Best Dishes at Septime
Dry-Aged Line-Caught Tuna
MainsPart of Septime's multi-course tasting menu, this dish exemplifies the restaurant's precision with seafood. The tuna is dry-aged to concentrate flavor, cured in kombu (sea kelp), then finished with fermented peach juice for acidity and rose oil for aromatic complexity. This was highlighted as a standout dish by The Infatuation.
Smoked Simiane Onions with Juniper Goat Cheese
StartersThis signature dish showcases Septime's approach to vegetables as the center of the plate. Reviewers note the depth of flavor from smoking the local Simiane onions, paired with the herbaceous brightness of wilted sorel and pine bud garnish. The juniper goat cheese sauce provides richness and umami.
Raw Langoustine Tostada
SeafoodA lighter course in the tasting menu that plays with texture and temperature. The raw langoustine is fresh and delicate, topped with a gently spiced rouille that echoes Spanish seafood traditions. Reviewers appreciate the textural contrast between crispy bread and tender shellfish.
Brown Butter Brioche with Black Truffle
DessertA memorable dessert that bridges savory and sweet. The brioche is caramelized during grilling, then served with warm brown butter ice cream that melts into the bread, finished with shaved black truffle for earthiness and luxury. This dish received special mention in reviews as a highlight.
Milk-Fed Veal with Trout Eggs
MainsA luxurious main course featuring locally sourced veal from responsible farms. The preparation emphasizes the delicate flavor of milk-fed veal, enhanced by the brininess of trout eggs and a rich mushroom, oyster, and foie gras bouillon finished with sorrel. Multiple reviewers mentioned this dish specifically.
About Septime
Led by chef Bertrand Grébaut, a protégé of Joël Robuchon and Alain Passard, Septime earned a Michelin star in 2014 and has appeared on the 50 Best Restaurants list since 2013. The restaurant sources over 90% of ingredients from within France and focuses on vegetables, whole animals, and natural wine, presented in a calm, workshop-style space with raw wood tables and metal rafters. The tasting menu changes completely every three weeks, meaning no two visits are identical.
Top 5 dishes at Septime:
- Dry-Aged Line-Caught Tuna – 90% recommended(Signature)
- Smoked Simiane Onions with Juniper Goat Cheese – 88% recommended(Signature)
- Raw Langoustine Tostada – 87% recommended(Signature)
- Brown Butter Brioche with Black Truffle – 91% recommended(Signature)
- Milk-Fed Veal with Trout Eggs – 89% recommended(Signature)
Details
- Cuisine:
- French
- Price Range:
- €€€€
- Phone:
- +33 1 43 67 38 29
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Wine List
Hours
- Friday:
- 12:00 PM - 10:30 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 7:30 PM - 10:30 PM
- Tuesday:
- 12:00 PM - 10:30 PM
- Wednesday:
- 12:00 PM - 10:30 PM
- Thursday:
- 12:00 PM - 10:30 PM
- Saturday:
- 12:00 AM - 12:00 AM
Reservations open exactly 21 days in advance at 10am CET online. Book immediately—slots fill within minutes. Lunch reservations are significantly easier to secure than dinner.
The menu changes completely every three weeks, so come back to try something entirely different. If you get a cancellation notice, consider rebooking rather than skipping—the tasting changes mean the next visit won't be the same experience.
Service is brisk and efficient—more New York style than traditional French fine dining pacing. Pace yourself accordingly if you prefer a leisurely meal.
After dining, visit Septime's sister patisserie Tapisserie nearby. The Tartelette au Sirop d'Érable (maple tart) is worth saving room for and may rival the restaurant's dessert course.
Septime charges €126 for cancellations less than 24 hours in advance. If plans change, aim to cancel well ahead.
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