Origines Restaurant
Paris, France
⭐1 Star
The Experience
From Michelin Guide
In this contemporary restaurant, Aveyron-born chef Julien Boscus finetunes bold, crisp cuisine thanks to a solid classical background. His genuine à la carte lineup (something of a rarity these days…) showcases intelligently crafted, flavoursome dishes made with first-class seasonal produce. Examples include a delicious crispy tartlet filled with morel mushrooms creamed in sous-voile wine, or sautéed calf sweetbreads with green asparagus from Vaucluse steamed in citron, while his amazing hare à la royale, reworked in a more modern vein, deserves a special mention. The wine list stars an impressive selection from France's vineyards, served by a slick, professional team. Friendly and endearing!
Unique Things
From Visitor Experiences
Sea Urchin Presented in Two Courses
Origines Restaurant is noted for its standout dish featuring sea urchin served in two distinct courses, showcasing the chef’s inventive approach to traditional ingredients.Combination of Fine Produce and High Technology
Chef Julien Boscus’s cuisine at Origines uniquely blends high-quality seasonal produce with advanced culinary technology, creating a gourmet experience that balances innovation with tradition.Personal Engagement of the Chef with Diners
The chef at Origines personally visits tables to share insights and stories behind each dish, adding a warm, intimate touch to the refined dining atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Origines Restaurant in Paris, led by Chef Julien Boscus, include:
Young Scottish Grouse: Featured as a game dish, this tender pheasant-type bird is served with Chassalas grapes, Bigorre black pork ventrèche, chard, peaty jus, and celeriac cream. It highlights the chef's focus on fine produce and seasonal game.
Sea Urchin: Presented in two courses, sea urchin is a standout ingredient praised by diners, showcasing the restaurant's inventive approach to modern French cuisine.
Foie Gras: Used in a luxurious brioche with truffles, foie gras is a signature ingredient that reflects the rich, refined flavors typical of French gastronomy at Origines.
Bigorre Black Pork Ventrèche: This high-quality pork belly is paired with game dishes, adding depth and richness to the plates.
These ingredients are significant as they represent a blend of traditional French luxury (foie gras, truffles) and seasonal, high-quality game and seafood (Scottish grouse, sea urchin), all prepared with meticulous technique and creativity by Chef Boscus. The dishes emphasize seasonality, fine produce, and a balance of textures and flavors that define Origines' gourmet identity.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Origines (6 courses): €180
- Origines (8 courses): €220
- Origines (10 courses): €260
Signature Dishes
- Hare à la royale: €65
- Crispy tartlet with morel mushrooms creamed in sous-voile wine: €45
- Sautéed calf sweetbreads with green asparagus from Vaucluse steamed in citron: €55