Irwin

Some chefs open a restaurant to make their name. Then there is Irwin Durand, who first earned stars in other people's kitchens before putting his first name above the door.

On rue Cambacérès, in a quiet corner of the 8th between La Madeleine and parc Monceau, Irwin is the first restaurant of a chef trained at L'Atelier Robuchon and then with Guy Savoy, who had already earned stars at both Alan Geaam and Le Chiberta. Here, the Michelin Guide followed in 2026, a year after opening.

Tasting menus

No conventional à la carte offering: 3-, 5- or 7-course menus (75 euros at lunch, 130 and 175 euros in the evening), changing with the seasons. The framework remains the same: vegetables in the spotlight, a meat dish, a fish dish and two desserts. Veal sweetbread with Meaux mustard, red mullet accompanied by its artichoke tartlet: the technique is there, never showy.

Seven tables, an open kitchen

The dining room favours intimacy: just seven tables, plus a communal table facing the open kitchen. You can watch the chef at work, surrounded by a loyal team. Save room for the ending: the pastries are by Tessa Ponzo, winner of the Michelin Guide's Prix Passion Dessert 2026, whose all-white dessert centred on fermented milk is worth the journey alone.

Who is it for?

• Curious diners wanting to discover a restaurant awarded a star in 2026 before everyone else
• An accessible fine-dining lunch (3 courses at 75 euros)
• Those with a sweet tooth: dessert here is an occasion

Why Irwin stays with you

Because this is the restaurant of a chef who has reached maturity, without bluster, with a deserved star and an exceptional pastry chef.

Irwin, the discreet new star of the 8th.