At Le Chateaubriand, Chef Iñaki Aizpitarte transforms traditional French cuisine into an imaginative prix fixe experience that captivates both locals and visitors.
"Basque chef Iñaki Aizpitarte attracts an international clientele of food lovers with his unadulterated French bistro in this institution that wholeheartedly embraces the bistronomy movement, of which he was one of the initiators. The place has retained its original interior decor, the likes of which you would have come across in the 1930s, which it juxtaposes with a neo-retro mix of zinc, slate, high ceilings and narrow tables. Their winning formula is a single set menu with original marriages of flavours. Ingredients and wines are carefully selected from independent producers. Reservations are essential." - Michelin Inspector
"The dining room might not look like all that much, but this is one of those restaurants that changes how people think about food. Chef Inaki Aizpitarte, a pioneer in Paris’s neo-bistro scene, deconstructs traditional French dishes and reassembles them in wildly inventive, globally influenced ways. Despite the kitchen fireworks, it never feels pretentious here, which is probably why locals and tourists alike line up out the door to get a table (reservations are available only for the first seating)."
"The dining room might not look like all that much, but this is one of those restaurants that changes how people think about food. Chef Inaki Aizpitarte, a pioneer in Paris’s neo-bistro scene, deconstructs traditional French dishes and reassembles them in wildly inventive, globally influenced ways. Despite the kitchen fireworks, it never feels pretentious here, which is probably why locals and tourists alike line up out the door to get a table (reservations are available only for the first seating)."
"I spent a lot of time cooking in Paris, as a sous chef at Rino and a few other places. My go-to spots there are Le Chateaubriand, Le Dauphin, Septime and Clamato." - Marisel Salazar
