Amarante Paris

Awards

MICHELIN Guide

Selected restaurants

All Michelin selected restaurants in Paris All Michelin selected restaurants in France

OAD

European Casual Restaurants 2026, 331

All OAD European Casual in Paris All OAD European Casual in France

Restaurant Ranking

Restaurant Ranking 2024, #7552, PRO #13.33, USER #0.00

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Gault & Millau

2 Torques, 2021

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Gault & Millau Public Mark

13 / 20

Chef

Christophe Philippe

Cuisine

Traditional Cuisine, Bistro

• 2025

Dinner at Amarante

on 14 Sep 2025

by Gerhard Huber

Our dinner at Amarante was a reminder of how deeply satisfying French bistro cooking can be when it is executed with conviction and honesty. Chef Christophe Philippe, known for his no-nonsense style and commitment to superb ingredients, delivered a meal that felt both rustic and refined.

We began with escargots sauvages, bathed in their classic parsley-garlic butter. The snails were tender, earthy, and vibrant, lifted by the herbaceous richness of the sauce and balanced with a fresh salad. A plate... More

Our dinner at Amarante was a reminder of how deeply satisfying French bistro cooking can be when it is executed with conviction and honesty. Chef Christophe Philippe, known for his no-nonsense style and commitment to superb ingredients, delivered a meal that felt both rustic and refined.

We began with escargots sauvages, bathed in their classic parsley-garlic butter. The snails were tender, earthy, and vibrant, lifted by the herbaceous richness of the sauce and balanced with a fresh salad. A plate of charcuterie de porc Noir Gascon followed, showcasing the depth and nobility of this heritage breed — intensely flavored, with a pleasing balance of fat and lean. The foie gras de canard, smooth and luxurious, arrived with toasted pain de campagne, its richness complemented by the gentle smokiness of the bread. A velouté of lentils and spinach surprised us with its depth: silky and buttery, punctuated by shards of crispy pork belly, turning a humble soup into something decadent.

For the main courses, the sole rôtie au beurre was a highlight — impeccably filleted, delicate and buttery, while the accompanying accras made from the trimmings added a playful, textural contrast. Spinach and panisses rounded the plate with balance and substance. The ris de veau, roasted whole, came with a silky potato purée. It was a masterclass in texture: crisp exterior giving way to tender, creamy sweetbreads.

We ended with a slice of Snidre fermier, a raw ewe’s milk tome, rustic and complex, perfectly closing the meal.

Amarante delivers straightforward food with soul, and our evening proved why it remains a Paris insider’s gem. Less

Dinner at Amarante restaurant

on 27 Jul 2025

by Tales on the table

Amarante - Paris (France)

Offal haters, look away now. This tiny restaurant is a place for those of us who enjoy the fatty and often overlooked innards of animals. Parts that hold so much flavor if prepared with the right technique and that are a cornerstone of French cuisine.

I found chef Christophe Philippe’s no-frills approach to cooking a breath of fresh air, and felt like @amarante.paris would be the type of restaurant that I would be a regular in if Paris was my hometown.

The... More

Amarante - Paris (France)

Offal haters, look away now. This tiny restaurant is a place for those of us who enjoy the fatty and often overlooked innards of animals. Parts that hold so much flavor if prepared with the right technique and that are a cornerstone of French cuisine.

I found chef Christophe Philippe’s no-frills approach to cooking a breath of fresh air, and felt like @amarante.paris would be the type of restaurant that I would be a regular in if Paris was my hometown.

The thinly sliced veal tongue with mayo was a great starter that was very light when compared to the andouilette that I ordered as my main course.

Andouilette is a French sausage made mostly with pork intestine and heavily seasoned with a variety of spices. Aside from the strong flavors, it also has a very peculiar aroma. This was my first time trying this classic and I found it quite interesting, to say the least.

To finalize any meal here, I would dare to say that it should be mandatory to order the chocolate mousse. Made with 100% cacao from San Tomé and Principe, it is bitter, dark, earthy and delicious.

I first heard about this place through a publication from @sucrilhos.

(Versão em Português nos comentários) Less