Pages

The passion Japanese chefs show for French gastronomy is once again demonstrated by this surprising restaurant whose bare white walls evoke the unwritten pages of a book. Ryuji Teshima, alias Teshi, learned his craft in top establishments before deciding to pursue his personal and contemporary version of Gallic fare, based on fine produce : shellfish and fish from Normandy and Brittany, poultry from the Perche – there is even a small fridge for maturing beef, including wagyu. The “surprise” menu features a mix of colour and flavours which work like a dream in the mouth, with precision cooking and the occasional use of a small binchotan barbecue to add a distinctive charred note. The open kitchen is always an intriguing and entertaining sight for diners…

Discreet Business Dining

• Pages has carved out a niche for discreet, functional business dining in a chic Parisian district, catering specifically to the needs of white-collar workers.

Chef Ryuji Teshima's Controlled Excellence

• Chef Ryuji Teshima leads his brigade with a focus on controlled excellence, offering a menu that features repeated dishes to meet public expectations while maintaining high-quality ingredients.

Interactive Service Approach

• The restaurant manager, Pierre-Alexandre Fouquet, engages with customers in a unique manner by crouching down to plate height, creating a more personal and interactive dining experience.

Signature Ingredients

• Lobster: Featured in dishes such as lobster salsify, showcasing the restaurant's commitment to high-quality seafood. The lobster is sourced from sustainable fisheries, ensuring freshness and flavor.
• Salsify: A root vegetable that complements the lobster, prepared with precision to enhance its natural sweetness and texture, often used in refined French cuisine.
• Celery: Used in a purée that accompanies veal, highlighting the restaurant's focus on balancing flavors and textures in their dishes.
• Veal: Known for its tenderness and flavor, the veal is cooked to perfection, demonstrating the chef's skill in meat preparation.
• Chestnut: Incorporated into desserts, providing a unique earthy sweetness that contrasts beautifully with bergamot, a citrus fruit that adds a fragrant note to the dish.
• Bergamot: Used in desserts to impart a distinctive citrus flavor, elevating the overall dining experience with its aromatic qualities.