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News for Restaurants in Paris

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RESTAURANT NEWS

Openings

Bistrot Belhara in the 7th arrondissement features Basque-inspired cuisine from chef Thierry Dufroux, an alum of high-profile restaurants including Le Louis XV in Monaco. Bistrot Belhara, 23, rue Duvivier, 75007 Paris, 01 45 51 41 77.
 
Chef-owner Jody Williams opened the original Buvette Gastrothèque in New York and has since brought the concept to the Pigalle neighborhood of Paris. The short and simple menu of French fare might offer options like a croque monsieur or coq au vin. Buvette Gastrothèque, 28, rue Henri Monnier, 75009 Paris, 01 44 63 41 71.
 
The Hotel Plaza Athénée has re-opened after closing in October 2013 for a massive renovation. The hotel's restaurants, including Alain Ducasse au Plaza Athénée and Le Relais Plaza, are once again serving guests. Alain Ducasse au Plaza Athénée, Hôtel Plaza Athénée 25, av. Montaigne, 75008 Paris, 01 53 67 65 00.
 
Lazare has opened in the Saint-Lazare train station Eric Frechon, chef of the Hôtel Le Bristol, has launched a new restaurant, Lazare. Located inside the Saint-Lazare train station near the Palais Garnier, Lazare is open all day and proposes French specialties. Lazare, Gare Saint-Lazare, 75008 Paris, no phone.
 

News Bytes
“Naturalism” Highlighted at Alain Ducasse au Plaza Athénée
Closed for eleven months, Hotel Plaza Athénée and its gastronomic restaurant have reopened. Executive chef Alain Ducasse has bet on “naturalism” to renew the menu served at Alain Ducasse au Plaza Athénée. Sustainable fishing, organic vegetables and cereals are from now on highlighted in the stately dining room. Romain Meder, 35, formerly at La Cour Jardin and at Spoon in Mauritius, is in charge of the cuisine. Décor of the restaurant has been slightly done up, with the addition of huge stainless steel bells housing banquettes and a hull set in upright position to shelter a table. Alain Ducasse au Plaza Athénée, Hôtel Plaza Athénée 25, av. Montaigne, 75008 Paris, 01 53 67 65 00.
 
Restaurant Guy Savoy to Transfer into Hotel de la Monnaie
As it was announced in 2011, the transfer of the restaurant Guy Savoy into the Hotel de la Monnaie in front of the Seine should finally take place by the end of the year. The restaurant will then boast a view of the river and a décor from Jean-Michel Wilmotte. Guy Savoy also plans to open MetaLcafé, a brasserie in the courtyard of the hotel, but within two years. His establishment at 18, rue Troyon will be dedicated to seafood and flanked by an oyster bar. Guy Savoy, 18, rue Troyon, 75017 Paris, 01 43 80 40 61.
 
Anne-Sophie Pic in the Big Apple
Chef Anne-Sophie Pic is bringing her Parisian eatery, La Dame de Pic, to New York City. The restaurant will actually be two in one: on the ground floor will be Metcafé, an outpost of her Monaco establishment, and on the second floor will be La Dame de Pic. The chef's eponymous restaurant, Pic, in Valance, France, earned an 18 rating from GAYOT. La Dame de Pic & Metcafé, 510 Madison Ave., 10022 New York, no phone.
 
Antoine Westermann Expanding to New York?
Word on the street is that Antoine Westermann, the Parisian master of rotisserie chicken (and owner of Paris' Le Coq Rico), is scouting locations in New York City for a restaurant. Details are scant but if true it will add more evidence that rotisserie chicken is the new pork.
 
New decor at Pierre Gagnaire in Paris New Offerings at Pierre Gagnaire
Pierre Gagnaire restaurant comes with some novelties at its location on rue Balzac in Paris. First, the décor has been renewed, thanks to a collage of hand-written and antique books’ pages on the walls, embellished with animals and cryptic signs drawings. Besides, a table for two has been installed within the kitchen, allowing guests to admire the brigade working during the services. Moreover, a new lunch menu is offered at €85, with five little starters, one course and an assortment of desserts. Pierre Gagnaire, 6, rue Balzac, 75008 Paris, 01 58 36 12 50.
 


Chef Shuffle
Chef Christophe Moret will leave Restaurant Lasserre to become the new executive chef of the Shangri-La Hotel, Paris, in January 2015. He will then oversee the kitchens of three establishments: L’Abeille, Shang Palace and La Bauhinia. Philippe Labbé, who held that job until last September, has been temporarily replaced by his former lieutenant, Olivier Pistre. The name of the successor of Moret at Restaurant Lasserre remains to be divulged, but Labbé and Eric Briffard, former chef at Four Seasons Hotel George V Paris, stand out as candidates. Restaurant Lasserre, 17, av. Franklin D. Roosevelt, Paris 75008, 01 43 59 02 13.
 
Former executive chef Eric Briffard has left Le Cinq. Christian Le Squer, previously at Ledoyen, took his place on October 15. Le Cinq, Four Seasons Hôtel George V, 31, av. George V, Paris 75008, 01 49 52 71 54.
 


Closings

CLOSED FOR GOOD
Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Paris to virtually visit your favorite dining spots from the past. Le Pavillon, R.I.P.

Closed for renovation since August 2012, the Ritz Paris hotel is scheduled to reopen in spring 2015. Chef Michel Roth, who helmed L'Espadon, the gastronomic restaurant of the property, has divulged this summer that he won’t be back working at the hotel. L'Espadon, Ritz Paris, 15, place Vendôme, Paris 75001, 01 43 16 30 80.
 


CULINARY EVENTS
Want to learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.


View our calendar of Wine Dinners & Tastings in Paris

Discover the top restaurants for various cuisines and categories like seafood, steakhouses, bistros and romantic dining. Find the best restaurants in Paris here!

Find the best restaurants in Paris in various dining categories with Gayot's lists

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RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

Learn about sustainable seafood with GAYOT's guideThere's a lot of fish in the sea, but not all should end up on your plate! Learn which kinds of seafood were caught using sustainable practices.