Superlative, seasonal modern Parisian dining


On the Pass

Valentin Burteaux and Bertrand Grébaut

What’s the vibe? Septime is a super-cool restaurant on an ultra-cool street run by cool people and frequented by cool customers. The food is dictated by the seasons and served without pretention.

On the plate: One of the biggest charms of this neo-industrial bistro is its fair pricing: $85 for five courses at lunch and $150 for seven courses at dinner. Chef Bertrand Grébaut’s modern French food has been luring diners from around the world since the rustic restaurant’s debut more than a decade ago. Expect thoughtful, ingredient-driven plates with global touches, such as roasted endive with rye bread sauce and pickled mustard seeds, or a perfectly grilled green asparagus stalk accompanied by a wild herb sauce, pickled wild garlic and wisps of black pork bacon.

The mastermind: Graphic designer-turned-chef Bertrand Grébaut, formerly of Alain Passard’s iconic Arpège, helms the kitchen, while his school friend and former economist Théo Pourriat runs the dining room and selects the wines.

Securing a seat: Due to its limited number of oversubscribed seats, booking a table at Septime is not a simple task; the restaurant accepts reservations three weeks in advance, online only.

Sister venues: Should you be unable to get into Septime, Grébaut and Pourriat also command a growing number of nearby restaurants: seafood-focused Clamato, natural wine bar Septime La Cave, as well as artisanal, seasonal pastry shop Tapisserie. Further afield, the duo owns a charming countryside hotel two hours’ away from Paris, called D’Une Île.

Eco credentials: Hyper-sustainable Septime was also the winner of the Sustainable Restaurant Award in 2017, and Grébaut and Pourriat recently penned Septime, a book that aims to “tell the everyday story” of their restaurants, including inspiration, recipes and more.