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


17, rue Notre-Dame-des-Victoires Send to Phone
01 42 60 31 90
Métro: Bourse
Chef Sven Chartier works magic with produce, while Ewen Lemoigne curates a fine wine selection.
Your Opinion
Add your own review

Local Deals: 120 * 90

Lunch & Dinner Mon.-Fri.
  • Dress code: Casual dressy

* Click here for rating key

Saturne Restaurant Review

: Chef Sven Chartier --- who swiftly swirls from one station to another --- presides over Saturne with fellow Racines recruit Ewen Lemoigne, who is in charge of the decanters. The restaurant features two rooms with tables, a bar and shelves all made from beautiful solid wood by Basque craftsmen. Copies of Serge Mouille's famous light fixtures are on the walls. The first room is designed to be a bistrot, with a comprehensive menu of charcuterie, marinated fish, carpaccio and a daily special. Prices range between €12 and €15 and no reservations are taken. Chartier pampers his produce and delicately works with them in a kitchen open onto the second dining room. His dishes are the work of a very good artisan: for example, col-vert and foie gras brioche with mesclun salad, and chipirones a la plancha (grilled squid) with burnt eggplant, tomato and slices of red onion with a dash of olive oil, basil and fleur de sel. Sarthe-raised Guinea fowl with crispy skin and moist, tender flesh is topped with coarse salt and tarragon leaves and served with grilled corn prepared with rapeseed oil, a half shallot and a whole leek. The originality in his treatment of vegetables is indicative of his past experience with chef Alain Passard. Lemoigne is extremely apt at selecting wines, for instance, a glass of Michel Guignier's Beaujolais-Villages "La Bonne Pioche" 2008 made with certified organic grapes.

User Ratings & Reviews for Saturne


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.