Granite, chef Tom Meyer's Michelin-starred restaurant

Young chef Tom Meyer has opened his very first restaurant in Paris, in the capital's first arrondissement. Named Granite, this new restaurant has already become a favorite with gourmets, and could well be awarded its first Michelin star in a few weeks' time.

Having worked in the kitchens of Philippe Rochat and Anne-Sophie Pic, won the Taitinger and been a finalist in the Bocuse d'or, the 28-year-old Jurassien opened this first restaurant in collaboration with Stéphane Manigold(Substance, Contraste, Liquide) with the aim of inventing a place for living gastronomy, based on products from committed and demanding producers and artisans, most of them from the Paris region, fair prices and a virtuous environment.

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For Granite, which spans three floors, Tom Meyer, Stéphane Manigold andarchitect Michel Amar chose a soothing, luminous decor, where exposed beams and vaulted ceilings sit alongside contemporary armchairs, wood panelling and marble. To delight Parisians, the chef has enlisted the help ofAnthony Chenoz, pastry chef at Saint-James and Lucas-Carton, and Julien Mascarell, sommelier, to create a menu of fine wines from Burgundy, Champagne, southern Rhône, Alsace, Savoy and Languedoc.

Gastronomic and contemporary, sensitive and inventive, Tom Meyer's cuisine can be discovered through several 5-course (95€) or 7-course (125€) menus, or through a lighter, more affordable lunch menu (58€). To take this culinary encounter head-on, and discover what Tom Meyer has up his sleeve, we opt for a 5-course menu and a 7-course menu, in which the dishes vary slightly.

After the trio of amuse-bouches, which in a small format showcase the chef's inventiveness, you'll be won over by squash, acacia seed mousse and Pale Ale, and citrus-grilled persimmon; wood-fired scallops, smoked turnip veil, hogweed and beurre blanc dill; Racan pigeon, green curry and combawa; and gnocchi coeur coulant, shellfish and Vietnamese coriander.

Another fine discovery is Brillat Savarin triple crème, black truffle, Nikka whisky strength and hazelnut; as are the desserts by pastry chef Anthony Chenoz, which oscillate between sweetness( modernrice pudding, apple acidity with yellow wine), indulgence(triple-leaf chocolate, sea fennel, yuzu and cocoa) and lightness(citrus case, basil sorbet, jasmine vinaigrette).

Everything is legible, beautiful and good, generous on the plate and in the service, with a view of the open kitchen and the magic that happens there. A brilliant first table on which to place a coin: it is sure to receive the honors of the Michelin Guide 2022.