If you haven't tried it yet, this is THE Michelin-starred restaurant to absolutely reserve for an epic dinner, whether it's a romantic evening or a gathering with friends. You've likely heard of Substance, the culinary creation of Chef Matthias Marc (formerly of Racines des Prés, Le Meurice, Lasserre, Top Chef…). The release of his very first recipe book, In Situ, published by Éditions du Chêne, sparked our curiosity. Verdict? A true gem and a reliable choice.
The Terroir in the Skin
With a childhood spent in the Jura nature and such a gastronomic journey, Matthias Marc could only envision a restaurant that emphasizes seasonality, genuine products from his region, and, inevitably, a good dose of Vin Jaune (try Domaine de Montbourgeau, a little bomb)...
In practice, this results in a 6-course evening menu (€125, wine pairing €70) or an 8-course option (€150, wine pairing €95), both comforting and surprising: snail verbena cromesquis among the appetizers, the legendary smoked potato siphon, cancoillotte and trout eggs, addictive gnocchi with three juices, cylindrical butternut squash, citrus, and gwell, ultra-gourmet scallops accompanied by spaghetti squash, a deliciously tender veal piece, and a delightful dessert with quince, Vin Jaune, and sweet clover.
While the presentations are exceptionally delicate, the flavors immediately evoke intensely nostalgic pleasures, making Substance the go-to choice in upscale neighborhoods that never disappoints, suitable for bringing both your dad and stylish best friend. When will you be back?
Open Monday to Friday from 12:00 PM to 1:30 PM and from 7:30 PM to 9:00 PM. Reservations at 01 47 20 08 90 or online.
© Ilya Kagan
Discover also Liquide, Matthias Marc's trendy tavern, and his recipe for wild garlic omelette
