During PFW, the only really cool place to hang is front row at Dior, Giambattista Valli, Chanel and Atelier Versace. But after the shows, the poppin’ spots are the secret spots. You’re welcome!
When celebrity fave Chef Christophe Philippe closed his Latin Quarter restaurant to open an art-deco bistro on Bastille Street, his fashion friends followed. Don’t expect fancy food for the fancy fashion set; L’Amarante’s for comfort-food cravings. Which is the new fancy food, we reckon.
This hipster-chic eatery is so cool, it doesn’t even need a sign out front. Work your way through the Asian-influenced cocktail list, before grabbing a 60-day aged steak or tucking into a bottle of Crozes-Hermitage. Yes, 60. Day. Aged. Steak. Worth trying, out of respect.
Frenchie is a hot spot for couture and cocktails… when you can get a table, that is. Chef Gregory Marchand’s contemporary market cooking has landed this neo-bistro on the must-go list, but be warned: you’ll have to jump on the wait-list first. Or be besties with Kendall Jenner. Or maybe just learn all of her friends’ names and try to name-drop those. Worth a go?
It’s the perfect marriage of hard industrial and cool country, is popular with the cool kids, and has a 360-degree view of Paris that’s DYING to be Instagrammed.
Have lunch on the front terrace at L’Avenue (so that you can indulge in a bit of people-watching at the Parisian institution also).
Behold, the utterly nuts Miss Ko; a Parisian pit stop designed by Philippe Starck for those after something a little left-of-centre. From the video screen-topped table that displays a cartoon Chinese dragon flying over its surface and the bobbleheaded ghost face murals to the giant blow-up tea pot hovering over the dining space, it’s safe to say Miss Ko is a new (crazy) favourite.
You’ll need to make reservations pretty far in advance, but the milk-fed veal with trout eggs is well worth it.
Heimat has fast become one of Paris’ most sought-after spots thanks to Swiss-born tattooed foodie Pierre Jancou. Don’t leave without trying the spaghetti with sea urchins, marrow and kumbawa, or the nut cake with Borniambuc crème. In!