Instagram story viewer> @parisbutter> Posts

Paris Butter

@parisbutter

15.7K

followers

6439

following

Creative New Zealand elevated dining inspired by memories, travel and the best seasonal NZ produce by co owners @chefhoneyman and @chefzennonwijlens

POSTS STORIES REELS

We are absolutely thrilled to have retained our Three Hats at the 2026 @cuisinemagazine Good Food Awards.

To be recognised amongst so many incredible restaurants and hospitality professionals across Aotearoa is something we’re incredibly proud of, and a reflection of the passion, care and hard work our entire Paris Butter team puts in every single day.

A huge thank you to our wonderful team, our guests who continue to support us, and everyone who plays a part in what we do. We’re very lucky to do what we love, with the people we love doing it with.

And a massive congratulations to all of this year’s Cuisine Good Food Awards recipients. What an exciting time for hospitality in New Zealand. ❤️

Three Hats. Still feels pretty bloody special. 🥂 by @parisbutter

We got a Michelin Star ⭐️

Honestly still feels a bit unreal even typing that.

Last night was a huge moment for Paris Butter, for our team, and for hospitality here in New Zealand.

This really belongs to everyone who’s been part of the journey.

To our team, past and present, thank you. The effort, the care, the standards you hold yourselves to every day… it’s everything. From the kitchen to the floor, everyone who’s been through our doors has helped shape what this place is. This is yours as much as it is ours.

To our suppliers and producers, we’re lucky to work with you. Thanks for trusting us with what you do and for constantly inspiring us.

To our families and friends, thanks for backing us, especially when things get hectic behind the scenes.

And to our guests, thank you for coming in, for supporting us, and for letting us do what we love. It means a lot.

A Michelin Star is something we’ve always respected, so to receive one is pretty special.

This is just the beginning. We’re proud of how far we’ve come and even more excited for what’s ahead ❤️ by @parisbutter

A decade of creativity, friendships and service. A special thank you to Nick, Sina, Nelly, Peter, Michael, Zach, Ben, Joe, Catherine and everyone who made our milestone so special. Who’s up for the next ten years? by @parisbutter

Strawberries 🍓 from the bottom

Kumeū strawberry both fresh and juiced to make an intense jelly, our 2026 vintage Paris Butter olive oil from our friends at Oliveti also turned into a jelly, bay leaf oil, strawberry sorbet, bay leaf “foam”, strawberry disk over the top seasoned with a strawberry vinegar.

The focus when we came up with this one was simple: showcase the best strawberries in NZ with the supporting profiles of bay leaf and olive oil 🍓👌🏼 📸 @tezmphoto by @parisbutter

A reunion seven years in the making 💪🏼🔥

In 2019, @sunpengg joined us at Paris Butter as part of our Next Generation Sous Chef series. Seven years later, we’re coming back together, this time as Michelin-starred chefs, for two exclusive collaborative dining experiences.

Two chefs, two restaurants, one shared passion for exceptional food.

24 November | Amisfield at Paris Butter, Auckland

6 December | Paris Butter at Amisfield, Queenstown by @parisbutter

Nothing happens overnight.

These acknowledgements are built on years of hard work, dedication and relationships. Not just my own, but those of everyone who has chosen to be part of our team over the years.

The people who have given up their nights and weekends to create a place where others can celebrate, step away from the busyness of everyday life and enjoy an evening of simply being looked after.

From the people who dream up the ideas, to those who bring them to life, and most importantly, the people we do it all for.

Grateful is an understatement ❤️ by @parisbutter

Paris Butter Class of 2026

@kamilfodil is our incredible Senior Waiter, who joined us late last year from our sister restaurants @restaurantlepetitleon and @restaurantrobo
He brings warmth and French flair to the PB dining room, and no matter what is happening he always has a smile on his face.

When he’s not at work being his amazing self, he’s often spotted around Auckland trying different restaurants and bars, or as he would say, “Just chilling.” by @parisbutter

A hero of the season and one of our favourites to showcase New Zealand white asparagus.

Some are confited in freshly pressed hazelnut oil, then finished over coals. Others are lacto fermented with fennel seeds.

We use the juice from the lacto fermented asparagus to make a vinaigrette with hazelnut oil.

The finishing sauce is a Chardonnay sabayon, seasoned with a roasted tomato and garlic amino. by @parisbutter

We’re looking for the next exceptional person to join our talented team at Paris Butter.

An exciting opportunity for a passionate Sous Chef with strong leadership skills to inspire, mentor and develop our kitchen team, and help lead us into an exciting new chapter in one of New Zealand’s first Michelin-starred kitchens.

Previous experience in a hatted or Michelin-starred restaurant is essential.

To apply, send your CV to catherine@parisbutter.co.nz by @parisbutter

A Michelin star marks a moment, but no milestone is reached alone.

A film celebrating the people, craft and dedication behind. The next chapter is ours to shape. At Paris Butter, the search continues.

Directed and produced by Pucci Adds #film #michelinstar #exploremore by @parisbutter

A huge congrats to these two for both making the @top100sommeliers_nz

@joe_costello1 climbed the ladder to number 9 in the country, and @_joey.jackson made the list for the first time at only 22 years old 🤯

We see first hand the amount of work Joe puts into the wine program at Paris Butter, and it’s easy to see why he’s regarded as one of the best in the country. But just as cool has been seeing the mentorship he’s given Joey over the last year.

That kind of mentorship is very much what we are about at Paris Butter, helping shape and grow the next generation of NZ hospitality.

Very proud of you both lads. by @parisbutter

Sometimes a collab is about coming home ❤️

At Paris Butter we’ve always done collabs for more than just putting two chefs in the same kitchen. We do them to learn, grow, challenge ourselves, share ideas and build friendships along the way.

But this one was a little different.

Six years ago @caleb_zyon_ was part of the Paris Butter kitchen as a Chef de Partie. Since then we’ve been lucky enough to watch his career grow and see him go on to do some pretty amazing things @emmelyn_restaurant_guangzhou in Guangzhou, China.

This week Caleb came home, and he brought his Sous Chef Sami with him.

One of the coolest things for me was watching his Sous Chef Sami work and seeing her doing little things and using techniques that I remember teaching Caleb years ago. Seeing him now passing that knowledge onto the next generation was a pretty proud moment.

Having Caleb back at 166 Jervois Road, cooking alongside us again, with his family in the restaurant, was pretty special for me and the whole Paris Butter family.

This is what collabs are all about. by @parisbutter