Celebrated table

Sugaar

Step past the club-style entrance into an intimate upstairs dining room where Chef Anton Vasyliev serves dry-aged txuleta and wild mushroom plates.

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The story

Sugaar Paris: A Basque Kitchen Recognized by Le Fooding

The chef and the kitchen

Sugaar in Paris delivers a focused Basque kitchen led by Chef Anton Vasyliev. Alexis Poivre and Joachim Rappaport manage operations while Cate Underwood handles the visual direction. The establishment earned a spot on the 2026 Le Fooding list for its commitment to coastal Basque cooking. The team prioritizes precise fire management and careful aging over complex plating.

Standout dishes

The Simmental txuleta rests after twenty-five days of dry aging, arriving alongside roasted peppers and a velvety charred potato mousse. Diners often choose the pan-fried wild mushrooms, which feature chanterelles and porcini topped with a runny egg yolk that acts as a natural sauce. A thin beef carpaccio cut from the rib section balances richness with sharp herbaceous olive oil and fresh yuzu zest.

Room and atmosphere

Guests navigate through a moody club-style entrance before ascending to the main floor above. Crisp white tablecloths drape over sturdy frames, while candlelight catches the edges of heavy glassware and matte ceramic plates. The spatial arrangement encourages quiet observation of the open kitchen workflow.

Recognition

Awards & accolades

2026

Le Fooding

Listed

Details

At a glance

Le Fooding 2026 — Listed

Cuisines Basque

History

On the record

2026

Le Fooding — Listed

If you happen to be on an excursion to the hot Saint-Germain-des-Prés neighborhood, you may notice people hungry for hype dragging their sugaar daddies and mommies to this voyeuristic spot with braised Basque beauties. Once you’ve made your way past the intriguing club-style entrance, you might run into Alexis Poivre and Joachim Rappaport (who run things here), model and photographer Cate Underwood (who did the artistic direction for the place) or chef Anton Vasyliev, who’s not camera shy either. The night we went, seated in the classy upstairs area with white tablecloths, candles and beautiful tableware, we encountered a festival of high-class products brushed by the flames: generous pan-fried wild mushrooms (chanterelle, hedgehog, porcini and oyster mushrooms) with an egg yolk acting as sauce – or a luxurious beef carpaccio cut from the rib, complemented by an herbaceous olive oil and yuzu zest; classic Simmental txuleta (prime rib), dry-aged for 25 days and cooked to perfection, served with roasted peppers and a charred potato mousse; before an elegant scoop of chocolate mousse, paired wonderfully with olive-oil-infused crème anglaise. // Albertine Simonet

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Established

Location

Find us

5 Rue Gozlin, 75006 Paris, France
Paris, France
sugaar@sugaarparis.com
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