Nonos par Paul Pairet at the Hôtel de Crillon in Paris.
Photo: Victor Bellot
Michelin-Starred Chef Paul Pairet Makes a Triumphant Return to Paris
The celebrated toque now helms the namesake restaurant Nonos par Paul Pairet at the Hôtel de Crillon
Paul Pairet. Photo: Virginie Garnier
Chef Paul Pairet’s remarkable career has taken him from Sydney and Jakarta to Shanghai, where he earned three Michelin stars for his progressive restaurant, Ultraviolet. Now Pairet has returned to Paris at the helm of Hôtel de Crillon’s recently unveiled Nonos par Paul Pairet. “There is no such thing as the right time to return to Paris,” says Pairet. “For me, it was about finding the right place and Hôtel de Crillon is my favorite hotel in Paris. I was excited to partner with the property on a simple and classic concept and a retro French grill was the perfect fit.”
Here, Pairet has cultivated a delectable menu of celebrated classics, like beef tartare and quiche Lorraine starters, followed by hearty main dishes ranging from steak, lamb, and veal to lobster fricassée and grilled sea bass. “Our goal is to offer classic French grill fare made with care in a super chic setting,” says Pairet of the space designed by Tristan Auer. “We are not trying to create a new trend, rather preserve a beloved Parisian tradition.”
Nonos par Paul Pairet at the Hôtel de Crillon in Paris. Photo: Victor Bellot
Those traditions naturally include the quintessential chocolate soufflé to finish the meal, plus tantalizing morsels for epicureans on the go. Pairet also introduced Comestibles par Paul Pairet, a counter next door to Nonos offering a carry-out selection of seafood, charcuterie, smoked fish and cheeses. “The Paris restaurant scene has never been more dynamic than it is now,” he tells Galerie, “from haute gastronomy to international cuisine to up and coming chefs taking on the ‘bistronomic’ concept.”
“We are not trying to create a new trend, rather preserve a beloved Parisian tradition”
Paul Pairet
Hors d'oeuvres at Nonos para Paul Pairet. Photo: Victor Bellot
Soufflé au chocolat at Nonos para Paul Pairet. Photo: Virginie Garnier
A version of this article first appeared in print in our 2023 Spring Issue under the headline “Classic Example.” Subscribe to the magazine.
Cover: Nonos par Paul Pairet at the Hôtel de Crillon in Paris.
Photo: Victor Bellot
