Paris is a classic dining destination, with many chefs looking to innovate while still respecting their glorious culinary traditions. Here are just five of those chefs in Paris, who are mastering #TheArtOfPlating.
TANAKA ATSUSHI, RESTAURANT A.T.
Well known for its impossibly beautiful plating, at chef Tanaka Atsushi’s Paris restaurant, A.T., the visual aspect of his culinary creations plays as important a role as the aromas, flavours and textures on the plate.
Hinoki, blackberry, and Jamaican pepper by Tanaka Atsushi of Restaurant A.T., Paris. Photo courtesy of Restaurant A.T.
ANNE-SOPHIE PIC, LA DAME DE PIC
Anne-Sophie Pic family history is linked to France’s haute gastronomie. Both her father and grandfather achieved three Michelin stars, as she did at Maison Pic. Trained in classical cuisine, Anne-Sophie is one of France’s grand chefs and her beautifully presented dishes reveal her genius with aromas and flavours.
Line caught mackerel teppanyaki flamed, matcha dash, xeres vinegar and baby leeks by Anne-Sophie Pic of La Dame de Pic. Photo courtesy of La Dame de Pic.
DAVID TOUTAIN, RESTAURANT DAVID TOUTAIN
A pupil of Passard in L’Arpège and Gagnaire in L’Ambroisie, vegetables are often the star of Toutain’s accurate cooking. At his homonymous Michelin starred restaurant, he offers a tasting menu execute with finesse.
Champagne trio plats with honey and milk by David Toutain. Photo courtesy of Thai Toutain.
GRÉGORY MARCHAND, FRENCHIE
Frenchie is the nickname that chef and founder Grégory Marchard was given while working with Jamie Oliver in London. At his restaurant in Paris, Frenchie, he creates contemporary creative dishes that reflect his international experience (he worked in New York, London, Spain and Hong Kong).
Foie gras with cucumber and mustard seeds by Grégory Marchand of Frenchie, Paris. Photo courtesy of Virginie Garnier.
CYRIL LIGNAC, LE QUINZIÈME
A former pupil of Monsieur Passard, Cyril Lignac developed an understanding of fine seasonal produce and learnt high-precision techniques at L’Arpège. At his Michelin starred restaurant, Le Quinzième, he presents his respect towards local produce in dishes that are a perfect balance of the past and present of French cuisine.
Banka Valley trout marinated, caviar from Sologne, lemony cream and smoked onions by Cyril Lignac of Le Quinzième, Paris. Photo courtesy of Thomas Dhellemmes.