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Septime helped shift the centre of Parisian culinary attention toward the informal, independently minded restaurants of the eastern arrondissements. Bertrand Grébaut and Théophile Pourriat combined ambitious seasonal cooking, low-intervention wines and a stripped-back room without adopting the conventions of the grand restaurant.
The Story
Origin
Bertrand Grébaut and Théophile Pourriat opened Septime on Rue de Charonne in 2011. It became an international reference point for a less formal generation of Parisian destination restaurants.
Philosophy
Remove unnecessary ceremony while preserving the precision, sourcing and creative ambition of serious restaurant cooking.
Why It Matters
One of the clearest benchmarks for the movement that detached ambitious Parisian dining from formal luxury interiors and traditional service codes.
Differentiation
It reconciles international destination status with the scale, visual informality and independent spirit of an eastern Paris neighbourhood restaurant.
Food Philosophy
Changing tasting menus follow seasonal availability, using vegetables alongside fish and meat in compositions built around balance, acidity and texture.
Guest Experience
A tightly structured tasting-menu meal in a relaxed room, with wine playing a substantial part in the restaurant's identity.
Design Philosophy
A modest, workshop-like setting makes the restaurant feel embedded in its neighbourhood rather than separated from it.
Design & Architecture
Lighting
Daylight from the street-facing glazing supports the room's unceremonious atmosphere.
Furniture
Simple wooden tables without formal table linen.
Materials
Wood and metal contribute to the utilitarian character.
Architecture
A street-level restaurant integrated into the commercial fabric of Rue de Charonne.
Design Language
Understated, workshop-like and deliberately informal.
Interior Design
Bare wooden tables, simple seating and restrained decoration create an alternative to the white-tablecloth dining room.
Menus
Menu d'automne Déjeuner
Déjeuner · Menu last verified: 8 October 2026
- 85
Menu carte blanche en 5 étapes
- 60
Accord mets vins
Menu d'automne Dîner
Dîner · Menu last verified: 8 October 2026
- 135
Menu carte blanche en 7 étapes
- 75
Accord mets vins
Watch · Reviews & Tours
Septime | Michelin 1 star | $120 (€110) 7-Course Meal | World's 50 Best Restaurants | Paris
Review · The Foodie Bucket List · 4y ago
Septime paris x 2 - Visiting a world's TOP 50 restaurant
Review · Chef Elizabeth Haigh · 8y ago
Septime, Paris
Review · JustTravellers · 1y ago
10 Years Michelin & 50Best! Paris OG Team's Hidden Dessert Gem | Tapisserie by Septime Review
Review · 肉仔肉 · 10mo ago
DINING AT SEPTIME, 1 MICHELIN STAR IN PARIS - GAY TRAVEL | Vlog 224
Review · Logan Ly · 1y ago
Eating at SEPTIME restaurant in PARIS, one Michelin star ⭐
Review · Cosa mangiamo oggi? · 3y ago
