Bistrot Septime sur Irigny

I cane here for a birthday in 2019, and when I was back in 2026, we just had to go back. The food is simply incredible, the staff are so attentive, and I can't wait to go back again

We chose the tasting menu with the wine pairing. At first, our table was not in the main dining room, and the atmosphere there lacked some of the restaurant’s charm. Fortunately, we were able to move later in the evening when another table became available. Throughout the meal, I felt the focus was more on complexity and technical execution than on the actual flavors of the dishes.

Fantastic food and service. Hard to get a reservation, especially as an American. Had to wake up at 3:00 AM three nights in a row, but was able to get one. Will be back to check out Clamato on my next visit!

The best fine dining experience ive had so far. Very nice place, casual, friendly, but 100% professional. Exceptional service, I could feel the true interest and love for the craft from all servers attending us. The dishes were well balanced with strong flavors, inventive, playfull. I dream of coming back for the Vichyssoise and Beouf Jersey (dehydrated scallops pushed it into new dimensions). Do your booking now.

The food is really good, but the whole vibe is quite minimal and not for everyone. Portions are small and everything moves at a slower pace. More for people into fine dining than a casual night out

Very long lunch but delicious. The asparagus course and fish were standouts. The apple cookie for dessert was fantastic, with just the right amount of salt. Unfortunately the soup served early in the meal was over-salted. The bread and dips were also tasty.

Maybe the best lunch of my life. Amazing attention to detail, fresh ingredients, tremendous creativity, fabulous team-type service, and a hip but unpretentious vibe. And the price is very reasonable for a restaurant perennially ranked among the top 50 in the world. Sublime.

Totally worth the trip. Food was amazing and the staff was pretty good too. Getting a spot is almost impossible. Reservations open 2 weeks before the date you want and they go away real quick.

We had an incredible experience at Septime. The dishes and Flavour combinations are truely mind blowing. The chef and his team put their heart and soul into each and every dish and it shows! The staff is friendly and the interior is beautiful. It had been a long time since we were blown away like this. Take your time, book ahead and go enjoy this unique and one of a kind restaurant. A visit is 200% worth it!

Currently rated 40th on the W50b list Septime remains a difficult reservation for good reason, Chef Bertrand Grébaut's time at Arpège translated to a five course tasting plus extras that changes daily for just €85 at lunch. Fully booked at precisely 10h00 three-weeks in advance, just as it has been for more than a decade, arrival at 80 Rue de Charonne finds the green-fronted bistro largely indistinguishable from those surrounding while an interior of concrete and wood is neither exciting nor particularly comfortable. At one point part of the “Bistronomy” movement, but now perhaps best considered a Micro-seasonal experience right down to its beverages, guests are invited to begin with Aperitifs well-suited to deeply flavored Onion Broth and signature Gougeres served piping hot with bold spicing. Served at a leisurely pace by educated servers, though not the sort prone to over-explaining, proper courses begin with puffy Bread alongside housemade Labneh and Milk-fed Lamb Tartare before progressing to a green Salad with Egg Yolk dressed in White Wine, Olive Oil, and Garlic. Next taking advantage of local winter Truffles, smartly sandwiched between caramelized Endive with Pears and hints of Wine, Bread is offered to sop up all the Sauce and replenished to do the same with Monkfish in complex Buillabaisse. Not a place where one is prone to go hungry, all portions substantial including a Potato Salad offered with the Fish, Dessert on this day saw classic Crème caramel spun earthy with Mushrooms and another generous shaving of Tuber melanosporum that played well the nearly-burnt Sugar.