Les Parisiens

At Les Parisiens, Chef Thibault Sombardier demonstrates why he's considered a leading figure in contemporary French bistronomie. His cuisine represents a thoughtful evolution of French culinary tradition—rooted in classical technique yet animated by seasonal inspiration and modern sensibility. Every dish reflects his commitment to exceptional products, precise execution, and flavors that honor rather than obscure the quality of ingredients.

Sombardier's menu reads like a love letter to French gastronomy, featuring dishes that range from refined bistro classics to more ambitious creations. The demi-homard gratiné exemplifies his approach: a luxurious ingredient treated with respect and enhanced through careful technique, resulting in a dish that's both comforting and sophisticated. His ravioles d'escargots reimagine a Burgundian classic with delicate pasta work and perfectly balanced flavors, while the vol-au-vent "Paris-Deauville" playfully references both Parisian tradition and coastal French cuisine.

The chef's mastery of meat cookery shines in dishes like the magret de canard, where precise temperature control and timing result in perfectly pink, tender duck breast with crispy skin. The ris de veau en meurette showcases his ability to handle challenging ingredients—sweetbreads are notoriously difficult to prepare well, yet Sombardier's version achieves the ideal balance of creamy interior and caramelized exterior, all enhanced by the rich, wine-based meurette sauce. His vol-au-vent de la mer demonstrates equal facility with seafood, combining multiple elements in the classic puff pastry shell with the precision of a master craftsman.

The menu changes with the seasons, reflecting Sombardier's commitment to working with products at their peak. This seasonal approach means that spring might bring delicate asparagus and peas, summer showcases tomatoes and zucchini, autumn celebrates game and mushrooms, and winter features hearty root vegetables and preserved preparations. The chef's tartare appears regularly on the menu, prepared tableside with the ceremony it deserves.

Vegetarian diners will find thoughtful options that receive the same attention to detail as the meat and fish dishes. Rather than afterthoughts, these plates showcase seasonal vegetables as the stars they deserve to be, prepared with the same technical precision and creative flair that characterizes the entire menu.

Desserts continue the theme of refined classicism. The pavlova aux fruits rouges offers a lighter conclusion to the meal, with crispy meringue, soft cream, and seasonal berries creating textural and flavor contrasts. The mousse au chocolat-praliné demonstrates that even the most traditional French dessert can be elevated through quality ingredients and expert technique—this isn't your grandmother's chocolate mousse, though it would certainly earn her approval.

The wine program complements Sombardier's cuisine beautifully. The extensive list includes biodynamic wines for those seeking natural expressions alongside prestigious appellations for special occasions. Glasses start at €15, making it accessible to explore different pairings throughout your meal. The sommelier team provides knowledgeable guidance without pretension, helping you discover bottles that enhance your dining experience.

For those seeking a more structured experience, the lunch menus (€39-45) offer excellent value, typically including two or three courses that showcase the chef's current inspirations. À la carte dining allows you to compose your own journey through the menu, with mains ranging from €35 to €48—pricing that reflects the quality of ingredients and level of execution while remaining accessible for a special meal in Paris.