March 2026 Restaurant Buzz: Where to Eat in Paris

“Food and politics are like sex – if they’re not messy, they’re not working!” -Kemi Badenoch, Leader of the Opposition, UK.

Early dining’s on the menu! The trend is “eat early”; think 5.30pm! Some view this as an adaptation to social change in an increasingly health-conscious country. Others see an affront to a cherished gastronomic culture when dinner’s the focal (and social) point of every evening. Arnaud Menier, director at Brasserie Lazare (headed by super-chef Eric Frechon) says they now serve from 5:30pm on demand from diners. “We noticed the change post Covid – people began eating earlier”, he said. “Parisians used to dine post theater, now many come before.”

Favorite dishes include the seasonal selection from The Raw Bar, spelt risotto with herb purée, mushrooms, and parmesan – followed by puffy profiteroles with praline cream, vanilla ice cream, and chocolate sauce. Prices are affordable with weekly specials priced at €23. There’s also Afternoon Tea, with a sublime, signature Lemon Cake from €7. What do you prefer? 

Ducasse Baccarat  

Located in the former private mansion of Marie-Laure de Noailles, French aristocrat and Artist (1902-1970), this incredible address was unveiled just over a year ago, in the chic 16th arrondissement. It was voted “World’s Most Beautiful Restaurant” and winner of the prestigious Prix Versailles. Enjoy their exquisite original sandwich selection (about €24) by Executive Chef Christophe Saintagne, who, together with Alain Ducasse draws inspiration from the French Riviera, revisiting, say, a classic Niçoise dish. Match with a perfectly shaken cocktail by head mixologist Margot Lecarpentier – or wine by the glass selected by sommelier Fabrice Langlois, who expertly blends grand cru wines with accessible gems. 

Where? The Midi-Minuit bar, within Ducasse Baccarat.  

DETAILS

11, place des Etats-Unis, 16th 
Metro: Iena 
Tel: +33 (0)1 84 75 13 15 

At Home Paris 

This concept is the latest launch from World-Champion pastry chef Yazid Ichemrahen. His career reflects a delicious and dedicated journey. For Ichemrahen, desserts were a way of escaping from his difficult daily life, as shown in his autobiography Créer Pour Survivre, vivre pour ne pas sombre, later made into a film he co-produced (À la belle étoile). 

Mentored by Pascal Cafffet, World Pastry Champion and Meilleur Ouvrier de France, and later Angelo Musa, who gave Ichemrahen confidence at La Pâtisserie des Rêves. Then it was Joël Robuchon at Le Métropole in Monaco who left a long-lasting impact on the rising star. Ichemrahen’s impressive career has been guided by inspirational chefs and father figures. With each new experience, Ichemrahen honed his skills and technique, and, at just 22, won the Frozen Desserts World Cup, becoming the youngest world champion of any dessert competition ever. He now owns three companies (YCONE, YTIME, AT HOME) worldwide including At Home, Paris. 

DETAILS

44 rue Croix des Petits Champs, 1st 

Metro: Palais Royal 

Tel: +33 (0)1 81 70 15 65 

Clover Grill – “An Ode to Meat” 

Launched six years ago, Clover Grill is Jean-François and Elodie Piège’s fire-driven tribute to beefeaters. The recently redecorated dining room is chic and polished, with marble, warm wood, glowing embers, and a fabulous wall mural by Matthieu Cossé.  

The beating heart of Clover Grill is the Piège’s remarkable meat program. Steaks are sourced with meticulous care from the best producers in France, Spain and Japan, including Simmental, Galician Blond, Black Angus and Japanese Wagyu. Cuts are grilled, either over an open flame or roasted in a Josper charcoal oven, depending on the breed and marbling, ensuring optimal texture and intensity.

The Côte de Bœuf, particularly when sourced from mature dairy breeds or long-aged beef, is a must-try – it’s charred on the outside, blushing in the center and bursting with deep, savory complexity. The filet de Bœuf au poivre and entrecôte de Galice also showcase the kitchen’s mastery in coaxing out maximum flavor while maintaining elegance in presentation.

Sides and starters (from €10) reflect Piège’s classical training and minimalist philosophy: grilled green asparagus with hazelnut butter, or crispy pommes soufflées, golden and light. Every detail is tuned to amplify the starring role of the steak – don’t ignore the cheeseburger and chips (€28). Sunday tradition is Rôtisserie chicken and chips (€38) Or, try the signature three course menu for two (€74 pp). Save space for chocolatey desserts (from €13) or seasonal cheese (€16).

The interesting wine list (1,500 references) feature structured reds (by the glass, from €12, if you prefer) from Burgundy, Bordeaux and the Rhône alongside international selections chosen for boldness and balance. Staff are knowledgeable, sympa, guiding guests through both wine and beef choices.  

DETAILS

6, rue Bailleul, 1st 
Metro: Louvre Rivoli 
Tel: +33 (0)1 40 41 59 59 
Lunch offered Thursday-Sunday. Dinner from Tuesday to Sunday.

Bocuse Stamp 

In 2026, La Poste proposes a commemorative stamp honoring legendary chef Paul Bocuse on the 100th anniversary of his birth. The stamp marks the first time a chef features in the French post’s philatelic program and 700,000 copies have been issued. “It honors Bocuse’s legacy, representing a milestone in French gastronomy and philately”, they explain. Initially released in Lyon and Paris, now available in over 5,000 post offices.  

Marie Anne Cantin – An incredible life in cheese… 

Since the announcement of her February demise (age 75), tributes have been pouring in to “La Grande Dame” of cheese – “a sunny, passionate figure” who represented “an unrivaled know-how that she was careful to pass on.” Originally, she wanted to be a hairdresser, insisting that hairdressing was a beautiful profession. But her parents didn’t agree and persuaded her to get involved in the family fromage business, founded in 1950. By her own admission, she was a bit of a rebel, but, in life, she loved playing “cheese saleswoman” while accompanying her father, Christian Cantin, on tour and, at the age of 25, she took over the family business with Antoine Dias her husband.  

For 50 delicious years, Marie-Anne Cantin criss-crossed France in search of original cheeses. For 50 years, she looked after “her little babies”, mostly unpasteurized cheeses (goat, Morbier, Mont d’Or, Conté) matured in the basement cellars of her atmospheric (still open) tiny boutique at 12, rue du Champ de Mars (7th arrondissement). “Manger du fromage, c’est bon pour la sante”, she would insist.  

She tirelessly defended the raw-milk cheeses she felt were in danger, even going so far as to create the ARTFF (Association Pour le Respect des Traditions Fromagères Françaises). Marie-Anne Cantin was, and will always be, a great ambassador for cheese-making know-how and the incredible French terroirs.  

Prévelle  

Voted “Best Table” by Le Figaro!  Formerly chez Ducasse at the Plaza Athénée, Romain Meder is the brilliant, innovative chef from Franche-Comté (a scenic rural area of Eastern France). He named his maison to honor the hamlet of his childhood. Discover this original addy in the space formerly occupied by Garance (created by Guillaume Iskander in 2013) oozing contemporary style with design features like large light wood sideboard, cozy rugs, and rounded sofas. 

Dinner’s a thrilling pastoral escapade with the likes of amuse-bouches such as dandelion trout-pike-perch swirl and beetroot brioche, accompanied by an unforgettable mini civet style stew. Continue with white asparagus, green with nettle, talisman (liquid caviar) and whey infused with asparagus peelings, Thau lagoon oyster, and peppered alexanders. There’s also Culoiseau chicken braised in an ivory stew, a triptych of turnip (remoulade, papillote, and fermented with ginger), and Mexican mole; seared lobster with raw coral emulsion; and a divine “cake” made from lobster head, glistening peas, and mint…  These tiny delicious tastes are difficult to describe, probably like you’ve never had before. To finish, there’s a crunchy chocolate with coffee whipped cream, and lentil ice cream, followed by rhubarb, lovage sorbet, and blackcurrant bud kefir granita. 

Alexandre Montré crafts his wine list with natural notes: Sylvaner from Domaine Ostertag (€12 a glass), Gamay Moulin à Vent from Ophélie Dutraive (€18), Melon de Bourgogne Fief de Chaintre from Jean-Baptiste Hardy (€70 a bottle), Viognier Les Terrasses from Domaine Vernay (€180).  

Definitely, Meder and his equipe are ones to watch!

DETAILS

34 rue Saint-Dominique, 7th  
Metro: Invalides  
Lunch Tues-Friday – Dinner Monday to Friday. 
Tel: +33 (0)1 40 67 12 12 

Elsass – A Tribute to Alsace in Paris 

You know and love this region – here’s a tribute showcasing Alsace’s rich culinary heritage. Guillaume Keusch and Johan Duchaussoy create a unique project, blending gastronomy and sommellerie in one interesting location. Behind the anthracite-grey façade at the end of Avenue Parmentier, Elsass eschews the clichés offering its own open kitchen interpretation of Alsace – no red check tablecloths! Here’s a unique industrial loft-style space (formerly a garage!) showcasing Alsace dry, aromatic white wines, light Pinot Noir reds, and sparkling Crémant d’Alsace.

DETAILS

153 avenue Parmentier, 10th 
Metro: Parmentier  

Diary Date: March 24th-July 26th 

Matisse (the final years 1941-1954) 

Following debilitating surgery, a team of assistants and a pair of scissors became the artist’s principal tools.  Gasp at +230 works in blazing colors and bold shapes. Pure genius! And then dine at Le Grand Café.

Swim off the calories: 

At Piscine du Chateau-Landon, following a €14 million renovation. France’s oldest indoor pool opened in 1884! 

See you soon and remember: 

“There are two things that benefit from aging: good wine & friends.”