Septime

Chef Bertrand Grébaut, who seeks to liberate fine French cuisine from expensive dining rooms by honouring simple, pure products. At the heart of Septime is a commitment to seasonality and sustainability, with a tasting menu that celebrates vegetables and underutilised ingredients, often sourcing from independent farmers and producers. Expect delicate broths of tomato, watermelon or pepper, seafood and meats cooked nose-to-tail.

The dining room, all raw wood, industrial touches, and natural light, is both understated and inviting, with a young, friendly team that adds to the restaurant’s relaxed energy. Septime’s “carte blanche” menu is a culinary journey: seven courses that might start with bracing vegetable-driven bites and end with a dessert that plays with savory notes and unexpected textures. A thoughtfully curated wine list leans heavily toward natural producers, reinforcing the restaurant’s dedication to craft and sustainability.

An explosion of good ideas, lots of freshness, technical skill, passion and even a little mischief, always administered with precision and balance: under the leadership of young Bertrand Grébaut, Septime has become a must-visit for Parisian connoisseurs.