LE CH ATEAUBRIAND

As the talent behind two of the hottest modern bistros in Paris, disruptive French chef Iñaki Aizpitarte is the rock star of the modern French dining scene.

With talented young Franco-Basque chef, Iñaki Aizpitarte, at the kitchen’s helm, Le Chateaubriand restaurant o ers highly creative ‘bistronomy’ cuisine in a trendy 1930s neo-bistro setting in the 11th district. Having been voted as the best chef in France at the World’s 50 Best Restaurant Awards for several years running, Aizpitarte is the master of sourcing fresh, seasonal produce and uses great intuition to nd the right note within each of his dishes. Often deemed the godfather of a new genus of French cuisine, the chef’s multi-course menu unique ( xed menu) is a succession of carefully-conceived avours with both raw and cooked components, the ensemble of avours brought together like a culinary symphony. Inspired by his regular travels around the globe, his tasting menu becomes a foray into the adventurous, the surprising, and the bold, with beautifully plated ingredients that may at rst seem incongruous yet are in fact perfectly matched. e handsome service team has an electric energy, and wine pairings to complement the meal are suggested with expertise. e dinner service o ers two seatings per night on Tuesday through Saturday: the rst seating takes reservations, the second does not. Located only a few doors down from Le Chateaubriand is his equally successful wine and tapas bar, Le Dauphin, designed in white marble by Rem Koolhaas, and serving superbly crafted sharing plates. Recently, Aizpitarte also opened La Cave, a tiny cellar with biodynamic and organic wines for purchase. e wines are sourced from international locales (i.e. South Africa, the U.S. and Georgia), focusing upon lesser-known wineries recognised for producing interesting wine. It’s yet another expression of his desire to bring excitement to the palette, which is now his signature.

129 avenue Parmentier, 75011 Paris | + 33 1 43 57 45 95 | lechateaubriand.net

“I love eating at Alain Passard’s L’Arpège restaurant. Although it it has 3 Michelin stars, it still has a warm, intimate feeling to it.”