January 2026 Restaurant Buzz: Where to Eat in Paris
“Some people are old at 18 and some are young at 90. Time is a concept that humans created.” – Yoko Ono.
A new year brings new dining delights in Paris. Here’s a roundup of January restaurant buzz, including events and specials associated with Dry January. In some sad news for Paris, chef Guy Martin is leaving Le Grand Véfour after 34 incredible years – find him in Puglia (more in our next column!) And Time Out picked the rue des Gravilliers as the “coolest street in France.” Dating back to the 13th century, this iconic Marais rue is packed with excellent eateries. See you there? Bon appétit!
Le Grand Véfour. Photo credit: Jérôme Mondière
Good news to start the year! For two years Le Meurice and Benoît d’Onofrio (aka Le Sobrelier, blazing the trail for high-end alcohol-free drinks in France) collaborated on food and beverage pairings for Restaurant Le Meurice Alain Ducasse. Thanks to their shared philosophy of sourcing French products, a commitment to zero waste, and a gastronomic vision of alcohol-free dining, Le Sobrelier and the restaurant’s team – Chef Amaury Bouhours and Head Sommelier Gabriel Veissaire – forged a strong friendship. So, it was only natural that they would brainstorm together to create a unique experience for Dry January.
To begin, each guest is welcomed with the sparkling Courge de Là (a beverage with Chasselas grapes, butternut squash, marigold, passion fruit, and physalis), made using a process inspired by natural sparkling wines. To continue the experience, Le Sobrelier has created three drinks inspired by the bold cuisine of chef Bouhours. “Let It Beet” is a 2025 vintage made from the fermentation of Muscat of Hamburg grapes, purple shiso, beetroot, whole pomegranate, and southernwood. “How Can You Mango a Broken Heart” combines green mandarin, Provençal mango, cascara, and for shoot. And “Random Access Memories” is made with Camargue white round rice, persimmon, chicory, and sweet clover seeds.
And, as January doesn’t preclude festive occasions, Le Meurice suggests sparkling Dry January at Restaurant Le Dalí. French Bloom Extra Brut, Rosé and Vintage 2023 wines are featured during the month to accompany Chef Clémentine Bouchon’s seasonal dishes.
The hotel’s Bar 228 also salutes Dry January, revisiting the classic cocktail, created in 2000 for the bar’s reopening: the Millennium cocktail goes .0 with French Bloom Rosé vintage (€36). Here’s a festive cocktail to begin the year 2026 sober!
DETAILS
228 rue de Rivoli, 1st
Tel: +33 (0)1 44 58 10 10
Metro: Tuileries
French Bloom Sparkles…
Created by Maggie Frerejean-Taittinger and Constance Jablonski, two women who understand the gap in non-alcoholic bevvies. The foodie/young mother and globally recognized supermodel were frustrated at how celebrations often excluded those who are dry – and set out to change that.
Their vision became a “Maison” with the arrival of Maggie’s husband, Rodolphe Frerejean-Taittinger, an experienced Champagne maker. French Bloom gained the technical structure and wine expertise needed to promote it globally. Three years later, the brand stands at the intersection of heritage and innovation, leading the category with a presence in over 50 markets. This alcohol-free, sparkling wine (0.0% ABV) is made from organic Chardonnay grapes and natural botanicals like lemon. It’s crafted in Limoux (the birthplace of sparkling wine), producing a low-calorie, vegan alternative to traditional bubbly, offering a Blanc and Rosé for sophisticated, alcohol-free celebrations.
Taste it in Paris at spots like Le Meurice, Le Bristol, Plaza A, Madame Rêve, Café Laperouse, and Le Scribe
And French Bloom is proud to be the first official non-alcoholic sparkling wine of Formula 1® via a 10-year global partnership. It’s served across all Formula 1® operated Paddock Clubs and the F1 Garage.
A delightful experience awaits at this historic maison dating back to 1880. Expect exceptional food with an impressive selection of natural and non-alcoholic wines. Renowned for its welcoming atmosphere, this intimate wine bar/ bistro offers creative dishes inspired by Italian and French cuisine. Signature selections are beef tartare and burrata, while the natural wine list emphasizes unique choices from various regions. Chef George Anagnostopoulos, who honed his craft in Michelin-star restaurants (Helen, 8th; Saturne, 15th; Frenchie, 2nd) sends out precise cuisine that respects ingredients. Freshness and seasonality are showcased here. “Our dishes are prepped with traceable products, such as fish supplied by VIOT fish market,” explains the chef. “A pioneer in ice-free preservation, Poissonerie VIOT offers rigorously sourced fish from coastal fishing or responsible farming.”
DETAILS
9, rue des Quatre Vents, 6th
Metro: Odeon/Mabillon
Tel: +33 (0)1 43 54 99 30
Dishes €16-€30. Desserts €12.
Check out Breton-born restaurateur Gabin Jarry who’s taken over from Rhett and Gabin Jarr at this restaurant in the chic 16th arrondissement. On the menu? Unpretentious, typically French cuisine in a warm, friendly atmosphere.
In the kitchen is chef Clément Taviot, who trained in Lyon at Les Adrets, rue du Boeuf in the old Saint-Jean district. He revises many treasured recipes from the past, using market-fresh ingredients. A few examples: clams with parsley and chorizo; spaghetti with blue lobster; whole lobster tail pan-fried in butter; veal and pork paupiette with forest mushroom sauce and reduced jus; chicken vol-au-vent with a touch of tarragon and oyster mushrooms; profiteroles for dessert. Wicked!
DETAILS
97 avenue de Versailles, 16th
Metro: Javel
Tel: +33 (0)9 74 64 18 33
Starters from €9 – Mains about €25 – Cheese €12
From Tuesday-Saturday
This hip n’ happening lifestyle hotel, near the city’s largest flea market in St Ouen, oozes urban flair. Rooms are unpretentious, comfortable, and effortlessly stylish. The chic n’ cheerful music bar, organic farm-to-table restaurant and summertime garden buzz with activity 24/7. MOB’s interesting winter menu is the story of Grandma Clarisse, hotelier Cyril Aouizerate’s grandmother, whose generous cooking has been a part of several generations’ culinary journey. Fragrant kefta, fish with mild spices and Gran’s everyday dishes now form part of MOB Hotel’s menus. A timeless family cuisine, rooted in the Mediterranean, full of colour and flavor, to be shared.
So, who is Cyril A? A philosopher and urbanist who creates addresses endowed with soul and meaning, such as the Mama Shelter hotels, MOB vegan restaurants of Brooklyn USA, Lyon and Paris. See you there!
DETAILS
4, rue Gambetta, Saint Ouen
Tel: +33 (0)1 47 00 70 70
Metro: Saint Ouen
Courtesy of MOB Hotel
Thierry Costes (founder of Group Beaumarly) partners with Hugo Cassaro (already at the helm of Thoumieux, and the group’s young creative director) to mark a new chapter for the group at the venue that used to be called Le Germain. “Cassaro’s aims to be a cultural and culinary tribute, a meeting place for free left-bank spirits and those who love life without compromise,” they tell us.
The “50’s La Dolce Vita” atmosphere is convivial and uninhibited: a place to meet, greet and rediscover classics of Italian cuisine and get swept away by lively Negronis, bottles of Barolo, etc. All the essentials are on the menu: eggplant parmigiana, cacio e pepe, Milanese salad, alongside desserts to share, such as tiramisu, placed in the center of the table or torta al limone. Other tempting creations include grilled broccolini, truffled artichoke carpaccio, or squid prepared spaghetti Bolognese-style! And, as it’s a Costes creation, music is a big deal. Think Italian, New York, and nostalgic French standards from past decades.
The design by Hugo Cassaro pays homage to 1950s Italy. Lacquered wood, patinated mirrors, olive green velvet banquettes, carpeting with earthenware patterns, and Venetian chandeliers create an atmosphere both elegant and welcoming. “Here’s a resto conceived and created with heart, driven by passion for hospitality, the joy of sharing, the art of celebrating life as a party,” say recent diners. Bravissimo!
DETAILS
25, rue de Buci, 6th
Metro: Saint Germain des Prés
Tel: +33 (0)1 43 26 02 93
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Have you read? Diary of a Prisoner by Nicolas Sarkozy.
The Location? La Santé Prison, rue de la Santé, 14th. “Welcome to Hell. Wake up early. Make the bed immediately. Wash, shave, dress properly. No pajamas, no negligence.” That would make a great Sarkozy family motto: Sine pyjamatibus, sine negligentia. Lunch is delivered at a scandalously early 11:30 a.m. “I truly had no appetite. I don’t think I missed much by declining meals on small plastic trays, which, without meaning any offense to whoever had prepared them, were not very appealing.” He later says the smell of the food trays made him feel “nauseous” and decries the “soggy baguette” offered at lunchtime. Published by Fayard.
Lead photo credit : La Cremerie
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