From January, the three-star chef Paul Pairet will take over the former Brasserie d’Aumont, which is dependent on the Hôtel de Crillon in Paris.
Steak and fries, pig’s trotter, cheese soufflé… Three-starred in China with his various restaurants, Perpignan’s native chef, Paul Pairet, will open his establishment in Paris.
Return to France
This is the first time that he has taken over the management of a restaurant since the beginning of 2000. “I’m looking forward to setting foot here again! The desire had been there for a few years already”, he confides in an interview at Figaro.
Paul Pairet “wrote directly to Crillon more than two years ago” to take over the old Brasserie d’Aumont, which depends on the hotel. Instead, the chef is opening Nonos and Edible, which aims to be a “simple, ordinary” brasserie.
“This does not mean that we do not use techniques. We are going to do what is necessary and sufficient on the plate, without unnecessary savings”, he explains, adding that he does not want to make it “a gastro”.
The establishment will be divided into two places between Nonos with a “long menu, like in Chinese restaurants, with proposals from 6 to 250 euros” and Comestibles, a “snack” with “beautiful olives or taramasalata with oysters, sling mayo, smoked salmon” , lists Paul Pairet.
The room has been redecorated and will be “darker, warmer, with wood, marble and Japanese cement tiles”, he explains. The opening is planned for January 18 with 60 places.
The projects will not stop there for the chef with another “on the side of my home, in Perpignan”, he slips to our colleagues, adding that he does not “intend to leave Shanghai for the moment”.