Septime
Fine dining restaurant · Sainte-Marguerite
80 Rue de Charonne, 75011 Paris, France
"Septime is the ambassador of modern French cuisine, the place to be in Rue de Charonne. The cooking here is direct, pure, and serious. Chef Bertrand Grébaut and his team cook a single menu everyday. You don’t get to choose what you eat, it’s a surprise that's unveiled only when you're served. The food is unique and ever-evolving, an exquisite combination of high quality dishes and wine. The atmosphere is modern, refined, but relaxed. It’s pricey but worth it." - Violaine & Jérémy
"Ranked No. 40 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus
"Septime, ever heard of it? When it opened in Charonne in 2011, the pioneering neo-bistro took all the stiffness out of bistro dining, made the cuisine more creative and unpretentious, threw in natural wines, and kicked off a movement. This casual yet still sophisticated spot has been full non-stop ever since, and we’d even say the restaurant put the 11th arrondissement on the dining map—after all, they got loyal Left Bankers to cross the river to eat here. It’s still just as tough to book as ever, but if you do, you’ll be rewarded with an inventive menu that changes nearly every day. Seasonal dishes are simple in presentation (there are only a few elements on the plate at once), but striking like mini edible works of art that'll inspire a few oohs and aahs at the table." - sara lieberman, lindsey tramuta
"Always on the lookout for new ideas, the team of Septime led by Bertrand Grébaut stands out by its fresh, confident, always enthusiastic and occasionally even cheeky approach. Septime is the quintessence of the new breed of Parisian restaurants, resolutely hip and trendy, but also unwaveringly committed to good food. In the middle of Rue de Charonne, the venue is the summum of today’s modern codes and its spacious, workshop-cum-loft feel, untreated wooden tables and metal rafters offer a swish version of the current trend for industrial interiors. Slick, professional service. Of course, you may have to wait a while before you can get a foot in the door – in general bookings are made three weeks in advance (only online)…" - Michelin Inspector
"Given how hard it is to score a reservation at chef Bertrand Grébaut’s relaxed modern bistro, you’ll probably come to the table expecting a meal that will induce instant rapture. But that’s not Grébaut’s style. Instead, his cooking is “innocent, spontaneous, and balanced,” in the chef’s own words, which translates to superbly delicate, subtle dishes like mushrooms with oyster and foie gras bouillon, or seared tuna with raspberries and tomato water. Service is friendly and easygoing, and the loft-like space is airy. Located in the 11th arrondissement. Best for: A bucket-list experience of modern French bistro cooking." - Alexander Lobrano
