{"id":12858,"date":"2025-08-01T15:54:53","date_gmt":"2025-08-01T13:54:53","guid":{"rendered":"https:\/\/www.travellers-society.com\/?p=12858"},"modified":"2026-01-30T11:03:07","modified_gmt":"2026-01-30T10:03:07","slug":"irwin-restaurant-gastronomique-paris-8","status":"publish","type":"post","link":"https:\/\/www.travellers-society.com\/en\/irwin-restaurant-gastronomique-paris-8\/","title":{"rendered":"IRWIN, un voyage \u00e0 travers le temps"},"content":{"rendered":"

[spb_column col_sm=\u00a0\u00bb3″ padding_horizontal=\u00a0\u00bb0″ width=\u00a0\u00bb1\/4″ el_position=\u00a0\u00bbfirst\u00a0\u00bb] [spb_section spb_section_id=\u00a0\u00bb4048″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [\/spb_column] [spb_column col_sm=\u00a0\u00bb9″ col_animation=\u00a0\u00bbnone\u00a0\u00bb col_animation_delay=\u00a0\u00bb0″ col_bg_type=\u00a0\u00bbcover\u00a0\u00bb col_parallax_image_movement=\u00a0\u00bbfixed\u00a0\u00bb col_parallax_image_speed=\u00a0\u00bb0.5″ col_padding=\u00a0\u00bb0″ col_vertical_offset=\u00a0\u00bb0″ col_horizontal_offset=\u00a0\u00bb0″ col_custom_zindex=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb3\/4″ el_position=\u00a0\u00bblast\u00a0\u00bb] [spb_divider type=\u00a0\u00bbstandard\u00a0\u00bb text=\u00a0\u00bbGo to top\u00a0\u00bb top_margin=\u00a0\u00bb0px\u00a0\u00bb bottom_margin=\u00a0\u00bb30px\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Couronn\u00e9 de deux <\/span>\u00e9toiles Michelin<\/span> successives, l’une lors de son passage chez Alan Geaam, l’autre au Chiberta, pr\u00e8s des <\/span>Champs-\u00c9lys\u00e9es<\/span>, longtemps bras droit de Guy Savoy, Irwin Durand a choisi de se lancer dans une nouvelle aventure : ouvrir un \u00e9tablissement \u00e0 lui. Un <\/span>restaurant gastronomique \u00e0 Paris<\/span><\/a> sobrement baptis\u00e9 de son pr\u00e9nom, IRWIN, <\/span>\u00e0 son image, o\u00f9 il rendrait hommage \u00e0 une arri\u00e8re-grand-m\u00e8re qui s\u2019appelait Irma, qui a toujours \u00e9t\u00e9 un exemple, une source d\u2019inspiration. Irwin Durand est n\u00e9 en r\u00e9gion parisienne, avant de s\u2019installer en Ard\u00e8che \u00e0 l\u2019\u00e2ge de 10 ans. Pendant 12 ans, il passe des vacances sur l’Ile de Beaut\u00e9. Il sillonne la France, s\u2019impr\u00e9gne de ses terroirs, forge un style. On dit de ce jeune Chef de 35 ans qu\u2019il est l\u2019un des plus talentueux de sa g\u00e9n\u00e9ration, reconnu pour sa pr\u00e9cision, sa cr\u00e9ativit\u00e9, son approche innovante de la haute gastronomie. \u00ab\u00a0<\/span>Ma cuisine est un voyage \u00e0 travers les souvenirs, un retour aux sensations de l\u2019enfance \u2026\u00a0la simplicit\u00e9 de nos premi\u00e8res \u00e9motions gustatives<\/span> \u00bb, explique-t-il. Autant de madeleines souvent enfouies.\u00a0<\/span><\/em><\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb12861″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbbelow\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Irwinn Durand, chef du restaurant gastronomique \u00a9 Irwin<\/p>\n

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Nous sommes dans le triangle d\u2019or parisien, au 22 rue Cambac\u00e9r\u00e8s, Le cadre est contemporain, intimiste, sign\u00e9 par l\u2019agence JOD architecture. Murs en bois br\u00fbl\u00e9, vasque en pierre, banquettes concaves, jeux de clair-obscur. \u00c9l\u00e9gance et sobri\u00e9t\u00e9. Une premi\u00e8re salle accueille 22 convives\u00a0; une seconde, une dizaine de personnes autour d’une grande table, face \u00e0 la cuisine ouverte. On est en immersion. Un livret est dispos\u00e9 sur chaque table. En premi\u00e8re page, l\u2019\u00e9quipe de cuisine et de salle. Camille, cheffe ex\u00e9cutive, Tessa, cheffe p\u00e2tissi\u00e8re, Ines, Thomas, Ylann. Chandra \u00e0 la plonge. Au service, Fon Chou et Angelo, rond comme le pain aux herbes corses qui nous re\u00e7oit, \u00e0 la mani\u00e8re d’un migliacciu. On le rompt avec les mains, on le partage. Tout est rondeur, la salle, les tables, les chaises, les \u00e9clairages. Les dressages et les go\u00fbts. L\u2019ambiance est chaleureuse, d\u00e9tendue.<\/span><\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb12863″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbbelow\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/2″ el_position=\u00a0\u00bbfirst\u00a0\u00bb]<\/p>\n

Irwin, restaurant gastronomique dans le 8e arrondissement de Paris \u00a9 PauseCom Agency<\/p>\n

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L’\u00e9quipe d’Irwin : Camille Larquemin, Mickael Larrive, Tessa Ponzo, Irwin Durand \u00a9 PauseCom Agency<\/p>\n

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Les noms des menus ont \u00e9t\u00e9 inspir\u00e9s par les rues et les lieux o\u00f9 le Chef a travaill\u00e9, o\u00f9 il a fait \u00e9voluer sa cuisine. Mesnil (servi uniquement au d\u00e9jeuner), Rue du Bac, Quai de Conti\u00a0; respectivement en 3, 5 ou 7 chemins (68 \u20ac, 115 \u20ac et 160 \u20ac). Les saveurs de la vie du chef se r\u00e9v\u00e8lent, chaque plat est l\u00e0 pour surprendre, \u00e9mouvoir, retranscrire une cuisine entre m\u00e9moire et innovation.<\/span><\/p>\n

[\/spb_text_block] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Une asperge verte est simplement r\u00f4tie, drap\u00e9e d’une mayonnaise au thym et gel\u00e9e de pamplemousse, sabayon aux baies de geni\u00e8vre, \u00e0 la mani\u00e8re d\u2019un Gin tonic. Un rouget-barbet joue avec les textures et les temp\u00e9ratures, guid\u00e9 par un jus r\u00e9duit de t\u00eates qui met l\u2019iode \u00e0 la bouche. Transparence d\u2019algues croustillantes. Il est escort\u00e9 d\u2019une tartelette pur\u00e9e d’artichaut termin\u00e9e \u00e0 la flamme, fondante et croquante. Le ris de veau, poch\u00e9 dans le lait puis r\u00f4ti dans un beurre aromatique, est \u00e9gay\u00e9 d\u2019un rago\u00fbt de l\u00e9gumes verts, f\u00e9vettes, oignons nouveaux et cosses de petits pois, cro\u00fbte de moutarde de Meaux. Micka\u00ebl, responsable de salle et chef sommelier sugg\u00e8re un Quincy 2022, un Beaujolais \u00ab\u00a0Leynes les Magnons\u00a0\u00bb de la m\u00eame ann\u00e9e, un Champagne Grand Cru Blanc de Blancs pour le ris. Un bouillon de l\u00e9gumes, infus\u00e9 \u00e0 la marjolaine, lave le palais.\u00a0<\/span><\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb12860″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbbelow\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Restaurant Irwin \u00a9 PauseCom Agency<\/p>\n

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Au moment du sucr\u00e9, Tessa Ponzo prend le devant de la sc\u00e8ne. La jeune cheffe p\u00e2tissi\u00e8re a les yeux qui brillent quand elle parle de sa tarte \u00e0 partager, fraises, olives de Nyons, romarin. De ses gousses de vanille qu\u2019elle travaille sous forme de glace, de cr\u00e9meux, de pralin\u00e9, condiment\u00e9es \u00e0 du miso blanc. De son dessert monochrome, d\u00e9licat et lactique, compilant chantilly aux notes ferment\u00e9es, cr\u00e8me crue infus\u00e9e \u00e0 la sauge, voile de lait d’amande et peau de lait croustillante. On s\u2019\u00e9tonne, on approuve, on succombe\u2026\u00a0<\/span><\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb12859″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbbelow\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Le dessert \u00ab\u00a0Vanilles, miso\u00a0\u00bb sign\u00e9 Tessa Ponzo \u00a9 Florian Domergue<\/p>\n

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IRWIN<\/strong>
\n<\/span>22 Rue Cambac\u00e9r\u00e8s, 75008 Paris
\n<\/span>M\u00e9tro\u00a0: Miromesnil
\n<\/span>Ouvert du lundi au vendredi, de 12h \u00e0 13h30, de19h30 \u00e0 21h30. Pour le bien-\u00eatre des \u00e9quipes, le restaurant ferme ses portes au d\u00e9jeuner \u00e0 16h00 ; et \u00e0 minuit au d\u00eener.<\/span><\/p>\n

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Par : Alain Maurice<\/p>\n

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D\u00e9couvrez le Club Travellers Society<\/a> : Jusqu’\u00e0 25% de r\u00e9duction sur les plus beaux h\u00f4tels de France<\/h2>\n

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