PARIS — After being closed for seven months because of the coronavirus pandemic, the Paris restaurant scene is again with a vengeance.
Top cooks have taken benefit of the lockdown interval to work on new road meals ideas designed to enchantment to an area clientele, within the absence of a giant portion of the French capital’s traditional international guests.
Michelin-starred chef Yannick Alléno has remodeled his bistro and wine bar Allénothèque right into a summer time burger pop-up known as Burger Père & Fils, whereas Alan Geaam launched Sâj, a takeaway counter serving stuffed Lebanese flatbreads.
In an indication of the shakeup within the conventional ranks of French gastronomy, 39-year-old chef Jean Imbert was named final week as head chef of the Plaza Athénée resort, succeeding business legend Alain Ducasse, who had held the submit for 20 years.
The winner of the French version of “Top Chef” in 2012, Imbert runs two ventures with musician Pharrell Williams: Swan in Miami, and To Share in Saint-Tropez within the south of France. Later this 12 months, he’ll open a restaurant inside Dior’s renovated headquarters on Avenue Montaigne in Paris.
Meanwhile, main hospitality teams are busy planting new venues throughout city. Among Moma Group’s upcoming ventures are a brand new department of Café Lapérouse, and chef Jean-François Piège’s French Riviera-inspired restaurant Mimosa, each as a consequence of open contained in the not too long ago renovated Hôtel de la Marine on Place de la Concorde.
Paris Society, in the meantime, has launched its new Italian trattoria Bambini on the Palais de Tokyo, along with a rooftop bar and restaurant at new idea retailer Sacré Coeur, providing Italian-Mexican tapas, courtesy of resident cooks Lorenzo Rennella and Pepe Iglesias. Here is a choice of new locations to take a look at in Paris:
HALLE AUX GRAINS
For the restaurant of his new Bourse de Commerce up to date artwork museum in Paris, billionaire François Pinault tapped award-winning father-and-son duo Michel and Sébastien Bras, whose idea for the Halle aux Grains was impressed by the constructing’s origins as a grain trade.
Originally from Laguiole within the sparsely populated Aubrac area of southern France, they specialise in up to date delicacies primarily based on seasonal, native substances.
“With every project that we’ve taken on, whether on the Millau viaduct or at the Soulages Museum in Rodez, we always want to create a menu that is linked to the history of the place, and here of course, there was this very strong link with cereals, so that became the common thread,” Sébastien Bras advised WWD.
The cooks labored with each number of grains and seeds — together with amaranth, kamut, fava bean, alfalfa, millet, barley and flax. “We tasted it, sprouted it, grilled it, puffed it, infused it, fermented it and cooked it in a thousand ways in order to compose this new script,” mentioned Michel Bras.
The menu additionally features a new tackle his signature “coulant au chocolat,” a heat biscuit with a liquid chocolate heart, paired right here with a toasted oat ice cream.
For the inside, industrial designers Ronan and Erwan Bouroullec used wrought iron for tables, seating and lamps, and punctuated the area with thick inexperienced and brown glassware produced close to Venice, Italy. Openwork curtains are comprised of guipure material, borrowed from the world of high fashion.
“It’s extremely comfortable, but the language is fairly new,” Ronan Bouroullec defined. “It looks quite contemporary, raw and direct, but at the same time, there’s a real softness.” Pinault has his personal personal eating room on the venue, which might quickly develop into town’s final energy lunch desk.
Halle aux grains
Bourse de Commerce
2 rue de Viarmes
Tel: +331 82 71 71 60
After opening two eating places on the roof of Galeries Lafayette — vegetarian eatery Creatures and fish spot Tortuga — Julien Sebbag is permitting meat onto the menu with Forest, his newest idea opened in partnership with Moma Group on the esplanade of the Paris Museum of Modern Art, full with a view of the Eiffel Tower.
“Forest is an experimental venue that tries to respect a fundamental ethic: eco-responsibility. We see it as a kind of post-apocalyptic forest, in the near future, where nature is trying to reclaim its rightful place. In all humility, we try to support it with dishes that favor recycling, locally sourced food and a real celebration of craftsmanship,” Sebbag mentioned.
Among the dishes popping out of the open kitchen are oyster mushrooms flambéed with Mezcal Unión; asparagus and pea salad, and a carpaccio of coloured zucchini with kalamata olives. Cocktails, developed in partnership with vodka model Belvedere, highlight fermented substances.
Sebbag has tapped Dorion Fiszel as creative director, answerable for musical leisure on the restaurant, which is able to transfer indoors come fall.
Musée d’Art Moderne de la Ville de Paris
11 avenue du Président Wilson
Tel: +331 84 25 12 22
MAISON DE LA TRUFFE
As it prepares to rejoice its ninetieth anniversary subsequent 12 months, truffle specialist La Maison de la Truffe has tapped clothier Alexis Mabille to clean up its historic retailer and restaurant on Place de la Madeleine. Mabille, whose inside design agency Beau Bow can also be behind the décor of Froufrou and famed cabaret Le Boeuf sur le Toit, opted for a heat design impressed by nature.
“Wood, stone and plants evoke an enveloping, comforting woodland undergrowth. Waxed oak marquetry creates optical effects. Paneling opens windows onto lush tapestries, slats of glass and exposed stone, as if this Parisian salon were located in the heart of a lush forest,” the designer mentioned.
Founded in 1932 by truffle brokers from the city of Carpentras, Maison de la Truffe added a tasting area in 1978. Now owned by the Caviar Kaspia Group, it additionally sells recent and preserved truffles, along with flavored condiments, olive oils, cheeses, sauces and foie gras.
Maison de la Truffe
19 place de la Madeleine
Tel: +331 42 65 53 22
Dior to Open Restaurant in Paris With Chef Jean Imbert
How Alexis Mabille Helped a Paris Institution Regain Its Luster
Netflix’s ‘Chef in a Truck’ Brings Ritz Pastry to the Streets of Paris