Origines

6 Rue de Ponthieu

75008 Paris, France

Tel. +33 9 86 41 63 04

BY ANTONIO GALLONI | JULY 17, 2026

The Food:

Veal Tartare from the Basque Country; Straciatella Ice Cream, Provence Green Beans, Rhône Valley Summer Truffles

Langoustine From Brittany in Two Services — Grilled/Raw; Heritage Tomatoes, Basil & Heads Broth with Almond

In Tartare; Served with Romesco Sauce, Celery & Tomato Water

Mediterranean Ravioles and Clams from Croisic; Stuffed Ravioles with Ricotta di Bufala and Aromatics from Provence, Marinière Clams and Herb Oil; Frothy Cooking Jus with Vadouvan Spices

Cep Mushroom & Coffee; Fricassée of Foie Gras, Light Mousseline Flavored with Iapar Diamantina Coffee, Melba Cep with Hazelnut Oil from Mouline de Méjane

Blue Lobster in Two Services

Grilled on Barbecue with a Fresh Verbena & Noilly Prat Butter; Noirmoutier Potatoes, Girolle Mushroom Fricassee & Nectavigne

Modest Parts Served with Heads Bisque Enhanced with Calabria 'Nduja

Jersey Breed Beef from Ferme des Belles Robes; Rib-Eye Aged for 45 days Grilled on Barbecue, Confit Eggplant Gratinated with Kraft Miso, Crispy Marrow & Chanterelle Fricassée

Yellow Lorraine Mirabelle Plum; Lightly Roasted, Coconut Ice Cream Parfait, Crispy Almonds, Single Malt Whisky, Madagascar Vanilla Jus and Yellow Plum Sorbet

The Wines:                              

2022 Domaine J-F Mugnier Chambolle-Musigny	92
NV Barbeito Rainwater Reserva Madeira 5 Years Old	90
NV Barbeito Sercial Reserva Velha Madeira 10 Years Old	90

Vinous readers planning to spend time in Paris will want to book a table at Origines. Located in the 8th Arrondissement, Origines is a showcase for Chef Julien Boscus’s ingredient-driven, seasonal cuisine. Guests can choose from several tasting menus plus à la carte dining. The menu is small, which I always view as a sign of focus, but that also means guests with dietary restrictions are best served by planning ahead. Wine Director and Chef Sommelier Adrien Butko offers a thoughtful, highly curated wine program. Prices are quite reasonable by Parisian standards.

Mugnier’s 2022 Chambolle-Musigny catches my eye immediately. Rich and seductive out of the gate, the 2022 offers up generous red plum and pomegranate fruit, lifted by floral top notes that lend nuance. It’s a decidedly extroverted wine by Mugnier standards, but that’s just fine in this setting. Of course, in a perfect world it would be great to see wines with more age on restaurant lists, but that is simply no longer possible in most places given the rabid demand for the most coveted producers. We very much enjoyed the 2022. Dear friends whom we sent drank the last bottle the night after. 

Veal Tartare from the Basque Country; Straciatella Ice Cream, Provence Green Beans, Rhône Valley Summer Truffles.

Dinner starts with an assortment of delicious and beautifully presented amuses-bouches capped off by a wonderful Basque Veal Tartare. Straciatella ice cream, Provence green beans and summer truffle are unusual accompaniments that work so well. This is insanely good. 

Langoustine From Brittany – Grilled/Raw; Heritage Tomatoes, Basil & Heads Broth with Almond.

Mediterranean ravioli is a classic dish that encapsulates style. It's rich, layered and complex, yet never heavy or overdone. All the elements on the plate meld together effortlessly. The ricotta, pine nut and zucchini filling is delicious, while the sauce with Vaudovan spice (a French version of curry) makes for a fabulous complement. The Langoustine starter is presented in two services. Tail meat is presented “half-cooked-half raw” over cubed tomatoes and a tasty broth sauce. The second service is a langoustine tartar served with Romesco sauce in a tomato water vegetable broth. I could have had seconds.

Cep Mushroom & Coffee; Fricassée of Foie Gras, Light Mousseline Flavored with Iapar Diamantina Coffee, Melba Cep with Hazelnut Oil from Mouline de Méjane.

Roasted ceps and foie gras are topped with a coffee cream and then finished with thinly sliced, raw ceps. This is just marvelous, and great with our wine. It’s another unusual, creative dish that speaks to Julien Boscus’s prowess.

Blue Lobster; Grilled on Barbecue with a Fresh Verbena & Noilly Prat Butter; Noirmoutier Potatoes, Girolle Mushroom Fricassee & Nectavigne.

The Blue Lobster in Two Services is another culinary tour de force. Thematically, it is similar to the Langoustine appetizer. Here, the tail is grilled and then served with girolle mushrooms, nectavagine (a tart red peach) and a very tasty verbena and vermouth sauce. Claw meat is served in a deeply flavorful bisque. Perfectly cooked grilled aged ribeye is served with Chanterelle mushrooms, miso and bone marrow. What’s not to like?

Jersey Breed Beef from Ferme des Belles Robes; Rib-Eye Aged for 45 days Grilled on Barbecue, Confit Eggplant Gratinated with Kraft Miso, Crispy Marrow & Chanterelle Fricassée.

We opt for a single dessert. Yellow Lorraine Mirabelle Plum is lightly roasted, then served with coconut ice cream parfait, a vibrant vanilla-whisky sauce and a scoop of refreshing sorbet. Two wines from Barbeito’s collection of young Madeiras are the perfect accompaniment. The Rainwater is light-bodied, aromatic and easy to like, while the Sercial is brighter and deeper with a pleasantly dry finish. While not the last word in complexity, both give consumers a great idea of what Madeira is at prices that are easy on the wallet. A scoop of sorbet flavored with gentiane liqueur and apple, then finished with a whimsical spray of liqueur, is the final bite of the evening.

Yellow Lorraine Mirabelle Plum; Lightly Roasted, Coconut Ice Cream Parfait, Crispy Almonds, Single Malt Whisky, Madagascar Vanilla Jus and Yellow Plum Sorbet.

In a city full of opulent hotels and super-elegant restaurants, Origines feels much more like a neighborhood bistro. A very nice neighborhood bistro. Every dish we had was terrific. The atmosphere and overall vibe feel informal, but make no mistake about it — the food, wine and service are all top-notch. Origines is a small restaurant. Reservations are essential. I can’t wait to go back.

Sorbet flavored with gentiane liqueur and apple, then finished with a whimsical spray of liqueur, is the final bite of the evening.

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