The story
In the 11th arrondissement, a few minutes from Bastille and the Marais, Korus has been quietly refining its vision of modern cuisine since 2016. Founded by Yann and Afrae Brasseur, the restaurant was built on a simple conviction: gastronomy should be rigorous in its craft yet warm in its spirit. That balance remains the soul of the house.
The kitchen is now led by chefs Amandine Contant and Jean Lesage, both of whom trained exclusively in Michelin-starred restaurants in France and New York. Their cooking is precise, seasonal, and ingredient-led. Contant, who grew up between Paris and Burgundy, brings a sensitivity to vegetables and a clean, instinctive style. Lesage draws on classical French sauce work and a deep curiosity about spices, seafood, and the brighter notes of bitterness, acidity, and umami. Together, they compose tasting menus that change with the seasons and the market.
The menu, called "Korus," might begin with patience, then move through dishes like asparagus with haddock and saffron, followed by horse mackerel with peas and oysters, artichoke with cocoa and chili, duck with beetroot and rhubarb, and strawberry with Kampot pepper and jasmine. A shorter "Tempo" menu and a three-course "Opus" offer different paces. Wine pairings—four or six glasses—are carefully chosen by Afrae Brasseur, who curates a cellar of natural, organic, and biodynamic bottles selected to match the food.
Beyond the dining room, Korus also offers a counter. Here, without a reservation, guests can enjoy a more spontaneous take on the same kitchen’s work, with vibrant small plates starting at €6. It is a second identity for the house: one that keeps the precision but loosens the formality.
Recognized by the Michelin guide, Korus continues to evolve with the same philosophy: a cuisine that is alive, honest, and driven by the pleasure of sharing.
Recognition
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