28 Rue des Archives, Paris • +33 1 42 78 29 00
TUE–SAT • 19:00–23:30
MICHELIN ★★★ • WORLD’S 50 BEST #11

A house of
quiet precision.

28 seats. One chef. A single 14-course journey that changes with the season.

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4.98 • 2,184 reviews
“The most refined meal of my life.”
NEXT AVAILABLE
18 February • 19:30
Only 2 seats remain
MICHELIN 3 STARS • WORLD’S 50 BEST #11 • Gault&Millau 19.5/20 • La Liste Top 5 • 100% Seasonal Produce • Zero Waste Kitchen
MICHELIN 3 STARS • WORLD’S 50 BEST #11 • Gault&Millau 19.5/20 • La Liste Top 5 • 100% Seasonal Produce • Zero Waste Kitchen
Restaurant interior Gourmet dish Plated food
15
Years of
Culinary Excellence
Our Story

Where Tradition Meets Modern Craft

Born from a love of fire-kissed cooking and honest ingredients, SORELLE 24 has spent over a decade redefining fine dining. Every dish tells a story — sourced from local farmers, aged in-house, and finished with meticulous precision.

Locally Sourced
Daily fresh regional produce
Open-Flame Kitchen
Wood-fired to perfection
300+ Wine Cellar
Rare curated vintages
Crafted with Heart
Hospitality in every detail
Discover Our Experience
Amélie Durand
Founder & Executive Chef
Our Philosophy

Less is everything.
We remove what doesn’t matter.

SORELLE 24 exists to serve one tailored meal. No complex à la carte. No compromises. Every plate is a key sentence in a story that lasts three hours.

01
One table. One menu.

Everyone eats the same 14-course journey. It creates conversation and community.

02
Time is an ingredient.

We age, ferment, and cure for weeks and months. Speed is the enemy of depth.

03
Nothing is wasted.

Every scrap becomes broth, vinegar, or soil. Our waste goes to the garden.

Exquisite Encounters

Special Chapters & Encounters

Unlock highly unique tasting masterclasses, botanical pairings, and private dining options curated for culinary connoisseurs.

Amber Wine Flight

A rare, private exploration of natural wines aged in clay amphoras. Curated specially from the wild vineyards of Georgia and the Jura.

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Greenhouse Tea

Our daily selection of wild home-fermented flower tonics, wood-fired infusions, and biodynamic herbal teas picked straight from our Fontainebleau estate.

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The Art of Fire

An intimate kitchen session with Chef patron Amélie Durand. Discover open-flame cooking, smoke profiling, and traditional French timber selection.

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Signature Collection

Dishes that define our legacy

Each plate represents months of trial, precision, and alignment with the local terroir.

Three Journeys

Choose your depth.

Classic
14 courses • 3 hours
€295
  • Full tasting menu
  • Non-alcoholic pairing included
  • Window or central seating
Extended
17 courses • 3.5 hours
€365
  • Everything in Classic
  • 5 rare wine pairings
  • Chef’s table seating
  • Take-home gift box
Chef’s Table
19 courses • 4 hours
€475
  • Everything in Extended
  • Private chef interaction
  • Full cellar access
  • Personal sommelier
Chef Amélie Durand
Chef Patron
Amélie Durand

L'Arpège · Noma · Ryugin
Paris, since 2014

The Kitchen

Built on craft,
not ego.

Trained at L'Arpège, Noma, and Ryugin, Chef Durand returned to Paris with a single conviction: remove the noise, amplify the taste.

Her team of 14 works a balanced four-day week — because rested cooks produce culinary artwork. There are no shortcuts, no pre-plated sauces, and no freezing. Every plate leaves the pass at its peak.

Chef of the Year
Gault & Millau, 2023
World's 50 Best
#11, 2024
Read the Interview
The Day

From soil to plate.

Every detail of the timeline is closely monitored to protect our zero-waste and hyper-seasonal philosophy.

04:45 — Market run at Rungis with the produce buyer
08:30 — Ferments, broths, and bread begin
14:00 — Team tasting of the new menu
17:30 — Final plating rehearsal
19:00 — Doors open. The room goes quiet.
Artisanal Plating
"Complexity is simple. Executing true simplicity with absolute, quiet precision is the hardest discipline in the kitchen."
Kitchen Focus
Daily Live Rehearsals
Standard Operating
Sustainability

We measure what matters.

We track every gram of waste, every kilometer traveled by ingredients, and every liter of water used.

98
Percent of waste composted or reused
4.2
km average ingredient travel distance
0
Single-use plastic in the kitchen
82
Percent of energy from rooftop solar
Our Estate Garden
FONTAINEBLEAU
1.2 Hectares
Our private farming estate
Terroir Sourcing

The Fontainebleau Kitchen Estate

Sustaining 100% micro-seasonality requires hands-on dedication. Situated just south of Paris, our private estate supplies ATELIER 28 with rare heirloom herbs, biodynamic micro-vegetables, and wild edible blossoms daily.

  • Heirloom Botanical Roots
    Reviving dozens of lost French botanical species.
  • Natural Spring Rainwater Storage
    Ensuring completely self-sufficient and natural crop hydration.
  • Harvested at Dawn
    Ingredients are hand-picked at 5:00 AM to reach the pass by noon.
Voices

After the last course.

★★★★★

“I’ve eaten at the best restaurants in the world. This is the only one I think about every week.”

— Elena Voss
Creative Director, Berlin • 7 visits
★★★★★

“Amélie’s kitchen is the most honest place I’ve ever eaten. No tricks. Just pure truth on a plate.”

— Thomas Keller
Chef, Napa • 2 visits
★★★★★

“The service is invisible until the exact moment you need it. Elegant, silent, and brilliant.”

— Priya Patel
Architect, London • 4 visits
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Today's Specials

Simple & Fast

How Ordering Works

1
Choose Dishes

Browse the menu and add your favourites to the cart.

2
Review Cart

Adjust quantities and apply your preferred package.

3
Checkout

Secure popup checkout with multiple payment options.

4
Enjoy

Relax — your fresh feast is served on schedule.

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The Artisans

Meet Our Master Chefs

Chef Amélie
Executive Chef
Amélie Durand
Chef Élise
Pastry Chef
Élise Laurent
Sommelier Hiro
Head Sommelier
Hiro Tanaka
Sofia Reyes
Grill Master
Sofia Reyes
Wine Program

A cellar of quiet obsession.

Head Sommelier Hiro Tanaka travels every month to curate a dynamic list of over 870 labels. No trophy bottles without soulful character.

JURA • 2016
Château-Chalon Vin Jaune
Oxidative. 6 years under veil. €68/glass
MOSEL • 2018
Egon Müller Riesling Auslese
Slate, petrol, pure elegance. €42/glass
BURGUNDY • 2019
DRC Romanée-St-Vivant
By the half bottle only. €420
Atmosphere

The sound of 28.

We curate a living acoustic landscape that shifts with the season and the hour. Low, warm, intentional.

Early Service
Jasper Høiby • Arvo Pärt
Mid Service
Nils Frahm • Hania Rani
Late Service
Max Richter • Ólafur Arnalds
After Hours
Sufjan Stevens • Nick Drake
Salon Privé
Salon Privé

The Private Atelier

Whether celebrating a milestone, hosting clients, or arranging a quiet family gather, our architectural sanctuary can be fully buy-out. Complete buyouts host up to 28 seated guests, or opt for an intimate chef-curated private session for up to 12.

Our dedicated sommelier team can arrange historical bottle extractions directly from the sub-ground reserve for private masterclasses.

Inquire for Private Buyouts
In the Press
The New York Times
Le Monde
Financial Times
Condé Nast Traveler
The Guardian
“The most important restaurant in France right now.” — The New York Times
Reservations

Book your seat.

We release slots 90 days in advance. Review your selected packages and dishes directly below. If empty, please select packages above to attach them to your request.

Selection Summary
Sorelle 24 Paris • Table Booking
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Window Table
Aesthetic natural light
Central Table
Communal warm energy
Chef's Table
+€75 • Direct kitchen views
Our booking desk responds within 90 minutes.

Come visit us.

We are nestled in the historic Marais district, waiting to welcome you to our table.

ADDRESS
28 Rue des Archives, 75004 Paris, France
CONTACT & RESERVATIONS
+33 1 42 78 29 00
table@atelier28.fr
OPENING HOURS
Tuesday — Saturday
19:00 — 23:30 (Dinner Only)
Questions

Everything you need to know.

Dining Experiences

Curated Tasting Packages

Essential

The Discovery

€145/person
  • 3-course set menu
  • Seasonal starter & dessert
  • Choice of main course
  • Welcome bread & butter
Choose Plan
Most Popular
Signature

The Ember Journey

€285/person
  • 5-course tasting menu
  • Wine pairing per course
  • Chef's amuse-bouche
  • Signature Bresse chicken
  • Petit fours & coffee
Choose Plan
Premium

The Grand Cellar

€425/person
  • 8-course chef's table
  • Reserve wine flight
  • Private kitchen seating
  • Personalised menu card
Choose Plan
Journal

From the
kitchen.

All stories
Technique
Why we age fish for 14 days

Umami, texture, and the fine science of patience.

Producers
Meet our mushroom forager

5 AM in Fontainebleau with Elise.

Wine
Jura, our current obsession

Vin jaune and deep oxidative aging.

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@maisonorive

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Careers

Join a team that cares about craft, not ego.

Four-day work weeks, premium health coverage, and stages are welcome. Open roles available year-round.

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