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l’Entrepôt – Paris

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7 Rue Francis de Pressensé, 75014 Paris

Tuesday to Saturday from 7:00pm to 10pm

Wednesday to Saturday lunch from noon to 2pm

Lunch menu: 21€ & 26€

Dinner Menu: 42€ & 52€

Telephone: 01 45 40 07 50

email: [email protected]

l’Entrepôt – Paris

Book online

7 Rue Francis de Pressensé, 75014 Paris

Tuesday to Saturday from 7:00pm to 10pm

Wednesday to Saturday lunch from noon to 2pm

Lunch menu: 21€ & 26€

Dinner Menu: 42€ & 52€

Telephone: 01 45 40 07 50

email: [email protected]

Fulgurances acts as an incubator, bringing the talents of tomorrow center stage through its chef residency in the 11th arrondissement of Paris.

Since the opening of “Fulgurances, l’Adresse”, we have crossed paths with many talented chefs eager to express themselves outside of the gastronomic realm. We were looking for a project that quenched this thirst for freedom. When Charles Gillibert and Stéphane Magnan asked us to take over the restaurant space at l’Entrepôt, our idea of a vibrant and bustling “cantine” with chef residencies immediately became clear.

We realized that there are very few places in Paris where you can eat well, drink well, in a festive, informal and cultural environment. This is what we hope to create at “Fulgurances à l’Entrepôt”, through the choice of our resident chefs and various events linked to the cultural and film programming.

William Cottier is our executive chef. He will welcomes our residents and guide them along the way.He also creates the lunch menu Monday through Friday.

Photos : Laurence Revol


In residence

Currently

Reece Moore

April to July 2023

Reece Moore is Australian. He started cooking very young, alongside his father who is also a chef. Reece’s passion for cooking runs deep, as well as his commitment to sustainability which pushes him to source all of the fish and meat that his cooks locally and responsibly: line-caught fish that isn’t over fished or farmed, hand-dived shellfish, and meat that isn’t slaughtered at a young age. His cooking is ingredient-driven, at times pure and at times cheeky, and always accessible so as not to lose or confuse people. It is all about the flavor: fat, acid, bitter and salt.

 


Past resident chefs

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William Cottier

January - April 2023

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Aviv Ettinger

November - December 2022

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Max Tuckwell

August - October 2022

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Patrick Nguyen

June - August 2022

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Sophie Le Prado

January - March 2022

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Erica Archambault

September - December 2021

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Minou Sabahi

July - November 2020