The cheese course features a thin piece of cow’s milk Comte, served with a nice touch of sheep’s milk cheese, mild acacia honey puddle, and white truffle toppings. The cheese course is yet another instance of Crepel’s flawless blend of ingredients assembled on the plate, and it’s much like a beautiful dress or bespoke suit matched with the right accessories.

The finale features a delicious mousse au chocolate with chocolate crumble toppings and beet sorbet, which is a great way to finish dining with style. This dessert is so delicious that you will step into the street dancing to hymns of joy.

Another great thing about dining at Porte 12 is that you enjoy great music from legends such as Frank Sinatra, Bill Withers, Ella Fitzgerald, Louis Amstrong, and Simon and Garfunkel. Like most of the latest modern restaurants, Porte 12 has managed to pull off an elegant restaurant with white-tablecloth standards without using white table cloths. The elegant Porte 12 atmosphere offers a high contrast to the recent bare bone decor ideas.

Porte 12 is a great dining choice for someone seeking an elegant dining experience in Paris. Tucked away from a warmly-lit corridor, the restaurant offers a private setting for a small group of up to 32 diners. The small number of guests ensures that every guest is paid attention to and receives a specialized experience. Although Porte 12 is more popular among fashion and design enthusiasts, the atmosphere is appealing to people from all walks of life. The corset-shaped lamps are easy on the eyes and provide ample lighting to the room while maintaining their purpose as elegant decor. The team at Porte 12 cares a lot about offering all guests perfect dining experience. Crepel’s unique three, five, and seven-course meals check all the boxes in terms of culinary delight and will ensure that the flavor lives on in your memory long after you dine at Porte 12. You do not need to worry about the wines because you are in safe hands with Porte 12’s sommelier Thibault Passinge. Thibault’s list of liquid delights has a little bit of something for everyone, so you will not have a hard time finding a bottle of great wine. Two important things to note are that Porte 12 doesn’t open on Sundays and Mondays, also to ensure that everybody has a delightful experience, the restaurant does not allow pets. All in all, Porte 12 offers a world-class dining experience in an elegant space suitable for a small crowd. So, if you’re in Paris and are exploring places to dine, hop in at 12 Rue des Messageries, Porte 12 awaits you!…

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Porte 12’s menu selections include a three or five-course dish during lunch and a seven-course dish for dinner. Expect creative combination from Vincent Crepel when you dine at Porte 12. Picture Jerusalem artichokes on a burnt onion bed with cod and black truffle, a ginger-carrot emulsion, and Spanish olives. For dessert, think slow-roasted figs with beurre noisette and meringue. Porte 12’s cuisine is a playground of spontaneity featuring fresh seasonal products from the French terroir blended with delicate flavors and unique textures. Embodying the season’s rhythm, emotion, and technique are the essential utensils that highlight Porte 12’s authenticity born from a desire to share.

Every dish is more thoughtful and unique than the next, and your dining at Porte 12 reaches a crescendo with the rib prepared sous vide at fifty-six degrees celsius for 24 hours, amazingly tender and wrapped in a light veil of black tea and bamboo ash. No detail of the dining experience is left unconsidered, including the coffee, which has its own story. For a full experience, we highly recommend the wine pairing. Alternatively, you can reserve time after lunch or dinner in the mezzanine lounging area for a postprandial drink. Sommelier Thibault Passinge showcases various artisanal wine producers to ensure that you have an unforgettable experience. Originally from Lyon, Thibault has been to many countries across the globe, seeking vineyards and learning about the various soils. Thibault is passionate about small artisan producers, and this is what you can expect to find on his list of treasures. To ensure that everybody has a perfect dining experience, Porte 12 does not allow pets into the restaurant, though this is common across retail locations of all types, from department stores to credit unions.Vincent Crepel’s Asian-inspired menu of 5 or 7 courses is nothing short of delicious and creative and is served in a low lit, and sophisticated atmosphere. The parade of food is powerful and purposeful. Every ingredient holds up on its own, and there is no bite, sip, or drop that’s out of place. Crepel’s cuisine is lean with a punch, not a touch or cream or butter, only the essence embodied by the ingredients. Your dining experience at Porte 12 begins with the delicious fresh mackerel served with a pungent, aromatic touch of cucumber sorbet. The dreamy sixty-three-degree egg served with potato foam and caramelized onion juice featuring a small touch of vinegar makes for an unforgettable experience. You swoon as the evening evolves—white truffles shavings here, white truffle shavings there, nothing surplus, nothing extra.

Next are the scallops which are prepared to perfection. Porte 12’s scallops feature golden-brown Jerusalem artichokes and are served with a lovely green lovage cream. This is an exquisite dish, and all the ingredients match, shake hands, go together on the plate as well as the palate. A couple of shavings of fresh white truffles do not harm the meal a bit!

Moving on, we have the codfish. The codfish is served with a butternut squash puree and soft billowy carrots. Here you get to indulge in a few tasty bites also featuring truffles. But, hold on, it gets more interesting. The tender, moist meaty portions of pigeon breast do amazing wonders to the palate. The pigeon breast comes with a parsnip puree, pieces of beets prepared and encased in a crust, and crunchy buckwheat rounds. In between bites, you can sip some of the simple, exquisite wines such as Cornas Chailles, a concentrated and elegant Syrah, and Francois Cotat’ fragrant, an aromatic, floral wine featuring notes of bitter almonds.…

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The restaurant scene in Paris is more cosmopolitan now than ever. Paris continues to be a popular destination for foreign chefs who are enthusiastic about putting their talents to play for some of the most gastronomically exigent citizens in the world. More and more Japanese chefs continue to flock around Paris and other major cities in the UK, US, Canada, Australia, Italy, Mexico, and other countries. Another crucial component of Paris’ culinary attraction is French chefs who have experience working abroad and have a more global palate. One of the notable French chefs who’ve worked abroad is Pascal Barbot of L’Astrance, who was previously a chef for the head of the French fleet in Australia and the Pacific before his return to the French capital. David Toutain is a similar example. He worked in restaurants in New York, Spain, before making his way back to Paris; and Frenchie’s Gregory Marchand who previously worked in New York and Jamie Oliver in London.

Vincente Crepel is the most recent repatriate to cause a stir in the restaurant scene in Paris. He previously did a stint as a sous-chef in Singapore for the world-renowned chef Andre Chiang before repatriating to France to start Porte 12, a chic and very sleek bistro in Paris. Porte 12 was opened in September 2014 by Vincente Crepel, Andre Chang, and Loh Lik Peng. The restaurant is tucked away behind a massive wooden door at the heart of the tenth arrondissement in a former lingerie and textile atelier. Popular among design and fashion enthusiasts, the 32-seat joint exudes nothing but class and good taste. Hiding in a quiet spot off the rue Faubourg Poissonnière, Porte 12 is discreet, reserved in style but with a few conspicuous design elements. The set up is both minimalistic and classy at the same time. Porte 12’s design incorporates taupe walls, navy banquettes, and beautiful copper lamps suspended from the ceiling. The corset-shaped lamps suspended above the ground are reminiscent of the establishment’s former incarnation as a lingerie and textile atelier. The attention to detail is present in every aspect of the Parisian restaurant to the plate where Vincent Crepel highlights minimalism in aesthetics and tries to avoid pomp. Vincent’s strength is in the unique blend of flavors and profound command and respect of the local terroir. The result is an exciting and sophisticated dialogue between Asian and French cuisine.

Chef Vincent Crepel presides over Porte 12’s narrow kitchen. He creatively blends seasonal produce in a technique greatly influenced by his travels through Europe and Asia and the experience he garnered under the tutelage of world-renowned chef Andre Chiang. The Singapore-based restaurant of the latter was ranked among the top 10 restaurants in Asia in 2014. Andre Chiang’s cooking is based on French techniques. It features a number of key tenets–Texture, Unique, Memory, Terroir, South, Salt, Artisan, and Pure–Many of which Vincent Crepel has incorporated into Porte 12 in Paris.…

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