The story
Monsieur Bleu serves modern cuisine at 20 avenue de New-York in Paris, and the Michelin Guide listed it as Recommended in 2026. It is the first Paris Society restaurant, and its menu draws on French cooking with an international range.
The menu keeps a French foundation but cooks with a looser, more international hand. Seasonal produce drives each dish, and the kitchen aims for food that feels indulgent without being heavy. A group menu is available for parties of ten or more, and reservations are recommended.
Langoustine ravioli, chargrilled octopus and caramelised black cod anchor the savoury side. The desserts include a chestnut pavlova with blackcurrant, a mille-feuille, and a fine apple tart with salted butter caramel and vanilla ice cream.
The architect Joseph Dirand drew on Art Deco glamour and contemporary minimalism for the space. Green velvet banquettes sit against Connemara green marble, and Lalique glass panels add light and texture. Different corners suit different occasions, from quiet dinners to lively celebrations.
Recognition
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