Restaurant Chez Michel

Steeped in the rugged culinary traditions of Brittany, Restaurant Chez Michel in Paris operates with a philosophy that celebrates the raw power of the Atlantic. Chef Masahiro Kawai continues the legacy of Thierry Breton, delivering complex, seafood-centric dishes that emphasize seasonal precision. The kig ha farz, a traditional Breton stew of beef cheek and veal shank, is elevated by a dense, earthy buckwheat stuffing that absorbs the rich, savory broth. Aromas of saffron and toasted spices rise from a multi-textural bouillabaisse, where lobster and sea bream are poached to a delicate tenderness. For dessert, the iconic Paris-Brest features a ring of crisp choux pastry filled with a decadent hazelnut praline cream and sprinkled with caramelized walnuts. The technique is unapologetically honest, focusing on the mineral depth of wild abalone and the charred sweetness of grilled mackerel. It is a timeless taverna experience.