A place at the table

A dining room with a point of view.

SAVORÉN was imagined as a place to slow down, pay attention and enjoy food made with care. The room is intimate, the welcome is warm and the menu is always in conversation with the season.

Join Us for Dinner

A place at the table

A dining room with a point of view.

SAVORÉN was imagined as a place to slow down, pay attention and enjoy food made with care. The room is intimate, the welcome is warm and the menu is always in conversation with the season.

Join Us for Dinner

A place at the table

A dining room with a point of view.

SAVORÉN was imagined as a place to slow down, pay attention and enjoy food made with care. The room is intimate, the welcome is warm and the menu is always in conversation with the season.

Join Us for Dinner

A chef placing a garnish with chopsticks

Our philosophy

Let the ingredient lead.

We believe memorable cooking starts with respect: for the ingredient, the people who grow and make it possible, and the guests who gather around the table. Technique gives each dish its shape; the season gives it its voice.

Our philosophy

Let the ingredient lead.

Our philosophy

Let the ingredient lead.

Élise Moreau · Executive Chef & Co-Founder

Executive Chef & Co-Founder

Élise Moreau

Élise approaches the kitchen with curiosity and restraint. Her cooking brings together classical foundations and a modern sense of balance, creating dishes that feel generous, precise and connected to the moment.

See the Current Menu

Élise Moreau · Executive Chef & Co-Founder

Executive Chef & Co-Founder

Élise Moreau

See the Current Menu

Élise Moreau · Executive Chef & Co-Founder

Executive Chef & Co-Founder

Élise Moreau

See the Current Menu

Our journey

Ten years in the making.

From a shared idea to a dining room in the Marais, every step has been guided by produce, patience and hospitality.

2016

The first idea

The idea for a seasonal tasting room takes shape around a shared love of produce and hospitality.

2018

Finding our voice

A small team begins developing the first menus and the SAVORÉN dining philosophy.

2022

Doors open

The dining room opens its doors, welcoming guests for its first seasonal tasting menu.

2026

A new chapter

A new chapter begins with a refreshed menu, a dedicated private dining experience and more ways to gather.

Our producers

Good relationships make good ingredients.

We value the growers, fishers, makers and market partners whose work brings character to our kitchen. Our selection changes with availability, and we aim to choose ingredients with care and a clear sense of origin.

Our producers

Good relationships make good ingredients.

Our producers

Good relationships make good ingredients.

The room

Thoughtfully set. Easy to settle into.

Natural materials, soft lighting and a considered table setting create a calm backdrop for the food and the company. We want the room to feel special without ever feeling formal.

Reserve a Table

The room

Thoughtfully set. Easy to settle into.

Natural materials, soft lighting and a considered table setting create a calm backdrop for the food and the company. We want the room to feel special without ever feeling formal.

Reserve a Table

The room

Thoughtfully set. Easy to settle into.

Natural materials, soft lighting and a considered table setting create a calm backdrop for the food and the company. We want the room to feel special without ever feeling formal.

Reserve a Table

Visit us

There is a place waiting for you.

Find us in the heart of Paris for a seasonal tasting experience and an evening at your own pace.

Plan Your Visit