Virtus: a star of convivial gastronomy in Paris

The Michelin-starred Virtus restaurant offers a unique culinary experience in the heart of Paris. Under the direction of chef Frédéric Lorimier and his partner Camille Gouyer, the restaurant combines conviviality, refinement and respect for seasonal produce.

A warm atmosphere and vintage decor

Right from the outset, Virtus stands out from traditional Michelin-starred restaurants. There are no big, impersonal rooms here: the atmosphere is reminiscent of a 70s house. Vintage furniture, unique objects sourced from around the world and partitioned spaces give this place a singular charm. “We wanted to recreate a place where you could feel at home, while maintaining the same high standards of gastronomy,” confides chef Frédéric Lorimier.

A cuisine that celebrates local, seasonal produce

The Virtus menu features fresh, local produce, sublimated by precise preparations. Citrus fruits and seafood, in homage to the regions of Brittany and Normandy, take center stage. Each dish is accompanied by a sauce that can be adjusted as desired, offering a level of personalization that delights diners.

Our signature dishes include:

• Scallops browned in butter, served with melting salsify and a yellow wine sauce.
• The roasted line-caught sea bass, served with a mandarin-infused fish soup, is a real favorite.
• The back of Sologne venison, sublimated by a quince jus and delicately prepared Brussels sprouts.

Each dish reveals a perfect balance between simplicity and sophistication.

An experience orchestrated by a duo of excellence

Camille Gouyer, mistress of the dining room, brings a warm, human dimension to the service. Her presentation of the dishes, combining precision and delicacy, enriches the experience for guests. This duo, both close and professional, breaks with the traditional codes of Michelin-starred gastronomy, offering a relaxed atmosphere without compromising quality.

A commitment to sustainable gastronomy

Virtus doesn’t just shine on the plate. The restaurant adopts an eco-responsible approach, working on projects such as composting and waste reduction. ” We want to evolve while respecting our values,” explains Frédéric Lorimier.

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