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Cypsele - Paris 🇫🇷
Chef: Marcin Król

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🐟
Best Dishes of Paris 🇫🇷
1-2) @lissit__
3-4) @montezuma.cafe
5-6) @restaurant__vantre
7-8) @_cypsele
9-10) @paulownia.restaurant
11-12) @19saintroch
13-14) @lebaratinparis
15) @gabindanslepetrinboulangerie
16) @boulangeriemamiche

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Island dining adventures continue at @_cypsele! Set within a former 17th-century pharmacy on Île Saint-Louis, this gastronomic gem helmed by Polish-born chef @_marcinkrol and sommelier extraordinaire @_quentinloisel is pure pleasure in every plate (and there are many)! With daily changing menus, every lunch and dinner is a surprise dining experience 🍽️

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#paris #cypsèle #ledoyenné #seineriver

#freddys

@lacremaparis #lacrema

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Couple weeks cooking food for the romans @_cypsele

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RO: În episodul 4 din “Paris în Farfurie”, Marcin Król, chef & co-owner la Cypsèle, probabil cel
mai bun restaurant deschis în Paris în 2025, ne spune care sunt locurile lui preferate din capitala Franței.

“Paris în Farfurie” este un proiect susținut de @christiantour.

EN: In episode 4 of “Paris on a Plate”, Marcin Król, chef & co-owner at Cypsèle, probably the best restaurant opened in 2025 in Paris, shares his favourite places in the French capital.

“Paris on a Plate” is a project powered by @christiantour

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Cypsèle. Paris.

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3 months in Paris. A dream. A lot of work got done. A lot of food was consumed. A few friends showed up. A few new ones were made. A lot of love occurred.

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Recent shoot with @_cypsele , featuring new dishes and desserts coming soon.

Many people ask me what my favorite new openings in Paris are, and Cypsele is always one of my answers.

I don’t photograph restaurants simply because I work with them. I photograph them because I genuinely believe in what they are building.

A young, vibrant restaurant that keeps growing every time I return. Each visit feels more precise, more confident, and more alive.

One of the places in Paris I’m most excited to keep following.

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Dinner last night in Paris at Cypsele in Ile Saint Louis with some genuinely stunning dishes. The tasting menu changes daily which, given the quality of the dishes, is an impressive feat.

A veloute of white asparagus channels the height of asparagus season, the silky veloute spiked with hazelnut oil, but it'a merely a vessel for a briny raw oyster which scythes through the creaminess of the veloute with a brunoise of shallot and raw hazelnuts adding some texture. Oooft.

An additional course of foie gras is so good you wonder why it's not just on the menu. Lightly poached in dashi, the texture is immaculate and it's served in a rhubarb tinged chicken stock that is light and precise.

Langostine and cauliflower is a surprising combo that just works. The cauliflower is charred on the grill and doused in vadouvan that amps up the nuttiness of the cauliflower whilst also accentuating the sweetness of the shellfish.

But the highlight of the meal is yet another asparagus dish. Honestly, this broke my brain. Crunchy asparagus is paired with raspberry, walnut cream and acacia flowers. Asparagus is present but it feels pastel toned, which allows the walnut foam to shine before you get the acidity of raspberry, but not the sweetness, and the textural revelation of cooked acacia flowers which add a slight bitterness and a black tea vibe. An astonishing dish.

An incredible meal from a restaurant that is no doubt about to make some big waves.

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📍Paris
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#leguideline #leguideline_france

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Le détail du lieu
dans un autre post juste avant

et la Full chronique
sur notre Substack gratuit

(lien en bio)

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