A modern-style bistronomic restaurant in Paris's 3rd arrondissement.

Nothing is hidden here: the kitchen is open onto the room and the rotisserie sits at its centre. The wood fire can be seen, heard and smelled from the table. Cuts turn slowly on the spit, embers take over to sear and smoke, and every cooking is adjusted to the degree and to the minute.

Chef Simon Horwitz and his team compose plates every day from fresh produce sourced from small French farms, organic or eco-responsible, perfectly suited to rotisserie cooking and to the smoky flavours of the wood fire.

As for the wine list, our sommeliers take great care in selecting sharp bottles that bring even the most seasoned enthusiasts across town.

To understand the cooking in detail, from the choice of wood to time on the spit, discover our wood-fire cooking.

A graduate of École Ferrandi, he moved through a series of remarkable kitchens: Jacques Chibois at La Bastide Saint-Antoine, Sylvestre Wahid at L'Oustau de Baumanière and at Le Strato in Courchevel, then Pierre Gagnaire at Le Balzac, in Paris. In 2011, he became second to his former classmate Bertrand Grébaut for the opening of Septime, then took part in the opening of Crom'exquis alongside Pierre Meneau.

Before launching his own address, he set out to explore other culinary cultures in South-East Asia. He spent time in Australia in the kitchens of Ben Shewry at Attica in Melbourne, discovered Hong Kong street food, and settled in Japan to learn traditional Japanese cooking before moving on to the starred tables of Kyoto.

Then came the leap to South America: Brazil, Bolivia, Mexico, where he worked alongside Enrique Olvera in the kitchens of Pujol, then Peru with Virgilio Martinez at his restaurant Central. All these experiences deepened his taste for honest produce, for the warmth of large shared tables and for dishes meant to be passed around.

Discover the full career of chef Simon Horwitz