Les Parisiens at Pavillon Faubourg Saint-Germain

A chic, all-day brasserie helmed by the Top Chef finalist, Thibault Sombardier.

Housed in the design-led boutique hotel in the vibrant Left Bank neighbourhood of Saint-Germain-des-Prés. Interestingly - James Joyce lived at the Pavillon Faubourg Saint-Germain. And it is in homage to his book The Dubliners that the hotel's restaurant is called Les Parisiens. 

The chic all-day brasserie has curved finishes combined with wooden accents to provide a warm and intimate feel, with leather and velvet benches, quartzite tables and expansive mirrors that reflect the liquid gold of the lacquered canvases adorning the walls. Food-wise - think 'haute-bistronomy' with refined and original dishes created by Chef Thibault Sombardier (Mensae, The Sellae), inspired by the flavours of his childhood spent growing up between Burgundy and Beaujolais. Highlights include rosé veal chop with morels, white asparagus served in a mousseline sauce, and chocolate mousse served warm with almond hazelnut praline and buckwheat vanilla ice cream.

Ideal For

All-day dining

Favorite Room

Adjacent to the restaurant, the James Joyce Bar honours the iconic writer with a collection of signature cocktails inspired by his works and the heritage of the area. The bar is open throughout the day and into the night, spilling out onto the street-side terrace with a menu of fine wines, draft beer and small bites.

Signature Dishes

Landes chicken roasted on the bone, with anchovy & tarragon mustard and light béarnaise sauce; snail ravioli with peas, lightly buttered vegetable broth; knife-cut beef tartare with caper sorrel and smoked eel and chocolate mousse served with almond hazelnut praline and buckwheat vanilla ice cream.

Signature Drinks

Bloom Like a Geisha’ – Sakura passion flower-infused rum, yuzu and vanilla – named after Ulysses’ protagonist, Leopold Bloom, while ‘Suspended Garden’ is a nod to the Pont des Arts, which was originally conceived as a hanging garden, composed of gin, lemon yellow arugula shrub salt and grelot onion.