The story
Since opening his eponymous restaurant in 2010, Chef Frédéric Simonin has built a reputation on a simple, demanding principle: respect for the product. A self-described perfectionist, he selects ingredients with exacting care, aiming to “sublimate them with delicacy and accuracy.” This philosophy, honed alongside some of the greatest names in French gastronomy, is the foundation of his Modern Cuisine.
The restaurant’s setting has been completely renewed. Earthy, clay-inspired tones create an atmosphere that is both refined and natural, evoking the feel of a Parisian apartment. It is a space where sobriety meets warmth, allowing the food to take center stage.
Simonin’s cooking is “subtle and deliberately inventive,” built around iconic signature dishes that change with the seasons and the market. The lunch menu offers a choice between a free-range hen’s egg with sweet onion royale and a creamy lettuce velouté, or white asparagus from the Ardennes with candied yuzu peel and a play on béarnaise. Main courses might feature glazed line-caught fish with celery extract and a soy-infused fish jus, or duck lacquered with spiced honey and hibiscus.
For a deeper exploration, the evening tasting menus – available in 4, 5, or 8 courses – follow the rhythm of the week, dictated by the day’s finest arrivals. The wine list is curated with equal passion, spotlighting both established values and promising young vintners, ensuring each dish finds its perfect match.
This dedication to meticulous sourcing and inventive technique has earned the restaurant a Michelin star, a recognition of its consistent high-quality cooking. The chef’s commitment extends beyond the plate, as seen in his cookbook “La Cuisine d’un Chef Engagé,” which profiles twelve of his trusted producers and champions sustainable agriculture. At Frédéric Simonin, the result is a dining experience that feels both sophisticated and genuinely welcoming.
Recognition
Ambience
Details
History
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