A study in Japanese minimalism applied to French ingredients. The sea urchin is sourced from elite suppliers, its natural sweetness enhanced by a silky kombu seaweed jelly that adds umami depth without overwhelming. A brush of citrus brightens the plate. This dish epitomizes Sato's philosophy: pristine ingredient, perfect technique, maximum clarity of flavor.
A meeting of French luxury and Japanese refinement. Fresh foie gras is seared until the exterior is crispy and the interior is silky. The wasabi adds a sharp, clean heat that cuts through the richness without overpowering. A whisper of soy reduction provides umami and connects both culinary traditions. The contrast between creamy and sharp is precisely calibrated.
Spider crab from Laurent Daniel is treated with reverence. The sweet meat is barely cooked, paired with a silky citrus-infused beurre blanc that enhances without disguising. Herbs are precisely placed for both flavor and visual beauty. This is haute cuisine cooking stripped of pretense—nothing on the plate that isn't essential.
A thick-cut veal chop from Hugo Desnoyer is seared until the exterior is caramelized and the interior stays pink. Finished with a Château Chalon wine reduction—a rare, oxidized white wine from the Jura that adds complexity and depth. Vegetables are carved into perfect shapes, herb oil brushed for brightness. This dish honors French classical technique while displaying Sato's refined sensibility.
A textural study: crispy, airy choux filled with silky vanilla cream. Caramelized banana adds sweetness and depth. A carefully calibrated rum reduction provides a warming alcoholic note. The choux is baked to order—it arrives still warm and crispy. Every element is intentional and precise. This is dessert that honors both French pastry tradition and Japanese minimalism.
Chef Shinichi Sato, who earned two Michelin stars at Passage 53, opened Blanc in September 2023 in the 16th arrondissement. The restaurant is a collaboration with architect Kengo Kuma, featuring serene minimalist design. Sato's approach emphasizes pristine ingredients sourced from elite suppliers—meats from Hugo Desnoyer, fish from Laurent Daniel, oysters from Tarbouriech—transformed through mastered technique. The tasting menus showcase seasonal French-Japanese cuisine, blending his background with French traditions.
Blanc earned two Michelin stars in March 2025. It's one of Paris's newest starred restaurants and already among the most difficult to access. Book at the earliest possible moment when reservations open.
Three tasting menus are offered: Perle (€180 lunch, €260 dinner—more concise, good introduction), Blanc menu (€260 dinner—signature 11-course), and Menu du Chef (€360—all creations). For first-time visitors, Perle at dinner offers an excellent balance of scope and length.
Call +33 1 70 60 12 00 from 11 AM to 10 PM Tuesday-Saturday to make reservations. A €100 per person prepayment is required. This advance commitment suggests the restaurant takes bookings very seriously—cancellations incur charges.
Friday and Saturday lunch is available and less competitive than dinner. The Perle menu at lunch (€180) is excellent value for a two-star restaurant. If you can't access dinner, lunch should be your target.
The restaurant is designed by acclaimed architect Kengo Kuma in a minimalist style. The dining room is serene and beautiful. Arrive early if you can to appreciate the space before service begins.
Page last updated: