This is our selection of unmissable new openings in Paris at the start of the new year:
Restaurant Openings Early 2019 in Paris
1. Cheval d'Or de Taku Sekine
Credit: Lisa Klein Michel
After conquering the hearts of Parisians with Dersou, Taku Sekine will open his brand new restaurant in February 2019: Cheval d'Or, a Franco-Asian canteen inspired by the chef's Japanese roots and travels.
Where? Cheval d'Or, 21 rue de la Villette, 75019 ParisPrice: small sharing dishes from: 5/15 euros
Bigger sharing dishes: 15/45 euros
2. Rooster by Frédéric Duca
The re-scheduled October 2018 opening will finally take place in January 2019. At Rooster, Frédéric Duca will offer 3 starters, 3 pasta options, 3 main dishes, 3 desserts and a casserole for two to share. "I'm always in search of good combinations, from the best products. I am currently working on a veal tartare, bergamot, smoked ricotta", adds the chef, who also creates a "tart of red mullet, vinaigrette aux pine nuts, and olives chutney "a la carte.
Where? Rooster, 137 rue Cardinet, 75017 ParisPrice: set lunch: 27 euros, full menu: 33 euros
3. Yaya in the "Halles Secretan"
We were talking about this last June and things should come to fruition very soon. From February, gourmands can enjoy all the pleasures of Yaya in Paris even with the split of the famous address opened by Juan Arbelaez and the brothers Chantzios. On the menu: mezze, shoulder of lamb confit or octopus with sage.
4. Poussin by Ludovic Dubois
Ludovic Dubois and Judith Cercos, owners of Poulettes Batignolles, will open Poussin in January 2019, a natural wine bar attached to their first address. The chef, formerly of Michel Rostang, will propose Spanish-inspired bistro-style dishes to share, such as pata negra croquettes, cuttlefish and aioli limequat or paletilla de Bellota.
Where? Poussin, 12 rue de Cheroy, 75017 ParisPrice: Sharing dishes between 2 and 14 euros
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.