Fabrique de Bouchons: Where to Eat in the 17th arrondissement

Enter what was once a cork factory dating back to 1845, and you’ll embark on a journey in uncorking a top selection of French wines and in feasting on gourmet cuisine to match. Chef Fabien Sam opened his first restaurant Fabrique de Bouchons following stints at Chateaubriand and Cru, among other respected establishments.

Vegetarian plate. Photo credit: Fabrique de Bouchons

Located in the bustling Batignolles neighborhood in Paris’s 17th district, Fabrique de Bouchons welcomes diners with its intimate space and inviting terrace. Chef Sam’s unique gastronomic dishes using seasonal market produce have put his name on the Paris food map. Not only does he know how to well-balance a plate, but each dish is also decoratively dressed.

Asparagus dish. Photo credit: Fabrique de Bouchons

A taste of his daily changing lunch and dinner menus might include an artful composition of monkfish with pink curry, kumquats with lime kefir and carrots with oriental spices. His vegetarian dishes are plentiful too, skillfully combining a multitude of tastes to create seasonal delicacies. Chef Sam also excels at desserts. Take his rose chocolate tart with raspberry and beetroot-raspberry sorbet – the perfect ending to a meal. (Another stand-out dessert is the “rouleau de pomme confite au caramel” served with ice cream flavored with tonka beans and hazelnuts.)

Chef Fabien Sam. Photo credit: Fabrique de Bouchons

This restaurant is very popular in the neighborhood, and fills up with a lively local crowd. In case you can’t score a table at Fabrique de Bouchons, head next door to Chef Fabien Sam’s second restaurant, Kalypso Comptoir Marin, where fusion seafood plates take inspiration from around the world.

A pork dish. Photo credit: Fabrique de Bouchons

Fabrique de Bouchons
17 Rue Brochant, 75017
Tel: +33 (0)1 58 59 06 47
Open Tuesday-Friday Noon-2:00 / 7:30-10:00. Saturday 7:30-10:00. Closed Sunday and Monday.
The lunch menu is priced at 20 euros for appetizer and main course, or main and dessert; 23 euros for appetizer, main, and dessert.

Summer menu. Photo credit: Fabrique de Bouchons

Lead photo credit : Photo credit: Fabrique de Bouchons