Review
When Japanese chef Masahiro Kawai, known as “Masa”,took over Chez Michel in 2015, he inherited more than just a Paris institution. Founded in 1939 and long rooted in the traditions of French terroir cooking, the restaurant has passed through several hands, each leaving a distinct mark. Masa, trained in Japan, Spain, and France, brings his own sensibility: respectful of heritage, yet open to subtle references to Niigata, his native region, and the cuisines that shaped him.
The spirit here is one of generosity, hearty, slow cooked dishes, alongside a few Breton signatures kept in homage to his predecessor Thierry Breton. Now and then, Masa adds a discreet touch of Japan or Spain, but always within the framework of honest bistronomie. Just steps from Gare du Nord, Chez Michel remains a soulful and enduring address.