CONTENTS
About SEPTIME
Concept
SEPTIME is a restaurant that embodies gastronomy rooted in a sustainable philosophy, fusing harmony with nature and creativity. Utilizing ingredients from local organic farms and sustainably sourced seafood, the dishes are minimalist and stripped of unnecessary ornamentation, yet subtly and profoundly surprising. In a space where the kitchen and dining floor are integrated, natural interactions between people unfold naturally over a curated lineup of natural wines, expanding into a poetic experience through food.
Chef Bertrand Grébaut
Bertrand Grébaut, the owner-chef of SEPTIME, transitioned into the culinary world after studying architecture and design at a French fine arts school. After honing his skills at Alain Passard’s “L’Arpège”, he quickly bloomed as a chef, earning a Michelin star at the young age of 27. In 2011, he opened his own restaurant, SEPTIME, in Paris’s 11th arrondissement. Since then, he has garnered attention as a representative of the “new French cuisine,” committed to a philosophy of cooking that sincerely engages with nature.
Focusing on maximizing the potential of each ingredient, his approach avoids excessive techniques and decoration, instead embracing the essential elements—flavor, aroma, temperature, and texture—resulting in dishes that leave a lingering, poetic impression.
Grébaut has stated, “A chef is not an artist, but an intermediary connecting nature and people.” He emphasizes sustainable sourcing, zero-waste initiatives, and harmony with natural wines. Alongside SEPTIME, he also operates sister establishments such as the casual seafood bistro “Clamato” and the natural wine bar “Septime La Cave,” all unified under a consistent sustainability philosophy. In 2023, SEPTIME ranked 22nd in the ‘World’s 50 Best Restaurants’ and received recognition in 2017 as the most sustainable restaurant, earning high praise internationally. Through his culinary expression, Grébaut continues to quietly but powerfully propose a new relationship between the environment, the senses, and society—making him a pioneer in modern French gastronomy.
Restaurant Accolades
SEPTIME has received global acclaim. In the 2024 edition of “The World’s 50 Best Restaurants,” it ranked 11th—climbing higher than the previous year.
In the Michelin Guide 2024, it retained its one-star status and was also awarded the Green Star for its environmental efforts.
On Tripadvisor, it has over 1,000 reviews, reflecting high praise from international travelers.
These accolades affirm that SEPTIME’s sustainable gastronomy and creative cuisine are held in high regard both in France and abroad.
Dining Prelude
Exterior and Entrance
The restaurant’s exterior is strikingly minimal: a gray, industrial façade with the name “SEPTIME” discreetly printed on the glass. There’s no flashy signage or decoration—it could easily be mistaken for a café or contemporary gallery. However, warm light streaming from the wooden door and large windows, paired with glimpses of fresh flowers and the calm energy of the staff, hint that something special awaits inside.
Opening the door reveals a refined space where the warmth of wood meets the rawness of stone and iron. The city’s bustle fades away, replaced by a gentle harmony between the space’s textures and the welcoming service. At SEPTIME, the dining experience begins not at the table, but the moment you stand at the entrance.
Dining Space
The dining area is quiet and understated. Solid wood tables and soft candlelight create a warm, elegant atmosphere. The dishware, cutlery, and glassware are not flashy but carefully selected to evoke a refined simplicity—an elevated everyday elegance.
At the center is an open kitchen that feels like a stage, where chefs, focused and calm, assemble each dish with precision. There are no barriers between the kitchen and dining room; sounds, aromas, and voices flow naturally, turning the entire space into a living performance.
Through the large window, you can spot the bar counter decorated with seasonal flowers and natural wines, reinforcing the sense that time flows gently in this place. There’s no tension or overproduction—staff and guests breathe the same relaxed air. SEPTIME’s “quiet storytelling” unfolds here as a deeply immersive experience.
Menu Presentation
The menu itself begins the story. A single sheet held by a black-edged board, its typewriter-style font shares only minimal information—leaving room for guests to interpret “today,” “spring,” and the experience ahead.
The tasting course consists of five dishes in an omakase format. True to the name “Carte Blanche,” the details of each course are kept secret, creating room for surprise with every plate. The wine pairing, featuring natural wines, flows quietly alongside the dishes like a short story—seamless and rhythmical.
There are no flashy theatrics—just craftsmanship, restraint, and deliberate pacing. This presentation encapsulates SEPTIME’s philosophy, serving as the quiet first step in a remarkable journey.
Dishes Experienced
Vegetable Broth
The first dish was a vegetable broth infused with juniper oil.
Delicately aromatic with a layered depth of flavor, it quietly reset the palate.
Its refreshing forest-like profile hinted at a Nordic influence. This gentle beginning marked the entrance into SEPTIME’s quiet yet powerful world.
Comté Cheese Gougères
Next was a gougère filled with rich Comté cheese.
This bite-sized choux pastry offered a modern interpretation of a French classic—light in texture, rich in flavor, and a prelude to what lay ahead.
Aged Jersey Beef Tartare
The third course featured aged Jersey beef tartare topped with a consomme jelly made from langoustines and fragrant with lemon and rose oil.
Edible flowers added vibrant color, and the seasonal ingredients created a beautiful presentation.
When enjoyed with the accompanying baguette, each bite revealed layers of umami, acidity, and floral aromas—ever-changing in expression.
Paired with an orange wine from Podere Pradarolo, a natural winery in Emilia-Romagna, Italy.
Watercress and Arugula Velouté
Next came a velvety soup of watercress and arugula.
Despite its richness, it carried an airy, green freshness—introducing a new depth to the course.
Served alongside was a separate dish: whipped cream and a slice of brioche topped with black truffle.
Each element could be tasted individually, but when combined, the blend of flavors and aromas created an indescribable finish—this moment was the emotional highlight of the meal.
White Asparagus
A tribute to spring, the next dish featured grilled white asparagus served with a homemade XO sauce and poultry gravy.
The bright acidity of Meyer lemon added a refreshing contrast, achieving a perfect balance of strength and delicacy.
Main Course: Monkfish Rôti
The main dish was roasted monkfish.
Perfectly cooked, the fish was accompanied by grilled endive, cider, mustard seeds, and a thin slice of lardon.
The richness, char, acidity, and depth came together in quiet, layered harmony—leaving a lasting impression.
Crème Anglaise
The final course was a deceptively simple but deeply satisfying dessert.
A generous helping of Madagascan vanilla crème anglaise was paired with a fragrant sabayon made from Jura’s Savagnin wine and finished with hazelnut oil.
Soft sweetness, gentle acidity, and nutty warmth lingered quietly—enveloping the meal in a tender conclusion.
Summary and Impressions
SEPTIME builds its own modern style beyond the confines of traditional French cuisine—drawing inspiration from Nordic, Asian, and Mediterranean influences.
Each dish told a quiet yet powerful story. Despite its modest presentation, every bite revealed a commanding presence.
Although Chef Grébaut was not in the kitchen on this visit, his team faithfully brought his world to life—delivering an unforgettable experience.
Reservation & Access Info
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Reservations open 3 weeks in advance at 10:00 a.m. (Paris time)
(e.g., for a reservation on April 28, booking opens at 10:00 a.m. on April 7) -
Official Reservation Page: [SEPTIME’s website]
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Address:
80 Rue de Charonne, 75011 Paris, France -
Nearest Stations:
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Charonne Station (Metro Line 9) — about a 3-minute walk
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Ledru-Rollin Station (Metro Line 8) — about an 8-minute walk
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