Network star chef Eloi Spinnler finally opens his second restaurant Colère (and it's top!)

With 220,000 followers on Instagram and 140,000 on Youtube, chances are you've already caught a glimpse of his face - and his unstoppable harness of knives - in a cooking video. Chef Eloi Spinnler, the social network's star chef of good humor and kindness, is finally opening his second restaurant in Paris, teased for many months.

* * *

New Year's Eve 2025 menu at Colère, bistro side
110€/person, drinks not included

Radicchio, balsamic, trout egg, buckwheat

Colère rice

Scallops, fennel, orange, green pepper

Farm capon in cotton, chestnut and mushroom, truffle juice

Chocolate, beer caramel, Espelette crumble, caper tuile

* * *

New Year's Eve 2025 menu at Colère, theater side
250€/person with wine pairings

Mackerel à la flamme, smoked cream, Jerusalem artichoke, samphire

Radicchio, balsamic, trout egg, buckwheat

Rice Colère

Scallops, fennel, orange, green pepper

Sea bass in salt crust, chard, spicy matelote

Farm capon in cotton, chestnut and mushroom, truffle juice

Truffled Brie

Chocolate, beer caramel, Espelette crumble, caper tuile

* * *

And to this end, the chef continues his exploration of the seven deadly sins. After Orgueil in the 11th arrondissement, he's now turning his attention to Anger, opening his second restaurant on the gourmet Rue Richer. But there's no anger in sight, just healthy anger, driven by a burning desire to promote better eating and consumption.

As at Orgueil, Eloi Spinnler offers altruistic, zero-waste cuisine, spiced up French-style, in a magnificent décor imagined by the architectural firm Friedmann & Versace, which favors second-hand materials. The centerpiece is a fireplace in the shape of a dragon, hand-carved by artisan Gesso, and banquettes adorned with a fabric that takes up the theme of mythological creatures, featuring phoenix motifs. The decor, in shades of orange and gold, is truly tasteful.

Aware of the environmental issues of our time, and marked by the food waste he witnessed in the great Houses he frequented during his apprenticeship, the chef decided to adopt a zero waste policy. Convinced that nothing is wasted, everything can be transformed, he makes the most of every part of fruit and vegetables - skin, flesh, seeds - focuses on offal rather than noble parts, uses carcasses to make sauces, and reduces his carbon footprint by working with local producers who supply him with only seasonal produce - fruit, vegetables, but also fish.

LikeOrgueil, which revealed a hidden room next to the kitchens where you could enjoy a different menu from that of the restaurant, Colère is also divided into two distinct parts. On the one hand, the bistro side is open evenings and at lunchtime on weekends for dishes to share, and at lunchtime on weekdays for affordable lunch formulas (18€, 23€, 28€).

On the other hand, the theater side can accommodate up to 15 people, hidden behind a heavy curtain, where an immersive experience awaits you facing the open kitchen, every evening at 8pm with a 7-course menu (78€, 122€ with food and wine pairings) and a 4-course menu (50€, 80€ with food and wine pairings) at lunchtime from Thursday to Sunday.

On its menu, Colère reveals French cuisine enriched with a spicy touch from elsewhere. Don't hesitate to try the Russian roulette (€12), a flaky, buttery brioche topped with cheese, tapenade and, for the unluckiest person at the table, a spicy pepperonnade - hence the name of the dish!

Also unmissable is the (very) generous slice of pâté en croûte with caramelized pastry (14€); the veal tataki (23€) with a piquant fennel kimchi; the addictive gnocchi à la romaine - actually, closer to polenta - with just-seared spinach, creamy Comté cheese and poached egg; but also the salt-crusted hake (41€), brought to the table first in its pretty crusty wrapper and then tasted, cooked to perfection, wrapped in a cabbage leaf and shiso.

• To be read
• Orgueil, small plates to share without prejudice and gastronomy by Eloi Spinnler
• Affordable bistronomic restaurants with lunch menus at €30 starter/main course/dessert
• Bistronomic restaurants in Paris, our best addresses

The cocktails are there to accompany the food, like the Démesure cocktail (blanche d'Armagnac dartigalongue, elderflower, anizo, verjuice; 14€) or the Absurde cocktail (basil-infused vodka, merlet pear cream, amontillado, verjuice; 13€). Perfect for grabbing a seat before moving on to the monstrous chocolate soufflé with kasha ice cream (14€) served for two, patiently awaited with mouths agape and devoured while still burning.

A new address that's sure to be the talk of the town!