Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Restaurant Jean-Francois Piège

79, rue Saint Dominique (Rue de la Comète) Send to Phone
01 47 05 79 79
Métro: La Tour Maubourg
French cuisine from chef Jean-François Piège offered in a diminutive space.
Your Opinion
Add your own review

Local Deals: 120 * 90

Cuisine
Open
Open from 19.00; Closed Sat.-Sun.
Features
  • Dress code: Dressy

* Click here for rating key

Dining room at Restaurant Jean-Francois Piège, Paris, france

Restaurant Jean-Francois Piège Restaurant Review

: Jean-François Piège, formerly master chef at Hôtel de Crillon and one of the brightest talents of the Ducasse stable, has decided to fly on his own, opening a gem of a restaurant seating only twenty-five. This snug place, with thick carpeting, fancy lighting fixtures on the walls and a ceiling inspired by paperclips, is perched on the second floor of the Brasserie Thoumieux, and is accessed via a narrow staircase that also leads to the Hôtel Thoumieux to the right. Turn left and you hit Piège territory, behind a tiny bar, the dining room and the kitchen. The odd bill of fare is based on three “ingredients,” which in Piège’s vocabulary must be synonymous with “courses.” Whatever the translation, the first “ingredient” (for € 70) starts with a “nibbling” and proceeds to one course to be chosen among the six dishes on the list, plus cheese from Xavier of Toulouse and a dessert. If you choose two “ingredients” (two courses), the tab will be € 90, and for three “ingredients,” € 115. But it’s not all about the terminology at Piège. The chef’s cuisine is neat and handsome. After the delicious finger food canapés, the justly cooked large deep sea scallop melts in the mouth, perfectly matching a broth of watercress of Ile de France. For carnivores, the tender Bœuf d’Ailleurs (beef from elsewhere; indeed, in this case Chile) is spiced with Madagascar pepper and accompanied by a Roscoff onion purée. An astounding “pomme purée à l’eau” (potato water purée) makes the poularde (fattened chicken) de la Cour d’Armoise a light dish that any cardiologist would recommend. The orange sorbet, the “bugnes” (donut-style), the Victoria pineapple and the chocolate and coffee cake are refined classical desserts. Cool service.

User Ratings & Reviews for Restaurant Jean-Francois Piège
 



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.