Jean-François Piège, le Grand Restaurant

75008 PARIS

19/20
Exceptional Restaurant

BOOK

Chef Jean-François Piège

Cooking French | Gastronomic | specialty

Services For people with disabilities

Price Indicative price per person (excl. drinks)

166€ à 366€

Gault&Millau's review

19/20

Exceptional Restaurant Jean-François Piège is first and foremost a chef. A bit of a media darling, he's certainly dynamic and thoughtful, but he's never lost touch with the field, striving to be as present as possible behind the stove, as he is whenever we visit his Grand Restaurant on rue d'Aguesseau. There, each season, he puts the finishing touches to his "Tour de France des Territoires & Mijotés Modernes", a journey through the French regions to which he pays tribute in his own way, obviously working with exceptional products with a talent and inventiveness that few chefs can match today. In this small, limited-capacity salon, a contemporary cocoon illuminated by a magnificent glass roof, Jean-François Piège in turn honors Brittany, Provence, Alsace, Ile-de-France and the Loire Valley, producing some bravura pieces that regularly leave you stunned by so much combined technique and gourmandise. A magnificent place, cooked to perfection, very gently, with simply a bright leek and a concentrate of tangy elderflower and wild rice, sweetbreads like you've never seen before, cooked on walnut shells, married with finely sliced whelks and a spicy broth tied with spring lettuce before a wonderful dessert around a gwell de pie noir givré, gavotte, Mira rhubarb and jurançon. Don't forget the magnificent range of mignardises, or the astonishing oven-baked Roscoff onion with Grossane olive pailleté, which you can taste on the pass (which allows an enthralled public to exchange a few words with the maestro while his chef details a few shavings of his olive pailleté), or the immense cellar, with some 3,000 references.