I think that's what everyone everywhere is looking for right now. And with a wine list centred on small producers and menu spanning dishes like chicken foie gras and smoked tuna ceviche, Septime certainly fits the bill. As well as being awarded a Michelin star, it also holds a place on the World's 50 Best Restaurants list.
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And was this your vision when opening Septime? It was OUR vision. Everything was thought up in collaboration with my business partner Théo Pouriat. The original idea was to try to unite everything we loved about bistros, three star [restaurants], and all our discoveries in France and elsewhere into one unique place.