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75016 Paris
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Nonos et Comestibles par Paul Pairet

75008 PARIS
12.5/20
 Gourmet Restaurant
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© Virginie Garnier
© Victor Bellot
© Victor Bellot
6 PHOTOS
Chef Paul Pairet
Cooking French | specialty | Traditional
Gault&Millau's review
12.5/20
Gourmet Restaurant The long-delayed arrival of chef Paul Pairet, best known in Asia for his gourmet restaurants and more recently in France thanks to "Top Chef", has finally materialized at the Crillon. His brasserie-style cuisine focuses on meats cooked on the bone: grilled like prime rib, in a large confit presented on a cart, in soup with a melting cheek, or as steak frites. The good news is that there are many historic brasserie dishes, such as eggs mimosa or cheese soufflé, served upside down and injected with a frothy Gruyère cream: light as whipped eggs. The inevitable rum baba is airy, spongy and perfectly soaked. The wine list is a little too classic, with palatial prices, made up for by excellent service in the dining room.
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Address 6 Rue Boissy d'Anglas
75008 Paris
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Paul Pairet
Paul Pairet Chef
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