Septime Paris: The Restaurant Everyone Lies to Get Into
Picture this: It’s 9:59 am Paris time, and you’re clutching your phone like it holds the secret to eternal happiness. Because in a way, it does. At exactly 10am, Septime releases reservations for exactly three weeks ahead. Miss that window? You’re dining elsewhere. This place is always fully booked, so planning ahead is essential.
This is the place that turned the 11th arrondissement into a dining destination and convinced Left Bank snobs to cross the Seine. Here’s everything you need to know before you battle the reservation gods.
The Real Story Behind the Hype
Bertrand Grébaut didn’t follow the typical chef’s path. Literature degree, graphic design studies, even a stint with graffiti art preceded his culinary awakening. His family were winegrowers, so food and wine ran in his blood, but he took the scenic route to his calling.
After training at the prestigious Ferrandi school and working under Alain Passard at L’Arpège, where he absorbed Passard’s vegetable-forward philosophy, Grébaut struck out on his own. He earned his first Michelin star at L’Agapé when he was just 27 – then did something unexpected. He traveled through Asia for a year, absorbing new flavors and techniques.
When he returned, he didn’t want to recreate another stuffy starred restaurant. Instead, he and his economics-student-turned-sommelier partner Théo Pourriat created something different: a mix between three-starred quality and local bistro warmth, with prices accessible to everyone.
The Neo-Bistro Revolution
Septime opened in 2011 and caused ripples throughout Paris dining. While other chefs were still serving food on slate boards and jamming ingredients into mason jars, Grébaut was cooking. Really cooking. No rectangular slate plates, no gimmicky presentations – just round, white plates that let the food speak.
The concept was revolutionary yet simple: sustainable philosophy fusing harmony with nature and creativity, using ingredients from local organic farms and sustainably sourced seafood. No beef on the menu due to environmental impact. Heritage vegetables from local producers. Fish from responsible sources. It’s gastronomy with a conscience.
The Septime Reservation Battle: Your Strategic Guide
The Digital Gauntlet
Reservations open exactly three weeks in advance at 10 am Paris time. Here’s what seasoned reservation warriors know:
Timing is everything: 9:59:50am, refresh. 9:59:55am, get your finger ready. 10:00:00am sharp, click. Some successful bookers report getting through around 2 pm Lisbon time / 3 pm Paris time / 4 am NYC time, but these are outliers.
Lunch vs. Dinner: Lunch slots are significantly easier to snag than dinner. The five-course lunch menu runs $85, while dinner stretches to $135 for seven courses.
The Phone Alternative: You can call between 10:00 a.m. and 12:00 p.m., exactly three weeks ahead. Some report better luck with this method, though you’ll need patience and persistence.
Group Strategy: Tables for six are easier to book than tables for two. Counter-intuitive but true.
The Credit Card Requirement
Fair warning: Septime requires a credit card upfront and charges €126 (three lunch menus’ worth) for cancellations less than 24 hours ahead. This policy has frustrated many diners, but it’s their way of managing no-shows.
What to Expect: The Good, The Great, and The Polarizing
The Space
Industrial chic meets countryside warmth. Think untreated wooden tables, metal rafters, and soft lighting that transforms throughout the day. The view of green leaves through rear windows makes you forget you’re in the bustling 11th arrondissement. Noise levels have improved significantly since opening – they lowered the ceiling to address early complaints.
The open kitchen creates energy, while servers in jeans, linen aprons, and Veja sneakers provide explanations about obscure herbs and ingredients.
The Menu Philosophy
Everything is minimal, even the menu, which lists simply three ingredients per dish. Don’t expect detailed descriptions – that’s what the servers are for. The menu changes frequently, sometimes daily, depending on what’s fresh and in season.
Recent examples from various visits:
- Roasted smoked Simiane onions with juniper goat cheese sauce, wilted sorrel, and pickled pine buds
- White asparagus with fermented carrots, topped with pike roe and fresh herbs
- Egg yolk and thin strips of squid in sublime broth
The Wine Game
The natural wine list reads like a who’s who of biodynamic producers: Ganevat, Pfifferling, Mosse, and Selosse. Expect funky, alive wines that pair with Grébaut’s vegetable-forward cooking.
One frustration: Unlike many restaurants, Septime doesn’t offer wine tastings before committing to a glass. Know your natural wine preferences or trust your server’s guidance.
The Reality Check: Managing Expectations
The Portion Reality
Let’s be honest: portions are on the smaller side. Some diners may well leave the lunch a little peckish despite five courses.
Pro tip: Save room for a pastry at Tapisserie, Septime’s sister patisserie, where the Tartelette au Sirop d’Érable might be the best thing you eat all day.
The Service Style
Service can feel rushed, with servers clearing plates before you’ve fully finished. This isn’t fine dining pacing – it’s more energetic, almost New York-style efficiency. You can sometimes expect to miss the storytelling about ingredients and inspiration that other Michelin spots provide.
The Inconsistency Factor
Even longtime Septime advocates admit the experience can be variable. One visit might be transcendent, the next forgettable. A browse through recent TripAdvisor reviews shows this divide: “Beautiful plates, bland palate” versus “starry disappointment” appear alongside glowing praise.
The Septime Ecosystem: Beyond the Main Event
Clamato: The Seafood Sibling
Right next door, this seafood-focused spot operates with the same sustainable philosophy but a more casual vibe. Easier to get into, perfect for oysters and natural wine.
Septime La Cave: The Wine Bar
Natural wine bar where you can sample some of those bottles you couldn’t taste at the restaurant. Small plates, big wines, minimal commitment.
Tapisserie: The Sweet Finish
Artisanal, seasonal pastry shop where Grébaut’s attention to ingredients extends to desserts. Often the hidden gem of the Septime experience.
D’Une Île: The Country Escape
A charming countryside hotel two hours from Paris where the Septime philosophy gets a rural expression.
Insider Tips for Maximum Success
Before You Go
- Study the natural wine scene – this isn’t the place for Champagne preferences
- Eat something beforehand – seriously, those portions are small
- Bring your curiosity – you’ll encounter vegetables and preparations you’ve never heard of
- Prepare for efficiency – this isn’t a three-hour leisurely meal
During Your Visit
- Ask questions – servers know their stuff about ingredients and sourcing
- Trust the vegetable dishes – Grébaut excels at sophisticated vegetable preparations
- Don’t expect traditional French – this is modern style drawing from Nordic, Asian, and Mediterranean influences
- Savor the bread – multiple visits rave about the crusty brown bread and butter, plus warm flatbread with Comté cream
After Your Meal
- Walk to Tapisserie for the pastry course Septime doesn’t offer
- Hit Septime La Cave if you want to continue the wine journey
- Explore the 11th – you’re in one of Paris’s most dynamic neighborhoods
The Verdict: Is It Worth the Hassle?
Septime currently ranks #40 on the World’s 50 Best Restaurants list for 2025 and won the Sustainable Restaurant Award in 2017. The technique is undeniable, the philosophy admirable, the ingredients impeccable.
But here’s the thing: Paris has hundreds of excellent restaurants. Some visitors question whether exclusivity is Septime’s main draw. The dining room often fills with English-speaking food tourists and chef groupies, which can dilute the neighborhood bistro vibe Grébaut originally sought.
Go if: You appreciate vegetable-forward cooking, natural wines, and sustainable dining. You want to experience a restaurant that changed Parisian dining. You managed to snag a reservation and want to see what the fuss is about.
Skip if: You prefer generous portions, traditional French cooking, or leisurely service. You’re looking for a guaranteed wow factor rather than intellectual appreciation. You’d rather not battle the reservation system.
Bottom line: Septime isn’t just a restaurant – it’s a statement about what modern French dining can be. Whether that statement resonates with you depends on what you’re seeking from your Paris dining adventure.
Practical Information
Address: 80 rue de Charonne, 75011 Paris
Nearest Metro: Charonne (Line 9)
Hours: Monday-Friday, 12:15pm-2pm and 7:30pm-11pm. Closed weekends
Reservations: Online at septime-charonne.fr, opening daily at 10am for three weeks ahead
Phone: 01 43 67 38 29
Price: €70 lunch menu, €110 dinner menu (prices subject to change)
Remember: in Paris dining, as in love, the chase can be half the thrill. Whether Septime lives up to your expectations depends largely on what those expectations are. Set them accordingly.
