The Place To: a restaurant-bar designed as a true living space in Paris

Just a stone's throw from the mythical Arc de Triomphe, sister and brother Valérie and Benoît Kistler decided to give birth in 2015 to a real place to live. Named The Place To, this Maître Restaurateur-accredited establishment has been designed as a " village square " to meet the different expectations of its customers. Whether it's breakfast, lunch, aperitif or dinner, The Place To 's mission is to welcome you with a smile, just like at home.

With its sunny terrace and cosy, trendy interior, the place is often packed. In fact, it's a good idea to reserve a table if you're looking for lunch or dinner.

Every evening,The Place To brings together many young locals for one of its famous cocktails, such as the " Tsar III " made with vodka, strawberry purée and champagne, or the gourmet " Tatin " made with Calvados, caramel syrup, cinnamon syrup and apple juice.

Tsar III" cocktail

But The Place To is also a place where gourmets love to savor the fine dishes concocted by Pascal Murzeau. The chef has just updated his menu. The menu features homemade dishes that are generous, gourmet and modern.

For starters, Chef Murzeau suggests a fine homemade gravlax salmon with fine sucrine and blackcurrant vinaigrette, a homemade terrine with chicken livers and hazelnuts, or a warm goat's cheese salad with apple and grape compote in brick pastry, mesclun and dried fruit.

For my part, I opt for the excellent, creamy lentil velouté, with its quenelle of heavy cream and delicious smoked haddock copaux. Three ingredients in perfect harmony for a guaranteed explosion on the palate.

Lentil velouté with smoked haddock

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What's next? There's something for every taste, with several signature dishes including vegetable wok, vegetable wok with chicken, prawn risotto and sliced chicken supreme with mushroom cream and tagliatelle.

While my sidekick opts for the generous civet de cerf maître restaurateur with tagliatelle and cranberry confit, I let myself be tempted by the succulent filet de bar rôti à la graine de Chia with polenta and organic flaxseed, the whole sublimated by virgin oil, a few pieces of artichoke and grilled bacon. A real treat for the taste buds!

Roasted sea bass fillet with Chia seeds

Note that The Place To is also into burgers, with several versions: the classic burger, the gluten-free burger, the chicken burger or a soft, low-temperature chicken bagel.

The Place To also caters for the needs and constraints of some with vegetarian and gluten-free dishes.

Finally, to end on a sweet note, it's time for dessert with one of the new menu's best sellers, a surprisingly delicious destructured lemon tart, both light and gourmet, with pieces of meringue, a sparkling cracker and a lime cream.

Destructured lemon tart

For cocoa addicts, there's a chocolate fondue that can be eaten alone or shared. For the rest, the chef also proposes his tiramisu-style mango tarragon verrine.

To accompany all this, The Place To boasts a fine wine list with several fine references, including a Saint Amour red, a Mercurey and a Saint Emilion. If you're not a wine connoisseur, you can ask the waiter for advice, or rely on the ingenious wine list, which indicates the character of each wine (dry, woody, mellow, gourmand, airy...).