The story
Chantira brings contemporary Thai cooking to the heart of Paris. Founders Ti Tienchutima and Line Chairatanalerkdee left their careers as a flutist and stylist to build an open kitchen focused on authentic small plates. They strip away heavy tourism tropes to highlight precise techniques and regional ingredients. Their approach recently earned a listing in Le Fooding’s 2026 guide for retuning native flavors through a modern lens.
An exotic chic backdrop frames every service with marble topped tables and wavy ceramic tableware. Playful knickknacks sit alongside clean lines to create a vintage inspired setting. Guests watch the team work through the open pass while enjoying the relaxed rhythm of the room. The layout encourages sharing, which suits the restaurant’s focus on bite sized preparations.
A vibrant pomelo salad combines Mexican coriander, apple slices, and cucumber ribbons for immediate brightness. Flash seared salmon arrives with a laab sauce, crispy rice crumbs, and a galangal vinaigrette finished by hand with nuoc mam. Spice glazed beef cheeks rest on fluffy white rice beneath shatteringly crisp basil leaves and nam phrik chili sauce. Dessert rounds out this Thai cuisine offering with mango chunks placed over black sticky rice soaked in lightly salty coconut milk.
Recognition
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