In recent years, the (menu) cards in Paris have been reshuffled.

The French capital has long been impervious to culinary innovation, but now even legendary chefs like Alain Ducasse are trying their hand at veggie burgers and the new generation of top chefs are opening exciting establishments across the city.

In the Bleu Bao, classic Chinese dim sums are served in front of a French salon backdrop, one can look forward to the reopening of Sato Atsumi's Maison and the duo Camille Gouyer and Frederic Lorimier have just cooked themselves a star with classic French haute cuisine.

In her restaurant "Virtus" you can dine over a collection of mid-century lamps in a living room atmosphere.

Bertrand Grébaut trained in the three-star restaurant "L'Arpège" and helped shape the transformation of the 11th arrondissement by opening his restaurant "Septime" a decade ago.

His restaurant is in a small shop with industrial iron pillars, worn floorboards and a view of the overgrown backyard garden.

The dishes are lighter and more down-to-earth than we have been used to from haute cuisine for decades.

Next door, Grébaut has opened the "Clamato", the little sister of the "Septime" with a focus on vegetarian dishes and seafood, opposite is the in-house wine bar and, for a few months now, the patisserie "Tapisserie".

Grébaut also shows that restaurants are increasingly developing into entire culinary brands:

Design exhibitions can also be seen in the restaurants

It's similar at "Ogata": The restaurant designed by Shinichiro Ogata in the former tannery in the Marais includes a delicatessen with Japanese patisserie and an excellent selection of teas, as well as a boutique for tableware.

In the "Ogata" itself, classic Japanese cuisine and tea ceremonies are served, but changing design exhibitions can also be seen.

When she received her first Michelin star six years ago, Julia Sedefdjian was just 21 years old, the youngest chef to have received the honor.

Four years ago she opened her own restaurant "Baieta" and lets her roots merge here: she herself grew up in Provence, her family comes from Sicily and Armenia.

Last year, her own epicerie was added with "Ciceron", from which you can take small gourmet delights with you.

The young chef Tom Meyer has prospects for stars with the "Granite".

Influenced by his mentor, the three-star chef Anne-Sophie Pic, Meyer serves French-Italian haute cuisine with exotic spices and ingredients from Japanese and Vietnamese cuisine in a mid-century setting with design classics by Pierre Paulin is modified.

Meanwhile, among the lateral entrants shaking up the scene is Julien Sebbag, a self-taught artist who has attracted tens of thousands of Instagram followers during the pandemic.

Starting out with dinner events and catering, he opened the vegetarian Creatures at Lafayette just before the coronavirus outbreak.

Last year he followed the trend towards cooking in museums with “Forest” at the Musée d'Art Moderne de Paris.

From matcha to ceviche, you can find everything a hipster heart desires here.

For dessert, it's worth checking out the Accents Table Bourse.

It made a name for itself with its patisserie chef Ayumi Sugiyama, fusing Japanese elements with French patisserie craftsmanship.