Origines

Chef Julien Boscus brings an impressive pedigree to Origines, having refined his craft in the kitchens of Pierre Gagnaire and Yannick Alléno before establishing his own culinary vision. His approach to contemporary French gastronomy honors tradition while embracing creativity, resulting in dishes that feel both familiar and revelatory. The cuisine is unmistakably French in its foundations—rooted in classical technique and respect for ingredients—yet executed with a modern sensibility that keeps the menu dynamic and engaging.

The restaurant's commitment to seasonal cooking and local sourcing defines every plate that leaves the kitchen. Chef Boscus works closely with carefully selected French producers to secure the finest ingredients, from Finistère Saint-Pierre to Jersiais beef and farm-raised lamb. This dedication to terroir extends to game preparations, with the restaurant's reimagined royal hare demonstrating both technical mastery and creative interpretation of classic French dishes.

Signature preparations have earned Origines its stellar reputation. The crispy morel tartlet showcases the chef's ability to elevate humble ingredients through precise technique, while the golden veal sweetbreads demonstrate his mastery of traditional French preparations. The warm duck brioche with foie gras has become a house specialty—a dish that exemplifies the restaurant's philosophy of refined comfort. Each course reflects meticulous attention to flavor balance, textural contrast, and visual presentation.

The menu structure offers flexibility to suit different occasions and appetites. The lunch menu at €59 provides an accessible entry point to Chef Boscus's cuisine, while the four-course tasting menu (€110) and six-course experience (€140) allow for a more comprehensive exploration of his culinary vision. Desserts maintain the same high standards, with refined preparations that provide a satisfying conclusion to the meal.

Sommelier Thibault Souchon's wine program deserves equal recognition, featuring between 150 and 800 carefully curated French references that have earned Wine Spectator acclaim. The wine list is designed to complement the cuisine while offering discoveries for enthusiasts, with selections that span classic appellations and emerging producers. This exceptional cellar elevates the dining experience, providing perfect pairings that enhance each dish's flavors and textures.