Some of you may have been lucky enough to discover Julien Boscus’ hearty and sophisticated coking when he was chef at Les Climats, where he’s been awarded a Michelin star. Today, chef Julien Boscus launches himself a new challenge by opening his first restaurant in Paris.

Called Origines, this new table welcomes foodies in the very chic 8^th arrondissement and unveils gourmet cooking combining noble produces and high quality, the whole in a very relaxed area.

But to discover Julien Boscus’ cuisine, there’s nothing quite like going straight for it and browse the menu. For lunch, Origines offers you a menu for €44 including starter, main course and dessert.

As for us, we went for he à la carte menu and we had a hard time choosing! Said to change every season, the beautiful menu we had before our eyes gave pride of place to game. How wonderful!

We’re delighted to start with the young grouse from Scotland (€46), a sort of pheasant with tender flesh, served with Chassalas grapes, black pork from Bigorre ventresca, chards, peaty jus and celeriac cream.

Another game, another delight: the unmissable jackrabbit from Beauce à la Royale (€48) based on the legendary recipe created by Antonin Carême. Strong in the mouth, nice to the eyes (this mirror sauce!), it can be enjoyed at Origines with ravioli stuffed with fine paleleaf woodland sunflower mousseline and sweet and sour red beetroot. When we know it requires 4 days to do it, we enjoy every single bite thoroughly.

Before these two fantastic dishes, we warmed up with the starters that were just as delicious: gnocchi and whelks from the Baie du Mont Saint-Michel (on lunch menu), the veal’s tongue from Maison Vaodrin like an Italian vitello tonnato, served with Romanesco cabbage and old Comté cheese, and country ceps (€26), the last of the season that were traditionally fricasseed with foie gras, a light red iapar coffee mousseline and Cep Melba with hazelnut oil. A very soft delight.

For this new adventure, Julien Boscus chose to team up with Thibault Souchon met in Seoul who created the (very) nice list of wines including 150 references. Let yourself be guided.

It’s already time to move to desserts and we have a whole selection of sweet delights expecting us. First, an exclusive dessert and soon on the menu focusing on kiwi and peanut with sake-marinated kiwi, kiwi jelly, peanut and sake (based on Camargue rice) cream and kiwi-cilantro sorbet.

Then, discover the pear poached in honey by Yannick Colombié with a 4-spice cake, toasted white chocolate cream hidden inside the pear, pear-ginger sorbet and sesame crisp.

Last but not least, the chocolate dessert inspired by the Fondation Louis Vuitton in its design with a homemade salted hazelnut praline with miso paste, caramelized Piedmont hazelnut, two chocolate-cream and cocoa nib-infused ice cream.

One of the greatest tables we tried this year. And another Michelin star next year?