The story
In the Invalides district of Paris, Chef Romain Meder has opened his first restaurant, Prévelle. After more than twenty years in the highest culinary spheres—including a celebrated tenure at the three-Michelin-starred Alain Ducasse au Plaza Athénée—Meder has created a space that feels like a personal country home. Less than a year after opening, the Guide Michelin awarded Prévelle a star in 2026, a recognition that speaks to the quiet authority of his cooking.
The cuisine here is modern and instinctive, driven by vegetables and fruits. Meder begins each dish with a plant, asking what will best elevate it without disguise. Protein arrives later, as a condiment: a raw oyster revealing its power, a barely-cooked scallop like a sweet, or poultry as a support for a squid-ink jus. The result is a natural, percussive yet enveloping style of modern cuisine.
Lunch offers a two- or three-course menu (65/85€), while both lunch and dinner feature five- or seven-course tasting menus (145/165€). The kitchen is run with Chef de Cuisine Nicolas Parage, and the dining room is directed by Alexandre Montré, who shares Meder's vision of sustainable, singular gastronomy.
The wine list reflects the same philosophy. It pairs grand appellations with natural wines chosen for their personality, sourced from producers whose faces Meder and Montré know personally. Over 140 artisan producers supply the kitchen, from the Taxil family in Haute-Provence for chickpeas to Frédéric Poupard in Maine-et-Loire for asparagus. This network of relationships produces a cuisine of common sense, where each ingredient speaks with full force.
Recognition
Ambience
Details
History
A restaurant of one’s own, or the bucolic and gastronomic interpretation by Romain Meder (a former Ducasse-trained chef at the Plaza Athénée) of Virginia Woolf’s famous essay. The brilliant talent from Franche-Comté could easily have named his new venture precisely that, given how much of himself he’s poured into it. But instead, he called it Prévelle, after his childhood hamlet. It now stands where the restaurant Garance once did, its red glow long faded. And if there’s one thing that’s certain, it’s that this new spot is anything but nostalgic: a confident sense of decor (a large, pale wood china cabinet, sofas with curved lines, a cozy rug to tie it all together) and it’s very much alive, energized by a kitchen brigade sending out dizzyingly elegant dishes. The night we went, dinner turned into a thrilling pastoral escapade: dandelion green truccia (omelette), a whirlwind of zander and beetroot brioche served with an unforgettable civet (stew) as the amuse-bouches; beautiful white asparagus tinged green with nettle, Talisman liquid caviar and whey infused with asparagus trimmings; incredible garganelli pasta with wild garlic, steamed morel mushrooms, an oyster from the Étang de Thau and a peppery macaron; steamed poularde from Culoiseau, a trio of turnip preparations ( rémoulade , baked in papillote and fermented with ginger) and Mexican mole; flash-seared lobster, raw lobster coral emulsion and a divine cake made from lobster head, all paired with glistening peas and mint… The meal was rounded out by an epilogue of best-sellers: crunchy chocolate, coffee whipped cream and lentil ice cream, followed by rhubarb, lovage sorbet and blackcurrant bud kefir granita. · Angela Dolu
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