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Fresh flavours: The rise of Paris' young chefs

While brasserie fare still rates amongst the most popular, these successful young chefs are spicing things up on Paris' restaurant scene

by

Paris Editor

There's nothing better than a fresh face in the culinary world and, after decades of tradition these chefs are creating waves in the industry with new-fangled fare, unique ingredients and diverse techniques. 

Grégory Marchand

Gregory-Marchand-credits-Virginie-GARNIERGrégory Marchand, courtesy of Virginie Garnier

Nicknamed ‘Frenchie’ by English chef Jamie Oliver during his time working in London, Marchand also trained in New York and Asia. In 2009 he created his three-part empire starring his rustic neo-bistro, which serves hearty French fare with an Anglo-Saxon twist while the wine bar serves small plates, and Frenchie to go is famous for its bulging sandwiches. There is a month-long waiting list so book early. www.frenchie-restaurant.com

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Cyril Lignac

Cyril Lignac 2015 Arthur DelloyeCyril Lignac, courtesy of Arthur Delloye

Having worked at L’Arpège alongside 3-Michelin-star chef Alain Passard, Lignac opened Le Quinzième where he rustles up simple uninhibited generous French fare that earned him a Michelin star in 2012. A great lover of traditional bistro food, he has since opened two more outlets. The chef has also starred in a television cooking programme bringing him nationwide fame. www.cyrillignac.com

David Toutain

DavidToutain portrait wildcarrot France 2013 credits-Thai-ToutainDavid Toutain, courtesy of Thai Toutain

Toutain is one of the hit chefs popular with a young contemporary crowd of diners. He privileges a fresh Scandinavian twist, visible in the clean lines of the décor and in the simple flavours of high quality market produce. Having worked with 3-Michelin-star chef Alain Passard, his cuisine is intellectual and follows the less-is-more maxim, earning him a Michelin star. www.davidtoutain.com

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Akrame Benallal

Akrame.credits-to-AkrameAkrame Benallal, courtesy of Akrame

The chef that everyone wants a piece of, Akrame Benallal has taken the Parisian dining scene by storm. The chef, for whom cooking is all about feeling, likes to surprise his diners. In fact, there is no menu at his restaurant; guests have to trust his culinary judgement, which rarely deceives. Akrame Benallal imposes a sensitive yet boldly creative and modern cuisine while mastering that unique French savoir-faire and without forgetting to add a small international kick. www.akrame.com

David Bizet

David-Bizet-galerie-1David Bizet, courtesy of Four Seasons Hotel George V

The young chef who has been cooking at the prestigious George V palace hotel for the last decade has stepped out of the shadows to head the hotel’s La Galerie restaurant. Rustling up refined traditional French fare, every dish is perfectly executed. Wholesome and hearty, his cuisine evokes a wholly comforting feeling that flawlessly satisfies appetites every time. www.fourseasons.com/George-V-Paris

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Bertrand Grébaut

B.-Grebaut-6-by-B.-SchmuckBertrand Grébaut, courtesy of B. Schmuck

Another success story, Grébaut’s laid-back neo-bistro Septime is a Parisian institution that started as the go-to place for a young crowd of creative types. There was already a month-long waiting list but since it was awarded a Michelin star, it’s now near-impossible. Grébaut has since opened his wine bar and seafood restaurant, also extremely prized by locals so book early. www.septime-charonne.fr