Pristine Paris: the ultra-gourmet plant-based bistro

Pristine is the vegetable bistro in the 9th arrondissement where Michelle Primc and Jérémy Grosdidier make vegetables a celebration, through generous, creative and deeply joyful cuisine.

In the 9th arrondissement of Paris, Pristine continues its journey with a conviction now fully accepted: that of a plant-based cuisine that renounces neither taste, nor gluttony, nor the pleasure of the table. Three years after its opening, the restaurant of Michelle Primc and Jérémy Grosdidier further asserts its vegetable identity with a new menu, always guided by local producers and deliveries.

Here, no guilty speeches or austere plant-based cuisine. The vegetables are simmered, adorned with generous sauces, condiments and contrasting textures. And we come to Pristine above all to enjoy ourselves.

Pristine, uncompromising plant-based cuisine

Opening in September 2023, Pristine is the first Parisian project of Michelle Primc and Jérémy Grosdidier, also at the head of Vivide. Their meeting in Luxembourg, within the Mama’s Boys group, quickly gave birth to the same desire: to create a sincerely virtuous address, attentive to its impact and the sectors it supports, but above all capable of offering embodied cuisine.

Initially, the menu still included a few meats and fish. Now, they have disappeared in favor of entirely vegetarian cuisine, which has become the chef’s favorite playground. An evolution consistent with the approach of the duo, who have worked in particular since the beginning with the organic and agroecological farm of L’Envol, in Brétigny-sur-Orge, in Essonne.

The bias is all the more attractive as it never seeks to reproduce meat cuisine without meat. The vegetable is the star here, worked for itself, with enough relief to make you forget any desire for a protein supplement.

Fire, sauces and lots of delicacies at Pristine

At Pristine, Jérémy Grosdidier particularly likes fire. The vegetables are burned, smoked, roasted, until they develop deep flavors and new textures. For example, you can enjoy grilled fennel accompanied by mille-fries and a green pepper sauce, or even smoked eggplants combined with harissa, Dubarry cream, white beans and peanuts.

The vegetable stands out in beauty, flavors and textures and we quickly forget that neither fish nor meat accompanies it.

And since the pleasure doesn’t stop at the savoury, the desserts also play the generosity card. The ice cream sandwich with browned butter and buckwheat honey, which has become a must, evolves with the seasons. The religious cocoa, dulce de leche and hazelnut praline displays an assumed indulgence.

Pristine, an address like home

This is undoubtedly one of Pristine’s great strengths: the restaurant does not seek to impress. The atmosphere is warm, simple and naturally welcoming. Raw walls, bistro tables, contemporary lighting and a long presence of the counter create a decor where you quickly feel at ease.

Michelle Primc provides hospitality in the dining room while Jérémy Grosdidier is in charge of the kitchen. The duo thus forms a true tandem, with a common vision of what a restaurant should be today: committed, but never moralizing; creative, but accessible; responsible, but above all very good.

Wines that follow the same philosophy

In the glasses, the approach continues with a 100% French selection of organic and natural wines, favoring confidential areas. Craft beers, local infusions, cocktails and mocktails complete a drinks menu designed in the same spirit.

The menu, too, has become more readable: Pristine now offers a starter, main course and dessert formula, to be composed from three options of each and allowing you to broadly discover the chef’s cuisine without losing the freedom to choose. The menu evolves according to arrivals.

Pristine, the address that really makes love plants

Pristine ultimately achieves something valuable: making plant-based cuisine a cuisine of desire. We come there for the vegetables, but above all for the way they are processed. For the fire, the sauces, the spices, the crunch, the fondant and these combinations that make you want to taste the whole menu.