Septime sits at 80 Rue de Charonne in Paris's 11th arrondissement — a neighbourhood of independent restaurants, tree-lined streets and unpretentious nightlife. The restaurant holds one Michelin star and often appears on lists such as The World\'s 50 Best Restaurants. In 2026 the dining room still feels like eastern Paris: reclaimed wood, a semi-industrial look and direct service without palace ceremony. Bertrand Grébaut's kitchen favours biodynamic produce and vegetables; Théo Pourriat's list is a benchmark for natural wines. There is no à la carte — only a surprise menu (5 courses at lunch, 7 at dinner) — and online reservations open three weeks ahead at 10 a.m. Paris time. It is about a 15-minute walk from the Promenade Plantée. Competition for tables is fierce — plan ahead.
Bertrand Grébaut and Théo Pourriat
Chef Bertrand Grébaut and sommelier Théo Pourriat opened Septime in 2011, when the 11th was not yet the gastronomic hub it is today. Grébaut trained at Alain Passard's L\'Arpège and brought an emphasis on vegetables, concentrated broths and small-producer ingredients. The restaurant is B-Corp certified and buys almost everything from biodynamic and organic suppliers across France — vegetables, fish, meat and dairy with clear traceability. Pourriat built one of Paris's most complete natural-wine lists: small-producer labels, pairings by the glass and a bring-your-own-bottle option (corkage fee applies). The group later expanded with Clamato (seafood on the same street), Septime La Cave (wine bar) and other addresses, but the original restaurant remains the creative heart of the operation.
What to order
There is no à la carte. The "Carte Blanche" menu changes with what arrives from the market on the morning of service: 5 courses at lunch, 7 at dinner. Dishes usually have few elements, with precise technique — reduced broths, light emulsions, well-balanced acidity. State dietary restrictions when booking; vegetarians are accommodated with advance notice, but strict vegan requires email confirmation.
Some dishes return regularly and are worth ordering if they appear on the day's menu:
Asperge Blanche au Beurre de Levure — white asparagus cooked al dente with aerated toasted-yeast butter. Sweet, salty and umami in an apparently simple plate — typical of Grébaut's vegetable-focused cooking.
Tartare de Veau et Huîtres — knife-cut veal with Brittany oysters, borage oil and fennel. A sea-and-land balance without excess; oyster acidity cuts the richness of raw meat.
Céleri-rave Cuit en Croûte de Sel — celery root baked in a salt crust, sliced thin like carpaccio, with roasted vegetable broth and black truffle shavings. A winter dish that shows the restaurant's vegetable side — often cited as an example of how Septime treats legumes with the same seriousness as proteins.
Poisson du Jour — fish of the day grilled or steamed, with a light sauce and seasonal accompaniment. The choice depends on what arrived from Rungis or partner fishermen; ask your waiter if unsure.
Beyond these, the menu brings seasonal starters (mushrooms in autumn, peas in spring), game in winter when available and minimalist desserts — soufflé, fermented fruit or dark chocolate with salt. Pourriat's natural-wine pairings are worth exploring even if you are not an expert: ask for a suggestion per course.
Practical information
| Item | Practical information (2026) |
|---|---|
| Address | 80 Rue de Charonne, 75011 Paris, France. |
| How to get there (Metro) | Stations Charonne (Line 9) or Ledru-Rollin (Line 8). Both are about a 5-minute walk from the restaurant. |
| Opening hours | Monday to Friday. Lunch 12:15–14:00; dinner 19:30–21:45. Closed Saturday and Sunday. |
| Average price | Lunch menu (5 courses): approximately €70–€85 per person. Dinner menu (7 courses): approximately €120–€145 per person. Optional natural-wine pairing from €65. |
| How to book | Online reservations only via the official site septime-charonne.fr. Slots open exactly 3 weeks ahead, Monday to Friday at 10:00 (Paris time). Be logged in seconds before opening. |
Practical tips
Getting a table takes planning. To improve your chances:
Online booking: Create an account beforehand. Slots open 21 days ahead at 10:00 (Paris). Have a credit card ready for the guarantee.
Dress code: Casual eastern-Paris style. Clean shirt or blouse, comfortable trousers, leather sneakers — no tie or jacket required.
No reservation? Clamato, the group's seafood restaurant on the same street, operates without reservations — arrive 15 minutes before opening. Lighter alternative: Septime La Cave, a wine bar with small plates.
Route tip: Septime is near the Promenade Plantée — a 15-minute walk fits well before lunch. You can also combine with Bistro Paul Bert a few blocks away to compare classic bistronomie and creative cooking in one day.
Frequently asked questions
1. Can I show up without a reservation?
Yes, there is a limited waitlist for cancellations. At dinner it opens at 19:15 at the door. Not guaranteed, but works if you are in the neighbourhood and flexible on timing.
2. Does the menu accommodate vegetarians?
Yes, with notice when booking online or by email 48 hours ahead. For strict vegan, confirm by email before booking — the kitchen adapts but needs time to build the menu.
3. Can I bring my own wine?
Yes, corkage is about €45. Even so, Pourriat's list is worth exploring — rare labels from small producers that rarely appear elsewhere in Paris.
Combine with guides on this site
To keep exploring on this site, these guides pair well with this article: Promenade Plantée, Bistro Paul Bert and Hôtel Fabric.
Editorial note: prices, opening hours and booking conditions in this guide are references checked against official and institutional sources in July 2026. Confirm on the official website before your visit, as details may change.