Septime
Waking up at 4:00 to secure a reservation weeks in advance might sound like an adventure—or an ordeal. But that’s the effort it takes to dine at Septime, currently ranked No. 11 on the World’s 50 Best Restaurants list, reservations vanish within minutes, adding an extra layer of anticipation to the experience.
Our journey to Septime began early, with a morning flight back from Barcelona. Two delays later, we found ourselves running 30 minutes late. Despite this, a quick call to the restaurant reassured us—they graciously accommodated both our tardiness and our baggage. A kind gesture that turned a stressful morning into a promising start.
Septime is nestled on a quiet street in the 11th arrondissement. Its understated façade is easy to miss, as we discovered when we walked right past it on arrival. Just around the corner lies Septime La Cave, their wine bar—an enticing prelude or encore for a culinary outing.
As we entered, we were greeted by a very kind staff member behind the bar. He immediately took care of our bags and showed us to our table, setting the tone for an attentive and seamless dining experience. Septime’s rustic interior is beautiful and inviting—you feel at home the moment you step inside.
For lunch, we were presented with a tasting menu priced at (85 €), with an optional wine pairing for (60 €). The wines here, all natural. Not being familiar with many of the natural wine producers in France, I opted for the pairing.
We started the meal with an espresso and a glass of champagne, both delicious and much needed after the rush of the morning. Shortly after, we were presented with a few appetizers to begin the meal.
The first was a buckwheat beurre blanc consommé—a creative dish but a bit of a miss for me (7 /10). Next a toasted brioche served with a cheese confit sauce, which was rich and indulgent. My favorite of the two. (8 /10)
The first course showcased an impeccably prepared sous vide trout, its delicate texture and rich flavor complemented by ramson capers and a decadent sauce. The interplay of acidity from the capers and the velvety richness of the sauce achieved an exquisite balance, making this a standout dish. (8.8 /10)
The next course was a simple yet humble dish—a salad of fresh greens and radicchio dressed with a satay vinaigrette. The unexpected infusion of Asian flavors added a unique twist, particularly in a restaurant of french origins. While not as moving as the previous course, it was undeniably delicious. (7.5 /10)
The following course was a potato risotto, a unique and creative interpretation of the classic dish. Elevated with truffles, butter, and cheese, it delivered indulgence in every bite. Rich, comforting, and deeply satisfying, it was a luxurious treat. (8.5 /10)
The next course was a refined take on ‘surf and turf’: sweetbreads and scallops served with a deep, flavorful jus. Each element was cooked to absolute perfection, and the harmony between the two proteins was both unexpected and extraordinary. The dish exemplified Septime’s approach—simple concepts elevated by impeccable ingredients and flawless execution. It was absolutely delicious and a standout moment in the meal. Amazing. (9 /10)
The next dish may not have been the most visually striking, but its flavors more than made up for it. A combination of chocolate, vanilla ice cream, ginger oil, and sunchokes delivered a flavor profile unlike anything I’ve experienced before. The complexity of the elements was balanced by the dish’s underlying simplicity, resulting in a thoughtful and satisfying dessert. A nice way to end the afternoon. (8 /10)
Septime was an absolute delight. Its rustic interior and bustling atmosphere set the stage for a memorable dining experience, complemented by a massive natural wine list and dishes that showcased creativity, unique flavors, and flawless execution of quality ingredients. I would wholeheartedly recommend Septime to anyone visiting Paris.
That said, as I mentioned earlier, the presentation of the dishes is often simple—sometimes too rustic, even lacking in finesse at moments. Additionally, while the staff treated us kindly, the service fell short of being attentive, leaving room for improvement. Ultimately, it’s the flavors of the dishes that elevate Septime above the rest.
Is it worthy of its No. 11 spot on the World’s 50 Best Restaurants list? No, not even close. But I deeply appreciate what Septime is striving to achieve, and I’ll undoubtedly return in the future.
Septime
Visit WebsiteChef de Cuisine: Bertrand Grébaut
Location: Paris, France
Date of Visit: 12.16.2024
One Michelin Star
