Est. 2014 · One Michelin Star

A study infire, season,and stillness

ParisEleven CoursesSingle Seating

An eleven-course tasting menu that follows the harvest — composed each morning, served in a single seating.

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fine & dine — Est. MMXIV

SeasonalOpen FireEleven CoursesSingle SeatingComposed at DawnOne Michelin StarSeasonalOpen FireEleven CoursesSingle SeatingComposed at DawnOne Michelin Star

Philosophy

We cook only the hoursan ingredient is perfectnever a day before or after.

Sourcing is the recipe. From the coastal beds at dawn to the last of the evening's embers, every plate is an argument for restraint: fewer elements, deeper intention, nothing on the plate that has not earned its place.

Signature Dishes

From the
tasting menu

Eleven courses, scrolled horizontally as they would arrive — one after another, in their proper order.

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Mojito cocktail with mint and lime over crushed ice

I · To Begin

Mojito, Mint, Lime

Muddled garden mint and fresh lime over crushed ice — a bright, cooling welcome to the table.

Course I

Ramen bowl with soft egg, braised pork and enoki

III · The Bowl

Ramen, Soft Egg, Pork

Springy noodles in a slow broth, braised pork, soft-set egg, enoki, carrot and crisp radish.

Course III

Grilled pork chop with apple and broccolini

VI · The Centre

Grilled Pork, Apple

Thick-cut pork chop over open flame, caramelised apple, charred broccolini and a pan jus.

Course VI

IX · Toward Sweet

Strawberry, Panna Cotta

Vanilla panna cotta set in glass, macerated strawberries and a whisper of rosemary.

Course IX

Espresso with latte art beside coffee grounds and beans

XI · To End

Espresso, To Finish

Single-origin coffee from bean to grind to crema — the last warm note of the evening.

Course XI

Fin.

The Day's Menu

What to eat, by the hour

Scroll through the day — the hand moves from breakfast to dinner, telling you what's served and when.

Sunrise to Supperfine & dine · Paris

09:00 · Breakfast · 01 / 04

Eggs Benedict

Poached eggs and silky hollandaise over toasted muffins, with crisp bacon.

Provenance

Where the menu begins

Nothing reaches the pass by accident. Each cornerstone ingredient is traced to a single origin and carried to the kitchen in Paris — hover a route to follow its journey.

The KitchenParis, France

Delivered ·

White TrufflesAlba · Piedmont, ItalyUnearthed in the autumn oak forests of the Langhe.≈ 630 km · overlandclick to dispatch ▸

Aged CheeseRoquefort, FranceCave-ripened in the limestone cellars of Aveyron.≈ 540 km · overlandclick to dispatch ▸

Olive OilJaén · Andalusia, SpainFirst cold-press from centuries-old groves.≈ 1,330 km · by seaclick to dispatch ▸

Wild HerbsAegean Coast, GreeceSun-dried thyme, oregano and bay from the Mediterranean.≈ 2,090 km · by seaclick to dispatch ▸

Sea SaltGuérande, Brittany, FranceHand-raked fleur de sel from the Atlantic salt marshes.≈ 390 km · by seaclick to dispatch ▸

Dijon MustardDijon, Burgundy, FranceStone-ground from brown mustard seed and verjuice.≈ 260 km · overlandclick to dispatch ▸

Cured HamSan Daniele, Friuli, ItalySweet prosciutto, salt-cured and air-aged sixteen months.≈ 850 km · overlandclick to dispatch ▸

Amalfi LemonsAmalfi Coast, ItalyFragrant sfusato lemons grown on terraced cliffs.≈ 1,330 km · by seaclick to dispatch ▸

Sweet PaprikaSzeged, HungarySun-dried and slow-milled noble sweet paprika.≈ 1,360 km · overlandclick to dispatch ▸

Hover an origin to traceClick to dispatchHover Paris to call the full service

Nine origins. One table.

The Experience

Twenty-two seats, one evening, no two the same.

The Chef

Hélène Moreau

Hélène trained across Lyon and the Basque coast before returning to open fine & dine with a single conviction: that a tasting menu should feel less like a performance and more like a letter.

She writes the menu by hand each morning, after the deliveries arrive and never before. What you are served tonight did not exist yesterday — and will not exist tomorrow.

— Hélène Moreau, Chef-Patron

In Motion

Heat.Patience.A single, perfect moment.

Reservations

Reserve a seat

Seatings at 18:00 and 20:30, Wednesday through Sunday. Tables are held for 15 minutes. For parties larger than six, please write to us directly.

Visit

Address

14 Rue des Cendres

75004 Paris, France

Contact

reserve@eclat.example +33 1 84 00 00 00

Hours

Wednesday – Friday
18:00 – late
Saturday – Sunday
12:30 · 18:00 · 20:30
Monday – Tuesday
Closed

Stylized map of the restaurant's location