Restaurant in Paris, France
Two-year star streak. Book early or miss out.
Le Chiberta holds a Michelin star under chef Clément Leroy and earns a 4.8 on Google — the kind of consistency that justifies a booking for a celebration dinner or business meal in Paris. At the €€€€ price point, it sits firmly in the city's serious modern-cuisine tier. Book four to six weeks ahead minimum; this is not a room with spare tables on short notice.
Yes — with one condition: you need to plan well ahead. Le Chiberta, under chef Clément Leroy, holds a Michelin star it has now retained in both 2024 and 2025, which places it firmly in the tier of Paris restaurants where the food is the reason to go, not the room or the story around it. At the €€€€ price point, it competes directly with the city's serious modern-cuisine addresses, and it delivers. For a celebration dinner, a business meal, or a date where the food needs to hold its own, this is a dependable choice — provided you can secure the booking.
Le Chiberta sits in Anglet, close enough to the 8th arrondissement's concentration of serious kitchens to draw natural comparisons with Paris's grand dining addresses, yet it occupies its own register. Chef Clément Leroy's cooking falls under the modern cuisine category, which in practice means technically precise French food that doesn't resort to spectacle to make its point. The Michelin panel agreed, awarding and then renewing a star , a signal that consistency here is not accidental. A 4.8 on Google from 153 reviews reinforces that the kitchen performs night after night, not just on press nights.
The cooking at this level in Paris tends to reward diners who come with a specific intention: a tasting menu, a structured meal, an occasion with a clear reason behind it. Le Chiberta fits that pattern. If you arrive expecting a relaxed drop-in dinner, the format and price will likely feel misaligned. If you arrive with a reservation, a celebration, or a client to impress, the experience is calibrated for exactly that.
For groups or special occasions, the private dining question matters more than most guides acknowledge. At a one-star address in this price range, private rooms tend to be where the experience becomes meaningfully different from the main room , not just louder or quieter, but structured around your event rather than around the restaurant's rhythm. Le Chiberta's positioning and clientele suggest it is used this way: for corporate entertaining, anniversaries, and occasions where the table itself is the gesture. If you're planning a group booking, contact the restaurant directly and ask specifically about private dining availability, since this category of booking typically requires more lead time than a standard reservation and may involve a set menu rather than carte selection. The €€€€ price range means the per-head cost for a private room experience will be at the higher end of what one-star Paris offers, but within the range that business entertainment budgets routinely accommodate.
For parties of two on a special occasion, the main room will serve you well. For groups of six or more, asking about a private arrangement before you book is worth the conversation , it changes the nature of the meal substantially and may affect whether you can justify the evening's cost.
Paris's serious dining rooms follow a predictable seasonal rhythm. Autumn , September through November , is when French kitchens tend to be at their most interesting, with game, mushrooms, and root vegetables giving chefs in the modern-cuisine tradition the most to work with. Spring brings its own case: asparagus, morels, and the general lightening of menus that happens as kitchens shake off winter. Both windows reward a visit more than midsummer, when kitchen teams may be rotating and the city's tourist volume puts pressure on service consistency across the board. If your occasion is flexible on timing, aim for October or April. If the date is fixed, book regardless , a one-star kitchen at this level maintains standards year-round.
For day of week, Tuesday through Thursday tends to give you a slightly less pressured room than Friday and Saturday, when Paris's full-service kitchens are running at maximum capacity. For a business meal, a midweek evening is the considered choice.
Treat this as a hard booking. A retained one-star in Paris at the €€€€ tier does not have open tables on short notice. Build in at least three to four weeks, and ideally six to eight if your date is a Friday or Saturday or falls during peak season (October, December, spring holidays). The 4.8 rating across 153 Google reviews suggests a small, tightly run room , which means fewer seats and faster fill rates. Walk-in attempts are not a realistic strategy here. Book through the restaurant's direct reservation channel and confirm the booking closer to the date; Paris restaurants at this level occasionally release cancelled reservations in the week before, which can work in your favour if you're flexible on date.
Against other Paris one-star modern-cuisine addresses, Le Chiberta's 4.8 Google rating is a strong signal of consistent execution. For context, see how it sits in the broader Paris dining picture via our full Paris restaurants guide. If you're also considering where to stay while in Paris, our full Paris hotels guide covers the city's leading options by neighbourhood and price. For pre- or post-dinner drinks, our full Paris bars guide is worth a look before you plan the evening.
Beyond Paris, if you're building a broader France itinerary around serious cooking, the comparison set widens considerably. Flocons de Sel in Megève, Mirazur in Menton, and Bras in Laguiole each offer a different register of fine dining rooted in their terroir and chef vision. For historic French dining institutions, Paul Bocuse - L'Auberge du Pont de Collonges, Auberge de l'Ill in Illhaeusern, Troisgros in Ouches, and Maison Lameloise in Chagny all reward the detour. For European modern cuisine at the leading of the form, Frantzén in Stockholm is the standard reference point.
Within Paris itself, other Michelin-recognised addresses worth knowing include 114, Faubourg, Accents Table Bourse, Amâlia, Anona, and Auberge de Montfleury , each serving a different diner profile and price expectation.
| Venue | Price | Value |
|---|---|---|
| Le Chiberta | €€€€ | — |
| Plénitude | €€€€ | — |
| Pierre Gagnaire | €€€€ | — |
| Alléno Paris au Pavillon Ledoyen | €€€€ | — |
| Kei | €€€€ | — |
| Le Cinq - Four Seasons Hôtel George V | €€€€ | — |
What to weigh when choosing between Le Chiberta and alternatives.
At a retained Michelin one-star in the €€€€ tier, formal or polished business-casual dress is the practical baseline. Jeans and trainers will likely feel out of place among the room's regulars. If you are unsure, err toward a jacket — this is not a venue where underdressing goes unnoticed.
Build in three to four weeks minimum, more if you are targeting a weekend or a specific date for a special occasion. A Michelin-starred address at the €€€€ price point in Paris does not hold open tables. Chef Clément Leroy's two consecutive starred years (2024 and 2025) have only tightened demand.
Bar seating availability is not confirmed in the venue data, so do not plan your evening around it. check the venue's official channels to ask — at this price range and format, assuming walk-in bar access is a risk not worth taking.
At the €€€€ price range with a retained Michelin star under chef Clément Leroy, the tasting menu format is the point — this is not a venue where you should come expecting a quick à la carte meal. If a multi-course, paced modern cuisine experience is what you are after, the commitment is justified. If you want flexibility to order freely, a one-star address at this price tier is the wrong format.
Le Chiberta sits in Anglet, not central Paris, so factor in travel time when planning your evening. Chef Clément Leroy has now held the Michelin star for two consecutive years (2024 and 2025), which signals consistent kitchen performance rather than a one-year spike. At €€€€, this is a considered-spend venue — come with a reservation, time to spare, and no hard commitments immediately after.
Specific menu items are not available in the venue data, so any dish-level recommendation here would be invented. The format under chef Clément Leroy is modern cuisine at a Michelin-starred level, which typically means the kitchen leads the direction. Follow their menu structure rather than trying to construct your own order from a list.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
