Apicius

The Inspectors' View on One MICHELIN Star Apicius

"Set in an opulent 1860 mansion once owned by the Schneider family and later by film director Luc Besson, this restaurant marries historical grandeur with delicate contemporary touches by François-Joseph Graf across a succession of small lounges. Approaching from Rue d’Artois near the Champs-Élysées, we crossed a huge green courtyard and a lush garden of bamboo and shrubs along winding paths, and the birdsong and bucolic calm made it feel as if time had stood still in the middle of Paris. Inside the large vestibule, moldings, coffered and frescoed ceilings, and majestic chandeliers set the tone—“It’s luxurious but not ostentatious. The décor is not overwhelming, but opulent on a more human scale.” Named for the ancient Roman epicurean, its story is closely tied to Jean-Pierre Vigato, who led the kitchen for many years before handing the reins in 2018 to Mathieu Pacaud, with Executive Chef Matthieu Lecomte alongside. The à la carte is mightily appealing: XXL-sized morels stuffed with crab, and a pearly white turbot, lightly grilled and garnished with a jardinière de printemps (crisp baby zucchini, wild asparagus, and carrot tops) and a fine carrot mousseline, enriched with a slice of gambero rosso, accompanied by two sauces—a frothy, airy saffron sabayon and a deep, intense bouillabaisse reduction with basil." - The MICHELIN Guide

"Bang in the city centre, on the first floor of Saint Pierre Market, this swanky restaurant enjoys a lofty location. The stylish venue sports a series of beautifully appointed contemporary dining rooms and exquisite tableware. Chef Arkadiusz Zuchmanski, of Polish extraction, decided to move to France to fortify a vocation that took root in the kitchen of his forebears. He confesses an unbridled passion for noble ingredients and for Auvergne, which reminds him of the landscapes of his home city, Drzewica. The focus is on visually striking plating and honest, simply crafted ingredients, such as foie gras with hand-picked wild pepper or sautéed sweetbread with truffle parsnip." - Michelin Inspector

"Housed in a sumptuous 18C private mansion that calls to mind a small palace, Apicius is named after this Ancient Roman epicurean who is said to have written the first cookbook. Chef Mathieu Pacaud is keeping the flame alive at this legendary place with a magnificent terrace that amounts to a remarkably bucolic garden in the city. The dishes perpetuate fine bourgeois tradition and achieve a synthesis between classicism and creativity. Time passes, Apicius changes… but remains!" - Michelin Inspector

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"A hidden and intimate terrace, discreetly tucked away, perfect for sharing with friends." - The MICHELIN Guide

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"With an intimate terrace hidden from view and sheltered from street noise, this address is set in a sumptuous 18th-century mansion akin to a small palace—one of those secret Paris terraces jealously guarded by those in the know." - The MICHELIN Guide