L'Auberge Nicolas Flamel with Grégory Garimbay at the helm

A true Parisian institution, the Auberge Nicolas Flamel welcomes a new chef, Grégory Garimbay. The oldest inn in Paris has also taken advantage of the past few months to give itself a sober makeover. And on the plate, you'll find a gastronomic cuisine that doesn't deny its classical roots and aims for the stars.

The oldest inn in Paris dedicated to thealchemist Nicolas Flamel, theAuberge Nicolas Flamel has had a facelift after months of refurbishment and modernization. It's time to step inside this legendary Parisian address.

If, for you, this place steeped in history seemed old and a little dusty until now, step through the door of 51 rue de Montmorency to discover a contemporary restaurant, entirely renovated with sobriety - light colors here, noble materials there, exposed beams and a kitchen that opens onto the dining room as a bonus - but all the while preserving the original soul of the place.

Long under the aegis of Michelin-starred Lebanese chef Alan Geaam, who now owns a host of delightful addresses just a stone's throw away, including Qasti and Saj, the legendary Parisian restaurant is now run with a master's hand in a velvet glove by young chef Grégory Garimbay, a native of Nancy who trained with some of the greats and worked in the kitchens of Plaza Athénée and Thoumieux under the patronage of Michelin-starred chef Sylvestre Wahid.

Now at the helm of his own kitchen, Chef Garimbay aims to modernize the image of this Parisian institution through contemporary gastronomic cuisine that doesn't deny its classical roots, and twirling dishes that aim for the stars by sublimating the finest pieces of French terroir, to be savored through signature 4-course (70€) and 5-course (90€) menus and a lunch menu (38€).

On our table, you'll find an excellent marinated leek, caramelized Arlette, black garlic ice cream, ratte potato emulsion and mustard vinaigrette; a generous Breton blue lobster, chard browned in lobster butter, grated lobster coral, lobster jus made from hay-smoked heads; or a melt-in-the-mouth supreme of poularde, petit épeautre risotto, grated horseradish, pousse-pieds, roasted artichokes, spelt tuile and poultry jus.

It's worth noting that for both these dishes, the beautiful products are used in their entirety. And once we've finished our plates, we bring a delicate attention to our table: the foie gras of the poularde, its gizzard confit in wine, homemade leg ham with sage, and in the head of the blue lobster, an aspic with chard leaves and pieces of lobster.

It's impossible to overlook the fabulous cheese cart we've been eyeing since our arrival, featuring a delightful selection of cheeses, including a very naughty Reblochon and a very fragrant Austrian flower tomme, to name but a few.

The desserts are not to be outdone, starting with an airy pre-dessert, lentil emulsion, lentil crumble, burnt vanilla custard, and an excellent chocolate and porcini dessert, chocolate ganache and chocolate cookie, sautéed porcini, porcini brunoise, porcini powder brioche, porcini ice cream, porcini powder and Normandy cream.

An exciting breakfast right down to the mignardises and this homemade granola and red wine caramel to dip in whipped cream topped with caramel and raisins.