you with a delicious, melt-in-your-mouth salmon pavé, just cooked and lacquered with orange, with zucchini tagliatelle studded with timur berries, followed by sautéed supions with cebette parsley and soy-caramelized bok choy. Two simple yet perfectly executed dishes, cooked to perfection.

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Just-cooked orange-glazed salmon steak with zucchini tagliatelle

Sautéed supions with cebette parsley and soy caramelized bok choy

For the rest of the dishes, Quatre Vingt Neuf also offers a black sesame beef tataki with chimichurri sauce and white rice, or a risotto of fregola sarda with asparagus tips and confit tomatoes, or a rosemary-roasted rack of lamb with aromatic jus and mashed potatoes in olive oil.

To round off this delicious meal, we recommend you indulge in one of the eight desserts. Our favorite is the raspberry-glazed pavlova with red fruit coulis.

Iced raspberry pavlova with red fruit coulis

For those who are still hungry, succumb to the XXL éclair (really XXL) with its gourmet Nutella cream and roasted hazelnuts. A real delight that you can finish at home if you can't finish it on the spot.

Eclair XXL

In the end, you leave Le Quatre Vingt Neuf with your taste buds totally seduced and a furious desire to return and try the other dishes on the menu. With this new address, Batignolles is truly becoming the capital's new favorite neighborhood for gourmets.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.