M Restaurant
6e (Foch)
Julien Gautier's long-running 6e table for confident seasonal cooking
Place des Célestins room with serious pedigree and a 1,000-label cellar
Florent Poulard trained at Alain Chapel, Guy Savoy, L'Arpège and Daniel in New York before opening his own room on Place des Célestins in 2017. The cooking is forthright and produce-led, ravioles of local poultry, langoustine in a jus of its shells, framed by polished service and a cellar of around a thousand labels. It reads gastronomic but the prices and ease keep it on the modern-bistronomy side of the line.
The lunch menu is the smart way in before the evening jumps in price. Closed weekends.
Quick answers about Monsieur P, reservations, hours, dress code, and price range.
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