Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Jean-François Rouquette's Pur' restaurant gets a makeover

Jean-François Rouquette's Pur' restaurant gets a makeover

Sylvie Berkowicz | 9/15/24, 11:01 AM
Disable your adblocker

Gone are the solemn columns and starched white tablecloths, the Pur' restaurant has just given itself a new decor. What remains is the kitchen and its chef: Jean-François Rouquette.

Jean-François Rouquette is one of those chefs who traces his path without fuss. For almost 20 years, he has been the chef at Le Pur' (17.5/20, 4 Toques), the gourmet restaurant at the Park Hyatt Paris-Vendôme in Paris, which has been completely renovated and now offers a setting at last in keeping with the man and his cuisine.

This table has always been a little jewel nestled in the heart of the palace. A discreet entrance, a circular dining room overlooking an open kitchen and a clientele of regulars. Today, completely redesigned by architect Hugo Toro, the restaurant asserts a strong identity. It's like entering an apartment. Here a comfortable banquette, there armchairs, tables without tablecloths, a fireplace, works of art, books and travel souvenirs. Wherever you look, you'll see beautiful materials (wood, leather, marble, precious fabrics...), ultra-careful lighting and a host of details that will reveal themselves as you dine.

"A restaurant that doesn't look like a restaurant".

"Right from our first meeting, Hugo Toro said to us: 'I see an apartment, a restaurant that doesn't look like a restaurant'", recalls Jean-François Rouquette "That really appealed to us. The second thing I liked was that he said to me: 'Whatever you want, I can design it. I knew he was going to make us something really personalized". As much architect as designer and artist, Hugo Toro has indeed designed everything. From the space to the knife racks, from each piece of furniture to the carpets and textiles, and even the uniforms. At Pur', he mixes references, offering a succession of varied shots, interior landscapes evoking the Orient-Express as much as the 70s smoking room, the chic mountain chalet and the Parisian apartment.

"It's not at all the same to design a lifestyle restaurant and a chef's restaurant", explains Hugo Toro, "The place had to fit his personality. I see the chef as a bit like a wolf with roots in the earth. A man who is very tall and imposing, but who also has a real gentleness". The result is a cuisine that, while evolving, remains faithful to its basics. Saffron, saté, curry (including dessert) are all part of a French regional cuisine that follows the rhythm of the seasons.

"No, my cuisine doesn't change because of the place," says Jean-François Rouquette , "because in the end, we didn't have the right place for it. However, it's obvious that once you're there, you become immersed in it. For example, I wouldn't have offered the lamb dish as it is now in the old restaurant. Because we're here in a more convivial setting, I'm proposing it with a pascaline pie, a bit like a Sunday family meal. We're going to bring in a few dishes like that, with a bit of a rustic twist. I can't deny what I've learned, but there are some interesting things that we need to take inspiration from to shake up classic cuisine. Less meat, more vegetables, travel too".

  • Pur' - Park Hyatt Paris-Vendôme
  • Where? 5 Rue de la Paix, 75002 Paris
  • Tel: 01 58 71 10 60

 

Disable your adblocker

These news might interest you

Quentin Mauro, grand vainqueur de Top Chef 2025
News & Events
Quentin Mauro, grand vainqueur de Top Chef 2025
La saison 16 de l’émission culinaire Top Chef, qui met en compétition des chefs, s’est achevée ce mercredi. Après de multiples rebondissements et une épreuve serrée, voici le grand gagnant.
Feu d’artifice du 14 juillet à Paris : huit rooftops encore dispo à la réservation
News & Events
Feu d’artifice du 14 juillet à Paris : huit rooftops encore dispo à la réservation
Pour avoir la meilleure vue possible pour le feu d’artifice du 14 juillet, pourquoi ne pas prendre un peu de hauteur ? À travers 8 rooftops, profitez d’un moment suspendu et d’une vue exceptionnelle sur la capitale.
Une nouvelle ouverture dans un lieu insolite pour le Comptoir Paul Bocuse
News & Events
Une nouvelle ouverture dans un lieu insolite pour le Comptoir Paul Bocuse
L’enseigne de street-food de l’univers Paul Bocuse s’installe dans un nouveau lieu inédit pour sa cinquième ouverture. Un comptoir avec une carte efficace et des produits généreux, au cœur de Lyon.
Coupe du Monde de la Pâtisserie : qui représentera la France ?
News & Events
Coupe du Monde de la Pâtisserie : qui représentera la France ?
Les épreuves de sélection pour composer l’équipe de France pour la Coupe du Monde de la Pâtisserie se tiendra le 20 octobre 2025 à Paris. Qui portera haut les couleurs du drapeau tricolore ?
Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
News & Events
Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
Le chef japonais Shintaro Awa, formé dans les temples de la gastronomie française, entame une nouvelle ère pour L’Ambroisie, institution de la Place des Vosges à Paris.
Comment des arômes peuvent tromper notre cerveau et nous faire manger plus ou moins sucré ou salé ?
News & Events
Comment des arômes peuvent tromper notre cerveau et nous faire manger plus ou moins sucré ou salé ?
Pour réduire le sucre et le sel de nos mets sans impacter les saveurs en bouche, notre nez a un rôle primordial à jouer.
Become Partners