The story
Near the Carreau du Temple, a discreet table has become the kingdom of Daï Shinozuka. A Japanese chef who settled in France and honed his craft at the side of Camdeborde, Shinozuka now works in an intimate, traditionally styled dining room that feels both classic and warmly welcoming.
His cooking bridges French classics with the techniques of his native Japan, producing a personal and successful result. The restaurant’s farm-to-table ethos is woven through every dish, sourcing ingredients that speak to both terroir and precision. The menu, which changes with the seasons, reflects a quiet confidence—plates that look familiar yet taste quietly surprising.
Les Enfants Rouges has earned a recommendation from the Michelin Guide, a nod to the careful, understated excellence that defines the experience. It is a place where the food, not the fuss, takes centre stage. Whether you come for a long lunch or a late dinner, the atmosphere remains calm and attentive—a modern French restaurant in Paris that knows exactly what it is.
The address is 9 rue de Beauce, in the 3rd arrondissement, a stone’s throw from the Marais. The restaurant is open for lunch and dinner most days, closed Tuesday and Wednesday.
Recognition
Details
History
In the guild of Japanese chefs who are putting their own dazzling twist on French gastronomy, we’ve got our eye on Daï Shinozuka! After sharpening his blades under Yves Camdeborde, he’s been operating this unfussy bistro (ugly brown tiling, wooden furniture) since 2013, discreetly tucked away behind the Marché des Enfants-Rouges covered market. The night we went, the tasting menu showcased regional specialties and featured all of the following: a fresh pea soup with burrata, arugula and mint oil as an amuse-bouche; incredible bass tartare with avocado and stewed turnip, all electrified by lemons from Nice and markut lime, served with feta chantilly cream; white asparagus from the Landes with limequat, skillfully surrounded by haddock cream and a salad of chard and purslane; masterfully prepared Black Angus flank steak, glazed in a rich jus de viande and paired with green asparagus, broad beans and morel mushrooms… before two light and airy desserts made by Mio, the pastry chef: a refreshing trio of litchi preparations (mousse, granita and jelly) plated over grapefruit slices, followed by a pavlova with Dély strawberries, hibiscus meringue, rhubarb compote and chamomile mousse. Another good option is the prix-fixe lunch menu, which might include something like beef terrine with a radish and shiso salad on the side; free-range pork belly with wild garlic risotto; and Basque cheesecake with lemon ice cream and marinated pineapple for dessert. // Adrien Bir
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