Young Basque chef Inaki Aizpitarte is the current “It” chef in Paris, serving food in provocative combinations, like the surprising tabbouleh of black radish with sardines. Because Aizpitarte champions natural winemaking, pairings might include bottles by Agnès and René Mosse of Domaine Mosse in Anjou. Despite the cutting-edge food emerging from the kitchen, the restaurant is a 1930s-style bistro with tile floors and wood paneling. Next door, star architect Rem Koolhaus designed Aizparte’s new tapas bar, Le Dauphin, a good place to wait (or just eat) while trying to get into the flagship.
Insider Tip: Although it’s easy to get a table at lunch, which is served tapas-style, the most creative dishes come out at night. To see the scene in full swing, reserve several days in advance, and not before 9 p.m.
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From Food & Wine , OCT 2011
With traditional cafés disappearing in Paris, this retro-fabulous 1950s wine bar...MORE
From Food & Wine , MAY 2009
Basque chef Iñaki Aizpitarte has smoldering good looks to go with his radical reconstructions of classic French dishes (foie gras served in miso soup)...MORE
From Food & Wine , SEP 2011
'At Paris's Le Chateaubriand, Inaki Aizpitarte uses a blowtorch to cook...MORE
From Food & Wine , FEB 2011
Chef Inaki Aizpitarte deserves his cult following. My favorite course on his set menu: the surprising tabbouleh...MORE
From Food & Wine , JUL 2006
A new and exciting bistro with global flavors from Basque chef Inaki Aizpitarte ...MORE
From the From the May 2008 Food & Wine Go List
Japanese-tinged French cuisine.