ASPIC

The story

ASPIC, Paris – Modern French Tasting Menu in the 9th Arrondissement

An Intimate Gastronomic Experience

In the 9th arrondissement of Paris, ASPIC presents a modern French cuisine that feels personal and unhurried. Founded in 2016 by owner Quentin Giroud, the restaurant is small by design, with an atmosphere that encourages quiet conversation. The Michelin guide has selected ASPIC, a recognition that speaks to the precision and care behind every plate.

The Chef and His Cuisine

Chef Matteo Giua took the helm in June 2024. His path to ASPIC is layered: born in Germany, raised in Sardinia among restaurateurs, he trained in London, Bavaria, and later Paris. He worked at Anima in the 6th and at the Bib Gourmand-awarded Pastel in Bordeaux, then opened his own restaurant in Espelette before returning to Paris. At ASPIC, Giua offers a cuisine that is resolutely open to the world, inspired by his diverse experiences. The flavours are built around seasonal produce sourced from short supply chains, and the menu changes to reflect what is best at the market.

A Single Tasting Menu

There is no à la carte. ASPIC works exclusively with a single seven-course tasting menu priced at 119 euros. This approach guarantees absolute freshness and allows the kitchen to push creativity without compromise. The chefs themselves step out of the kitchen to present each dish, erasing the barrier between cooking and dining. It is a direct, generous way to share their passion.

Wine and Pairings

The wine list, overseen by director and sommelier Sébastien Fouillade, is built around natural and biodynamic producers. Fouillade has transformed the selection since arriving in 2019, introducing more than 100 references that he constantly renews. Pairings – both alcoholic and non-alcoholic – are designed to be creative and surprising, completing the dining experience.

The Team

Quentin Giroud, a former financier who trained at Ferrandi and cooked in several Paris kitchens and at the two-starred Clove Club in London, opened ASPIC in 2016. Pastry chef Nadia Kufel, who joined in late 2024, brings technical skill honed at restaurants like Cheval Blanc (three stars) and l’Apparté in Toulouse. Together, they create a cohesive, intimate dining experience that stays true to its seasonal, French roots.