Snack Pizzeria Casablanca sur Paris

This was the restaurant of Chef Sato, whom I had admired for more than ten years. The interior, designed by renowned architect Kengo Kuma, was stylish and elegant. I reserved the chef’s table, and I was truly honored that Chef Sato himself came to explain each dish to us. Needless to say, every dish was exceptional. The carefully selected ingredients, combined with the skills of a world-class chef, resulted in what felt like true works of art. As a fellow Japanese person, I feel proud of Chef Sato for continuing to challenge himself and succeed in France, the homeland of fine dining. Next time, I would love to visit again during onion season.

A Masterful Symphony of Flavor and Wine ! My lunch at BLANC in Paris (Menu Perle - Printemps 2026) was a gastronomic experience of the highest caliber. From the very first moment to the final nuance, absolutely everything was flawless. The Food: Surprisingly Bold and Exceptionally Well-Seasoned Chef Shinichi Sato truly understands the art of transforming seemingly simple ingredients into pure culinary poetry. What stands out immediately is how surprisingly well-seasoned and impactful every single dish is. The menu strikes a perfect balance between the richness of French terroir and a subtle, ultra-precise Japanese refinement. A few absolute highlights from the Menu Perle: The sublime combination of Anguille / Céleri / Kiwi, which played beautifully with texture, richness, and vibrant acidity. The perfectly cooked Barbue (brill) with young green peas and turnip, a true ode to spring. The intense, deep flavors of the Morille / Dashiand the powerful, beautifully balanced course of Pigeon / Cecina. The Wine List: A Connoisseur's Dream The wine selection and pairings at BLANC are simply phenomenal. We started with a rare, razor-sharp Uberti Franciacorta 'Sublimis' 2018, a stunning and elegant alternative to top-tier Champagnes. Next, we transitioned to absolute Burgundian perfection with the magisterial Puligny-Montrachet 1er Cru 'Clos de la Mouchère' 2020 (Monopole) from Domaine Henri Boillon, a wine of incredible minerality and depth. The aromatic complexity of the Coteau de Vernon Condrieu 2023 and the powerful, velvety structure of the Parusso Barolo 'Bussia' 2019integrated seamlessly with the intensity of the dishes. Ending the afternoon with rare digestifs like the Savanna L'Absolurum completed an extraordinary liquid journey. The Service The service is exactly what you would expect from a world-class Parisian restaurant, but entirely free of stiffness. Exceptionally professional, attentive, and backed by profound product and wine knowledge.Every detail was anticipated, and the pacing between courses was immaculate. Conclusion BLANC delivers a breathtaking culinary journey. It is an absolute must-visit in Paris for anyone who appreciates deep, surprising flavors and a stellar wine list. I cannot wait to return. Without a doubt, Michelin-star quality at its finest!

Fantastic experience and delicate light courses with great combination of flavors

Behind a discreet and simple facade Sublime decor in a zen and soothing dining room Option to eat at the counter as well, in a more New York style The restrooms are worth a visit for their Japanese comfort and decor The service is very pleasant with just the right amount of formality, bravo! As for the cuisine, it draws on several influences, including Japanese and Breton Beautifully presented and inventive A delight 4 surprise menus to choose from Prices reflect the quality Private tour of the kitchen with the entire team at work and the chef: magical Would I return? Yes, to eat in the private lounge opposite the kitchen

Blanc is a truly wonderful restaurant, not only for the quality of each dish, but for the overall harmony of the entire experience. The space, designed by Kengo Kuma, adds another layer to the experience — intimate, enveloping, and beautifully considered. From the first white napkin to the gradual appearance of colors on the table, the meal feels beautifully composed. The sound, lighting, and textures—even the touch of the leather—create an atmosphere of refined comfort. The food itself was simply delicious. The cuisine is precise, elegant, and full of depth. From the amuse-bouche to the beef, every dish was beautifully executed, and the pairing between the plates and the tableware felt almost like a series of paintings. The wine pairing was excellent, with clear and well-balanced explanations from the sommelier. I also appreciated the flexibility to choose between 3 or 5 glasses. Everything at Blanc feels carefully designed. It is not just a luxurious meal, but a place to enjoy a truly beautiful and harmonious moment. We would love to come back! 🇫🇷Blanc est une très belle expérience, autant pour la qualité de la cuisine que pour l’harmonie de l’ensemble. L’espace, signé Kengo Kuma, enveloppe et apaise — lumière, son, matières, tout est pensé avec soin. Les plats sont délicieux, précis, élégants, et l’accord entre assiettes et vaisselle évoquait presque une série de tableaux. Les accords mets-vins sont excellents. Une adresse raffinée, mais surtout profondément agréable. Nous reviendrons avec plaisir.

This meal was a best of many. Everything was exceptional.

Some restaurants declare. Blanc murmurs. Hidden behind a bronze veil in the 16e, Shinichi Sato’s return to the stove feels not like a re-entry, but a consecration. Inside, architect Kengo Kuma has drawn silence in curves. Ash wood arcs above. Panels soften the air. Light hovers without glare. The room doesn’t impress. It hushes. The cuisine is composed with inward precision. A chilled oyster sorbet, brushed with smoked whisky and crowned with caviar, disappears almost before it lands. The Roscoff onion, long caramelised and threaded with Bellota chorizo, captures sweetness and umami with unshowy grace. Monkfish arrives lacquered, grilled, and exact. Each plate closes its own thought. Wines lean Burgundy, 1,200 references deep. A 2018 Puligny-Montrachet from Domaine Leflaive was paired with courgette and beurre blanc. Restrained. Resonant. Later, in the travertine cave lounge, a glass of Armagnac softened the close. Service moves with breath and discretion. A pot of rare Taiwanese green tea arrived before the first course. Quiet. Timely. Plates land in synchrony. There is nothing extra. Nothing absent. Blanc doesn’t perform. It listens. Je reviendrai. Mais ma table reste à Londres.

This was a beautiful experience in Paris. We did the chef’s menu for dinner and added the truffle to one of our dishes. The staff were very friendly and attentive. They helped us decide on what to drink. I felt the non-alcoholic options were creative and paired perfectly with the chef’s menu. Each dish was expertly crafted. Through years of experience, you can taste a difference. I’ve ate at most Michelin restaurants in Paris. This is my new favorite one. Some highlights include the caviar with oyster ice cream, scallops, truffle with ravioli, jasmine tea ice cream, and tiramisu Atmosphere of the restaurant was modern, sleek and the bathroom was gorgeous (with a toto) and well designed interior.