This meeting between two « enfants terribles » in their respective fields promises to shake up the status quo. Since 2006, Jean-François Rouquette, with his playful soul and boundless creativity, had been dreaming of a restaurant that was just like him. This dream took shape thanks to Hugo Toro, whose impressive experience ranges from the Penninghen School of Architecture to UCLA. Toro was able to create unique decor, integrating every detail, from napkin rings to team uniforms, in perfect harmony with the chef’s cuisine.
An Evocative Setting
PUR’ now opens onto a long entrance hallway, evoking a welcoming apartment, where the mix of raw and precious materials creates a warm atmosphere. The central space, i.e. the oculus, illuminates the restaurant while paying homage to craft and artisanal culture. The 8-meter-tall fireplace, a true centerpiece, symbolizes humanity’s warmth and the convivial spirit that the chef required.
William Jess Laird
In the library space, amber lights and cloud patterns create an elegant atmosphere, while the Winter Garden, encircled by glass folding screens, offers a unique private lounge. Each space was designed to encourage interaction between the chef and his guests, inviting them into an immersive culinary experience. The restaurant can host 40 guests at a time, all while offering an intimate and exclusive experience.
An Evolving Kitchen
« The PUR’ kitchen is finally getting the decor it deserves, » asserted Rouquette. In this new setting, its constantly evolving menu is inspired by nature and its seasons, celebrating the terroir through delicate, flavorful dishes. The 5 course menu, starts at 220 euros per person, showcasing the treasures of local produce and the art of cooking.
William Jess Laird
The chef, originally from the Aveyron region of France, developed his cuisine from the ground up, establishing himself as a leading figure in Parisian gastronomic circles. His bold, creative vision is reflected in signature dishes such as red mullet with Mediterranean flavors and Plouguerneau abalone sublimated with caviar.
The rebirth of PUR’ is more than just a makeover, it’s an invitation to discover a culinary experience, enriched with art and conviviality. With Hugo Toro’s innovative touch and Jean-François Rouquette’s culinary vision, PUR’ has established itself as a Place Vendôme staple, ready to seduce even the most discerning palates. Don’t miss the chance to experience this new gastronomic adventure in the heart of Paris.
