The story
L'Astrance, at 4 Rue Beethoven in Paris's 16th arrondissement, is a contemporary French restaurant that holds one Michelin star (2026). The kitchen works with wild and carefully sourced produce, and its menus borrow ideas from cooking elsewhere in the world.
Pascal Barbot draws on cooking from abroad to build a style that is his own, while reinventing French cuisine at its core. Christophe Rohat, who runs the room, reads what guests want and shapes the meal around it. The restaurant ranked 11th on The World's 50 Best Restaurants list in 2009.
Le Fooding's account of the lunch menu describes raw scallops in their shells with crisp cabbage, and a warm oyster served with bone marrow and black kombu butter. Other plates include a toothfish fillet with Koshihikari rice and beurre blanc, and suckling pork belly with lentils and chorizo. The meal ends with almond shortbread topped with Comice pear, served alongside a pear sorbet.
The wine cellar is entirely glazed and visible from the stairs as you move between floors. Its selection spans traditional and natural wines, assembled over more than 20 years with a focus on high quality. A private salon named after Joël Robuchon, the restaurant's former owner, seats 6 to 14 guests for business lunches, dinners, or private events.
Recognition
Ambience
Details
History
High quality cooking
After a three-year eclipse, the legendary restaurant from Pascal Barbot, the Sun King who’s more enlightened than the French despot, and Christophe Rohat, the minister of telepathic services, is finally back, reincarnated in the comfort of a bigger space (the former Jamin, which used to be the domain of Robuchon). If the ornate metal decor with shades of beige doesn’t much impress the 16th arrondissement, the first bites of the divine lunch menu certainly will (you can either order the set menu, or à la carte!): raw scallops in their shells, with crisp cabbage, a warm oyster dancing with bone marrow and black kombu butter, like a work by Soulages; gracefully fatty toothfish fillet (from the southern seas), with opal-white flesh and golden scales, proudly tucked up against some tender Koshihikari rice seasoned with citrus zest, radish and beurre blanc sauce; stunning suckling pork belly and stratospheric lentils and chorizo; a trou normand capturing the fire of hot chilies under a snowfall of ginger and lemongrass; before the masterful finale, a creamy almond shortbread topped with Comice pear, arm in arm with a sorbet made from the same fruit. At the end of the meal, a low bow to the chef feels in order… // Renaud Fuego
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