OTTO in Paris: instinctive, sharing cuisine by Éric Trochon

To restore the image of the legendary Mouffetard district in Paris's 5th arrondissement: that's the goal Stéphane Offner and Tony Alvarez Parage set themselves when they opened OTTO. To achieve this, these two childhood friends have teamed up with renowned chef Éric Trochon. The most gastronomic among you will know him. Starred chef of Le Solstice and Meilleur Ouvrier de France, Éric Tro chon accepted the challenge, transforming the duo into a trio. A joyful team that offers us a new address that's both gourmet and human. Taking the place of Casa Pepe, the trio have imagined a friendly, relaxed place where nothing is too much trouble.

To seduce the eyes of gourmets, OTTO unveils an open, central kitchen. Drawing its inspiration from the Izakaya tradition, the counter gives customers a glimpse of the chef in the midst of preparing the plates.

And here's where the plates come in. For OTTO, chef Éric Trochon, a true lover of Japan, gives free rein to his desires and offers a cuisine based on instinct and the moment, with a menu that is constantly evolving, according to the seasons and new arrivals.

With its concept of small plates to share, OTTO relies on an unbridled, subdued atmosphere, art direction by Ich&Kar, and service that's just right, and we applaud it with both hands.

On this particular evening, the chef had imagined a honey-roasted potimarron, shiitake mushrooms with grilled sesame oil, razor clams with garlic butter, or a pig skewer with harissa, arugula and fromage frais.

For our part, we really fell for the colorful cauliflower semouline delicately layered on a delicious cauliflower cream. Fine and ultra-fresh, this dish won us over from the very first bite.

• To be read
• New restaurants in Paris, our best addresses
• The izakayas of Paris, our best addresses for authentic Japanese tapas
• This Week's Best Deals in Paris and Île-de-France, December 15–21, 2025

You'll experience the same gustatory emotion when you savor the excellent mackerel cooked with binchotan charcoal. This Japanese charcoal allows perfect cooking control. To enhance the dish, the chef accompanied it with a lemon condiment. Another dish cooked with binchotan charcoal? The excellent beef onglet with chimichurri sauce.

We're also partial to the melt-in-your-mouth grilled squid and crispy celery and hazelnut fritters, perfectly seasoned.

And let's not forget fish no chips, a fish & chips revisited without the fries, but with a remarkable breading that's both fine and crisp. All served with an explosive black curry sauce.

Each evening, chef Éric Trochon also imagines one or two special dishes. On this particular evening, he has created a hare à la royale, with celery purée and royal sauce. A tasty, perfectly balanced dish that's sure to leave a lasting impression!

The concept's best feature? The ability to order new plates at any time. No hierarchy between hot, cold, starter or main course... Just follow your desires and ask.

Then there's the cheese from Cow' s , which is also well worth the detour: a Bavarian pepper tomme that can be enjoyed bite after bite.

To accompany these delicious dishes, OTTO boasts a fine selection of wines, with nearly 120 references. Carefully selected, these keels - vins d'auteurs, vins nature, or biodynamic wines - honor our terroir and sublimate the dishes cooked. And let's not forget the cocktails for lovers of clever beverages, some of which go perfectly with desserts.

As for the desserts, here again we come up with two knockout dishes. On the one hand, we melt for the marvelous chocolate cake with tonka bean and fleur de sel, and on the other, we fall for the generous rice pudding topped with caramel. Smooth, silky and ultra-comforting!

With assets like these, it's a safe bet that OTTO will quickly become the HQ of many gourmands, and a must-visit address in the 5th arrondissement.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.