Orgueil

Chef Eloi Spinnler's cuisine at Orgueil represents contemporary French cooking at its most thoughtful and creative. His approach centers on the "triptyque" technique—a method of balancing three complementary flavors in each dish to create harmonious, memorable combinations. This technical foundation allows him to showcase seasonal ingredients from carefully selected small producers while maintaining the bold, clear flavors that define his style.

The restaurant's menu structure reflects Chef Spinnler's comprehensive vision of a complete dining experience. Whether you're enjoying shareable plates in the bistro or progressing through a tasting menu in the speakeasy, dishes are organized around five thematic pillars: products (highlighting exceptional ingredients), vegetables (celebrating plant-based preparations), sea (showcasing seafood), land (featuring meat and poultry), and indulgences (exploring sweet and savory pleasures). This framework ensures variety while maintaining coherence throughout the meal.

Seasonality drives every menu decision at Orgueil. The restaurant renews its offerings every three months, allowing Chef Spinnler to work with ingredients at their peak. This commitment to seasonal cooking isn't merely philosophical—it's practical, ensuring that every dish benefits from the superior flavor and quality of properly timed produce, seafood, and meat. The chef's relationships with small producers give him access to exceptional ingredients that might not appear in larger restaurant kitchens, from specific vegetable varieties to heritage breed poultry.

Signature dishes demonstrate the range and depth of Chef Spinnler's technique. His pâté en croûte exemplifies classical French charcuterie elevated through precise execution and quality ingredients. The gnocchi with comté cheese showcases his ability to transform humble ingredients into refined preparations, with the pasta's delicate texture providing the perfect vehicle for the aged cheese's complex flavors. The volaille du Perche highlights the chef's commitment to sourcing—this chicken from the Perche region represents the kind of specific, terroir-driven ingredient that makes French cuisine exceptional.

The tasting menu format allows Chef Spinnler to tell a more complete culinary story. The 6 to 7-course progression moves through the five thematic pillars, building flavors and textures while maintaining balance and preventing palate fatigue. Each course demonstrates different techniques and ingredient combinations, giving diners a comprehensive view of the chef's capabilities. The menu's structure—from lighter, vegetable-forward preparations through richer meat courses to final indulgences—follows classical French progression while incorporating contemporary ideas and international influences.

For those preferring a more casual approach, the "petites assiettes orgueilleuses" (proud little plates) offer the same quality and creativity in a shareable format. These dishes, typically priced around 15€, allow you to sample multiple preparations and build your own tasting experience. This format particularly suits the convivial bistro atmosphere, encouraging conversation and discovery as plates circulate around the table.

Chef Spinnler's zero-waste philosophy influences every aspect of the kitchen's operation. Ingredients are utilized completely, with trimmings and secondary cuts transformed into stocks, sauces, and garnishes. This approach isn't about limitation—it's about creativity and respect for ingredients and producers. The result is cuisine that tastes exceptional while minimizing environmental impact, aligning culinary excellence with social responsibility.

The lunch formulas at 22€ and 27€ make Chef Spinnler's cuisine accessible for midday dining, offering exceptional value for this level of cooking. These menus maintain the restaurant's standards while acknowledging the different pace and budget of lunch service. Similarly, the speakeasy tasting menus, starting at 55€ for lunch and 67-79€ for dinner, represent remarkable value for multi-course experiences of this caliber in Paris.

Wine pairings complement the cuisine's bold flavors and seasonal focus. The restaurant's emphasis on natural wines from small producers mirrors its approach to food, prioritizing authenticity and terroir expression over conventional polish. These wines, often more textured and characterful than their conventional counterparts, stand up beautifully to Chef Spinnler's assertive flavors. The selection of artisanal beers provides alternative pairings, particularly suited to certain dishes and appealing to diners seeking options beyond wine.