• The World's 50 Best Restaurants
No.50

Septime

Paris, France

No.50

Hot food and a cool scene add up to one of Paris’s most talked-about addresses

What’s the appeal? This is a cool space in a cool street run by cool people with lots of cool customers.

But what of the food? Dip a fork into the menu on any given day and you’ll quickly discover that the food more than holds its own. Turbot is paired with Brussels sprouts, bacon and a sauce of mushrooms from Paris. The texture of new-season white asparagus is played off against oysters, hazelnuts and clotted cream. Oh, and there’s a sorbet of cheese flavoured with bay and teamed with an apple and pear purée.

What of the chef: Owner-chef Bertrand Grebaut is far from the only boldface-named Paris chef to graduate from the kitchens of Alain Passard’s landmark restaurant Arpège, but in a few short years he has quickly come to be recognised among such luminaries as L’Astrance’s Pascal Barbot as the future of French cooking.

What else: Grebaut and his team have colonised the neighbourhood with well-pitched brand extensions: the seafood-focused Clamato (possibly the best bet for the ever-tricky Saturday lunch slot in Paris) and the tiny, brilliant wine bar Septime La Cave.

On the pass

  • Bertrand Grébaut

Pastry chef

Style of food

  • Micro seasonality

Standout dish

  • Endive, pear, trout egg

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