gastronomy restaurants

2021 | Amaro Bar Restaurant

Seasonal cocktails and creative negronis, around bitter natural ancestral flavors.

Italian fine snacks, hot and cold, for your best casual dinners or your sharpest aperitivos

2017 | Il Cuoco Galante

Italian restaurant celebrating refined everyday cuisine, with as a brand speciality homemade fresh pasta of the day.

Dishes are full of precision, authentic and modern, in a sensuality mode that will awake your senses and make you order the whole carte (antipasti, risotto, pasta, the Il Cuoco historical eighteenth century recipe,…).
A full open kitchen, in an elegant setting where the artisanal values are palpable. A warm welcome in the colors of Italy.

2014 | Dessance

The first fine-dining restaurant focusing on the natural flavors of French seasonal vegetables, fruits and herbs in France.

A new and fresh culinary style, which gives a new way of eating savoury and sweet.
Exceptional drink pairings, many using handcrafted ingredients.
With its warm, intimate atmosphere, the restaurant was awarded the Paris Design Prize in 2015.

Mi-2011 | Braisenville

The first casual fine dining restaurant in Paris to use charcoal cooking for a ’small plates’ tasting menu

Precise, elegant and lively cooking, with flavors intensified by cooking over coals.
A relaxed gourmet atmosphere, bathed in glowing fiery colours, and with a menu ideal for sharing and discovery.

2000 | La Ferme

The first natural, organic and locavore shop in Paris

A peaceful haven and precursor of the ‘fast but healthy’ food concept, with produce sourced from farms in the Ile de France region. Philippe received the best concept prize in 2000 awarded by the Leader’s Club.

1998 | Paris Les Flots

The first pop-up restaurant in Paris

Tucked away in a Choiseul mansion in Paris’ VI arrondissement, Philippe conceived a 3-month summer seaside delirium with an exotic garden, giant palm trees and coastal cuisine.

1997 | Café Celio

In-store café

Awarded Best In-Shop Food Prize, Paris.

1995 | Cafe de Mars

A 1950s bistrot transformed into an arty-chic hotspot, which became a culinary exchange lab for renowned chefs.