In the warm atmosphere of our establishment, we invite you to immerse yourself in the enveloping ambiance of our dining room, where pleasure and conviviality blend around a meticulous selection from our 750 wine references. It is with great pride that we announce to you that we have been awarded the prestigious Best Award of Excellence by Wine Spectator and honored with the title of best wine list in France in the Gastronomic Restaurants category by the magazine Terre de Vins.
At the heart of our menu, you will discover the treasures of seasonal cuisine, enhanced by authentic flavors. Julien Boscus draws inspiration from winter produce to offer you an unforgettable culinary experience, where each dish reveals the essence of our terroir. Come and discover these delights at Origines, where passion for gastronomy and French terroir is revealed with every plate.
We look forward to welcoming you soon,
Julien Boscus and his team.
THE FIRST TABLE OF JULIEN BOSCUS WILL OPEN AT THE RETURN
After a successful career in gourmet restaurants and being chef of the restaurant Les Climats * where he obtained a Michelin star, the chef Julien Boscus takes off by opening his first gourmet table to his image: a warm and welcoming place, where the cuisine takes on a new dimension, combining beautiful products and high technique, in a relaxed spirit. First plates in September in a haven just a few steps from the Parisian golden triangle.
Discreet and hardworking, Julien Boscus offers a generous and neat cuisine, full of common sense, respectful of the seasons and products. For this son of Aveyron restaurateur and butcher, now is the time to write a new page: his own. Those who worked haute cuisine with Yannick Alléno at Meurice or Pierre Gagnaire in Paris and Seoul, will now compose their own score.
For him, no signature dishes but seasons dishes, respectful of men who strive to produce the best, that the chef likes to magnify. Products sourced live, or with very few intermediates: Origins - as obvious.
In her restaurant designed by the architect Caroline Tissier, a refined and warm spirit tends to welcome guests. No tablecloths, but comfortable banquettes, a glazed kitchen way workshop, a benevolent and rigorous service, neat plates that do not deny the fundamentals of French cuisine: the new gourmet restaurant, elegant and casual was born.
Julien surrounds himself in this adventure of Thibault Souchon, co-founder and partner, met in Seoul, who will also compose the wine list with its 700 references. Together, they will be keen to work with a young, dynamic and ambitious team to give a new vision of high gastronomy.
Modern French Cuisine
American Express, Cash, Visa, Debit Card
12:15 - 13:45 • 19:30 - 21:45
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