Ambos by Pierre Chomet
Pierre Chomet, our favorite from Top Chef no matter the season, has opened his own restaurant in early 2023, alongside his wife Cristina Chomet Tejeda. Located in the Luxembourg neighborhood, facing the Senate, Ambos offers a multicultural cuisine that blends Spain and Thailand with a touch of Brittany, while still staying true to the wonderful flavors of French gastronomy, and it is absolutely sublime.
Voir cette publication sur Instagram
Both
38, rue de Vaugirard – 6th
More info
Halo Paris by Victor Blanchet
The address is not yet open but we are excited to discover it. Eliminated candidate from season 14 in the 5th week, Victor Blanchet is opening a hidden restaurant behind a concept store that blends fashion, art, and design, in the 2nd arrondissement. The menu is inspired by the Basque Country.
And the Mediterranean is generous, seasonal, and local. Stay tuned!.See this post on Instagram
Hello
12, rue Saint-Sauveur - 2nd
More information
Sélune by Bérangère Fagart
Despite a short stay on the show, Bérangère Fagart is an absolutely brilliant chef, at the helm of her own restaurant, Sélune, dep.At the end of 2019, among some good bottles of natural and biodynamic wines, we taste a generous, comforting, and responsible cuisine. We approve.
Sélune It is right in front of the Eiffel Tower, on the Suffren port, that Danny Khezzar, finalist of Top Chef 2023, decided to open his restaurant.His guinguette restaurant offers a fun-filled experience. The program includes food (of course) with three thematic containers - gastronomy, street food, and Latin. There is also a cocktail bar, mini showcases, graffiti and writing workshops, as well as DJ sets and many other surprises. After a successful first summer season, we can only hope for the chef's return in 2024. Quai 96 Self-taught chef who made it to the 8th week of challenges in season 14, Alexandre Marchon has his own bistro restaurant in the 11th arrondissement since autumn 2020. Here, the plates highlight vegetables, paired with condiments and sauces, and sometimes accompanied by meat or fish; the cuisine is seasonal and uncomplicated, and always accompanied by a good bottle of red or white. Let's not forget the chocolate cellar, where you can choose your dessert like you choose your wine. Marchon After his appearance on the 13th season of Top Chef, Lilian Douchet has opened two restaurants, one in Bordeaux and the second, Dame Augustine, in Paris. The menu offers accessible dishes using seasonal ingredients in a natural Mediterranean setting. We approve. Dame Augustine He blew away the chefs with his dish "The Apology of Excess" during his time on Top Chef in 2021, Matthias Marc is without a doubt one of the greatest chefs the show has ever seen. It's great because he has 3 places for us to discover in Paris: Substance, his 1-Michelin-starred gastronomic restaurant, Liquide, a modern tavern where the chef shares his passion for natural wines, and finally Braise, a contemporary restaurant entirely dedicated to wood-fired cooking. Substance Liquide Braise Revealed to the public during the 12th season, Thomas Chisholm opened his restaurant in the heart of the capital at the end of November 2021, on his 30th birthday, much to our delight. On the menu: playful dishes to share that cleverly evoke the chef's childhood memories and a consistently convincing culinary experience. Leek with mousseline sauce, clam soup, and even grilled bread mousse... One thing is for sure: we want more. ChoCho Demi-finalist of season 11 of Top Chef in 2019, Mallory Gabsi is the second youngest contestant in the history of the show to reach this stage of the competition. Not bad. In less than a year, the young Belgian chef receives his first Michelin star for his gastronomic restaurant (which bears his name) and also wins the 2023 young chef award from Michelin. Mallory Gabsi He's one of the most beloved Top Chef contestants in the capital city: Thibaut Spiwack delights us every time he appears, like at Fabula, the restaurant at the Carnavalet Museum where he worked in 2022. In 2021, he opens Anona, a gastronomic, responsible, and sustainable restaurant in the heart of the 17th arrondissement, offering creative dishes with great value for money, earning him 1 Michelin star. The following year, just a few weeks after participating in Season 13 of Top Chef, he opens Starving Club, an absolutely amazing street food spot that is a must-visit.
37 bis, rue de Montreuil – 11th
More information
Quai 96 by Danny Khezzar
4-6, port de Suffren – 7th
More info
Marchon d'Alexandre Marchon
161, rue Saint-Maur – 11th
Dame Augustine by Lilian Douchet
32, avenue des Gobelins – 13th
More information
Matthias Marc's Substance
18, rue de Chaillot – 16th district
More info
39, rue de l'Arbre-Sec – 1st district
More info
19, rue d'Anjou – 8th district
More info
ChoCho by Thomas Chisholm
54, rue de Paradis – 10th arrondissement
More info
Mallory Gabsi from… Mallory Gabsi
28, rue des Acacias – 17th arrondissement
More info
Anona and Starving Club by Thibaut Spiwack
Anona
80, Boulevard des Batignolles - 17th
More info
Starving Club Pasteur
11, Boulevard Pasteur - 15th
More info
Starving Club Haussmann
35, Boulevard Haussmann - 9th
More info
FIEF (Made Here in France) by Victor Mercier
Finalist of Top Chef 2018, and after some setbacks, our beloved Victor Mercier opened his headquarters in October 2019. Gourmet and 100% local, here, the dishes are cooked without any imported products: no coffee, no vanilla, no exotic fruits, only 100% French ingredients! Whether it's for snacking, spreading, snacking, or eating, the menu offers authenticity and originality combined. FIEF was even awarded its first Michelin star in 2022. We sit at the long counter, preferably, to enjoy the open kitchen where the chef and his team execute their mission with brilliance, and we let ourselves be carried away.
Voir cette publication sur Instagram
FIEF
44, rue de la Folie-Méricourt – 11th arrondissement
More information
Mosuke and Mosugo by Mory Sacko
Mory Sacko, a highly appreciated contestant from season 11 of Top Chef, is now a emblem of Parisian cuisine. At MoSuke (1 Michelin star) – a reference to his name Mory and (Ya)suke, the only African samurai who ever existed in Japan –, you will discover a gastronomic cuisine with African, Japanese, and French inspirations that explodes with flavors. Mosugo, opened during the lockdown, offers more comforting and accessible recipes centered around fried chicken. Last complete we strong.ve;rement, il a également inauguré Le Lafayette's, une nouvelle table qui reprend les codes de la brasserie parisienne avec une cuisine fusion franco-japonaise. Miam.
He has also inaugurated Le Lafayette's, a new restaurant that embodies the spirit of a Parisian brasserie with a fusion of French and Japanese cuisine. Yum.Voir cette publication sur Instagram
Mosuke
11, Raymond-Losserand Street – 14th
More info
Mosugo Lafayette Gourmet
35, Haussmann Boulevard – 9th
Mosugo
22, Raymond-Losserand Street – 14th
More info
Kelly Rangama's Faham
Kelly Rangama, passionate about orchids, and her husband Jérôme, a rum lover, have given birth to Faham, an endemic orchid from the Island of Réunion, traditionally used in spiced rums. Nestled in Batignolles, the table of the former contestant of season 8 of Top Chef, in 2017, offers a cuisine with the colors of her native island, combining her expertise and seafood products.
Voir cette publication sur Instagram
Le Faham
108 rue Cardinet - 17th arrondissement
More info
NESO by Guillaume Sanchez
Undoubtedly one of the most well-known and beloved candidates of all seasons, Guillaume Sanchez has paved his own path by offering a highly distinctive venue. In 2019, NESO even earned its first Michelin star after only 8 months of operation. We expected nothing less. Here, we nibble, sip, and chat over original dishes to share such as toasted bread with seaweed butter, eel, and eel reduction, all accompanied by experimental cocktails.
Voir cette publication sur Instagram
NESO
6, rue Papillon – 9th
More information
Luz Verde by Alexis Delassaux
Located in So Pi (South Pigalle for non-Parisians), Alexis Delassaux — former employee of Frenchie and contestant from season 8 — offers us a one-way ticket to Mexico with a twist on South American cuisine with a semi-gastronomic touch. Dim lighting, top-notch tacos, grilled octopus, and ultra-fresh ceviche will quickly make this vibrant taqueria your new go-to spot.
Voir cette publication sur Instagram
Green Light
24, rue Henry-Monnier – 9th
More information
Arbela 10 and 11 by Juan Arbelaez
Formerly known as Vida, led by Juan Arbelaez and his ex-partner Laury Thilleman, 49, rue de l'Échiquier now houses Arbela 10, a wine bar & tapas inspired by the Basque region that is absolutely amazing! The former contestant of the 3rd season of Top Chef offers an establishment that reflects his image: a no-frills wine cellar and bistro, where the focus is solely on the best, in the glass and on the plate. On the menu: excellent bottles, charcuterie and wine, lovely platters to share, but also some small dishes like tortillas, croquettes, and deviled eggs. In short, it's simple and friendly, just the way we like it.
Voir cette publication sur Instagram
Arbela 10
49, rue de l'Échiquier – 10th
Arbela 11
64, rue de Charonne – 11th
More information
Pierre Sang in Oberkampf by Pierre Sang Boyer
Revealed in Season 2 of Top Chef where he was one of the finalists, Pierre Sang has since opened 6 bistronomic, semi-gastronomic, and gastronomic establishments. The chef offers a Franco-Korean cuisine, accessible in particular through his fast-food option of take-away bibimbap.
Voir cette publication sur Instagram
Pierre Sang in Oberkampf
55, rue Oberkampf – 11th
Pierre Sang On Gambey
6, rue Gambey – 11th
Signature by Pierre Sang
8, rue Gambey – 11th
Pierre Sang Express
8, rue Gambey – 11th
12, rue Notre-Dame-des-Champs – 6th
108, rue Réaumur – 2nd
Le Loft by Pierre Sang
47, rue Oberkampf – 11th
More info
IDA by Denny Imbroisi
At IDA, one of the revelations of season 3 of the show, an Italian cuisine very far from stereotypes was imagined. Their favorite products? Fresh pasta, citrus fruits, exceptional meats, and seafood, to be enhanced with rare condiments (olive oils, vinegars...) and devoured without any further ado. One keeps coming back for their iconic prawn and porcini ravioli. Others will opt for...Tender gnocchi or conchiglioni, swordfish-dill stuffing and lemon emulsion. No need to tell you that EVERYTHING is homemade.
See this post on Instagram
