The story
At Astrance in Paris, chef Pascal Barbot and maître d’ Christophe Rohat have built a restaurant around a meeting of two deep curiosities. Barbot’s draws from cuisines “from elsewhere” to reinvent French cooking, while Rohat’s turns toward the guests, reading their desires with an unerring instinct. Their shared vision results in a journey of plates to share, where the ingredient—often wild, always carefully chosen—is elevated. The spirit is one of heart, instinct, and conviviality: hospitality as it should be.
Astrance changes its offering with the week. From Saturday to Sunday, the restaurant reinvents itself around simpler, more accessible cooking, still driven by Barbot’s inspiration. The rest of the week, the classic Astrance experience takes over—the refined, multi-course tasting menu that earned the restaurant a Michelin star in 2026 for its high-quality cooking. Guests can also opt for dishes to finish at home or browse a selection of fine grocery products from the restaurant’s boutique.
For business lunches or bespoke events, the Salon Joël offers a hushed, intimate setting for six to fourteen guests, complete with a mini-bar. The main dining room, meanwhile, is air-conditioned and wheelchair accessible, with valet parking available. Astrance also welcomes private events, making it a versatile destination for both celebratory meals and quiet, focused dinners.
Recognition
Ambience
Details
History
High quality cooking
After a three-year eclipse, the legendary restaurant from Pascal Barbot, the Sun King who’s more enlightened than the French despot, and Christophe Rohat, the minister of telepathic services, is finally back, reincarnated in the comfort of a bigger space (the former Jamin, which used to be the domain of Robuchon). If the ornate metal decor with shades of beige doesn’t much impress the 16th arrondissement, the first bites of the divine lunch menu certainly will (you can either order the set menu, or à la carte!): raw scallops in their shells, with crisp cabbage, a warm oyster dancing with bone marrow and black kombu butter, like a work by Soulages; gracefully fatty toothfish fillet (from the southern seas), with opal-white flesh and golden scales, proudly tucked up against some tender Koshihikari rice seasoned with citrus zest, radish and beurre blanc sauce; stunning suckling pork belly and stratospheric lentils and chorizo; a trou normand capturing the fire of hot chilies under a snowfall of ginger and lemongrass; before the masterful finale, a creamy almond shortbread topped with Comice pear, arm in arm with a sorbet made from the same fruit. At the end of the meal, a low bow to the chef feels in order… // Renaud Fuego
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