We’ll forgive the ’90s decor (inexplicable modern art, stonewashed walls, etc.) because the food itself at Substance is representative of today. The degustation menu is seasonal, but there are two standout signatures: the amuse-bouche bowl of whipped potatoes and runny cancoillotte cheese topped with trout eggs, and a sharp, creamy lemon tarte palate cleanser that’s presented as a paw print. The three-course lunch is €68- €98 and the multi-course dinner ranges from €138-€188.

Matthias Marc has honed his skills in a series of prestigious establishments (Le Meurice, Portos, Lasserre, Louis XV) and was a semi-finalist in French TV's Top Chef 2021. He serves a surprise menu that favours short supply chains and fine ingredients. The dishes stick close to the seasons and incorporate pleasing nods to his native Jura region across the uninhibited, lively cooking.

Avoid the expensive and extremely average French fare around the Eiffel Tower and make a beeline for one-Michelin-star Substance, which is indisputably the best meal to be had within walking distance of the landmark. The chef’s counter is an exquisite experience, where you’ll watch as chef Matthias Marc, a former Top Chef semi-finalist, plates small bowls of Cancoillotte (a fabulously creamy cheese) topped with juicy bursts of trout roe, or arranges three sublime gnocchi to be finished off tableside with Morteau sausage and vin jaune—all a love letter to his native Jura. The restaurant offers a 65 euro menu at lunch, but if you have a few hours to spare, indulge in one of their more immersive tasting menus alongside pitch-perfect wine pairings from the knowledgeable sommelier, or pop a bottle from their expansive 180-cuvée selection of Champagne.

It was on rue de Chaillot that Stéphane Manigold, and chefs Matthias Marc and Anthony Pedrosa opened the doors to Substance. A true gastro address, the menu touches on the classics, peppering them with modern twists. To start, a crispy egg with grilled artichoke and sesame vinaigrette, or a Saint-Jacques carpaccio topped with a vinaigrette au foin, followed by a spelt risotto with vegetables from the market or veal.

Substance is a contemporary restaurant in the 16th arrondissement of Paris, just a short walk from the Eiffel Tower. Led by Chef Matthias Marc, who has trained with notable figures in French cuisine, it highlights quality ingredients and thoughtful cooking methods. The modern, welcoming setting makes it an inviting place for anyone seeking a memorable meal in the heart of the city.

In the 16th arrondissement, which is dominated by upscale restaurants and Parisian-style bistros, the Substance restaurant combines these two types of restaurants. The restaurant is inviting and exudes a relaxed elegance. Behind the counter whirls Matthias Marc, a young chef who has worked in big name restaurants like Racines des Prés, Saint James, Le Meurice and Lasserre.

Matthias Marc is the chef behind Substance, a contemporary gastronomy restaurant in the heart of the 16th arrondissement. Awarded with one Michelin star, Substance’s kitchen transforms exceptional raw materials into marked, aromatic, delicate and surprising flavors. The kitchen is committed to sourcing local and high quality ingredients.

Cost: €65 (three courses)Michelin says: “Matthias Marc serves a set menu that favours short supply chains and sticks close to the seasons.”Sample dish: Gnocchi with Morteau sausage and a scallop in yellow wineHeadline of most recent TripAdvisor review: “Exquisite”Instagram: @substance_parisNeighborhood: 75016substance.paris

La réalisatrice française Coralie Fargeat débarque en compétition officielle, au Festival de Cannes 2024, avec un film de genre qui a retourné la Croisette. Le film a reçu le Prix du Scénario de cette 77e édition et est attendu en salle le 6 novembre 2024. Découvrez notre avis et la bande-annonce !.

In the heart of the very chic ’quartiers’ of Paris, Substance brings a breath of fresh air. Under a young and enthusiastic duo, Substance has become a reference in no time. After only a few weeks, Substance has found its way with a spontaneous cuisine and relaxed service.