Pages

Chef Ryuji Teshima's cuisine at Pages represents a sophisticated dialogue between French gastronomic tradition and Japanese culinary philosophy. His approach centers on sourcing exceptional ingredients from France's finest producers—crustaceans and fish from the cold waters of Normandy and Brittany, poularde from Perche, premium Wagyu beef—and applying the precise cooking techniques and aesthetic sensibility of Japanese cuisine. The restaurant operates exclusively with surprise tasting menus, allowing Chef Teshima to respond to seasonal availability and express his creativity without constraint. This format reflects confidence in the kitchen's ability to deliver a compelling progression of flavors and textures throughout the meal. Each menu tells a culinary story, building from lighter, more delicate preparations to richer, more substantial courses before concluding with refined desserts. Signature dishes demonstrate the chef's ability to marry ingredients with remarkable finesse. The salsifis with lobster and bisque showcases his skill with seafood, combining the sweet, delicate crustacean with the earthy root vegetable in a harmonious composition. Steamed cod exemplifies the Japanese influence—a cooking method that preserves the fish's natural moisture and delicate flavor while requiring perfect timing and temperature control. The chestnut-bergamot dessert illustrates his talent for balancing flavors, pairing the sweet, earthy nut with the bright, aromatic citrus. Throughout the menus, you'll encounter dishes that highlight Chef Teshima's mastery of various cooking techniques. He employs precise steaming, careful barbecue work that adds subtle smoke without overwhelming delicate ingredients, and exact saucing that enhances rather than masks primary flavors. A magret de canard might be accompanied by a smoked herb broth that adds aromatic complexity, while a raspberry dessert demonstrates his skill with pastry and his understanding of how acidity and sweetness interact. The lunch service offers two options: a three-course menu at €75 (starter, main, dessert) and a more elaborate discovery menu at €115. Evening service presents the full expression of the chef's vision with a tasting menu at €170 and the comprehensive PAGES menu at €260. Optional supplements allow you to enhance your experience with caviar (€35) or Wagyu prepared two ways (€50), showcasing premium ingredients that benefit from the chef's refined technique. The wine program complements the cuisine with selections ranging from accessible regional bottles like Cour-Cheverny at €27 to prestigious Burgundies such as Chambolle-Musigny at €700. This range ensures appropriate pairings for every course and accommodates various budgets, with knowledgeable staff available to guide your selections. Chef Teshima's cuisine demands attention and rewards it. Each dish invites you to consider the quality of ingredients, the precision of cooking, and the thoughtfulness of composition. This is food that respects French gastronomic tradition while incorporating the discipline and aesthetic refinement of Japanese cuisine—a combination that has earned Pages its place among Paris's most respected contemporary restaurants.