After several months of being closed, L’Office has reopened its doors in the 9th arrondissement. A warm and welcoming spot where French cuisine is boldly reimagined with flair and indulgence.
Tucked away on a quiet street in the 9th arrondissement, L’Office is making a triumphant return this spring. The restaurant, taken over in 2018 by Charles Nikitits, had closed following a fire. The good news? Its elegantly minimalist dining room and delightful terrace are once again open to guests — the perfect excuse to rediscover this now-iconic neighbourhood gem.
In the kitchen, chef Julia Totzauer breathes new life into French cuisine with a product-forward, inventive approach. While the dishes are rooted in tradition, they brim with energy and originality, featuring bold flavour pairings and irresistibly rich sauces.
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An inventive and well-crafted menu
At L’Office, each season brings fresh surprises. This summer, the sea bass tartare is a true journey for the senses, enhanced with miso and pickled red onions. But the undisputed star of the menu remains the Beef Wellington. Cooked at precisely 218 degrees (a crucial detail), it boasts unrivalled tenderness, a delicate mushroom duxelles, and perfectly buttery puff pastry. A real masterclass in culinary skill.
As for prices, L’Office offers refined dishes at reasonable rates. Expect to pay around €14 for a starter, and between €22 and €39 for a main course. Desserts are priced at €13.
The dishes we tried (and loved)
Our meal began on a colourful, flavour-packed note with mini tacos of Salers beef, topped with fragrant chimichurri and crunchy cashew nuts — a vibrant starter that whetted our appetites. Alongside it, we were utterly charmed by the chilled pea and cucumber soup, paired with an unexpected smoked goat’s cheese ice cream and a drizzle of pea pod oil.
For mains, we sampled a vegetarian creation of smoked beetroot, roasted fennel and horseradish mousseline — delicate yet satisfying. But the real showstopper was the Beef Wellington, which exceeded all expectations: meltingly tender, perfectly seasoned and served with a silky ratte potato purée and a peppery yet refined Kampot sauce.
To finish, the desserts were nothing short of sublime. The lemon and ginger cheesecake struck a perfect balance between tangy and sweet, while the tonka chocolate soufflé tart with bergamot cream was both airy and decadently rich.
With its concise yet creative menu, intimate atmosphere, and the undeniable talent of its chef, L’Office stands out as a shining example of Parisian bistronomy at its finest.
L’Office 3 rue Richer, 75009 Paris – Open Monday lunchtime to Friday evening
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