Origines, chef Julien Boscus's excellent first restaurant

With the opening of his first Origines restaurant in Paris, chef Julien Boscus once again proves to gourmets the full extent of his talent in the kitchen.

Some were lucky enough to discover Julien Boscus 's generous, meticulous cuisine when he was Chef at Les Climats restaurant, where he was awarded a Michelin star. Today, chef Julien Boscus is taking on a new challenge by opening his first restaurant in Paris.

Named Origines, this new restaurant welcomes gourmets to the chic 8th arrondissement, and unveils a gastronomic cuisine combining fine produce and high technique, all in a relaxed spirit.

But to discover Julien Boscus' cuisine, it's best to get to the heart of the matter and take a look at the menu. For lunch, Origines offers a €44 menu with starter, main course and dessert.

For our part, we turned to the à la carte menu, and the choice was a tough one! Although the menu is subject to seasonal change, we found that it featured game dishes in particular. What a delight!

We were delighted to taste the young Scottish grouse (46€), a type of pheasant with tender flesh, accompanied here by Chassalas grapes, Bigorre black pork ventrèche, chard, a peaty jus and a celeriac cream.

Another game, another pleasure: the unmissable Lièvre de Beauce à la Royale (48€), based on Antonin Carême 's legendary recipe. This tasty, eye-catching dish (with its mirror-like sauce!) is served at Origines with ravioli topped with a fine heliantis purée and sweet and sour beet. When you consider that it takes no less than 4 days to prepare, you're in for a real treat with every mouthful.

Before these two fabulous dishes, we warmed up with some equally fabulous starters: gnocchi and whelks from the Bay of Mont Saint-Michel (on the lunch menu), Vadorin's homemade veal tongue in the style of an Italian vitello tonnato, with romanesco cabbage and old Cantal cheese; and finally, local ceps (€26), the last of the season, in a traditional fricassee with foie gras au naturel, light mousseline with red iapar coffee and cep melba with hazelnut oil. A marvel of sweetness.

For this new adventure, Julien Boscus has chosen to team up with Thibault Souchon, whom he met in Seoul, who has put together a (very good) wine list with 150 references. Let yourself be guided!

It's already time to move on to desserts, and a whole host of sweet creations await us. First, a new dessert, soon to be on the menu, featuring kiwifruit and peanuts, with kiwifruit marinated in sake, kiwifruit gel, peanut and sake cream (with Camargue rice!) and a kiwifruit-coriander sorbet.

Then, discover Yannick Colombié's honey poached pear with a 4-spice cookie, a homemade roasted white chocolate cream hidden inside the pear, a pear-ginger sorbet and a sesame tuile.

Finally, a chocolate dessert inspired by the design of the Louis Vuitton Foundation , with a house-made hazelnut praline base salted with miso paste, caramelized Piedmont hazelnuts, a two-chocolate cream and cocoa nib infusion ice cream.

One of the finest restaurants we tried this year. How about a star next year?

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

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.