Crepes in Paris

5 New Paris Restaurants Opening Soon

BALAGAN:

Fantastic news. The Experimental Group, the team behind Experimental Cocktail Club, Beef Club, Fish Club, Compagnie des Vins Surnaturels, Hotel Bachaumont just to name a few other enterprises – tell me that they are opening a new cocktail bar & restaurant with rock star Chef Assaf Granit (co-owner of Jerusalem’s famous MachneYuda restaurant and London’s award-winning The Palomar/The Barbary) in the 1st arr. Look for it this Spring.

PIERRE SANG:

Third time is a charm for Top Chef contestant Pierre Sang Boyer who is adding to his successful restaurant and wine bar group on the corner of rue Oberkampf and rue Gamey. Pierre is gearing up  ready for an intimate third venture next to the wine bar, opening this Spring, with only ten seats max. Pierre tells me he’s currently working on signature dishes for the menu. Look for it in the coming months.

GREENHOUSE:

Serial restaurateur Kristin Frederick made her mark on Paris with its first ever food truck Le Camion Qui Fume, followed by the namesake restaurant, Freddie’s sandwich shop (now closed), and Huabu. Yesterday she told me that she’s “evolving from burgers” but keeping with her California cuisine philosophy by planting a community garden to grow vegetables for her new project Greenhouse, in the former Freddie’s space. It won’t be all veggies though, she says, “Think a Kristin twist on veggie food ” such as Kombucha, ice teas, Bols, homemade flatbread, but “also falafels, meat and small plates/natural wines at night.” Look for it by end of March.

STREET BANGKOK BAR & GRILL:

Following the success of Thai Street Bangkok Local Food on the Canal St Martin, Normon Kolton has tapped Taku Sekine (Dersou) as culinary technical advisor for the new name & location on the rue de la Roquette near Bastille. Look for it by February.

BREIZH CAFE ST GERMAIN

Bertrand Larcher, the crepe & galette king behind the wildly popular Breizh Café (Tokyo, Cancale, Paris) is opening a left bank location across from Le Comptoir. They’re continuing with the organic buckwheat four for the crepe/galette base, Jean-Yves Bordier butter, Artisan ciders, etc. and some fun new additions to the menu just for the new location. Look for it by March.

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