Silver

The story

Silver Paris: Dutch-Inspired Kitchen and Seasonal Cooking

The kitchen philosophy

At Silver in Paris, chef Corrie Hop builds her menu around Dutch cuisine principles that prioritize seasonality and hyperlocal sourcing. Her kitchen operates on a strict no-waste system where every ingredient receives purposeful treatment. The 80/20 cooking ratio deliberately places vegetables at the center of the plate while reserving meat or fish for smaller portions. This grounded approach earned the restaurant a 12.5 rating from Gault & Millau for 2026.

Seasonal ingredients and technique

The menu shifts continuously to match what local growers provide during each harvest window. Vegetables and grains form the foundation of most preparations under the stated 80/20 ratio. Proteins arrive in modest quantities that complement the surrounding components rather than dominate them. Precise heat control ensures that every harvested element reaches its full flavor potential.

Dining environment

The dining room mirrors the kitchen’s disciplined approach through uncluttered tables and clear sightlines. Service moves at a measured pace that allows guests to focus on the food. Staff explain sourcing decisions directly, reinforcing the restaurant’s commitment to transparency. Visitors experience a straightforward environment built around seasonal honesty.