Nonos by Paul Pairet: the art of the French grill at the Crillon
The Hôtel de Crillon, an emblem of Parisian luxury located on Place de la Concorde, is reinventing itself with a whimsical twist, with chef Paul Pairet’s Nonos address. Drawing on his experience in Asia and his success as a coach on Top Chef, Pairet has created a restaurant that restores the French grill to its former glory. A chic brasserie with nostalgic accents, where gastronomy blends with the authentic flavours of yesteryear.
A wind of renewal blows through the Crillon
From the moment you enter, the Art Deco decor, imagined by designer Tristan Auer, plunges guests into an elegant space, conducive to long, beautiful discussions at table. The white marble of the tables, the rosewood and the alcoves recall the splendor of the great Parisian brasseries. Yet Nonos is more than just a luxurious setting, it’s above all a place where guests come to enjoy generous, accessible cuisine, far removed from the rigid conventions of traditional palaces.
Paul Pairet, the code-shattering chef
Paul Pairet, renowned for his culinary inventiveness, wanted to pay homage to the grilled meats of his childhood. After more than 15 years in Asia and international recognition with Ultra Violet in Shanghai, a three-Michelin-starred restaurant, he returned to France with a major challenge: to modernize the palace brasserie by infusing it with a more relaxed spirit. Thanks to his charisma and popularity, he has succeeded in attracting a new clientele, younger and more local, who would never have thought of entering such a prestigious hotel.
A French grill revisited with elegance
At Nonos, mature meats take center stage, sublimated by wood-fired cooking in a Josper oven. Signature dishes include juicy Simmental onglet with crispy fries and a light béarnaise, and grilled marrow bone with a pineapple-persil twist. For starters, the light and airy Gruyère soufflé is topped at the last minute with a warm cheese cream, a gourmet spectacle that makes you salivate from the very first bite. For dessert, it’s hard to resist the red fruit soufflé, spiced up with a touch of sherry vinegar and accompanied by a tangy sorbet.
Comestibles, the address of complicity
But Nonos doesn’t stop there. Its little brother Comestibles acts as a chic grocery counter and canteen, offering a selection of seafood, smoked fish, charcuterie and mature cheeses. A complementary address that invites you to extend the gustatory experience, in a more relaxed spirit.
6 rue Boissy d’Anglas, 75008.
