Paris dining: Will

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Paris dining: Will

will11 - Paris dining: Will

steak tartare with an Asian touch

Will
75, rue Crozatier

75012 Paris

+33 1 53 17 02 44


Don’t ever think of Will as a boring nickname, it’s also a hidden gem that foodies should not miss. William Pradeleix, the chef, loves combining French traditional flavors with more exotic ones. Our meal at Will was a true ode to fusion food and an original on the Paris dining scene.

will pic 2 - Paris dining: Will

pork belly with baby artichokes


We started off with a reinvention of the classic French tartare, seasoned with sesame seeds, white truffle and green mango. The sesame added a fresh and crunchy twist to the chopped meat.
 My partner in crime was satisfied as well with her appetizer : hamachi (Japanese amberjack) with citrus reduction and grapefruit. The raw Japanese fish was sliced sashimi-style and perfectly cooked by the citrus and the grapefruit. A real hit, especially if you already miss those summer days.
will3 - Paris dining: Will

risotto with a scallop


The mains were also quite impressive: risotto style daikon with sepia ink; duck magret with passion fruit seasoning and a super tender pork belly with baby artichokes and teriyaki sauce.
restaurant will - Paris dining: Will

interior, photo by Castalie.com


The show didn’t stop when desserts came. The chocolate and sesame entremet with a caramel heart took me to heaven. If you prefer lighter desserts, go for the thai basilic panna cotta with diced mango.
will4 - Paris dining: Will

ooh la la, chocolate perfection


The tasting menu is priced at €45 at night, quite fair for a « Michelin Star » level meal. For lunch, there’s a delicious menu for only €19.
In a nutshell? Will is the new place to be if you’re looking for amazing French food with an exotic twist.
If you like this then, try the delicious Sola for French/Japanese fusion in the 5th.
Le Grumeau is a food blog created by two passionate partners in crime who share all their good spots in Paris with you. All photos above taken by Le Grumeau unless noted.
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