Septime is a contemporary and artistic restaurant in jap Paris. It’s led by chef Bertrand Grébaut and presently holds one Michelin star. Septime is essentially the most extremely rated Paris restaurant on the World’s 50 Greatest checklist at #22.
I’ve been loudly singing the praises of Septime for greater than a decade, despite the fact that they’ve been wildly inconsistent. I’m achieved singing, no less than for some time. My most up-to-date replace to this web page acknowledged that “my visits in 2015-2016 have been fantastic however not nice,” however “a return go to in 2017 has left little question in my thoughts that Septime remains to be one of the best up to date tasting menu in Paris.” After that, I went again in 2019 and had a forgettable expertise.
I returned in early 2022 with a desk filled with meals lovers and endured a meal that was austere and brown and tender. The unbelievable wine checklist, joyful service and good firm went a protracted approach to make the night pleasant, however a lot of the dishes we acquired as a part of a 110 euro tasting menu have been complicated or unhappy. This wasn’t a matter of execution or a foul night time – this was a poorly conceived menu with an irritating lack of generosity. The service expertise at Septime stays excellent, however the meals bears little relation to the restaurant I celebrated a decade earlier than.
It’s simpler to shrug off a disappointing meal when the restaurant is inexpensive and simpler to e book. Septime is neither of these issues proper now, so skip it.
When you do wish to attempt to e book, reservations open every single day at 10am (Paris time) for the following three weeks, so that you’ll must be on-line at that actual time to attempt to make your reservation 3 weeks earlier than your required date.
80, rue de Charonne, 75011
Open Monday-Friday for lunch & dinner
Reservations on-line or at +33 1 43 67 38 29
OUR PHOTOS OF SEPTIME
















IN OTHER WORDS
Time Out (2017) sings an ode to Septime by means of the years earlier than breaking down a current, post-Michelin-star go to, writing “the delicacies appears to have been simplified. At its core: chic elements, good cooking, right seasoning.” Writes the journalist: “What stress for a chef to all the time must be ingenious, genial, and deserving of his status.”
Bon Appétit (2017) advises you to “go right here for graphic-designer-turned-chef Bertrand Grébaut’s confidently inventive meals in a room that will get every thing proper. Grébaut, who cooked on the three-Michelin-starred L’Astrance and L’Arpège, is all the time discovering new methods to impress taste from acquainted elements, with a love of contrasts—uncooked and charred, puréed and crisp—and compositions which are as inspiring to take a look at as they’re to style.”
Condé Nast Traveler (2015) “Bertrand Grebaud serves trendy bistro dishes—steamed cod with pickled turnips and yuzu sauce; white asparagus with an oyster sauce gribiche. Sadly, since reservations are accepted not more than three weeks upfront, reserving a desk for dinner is very aggressive. Lunch openings are a very good various.”
Philippe Toinard (2012) “… c’est sans doute l’un des meilleurs rapports qualité prix au déjeuner.”
The New York Occasions (2011) “… each visually refined and relaxed, with a well mannered, house-party-in-the-country type hospitality…Although produce-centric, it eschews the Paris pattern of name-dropping producers and lets the elements communicate for themselves.”
David Lebovitz (2011) “… the cooks are literally cooking, not simply arising with tips and tendencies (like slate “plates” and jam jars) to obscure the truth that they don’t know what they’re doing, or that their elements aren’t ok to be offered on their very own with out some form of fuss and fanfare. Chef Bertrand Grébaut doesn’t appear to wish to (or have to) resort to any culinary tips; he’s simply utilizing good elements sensibly. And his shows are stunning.”
John Talbott (2011) “… nice butcher block tables, spiral iron staircase, seemingly unfinished previous partitions… asparagus stalks with orange slices, microtomed carrots and tiny leaves of mountain spinach (arrach) and a terrine of layered foie gras, canard was it?, some scallion-like vegetable and a beet puree. Terrific!”
Simon Says (2011) “… une des plus belles découvertes de ce printemps. Le chef, Bertrand Grébaut, a été formé à l’école Passard. On retrouve ainsi dans son assiette cet eliptisme rayonnant… asperges, oranges, ricotta ou encore joue de cochon, jardinière, oseille sauvage. Encore? Cabillaud, épinard, civet d’arêtes… La salle du restaurant Septime est dans ce même esprit : bois brut et épais, tables solides, nation chic- barbe de trois jours. Service vraiment gentil…”
Alexander Lobrano (2011) “Grébaut reboots his quick menu virtually each day, however is obsessively dedicated to working with one of the best seasonal produce and in addition does sensible and barely seditious riffs on the Escoffier canon… An ideal instance have been the splendidly crunchy white asparagus with an oyster-spiked sauce gribiche that I had as a primary course… the iodine within the bivalves without delay brightened and softened the acidity of the sauce gribiche, with trout eggs and artfully chosen herbs including witty gastronomic punctuation…”
Desk à Découvert (2011) “Un lieu pas vraiment classable, pas bistrot, pas gastro non plus…Merlu/sauce vierge rhubarbe/asperges vertes Filet de poisson tendre, sauce beurrée et acidulée, oeufs de (mince, truite ?), radis émincés, toujours ce côté cru et cuit si plaisant au printemps, de la fraîcheur, du vif, c’est bon.”
Le Figaro (2011) “Œuf, bouillon de champignon: limpide. Cochon noir, carottes et radis: sur la chair comme sur le végétal, un petit modèle de cuisson.”
Meals Intelligence (2011) “Les assiettes vives et excitantes mobilisent les sens, aussitôt portées sur desk. Quelques effluves de mer et voilà les asperges ou poireaux sauce gribiche, écume d’huitre et oeufs de truite. Du gourmand, une claque aux papilles!”