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Le Grand Restaurant / Jean-François Piège

Paris, France

Paris continues its love affair with star chef

In a nutshell: This chic 25-cover restaurant combines luxurious modern French cuisine with striking interior design – a formula that has won its acclaimed chef patron two Michelin stars less than a year after opening.  

On the menu: Playful, elegant, but also rooted in classical French technique, Piège's food balances modernity and traditions. Signatures include a potato soufflé accompanied by caviar and a shellfish emulsion, and veal sweetbreads grilled over smouldering walnut shells. Finish with an inverted 'ile flottante' –  a fluffy tower of meringue that releases an oozy liquid crème Anglaise centre.

The secret of his success? Piège is still only in his mid-forties but has had a remarkably long and distinguished career. He worked under Alain Ducasse throughout the 1990s, winning Michelin stars and awards, before opening his own Paris restaurants to critical rapture.

A few words on the room: A stark and striking space created by Icelandic interior designer Gulla Jonsdottir, it includes an open kitchen made from solid black and white marble, raw concrete walls and a monochrome polygon-patterned glass ceiling.

Don't miss: The podium of cheese – a multi-level, wooden platform loaded with fromage that is placed in the centre of the table.

Images: Annabelle Schachmes, Khanh Renaud

On the pass

  • Jean-François Piège

Style of food

  • Modern French

Standout dish

  • Veal sweetbreads grilled over smouldering walnut shells