The story
Pages is a modern cuisine restaurant at 4 rue Auguste-Vacquerie in Paris (75016), awarded one Michelin star in 2026 for high quality cooking.
Chef Ryuji Teshima works in plain view of the dining room, which has white walls and starched tablecloths. Le Fooding listed Pages in 2026 and described a four-step lunch tasting menu, priced at €60 on the day of its visit. The writer praised the precision of the cooking and the attentive staff.
Lunch began with daikon cannelloni wrapped around Breton lobster. Roasted monkfish followed, with fennel as emulsion, shavings and gratin, in a clam broth sharpened by finger lime. The chef's signature pullet, roasted over a barbecue, came with salsify, hay espuma and a chicken broth enriched with marinated egg yolk. Pastry chef Yuki Hayato closed with caramelized apple, buckwheat mousse and ice cream.
Recognition
Ambience
Details
History
High quality cooking
Doc Ryuji Teshima and his surgical team perform miracles in this kitchen theatre (immaculate white walls, starched tablecloths)! The center of operations? A fascinating open-heart kitchen, from which a superb “small” tasting menu (€60) sprung forth the day we went for lunch, prepared with scalpel-like precision in four impressive steps: diaphanous daikon radish cannelloni wrapped around a nugget of Breton lobster, moistened by a powerful wild herb nectar; a muscular medallion of roasted monkfish and a triple dose of fennel (as an emulsion, shaved and as a gratin) doused in a prodigious clam broth galvanized with finger lime; the chef’s flagship dish of pullet bronzed on the BBQ, dressed with salsify (as a mousseline and pan-fried), hay espuma and a chicken broth… which was made more dense, rich and creamy by the addition of a marinated egg yolk! Before an incredible Breton-style dessert prepared by the pastry chef Yuki Hayato: slivers of caramelized apple covered in a buckwheat mousse and ice cream. A hugely enjoyable moment, made even better by the particularly attentive staff. // A.A.
Location
Facebook