Septime may regularly rank as one of the world’s best restaurants, but it carries with it none of the stuffiness of its counterparts. Housed in an unmarked street-level building in the 11th Arrondissement, and furnished with wooden chairs and tables, the restaurant has made a name for itself on the back of an unpretentious menu featuring sustainably-sourced ingredients in unusual combinations. Graphic designer-turned-chef Bertrand Grébaut is part of a younger cohort of cooks keen to throw off the shackles that sometimes constrain traditional French cuisine: Lobster with wild strawberries and poached egg in hay broth have both featured on the (frequently changing) menu. Septime 80 Rue de Charonne 75011 Paris France TwitterFacebookPinterest Related Stories Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Fashion Issue 19 Camille Tanoh Camille Tanoh found his niche working for Pierre Hardy and Paul Smith. Now he’s blazing a path for the next generation of French designers. Design Issue 19 David Rager David Rager, co-founder of design firm Weekends, shares his tale of LA and Paris and how he makes time for life’s little distractions. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others.