Benjamin Schmitt

Chef Benjamin Schmitt's cuisine represents a masterful balance between honoring French culinary tradition and embracing contemporary technique and seasonal sensibility. His cooking is rooted in the robust, soul-satisfying flavors of Southwest France—a region known for its generous, flavorful cuisine—while incorporating the refinement and precision expected of serious Parisian dining.

The menu showcases Schmitt's deep respect for classic preparations, most notably in dishes like the Cassoulet de Castelnaudary, a legendary slow-cooked bean stew with duck confit and sausage that requires days of careful preparation to achieve its rich, complex flavors. Similarly, the Lièvre à la Royale—a traditional preparation of hare that's among French cuisine's most elaborate dishes—demonstrates the chef's commitment to preserving culinary heritage and his technical mastery. These are not dishes for chefs seeking shortcuts; they demand time, skill, and genuine understanding of traditional methods.

Beyond these classics, Schmitt's menu reveals a creative, seasonal approach that highlights the best of French terroir. His lacquered sweetbreads (ris de veau laqué) have become something of a signature, showcasing his ability to transform premium ingredients through precise technique into dishes that are both elegant and deeply satisfying. Other offerings might include stuffed squid (encornets farcis), pork shoulder (échine de cochon), and guinea fowl (pintade fermière), each prepared with attention to detail and respect for the ingredient's inherent qualities.

The chef's commitment to sourcing drives much of the menu's excellence. Schmitt works with local, seasonal, and organic producers whenever possible, ensuring that vegetables, meats, and other ingredients arrive at peak quality. This philosophy extends to accommodating various dietary needs—the kitchen prepares vegetarian, vegan, gluten-free, and dairy-free options, demonstrating that thoughtful, inclusive cooking need not compromise on flavor or technique.

Desserts maintain the same standards of execution, with offerings like a rich chocolate and coffee creation and classic mousse au chocolat providing satisfying conclusions to meals. The lunch service offers exceptional value with set menus featuring starter, main, and dessert, while evening diners can explore à la carte options or commit to the five-course tasting menu, which allows the kitchen to showcase its full range and creativity. Throughout, the cooking demonstrates the technical skill and thoughtful sourcing that have earned Benjamin Schmitt its reputation as one of the 9th arrondissement's most accomplished restaurants.