Nolinsky
In the chic Nolinski hotel, nestled in the heart of Paris – an address of the luxury hotelier Evok (Brach, Cour des Vosges, Sinner or Grand Hôtel Palais royal) – it is the restaurant that will hold the attention because its deploys the talent of a prestigious chef, Philip Chronopoulos, who also officiates at the nearby Palais Royal restaurant (two stars).
The dining room of the Nolinski restaurant, to fully enjoy the Mediterranean flavors of chef Chronopoulos. | Guillaume de Laubier
Trained at the Paul Bocuse Institute, then at Joël Robuchon, the chef is of Greek origin and Mediterranean inspirations are found in his creations: in this sublimated lamb kebab, these herb ravioli accompanied by feta, this subtle homemade tarama flavored with black truffle or this organic salmon either prepared in ceviche, or caramelized and served with roasted cauliflower.
The cuisine of this singular chef is characterized above all by his great respect for the flavors and textures of the products (often prepared raw, by the way) and by a very personal originality, which never disappoints.
Lobster spaghetti. | Guillaume Czerw
16, avenue de l’Opera, 75001 Paris. Tel.: 01 42 86 10 10. Menu around 78 euros. Close on Sunday.
Cluny House
La Maison Cluny is a chic bistro address in the Ve Parisian district, located between the Sorbonne and the Cluny museum. After ten years at Le Cornichon restaurant, chefs Franck Bellanger and Matthieu Nadjar offer a menu highlighting fresh, seasonal and regularly renewed products.
Inside the restaurant, which exudes a friendly atmosphere, we appreciate the old-fashioned parquet floor and the green benches. On the palate, the cellar, managed by Franck, is remarkable and in the kitchen, Mathieu Bellanger excels in a mainly Mediterranean register.
We can only recommend the establishment’s lamb sweetbreads, accompanied by stalks of raw rhubarb and which can be enjoyed as a starter, the grilled loin with anchovies (22 euros) and the roasted scorpion fish and its caponata (24 euros).
To take full advantage of the upcoming month of August and feel like you’re on vacation, the menu also offers a few nibbles, in particular an excellent crispy socca from Nice with quick fries (8 euros).
Fillet of redfish roasted on the skin and chilled caponata. | Cluny House
For the end of the meal, the menu offers perfectly aged cheeses and desserts such as gourmet rice pudding, vanilla and nougatine (10 euros). A house of trust.
3, rue de Cluny, 75005 Paris. Tel.: 01 56 81 82 53. Menu around 50 euros. Terrace. Closed Sunday and Monday.
Anona
The Anona restaurant, in the 8the district of the capital, offers gourmet, ethical and sustainable cuisine – which would make it, according to the young chef Thibaut Spiwack, “probably the most ecological restaurant in Île-de-France”. The menu offers local, seasonal products from short circuits and the restaurant focuses on waste reduction and green energy.
The establishment’s comfortable dining room also reflects this ambition. The decor is uncluttered, large bay windows give customers a view of the outside and the tables are decorated with grass – there are no flowers there, the chef refusing to pull them out of the ground.
Passed by the Ferrandi School, then by the George V with Philippe Legendre and Éric Briffard, with Alain Senderens at the Lucas Carton for a year, sous-chef at the Jules Verne at the Eiffel Tower, Thibaut Spiwack offers a mixed French cuisine, responsible, creative and daring.
Duck cromesquis and aioli. | lesrestos.com
The elaborate, intelligent and appetizing menu offers surprising combinations. For example, there have been proposed the duck cromesquis is enhanced by a garlicky aioli; the shredded chuck, the smoked eel, all moistened with the dashi broth; the perfect organic egg placed on a confit of fried onions, carrots, bacon and a touch of celery.
Every day for lunch, pastry chef Jimmy Cappezzone also offers a trolley of homemade desserts including strawberry tart or creamy lemon, lemon balm and shortcrust pastry.
The perfect organic egg, confit of fried onions. | Courtesy of Patrick Faus for Gourmets&Co
Lunch menus from Tuesday to Friday at 39 or 45 euros, discovery menu (in five courses) at 75 euros, tasting menu (in seven courses) at 95 euros.
80, boulevard des Batignolles, 75008 Paris. Tel.: 01 84 79 01 15. Card from 46 to 70 euros. Closed Saturday and Sunday.
Restaurant Brigitte
The large terrace of the Brigitte restaurant: here is a way to enjoy the beautiful summer weather. Overlooking the avenue de Villiers, this elegant bistro offers a warm welcome, by waiters in aprons, and a service brilliantly managed by Charles-Henri Poisson, always of great finesse when it comes to food and wine pairings.
The Brigitte restaurant terrace allows you to enjoy the summer heat. | Restaurant Brigitte
As for the cuisine, Tanguy Le Gall’s menu respects the seasons, the meat tasty and cooked perfectly – we particularly recommend the rib of beef with Béarnaise sauce (34 euros).
Back of wild sea bass, virgin sauce. | Restaurant Brigitte
As a starter, the red beetroot millefeuille with brown crab meat (18 euros), the scallop carpaccio with black Périgord truffle (27 euros). As a main course, the rib of beef already mentioned, the crispy sweetbread cutlet, morel cream (35 euros) and, for dessert, Monsieur Paul’s waffle, homemade whipped cream and chocolate (12 euros), roasted Comice pear , thyme ice cream (13 euros).
Crispy sweetbreads and Roscoff onion compote. | Restaurant Brigitte
Lunch formula at 25 euros, menu at 29 euros.
16, avenue de Villiers, 75017 Paris. Tel.: 01 47 63 25 61. No closing except Sundays in August.
The Good George
Benoît Duval-Arnould has been the enthusiastic owner of Le Bon Georges since 2013. After a first professional life away from the restaurant business, he decided to open a bistro, because it is a “job of passion in which we give love”.
Le Bon Georges has the charm of bistros kept in their own juice. | The Good George
Behind the stoves, chef Loïc Lobet, a cooking expert. His hare à la royale – on the menu only one month in the year, the cook only working October hares – requires three weeks of preparation, some 75 liters of wine as well as several bottles of cognac and Armagnac. It is then a long simmer that gives the sauce its special texture.
Also not to be missed is its pâté en croute, or its Belle Aurore pillow. On the dessert side, note that the chocolate mousse is prepared before each service, twice a day, so that it is not harmed by the cold.
Organic pork chop from Bourdonnais, corn and roasted celery. | Stephane Riss
Old-fashioned storefront, wooden tables, slate menus… Le Bon Georges is a typical Parisian bistro still in its original state. But it’s also a place where you can quench your thirst in the best possible way: the restaurant offers one of the finest wine lists in the capital.
Fig tartlet, almond cream and cottage cheese sorbet. | Stephane Riss
Lunch formula at 23 euros from Monday to Friday. Dishes between 24 and 38 euros, piece of meat to share from 45 euros.
45, rue Saint-Georges, 75009 Paris. Tel.: 01 48 78 40 30. No closing time.
