On Monday March 31, 2025, the new restaurant selection was announced for The MICHELIN Guide France. Among the announcements made on the night was a wave of exciting news about the Paris dining scene. With a multitude of new MICHELIN-Star restaurants in Paris unveiled, along with other exciting new openings, here we dive into the headlines and what they say about the current culinary landscape in the French capital.
Two New Two-Star Restaurants in Paris
Firstly, let's give a warm welcome to the two Parisian restaurants that have joined the prestigious Two-Star family. Within the refined interior of Sushi Yoshinaga, in which sycamore maple woodwork meets Japanese ceramics, master sushi chef Tomoyuki Yoshinaga works wonders with fish of exceptional quality. Behind his counter in this intimate setting, he prepares fatty tuna and other seafood ingredients with the precision of a jeweler, using textures, maturation, and seasoning to great effect. His omakase menu, which showcases his own creations and house-made sauces, is to be relished in a friendly atmosphere that is expertly cultivated by the chef and his maître d'.
Meanwhile, Chef Shinichi Sato, who made a big impression at Passage 53, is now pursuing his art to the same exacting standards at Blanc. Exceptional ingredients, technical precision, and harmonious flavors culminate in masterful dishes, from Finistère sea urchin to monkfish with ginger. A remarkable wine cellar, particularly the selection of burgundies, and a cozy bar stocked with top-drawer whiskies round off this outstanding overall experience.
Read more: The Full List of Every MICHELIN-Star Restaurant in Paris
New Restaurants from Familiar Faces
Some much-loved chefs we remember from bygone times and restaurants past have been making a jubilant return. Marc Favier has opened Le Tire-Bouchon Rodier, having held One MICHELIN Star at Marcore; Loïc Dantec, previously at 114, Faubourg, has established Hestia; and Takuya Watanabe, formerly of Jin, has joined Hakuba, where he continues his masterclass in the art of sushi. With 19 Saint Roch, Pierre Touitou, beloved of discerning foodies, has also come back into the limelight. Meanwhile, Agapé, run by incomparable talent scout Laurent Lapaire, has retrieved its MICHELIN Star, as has Sushi Shunei.
Rising Stars
Alongside these familiar faces, a talented new cohort is reaching for the stars. Among them, Chef Youssef Marzouk's Aldehyde, Cecilia Spurio and Eugenio Anfuso's Amâlia, Adrien Cachot's Vaisseau, and Julien Boscus's Origines Restaurant are all bringing an invaluable surge of energy to the Parisian culinary landscape.
Big Names, Small Spaces
Some of France's most renowned chefs are continuing to showcase their expertise at restaurants beyond their flagships. Frédéric Anton, for instance, has opened La Ferme du Pré, while Alain Ducasse has put his stamp (and, needless to say, his name) on Ducasse Baccarat. Jean-François Piège is back with a pasta restaurant, Clover Saint-Germain; Grégory Marchand (Frenchie, One Star) is serving up his personal interpretation of Italian cuisine at L'Altro Frenchie; and Chef Sylvain Sendra (Fleur de Pavé, One Star) has opened Petrus, a quintessential Parisian bistro serving meticulously crafted cuisine. Elsewhere in the French capital, Alan Geaam (One Star) has developed a vegetarian version of his Lebanese fare at Qasti Green, where some of the dishes have already acquired classic status, such as the celery and mushroom shawarma, or the daoud bacha (spicy lentil dumplings with almonds in tomato sauce).
Hit Restaurants Branching Out
Some of the city's most beloved restaurants are expanding their businesses, with either major or minor tweaks to their original concept. Calice, opened by the owner of Baillote, is a case in point. So is L'Évadé, which is almost identical in formula to L'Escudella; but why change a recipe that works? Following on from Les Résistants, just a few hundred meters away, Les Résistants - La Table is building on the success of its precursor, upping the ante in the gastronomic stakes, while retaining the affordably priced set lunch menu. With Super Huit, the team from Mieux strikes again, transforming a corner café in a well-heeled Parisian neighborhood into a fashionable bistro. Finally, Chef Thibault Sombardier, already a chef-restaurateur in his own right with Mensae and Sellae, has gone on to open an authentic Korean restaurant, Mojju.
Global Chefs Settling in Paris
Paris's international appeal has only been bolstered by the success of the 2024 Olympic Games, meaning that it continues to attract chefs from all over the world. Maksym Zorin, for example, is a Ukrainian chef turning his hand to French cuisine at La Datcha. At Matka ("mother" in Polish), Piotr Korzen introduces his refined vision of Polish cuisine in a space with a magnificent ceramic stove, reminiscent of Eastern European kitchens. As for Israeli cuisine, Assaf Granit has transformed Balagan into Kapara, a buzzing and bustling eatery where you're never quite sure if the food inspires the singing, or the singing inspires the food! Meanwhile, Elior Benaroche, previously Assaf Granit's Sous Chef and associate, has opened Adraba.
Great Restaurants in Quirky Locations
Brilliant food can be found in just about any location, including the most distinctive of spots. At Habile., fashion and food unite under one roof; the chef cooks on the ground floor while his stylist partner exhibits her sartorial creations upstairs, so don't be surprised to see jars of gherkins displayed between the outfits. Halo Paris, hidden away at the back of a concept store, is a fusion of cuisine and culture; designed as a cultural hub, the space has a small exhibition room, cocktail bar, and table d'hôte in the basement.
The Unstoppable Parisian Bistro
For all its innovation, Paris continues to celebrate the traditional bistro spirit, with a new wave of laid-back gourmet haunts showing that this beloved style of dining is going nowhere. Bistro dining all about smart, hassle-free pleasure, and in 2025 its supporters are creating delightful establishments out of unlikely locations, such as drab betting shops, their walls once discolored by cigarette smoke.
The winning bistro formula is tried and tested: a youthful team or a young couple who have earned their stripes in prestigious establishments (or alternatively graduates from other industries who have followed their hearts and made a career pivot), often a set lunch at a reasonable price, a more robust tasting menu in the evening, and, crucially, fresh, top-notch ingredients, prepared with technical expertise for maximum flavor.
From iconic Parisian bistros (such as Capsule) to more resolutely modern settings, authentic, accessible cuisine is the name of the game. Petrus, Phébé, L'Arpaon, Le Matré, and Le Boréal are all putting a generous new spin on tradition; Erso and Faubourg Daimant are exploring contemporary approaches, the latter serving a vegetarian version of bourgeois French cuisine; BRU, Le Tire-Bouchon Rodier, and Super Huit have a neo-bistro feel about them; and Bistrot des Fables brings a certain elegance to its dishes.
Hero Image: © Louise Marinig/Habile
