Korus, an outstanding gourmet restaurant

Time has passed, the chef has changed, the former owners have moved on to new adventures. But Korus remains just as it was when it opened: a restaurant worth its weight in gold, a stone's throw from the Cirque d'Hiver. The cuisine is, let's face it, even more prodigious than on our first visit, and we still don't understand how it's possible that Korus hasn't yet been rewarded for its creativity and elegance by the prestigious Red Guide.

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New Year's Eve menu 2025 at Korus
220€/person, excluding drinks

Guilvinec oyster

Crab, celery

Brest scallops, béarnaise, spinach

Foie gras ravioli, trumpet of death

Brittany blue lobster, beet, shiso

Poularde du Gâtinais, bisque, curry

Trou normand

Chocolate and mushroom tart

Mignardises

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If five years ago, we announced outright that we'd "unearthed THE new gourmet address in the 11th arrondissement", this time we're saying it without batting an eyelid: our return to Korus has been one of our most admirable dining experiences in recent months. And God knows we've seen a lot of them.

From now on, Korus' gastronomy will be more honest, more refined, more daring too. You can discover it through tasting-only menus, for lunch and dinner, priced at €49 for the 4-course Tempo menu, €77 for the 7-course Opus menu and €95 for the 9-course Chorus menu.

Of course, this (very) fine cuisine is accompanied by a range of beverages, by the glass, by the bottle, or through a combination of food and wine (€42 for 4 courses, €59 for 6 courses).

Buoyed by attentive, dynamic service, our lunch was a resounding success. Dish after dish, the creations come and go, taking a number of sideways steps into the world of cuisine, repeatedly drawing products and condiments fromSouth America (chicharrón, chulpe, lulo, aji) and Asia (chai, miso, ponzu), and even revisiting great French classics, such as bouillabaisse, with a contemporary twist.

Strong, thoughtful dishes that conceal an explosion of flavors behind meticulous (these salsify maki!) and flowery presentation. The result is great gastronomy, elegant, creative and masterful. Our opinion of five years ago hasn't changed one iota: Korus is a must in Paris. More in pictures.

• To be read
• Bistronomic restaurants in Paris, our best addresses
• Gastronomic restaurants in Paris, our best addresses
• Michelin-starred restaurants in Paris, our best addresses

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Chulpe gressin, tomato/onion/coriander/lulo sauce
Chicharrón and tarama and coriander aioli, dried flowers
Japanese rice and lentil arancini, mint sauce

Sparkling wine, Popopop cuvée by Jonathan Maunoury

Aburi shrimp, mashed carrot tops, dill oil, tomato veil, carrot and ginger
Carrot and ginger pulp, ponzu and clementine jelly, shallot pickles, carrot tops

Chardonnay Les Louis d'Or du domaine La Bouche du Roi

Maki of salsify confit with duck fat, spinach leaves, spinach curry and pan-fried chorizo
Duck sauce and chorizo oil

Pineau d'Aunis 'Grandgousier' from Domaine de Montrieux

Like bouillabaisse
Tomato/coriander/cabillaud broth, corn purée, celeriac pasta
Cuttlefish, trout roe, vanilla

Pinot gris 'Macération' by Mélanie Pfister

Steamed cod, aji sauce, verbena foam
Brussels sprouts, lamb's lettuce leaves, cashew nuts

Cuvée Mac a Bu de Vinoceros

Granny Smith apples in granita and jelly
Mascarpone cream, cider foam, tagette flowers

Cocoa génoise, roasted hazelnuts, praline cream, miso diplomat cream
Orange gel, vermouth and coffee mousse

Lemon tartlet, Iranian black lemon powder
Vegetable charcoal cabbage, hibiscus cream
Apple cookie, oats, chai jelly

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After all, to hell with Korus's red badge, we're happy to give him our Sortir à Paris star.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.