Le Grand Restaurant and Mimosa: two expressions of high-quality, convivial dining
The establishment on Rue Royale is fully a continuation of Jean-François Piège's culinary history. His path of excellence was forged within major institutions of French gastronomy.
From the kitchens of iconic palaces like Les Ambassadeurs at the Hôtel Crillon and the Plaza Athénée alongside Alain Ducasse, to the renowned dining rooms of Maison Thoumieux, the Chef has shaped a masterful signature rewarded by the highest honors of the Gault Millau and the Michelin Guide. Whether publishing a benchmark cooking book or reinterpreting a chic Parisian brasserie, Jean-François Piège applies the same culinary rigor.
Jean-François Piège: how many stars reward his expertise?
A frequent question among fine dining lovers regarding Jean-François Piège is "how many Michelin stars has he achieved throughout his prestigious career?" The Chef distinguished himself by earning two Michelin stars for his signature restaurant, Le Grand Restaurant, located in the 8th arrondissement. This distinction rewards absolute technical rigour and unique culinary creativity.
It is this identical Michelin-starred chef expertise that fuels the high standards of Mimosa. Just like at Le Grand Restaurant, Jean-François Piège's culinary know-how shines through an uncompromising discipline regarding product quality, beautifully adapted into a warm sharing format that is perfect for enjoying the art of living of the South of France.
The Riviera spirit
Jean-François Piège Restaurant: a sun-drenched, modern culinary offering
The menu selections at Mimosa successfully diversify the culinary landscape of the capital. Jean-François Piège expresses a radiant identity inspired by the Mediterranean, where every plate highlights raw ingredients, whether featuring seafood or select meat options.
Mastering the open flame and Mediterranean seafood
At the heart of the kitchen, the team's culinary know-how elevates the use of specific cooking techniques, highlighting all the rich flavors of the South, from Italy to Provence:
Mastery of the grill and wood fire: a precise cooking technique that sears ingredients to infuse them with a subtle, aromatic note.
Rockfish and exceptional selections: subtly seared seafood and fine meats, preserving the natural freshness and intrinsic quality of the raw ingredient.
Accompaniments from local terroirs: market-fresh sides sourced from regional growers, beautifully completing each plate in perfect line with the culinary standards of the house.
Seasonal suggestions: an evolving offering where open-flame chicken or specialty poultry joins the menu over the months, prepared with the exact same artisanal care.
"The signature of a sunny, modern cuisine defined by remarkable technical precision."
A gourmet finale: a sweet signature in Jean-François Piège's restaurants
The lunch or dinner experience concludes with delicate, memorable sweet notes. The Chef's creativity unfolds through modern, fresh, and delicate desserts.
The spirit of discovery and sharing extends harmoniously until the very last bite, providing a superb sweet signature worthy of the finest tables on the Riviera.
Key takeaways
01
An elegant culinary concept signed by a legendary name in French cuisine, ensuring premium sourcing for every single ingredient.
02
A strong, luminous identity inspired by the 1970s Riviera, blending warm wooden furniture with a golden, soothing light.
03
A unique setting on Place de la Concorde, featuring a quiet outdoor terrace nestled within the historic courtyard of the Hôtel de la Marine.
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A perfectly clear menu that pays homage to the wonders of the Mediterranean, from the exclusive mimosa egg bar to open-flame seared options.
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A perfect, welcoming opportunity to savor the culinary signature of a double Michelin-starred Chef in the heart of Paris's 8th arrondissement.
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A selection of fine wines from renowned wine estates, perfect for pairing with every dish on the menu.