In the heart of Place Vendôme, PUR’ reopened with

Michelin-starred precision and Hugo Toro’s signature design

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Paris doesn’t lack exquisite restaurants but PUR’ at Park Hyatt Paris-Vendôme offers something few others do: a complete sensory journey.

Recently reopened after a transformation, PUR’ restaurant in Paris blends the culinary mastery of Michelin-starred Chef Jean-François Rouquette with the creative vision of artist-architect Hugo Toro, resulting in an immersive experience of design, seasonality, and storytelling at the highest level.

One of the best fine dining destinations in Paris, PUR’ reopens with a bold new look by Hugo Toro and a seasonal tasting menu by Michelin-starred Chef Jean-François Rouquette—an unforgettable culinary experience near Place Vendôme.

Behind PUR’s captivating new aesthetic is Hugo Toro, a Paris-based artist and architect known for his ability to fuse emotional design with technical finesse. Drawing inspiration from the private salons of 1930s Paris, Toro envisioned PUR’ as an intimate residence layered with textures, tactility, and a hint of theatricality. Even the table elements—like custom-made sculptural napkin holders and bespoke knife rests—were designed especially for the space, reinforcing a sense of curated elegance at every touchpoint.

The interiors are thoughtfully lit with a dramatic yet soothing ambiance that shifts as you move through different rooms of the restaurant. Each area offers a distinct atmosphere, creating a dynamic yet cohesive dining environment.

In the kitchen, Chef Jean-François Rouquette brings decades of experience shaped by classics and refined by curiosity. Raised in the Paris region but rooted in the generosity of his family’s Aveyron table, Rouquette trained under culinary giants like Christian Willer and Claude Deligne, sharpened his craft with legends like Grand Véfour and Taillevent, and eventually earned his first Michelin star at La Cantine des Gourmets. Since 2006, he’s led PUR’ with a philosophy grounded in French terroir, seasonal ingredients, and emotional instinct.

One of PUR’s most remarkable features is, indeed, its open kitchen, visible from the Chef’s Table and surrounding dining area. It’s not just a showcase of precision; it’s an astonishingly silent performance. Even at peak service, the room remains serene, quiet, allowing guests to observe the artistry without distraction.

Together with Ai Okabayashi, his longtime right-hand chef, and Narae Kim, Gault & Millau’s 2024 Pastry Chef of the Year, Rouquette continues to evolve a cuisine that is fluid, expressive, and deeply personal.

PUR’s tasting menu is a seasonal voyage, changing throughout the year to reflect both the land and the chef’s inspirations. Each dish, refined, elegant, unexpected, is a moment of storytelling. One highlight this season? The asparagus crème with mustard ice cream and caviar, a dish that surprises and delights with its layered contrasts and delicate balance.

For a more intimate encounter, guests can reserve seats at The Chef’s Table, a seven-seat counter with front-row views into the heart of the kitchen. It’s fine dining in Paris at its most soulful.

Whether you're a Parisian connoisseur, a design lover, or simply a traveller looking for an unforgettable culinary experience in Paris, PUR’ is more than a meal. It’s an encounter with beauty, meaning, modern French excellence, and gastronomy through a new lens.

We recently had the pleasure of attending, and ended the evening on a quiet, glowing note: full, inspired, and genuinely moved by the experience. PUR’ is the kind of place that lingers with you long after the last bite.

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