A dish by Kyan Khojandi and Eloy Spinnler at Colère
Eloy Spinnler teams up with Kyan Khojandi to create a vegetarian, spicy and seasonal dish, to be discovered at Colère. All profits will be donated to the Linkee association.
© Julie Limont
OKA becomes Episodes, the new table from Guillaume Goupil and Yoann Grégory
Guillaume Goupil is back in Paris. He is now head chef at Épisodes, working alongside Yoann Grégory, the restaurant manager and Meilleur Ouvrier de France.
Guillaume Goupil and Yoann Grégory, both Meilleurs Ouvriers de France, usher in a new culinary era with Épisodes. This restaurant, located at 8 rue Meissonier in the XVIIᵉ arrondissement of Paris, takes over from Fogo and OKA, former strongholds of chef Raphaël Rego. From now on, the place is divided into two distinct atmospheres: Épisodes, a refined gastronomic table; Fogo, a contemporary cantine featuring braise cooking.
Two talents, the same high standards
The partnership between Guillaume Goupil in the kitchen and Yoann Grégory in the dining room is based on experience forged in some of the world's top establishments. The former distinguished himself at the Burgundy, at the Prince de Galles alongside Stéphanie Le Quellec, then at the Domaine de Fontenille. The latter perfected his art of service in establishments such as Flocons de Sel, La Dame de Pic and Yam'Tcha, before joining OKA-Fogo as soon as it opened. Their complementary skills are reflected in an experience thought through to the smallest detail, where the staging of the meal sublimates each culinary creation.
A cuisine of excellence
The tasting menu, designed by Guillaume Goupil, gives pride of place to seasonal produce and bold combinations. Signature dishes include snail and marrow tartelette, mackerel à la flamme and black radish, and pigeon with Jerusalem artichoke and reduced jus. The finesse of flavors continues with desserts such as rice pudding and sake.
Épisodes offers a unique five-course menu at €145, with a wine and food pairing at €95. Guillaume Goupil and Yoann Grégory's challenge is clear: to establish their duo in the Parisian gastronomic landscape by transforming this emblematic place into a veritable showcase of haute cuisine.
These news might interest you
Michel Sarran, Gault&Millau d'Or 2025 for the Occitanie region
The head chef at Michel Sarran's restaurant in Toulouse was named Gault&Millau d'Or 2025 at the Gault&Millau Tour Occitanie.
Clément Briand-Seurat, named Grand de Demain 2025 at the Gault&Millau Tour Occitanie
The chef behind Montpellier's Céna restaurant was named Grand de Demain at the Gault&Millau Tour Occitanie 2025.
Manon Fleury's good addresses
Manon Fleury, chef at the Datil restaurant in Paris, reveals the best places to buy bread, pastries and even artisan soap.
Mother's Day: Gault&Millau Young Talent tables to try out
To celebrate Mother's Day, head for the tables of Jeunes Talents Gault&Millau 2024: addresses full of freshness, creativity and heart, where you can share much more than just a meal.
10 restaurants with sea views in Brittany
