Virtus

The story

Virtus Paris – Michelin-Starred Modern Cuisine by Chef Frédéric Lorimier in the 12th

A gastronomic gallery in the 12th arrondissement

On rue de Cotte, Virtus presents itself as a “gastronomic gallery” — a space where design and cuisine converge. The restaurant is the project of duo Camille Gouyer and chef Frédéric Lorimier, who together shape an experience that balances elegance with warmth. The dining room, inspired by 1970s retro-chic, sets a tone of timeless sophistication, with every detail from tableware to furniture contributing to a cohesive aesthetic.

Chef Frédéric Lorimier’s modern cuisine

Since December 2021, chef Frédéric Lorimier has defined Virtus’s kitchen. Trained at Cheval Blanc Saint-Tropez under chef Arnaud Donckele, Lorimier brings a precise, technique-driven approach to modern cuisine. His cooking places a strong emphasis on seafood, sauces, and textures, drawing on seasonal products from across France. Each plate is intended as a work of art, yet the chef’s philosophy remains rooted in generosity and the simple pleasure of sharing a meal. The result is a menu that changes with the seasons, offering a nightly performance of the best French produce.

A duo at the heart of the experience

Camille Gouyer and Frédéric Lorimier describe Virtus as the story of their partnership. Their shared passion for hospitality creates an atmosphere that is both convivial and refined — a place where the guest feels welcomed into “our Maison.” This synergy extends beyond the kitchen, with Gouyer overseeing the front-of-house and ensuring that the entire evening feels cohesive.

Michelin-starred recognition

Virtus holds one star in the Michelin Guide (2026) and three toques from Gault et Millau, a testament to the high quality and consistency of Lorimier’s cooking. The restaurant serves dinner nightly and offers a Friday lunch menu, allowing guests to experience the kitchen’s artistry in a more casual format.