Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > France >
Jun 5, 2007 03:21 PM

surprising twisted unique restaurants in Paris

Hi! I'm Japanese cook visiting Paris from May to August. And looking for some restaurants where doing kinda tricky interesting dishes. Kinda hard to explain but... place using modern techniques and making every dishes very original, unique and astonishing.(preasentation, combination, texture, e.t.c......) If I give examples, restaurants like wd-50 of New York or Alinea of Chicago. It seems like Paris restaurants are less adventurous than NY, anybody know good places???

  1. Click to Upload a photo (10 MB limit)
  1. Pierre Gagnaire is probably the most modern of parisian restaurants but you can find that in Tokyo so...Les Magnolias is maybe what you are looking for. It's not totally "astonishing" but I think its the closest you'll get in Paris.
    I suggest if you haven't already, if you want molecular gastronomy - take the eurostar to London and go to the Fatduck.

    1 Reply
    1. re: visconti

      I think Gagnaire in Tokyo is only a pale reflection of Gagnaire in Paris (see about it). Also l'Astrance would meet those requirements (but good luck to get a table).

      And if you want to take the train for molecular or innovative cooking, Thierry Marx in Pauillac (close to Bordeaux), Michel Bras in Laguiole (middle of nowhere), Olivier Roellinger in Cancale (mont Saint Michel) may be considered as well. And if you go to the Fatduck, please report!

    2. Maybe you will be interested in the lesser-known "Les Magnolias" just outside of Paris in Le Perreux.
      Not sure if they are open in august though.

      6 Replies
      1. re: Theobroma

        Be sure to take a look at their fascinating web site. I would also recommend Le Chateaubriand, if chef Aspitarte is still there. He moves alot. I think that Spring with its American chef is turning out interesting stuff.

        1. re: faijay

          Thanks, guys. Yeah like you said Pierre Gagnaire and Les Magnolisa are probably most progressive in Paris. My friends actually told me there're more interesting restaurants outside the Paris. I really wish I could go to Michel Bras to stage indeed. El Bulli, Fat Duck, Rochat.... I wish I could go, but I'm stuck with Paris since my time and budget is limited!! I'm very interested in Spring since they're not so many American chefs in Paris. And the type is bit different though, I'm also interested in Ze Kitchen galerie, more like Pan-Asian / New American cuisine. I find the restaurant is called La Recreative (13e) by chance, I can not find the website or menu though the name sounds like innovative restaurant,,,,, If my budget allows me, I'd love to go to Gaya from Gagnaire. Well, thanks all you guys for your the post again. If you find or remember any places, let me know.... Cheers!!

          1. re: jp28cook

            Gaya is good, but not wildly different. Try "Le Fables de Fontaine" a Christian Constant fish restaurant in the 7eme which recently got its first Michelin star. It is less expensive than Gaya and a little more experimental (although Paris is quite conservative). I love them both though and they were regular haunts. Daniel (at Spring) did train under Christian Constant (I think) so his food is French influenced - he does add the odd twist - and he is great. You need to book these restaurants though.

            My advice is to focus more on your regional gastronomic adventure rather than looking for twists. In a short space of time I think you will get more from this as most restaurants are quite conservative when compared to other countries (especially Japanese chefs like Tetsuya Wakunds or Harunobu Inukai from Sydney).

            1. re: PhilD

              jp, your original description fits the restaurant "Carte Blanche" perfectly. The chef, Jean-François Renard is classically grounded, formerly the chef at the starred restaurant Beauvilliers. He loves traveling in Asia, in fact his last vacation was in Japan, and he incorporates spices, techniques and serving dishes that he picks up during his travels into his repertoire. Rue Lamartine in the 9th arrondissement. I agree that Daniel Rose at "Spring" also in the 9th, does an amazing job; no decor, small, 16 covers, no choices, but the waiting time is swelling to around 4 weeks for a reservation. He lived above chef Constant's restaurant but got his most recent classical training at the Meurice.

              1. re: Laidback

                can't find the website for Carte Blanche. Can you point me to it?