Le Chateaubriand is one of the defining restaurants of contemporary Paris dining. Opened by Basque chef Iñaki Aizpitarte in 2006, it helped bring a new generation of Parisian bistronomy into the international spotlight: ambitious cooking without the ceremony of traditional fine dining.
The setting remains remarkably straightforward — a classic Parisian bistro in the 11th — while the food is constantly changing, built around unexpected combinations, seasonality and the distinctive cooking style that made Aizpitarte and Le Chateaubriand so influential.. Natural wine is very much part of the picture.
Nearly two decades later, its influence is probably more interesting than any “trend” label: Le Chateaubriand helped establish the idea that some of Paris’s most ambitious cooking could happen in an informal neighbourhood restaurant.
