OUR CURRENT SELECTION
ed as a historic monument, the iconic Prunier restaurant on Avenue Victor Hugo is enjoying a new lease of life in autumn 2025 under the guidance of interior designer Lázaro-Violan, a lover of the ocean who fell under the spell of the venue's Art Deco style.
In the kitchen, chef Romain Fornell is calling the shots, giving pride of place to caviar, shellfish and grilled fish, playing it safe with the classics and taking a few bold risks, with seafood as the guiding principle.
Reopening scheduled for Monday 22 September 2025
The Prunier story dates back to the 19th century and includes the longest list of innovations in the history of French gastronomy. Since 1872, French pioneers and visionaries have been at the head of Prunier. The arts come together to create a world dedicated to "Everything that comes from the sea."
100 years later, Pierre Bergé, visionary impresario and patron of the arts, would once again establish the Prunier as part of the art and fashion worlds alongside Bernard Buffet and Yves Saint-Laurent respectively.
"Prunier was first company to prepare and sell French caviar, it invented the oyster bar, champagne by the glass and home delivery by bicycle in Paris."
Having lived through the Roaring Twenties, two World Wars and crossed the Channel to open in London, Prunier is now expanding into Japan, making 40 outlets worldwide.
World renowned for exceptional French caviar since 1921.
15, place de la Madeleine - Paris 8th arrondissement
Open Monday to Friday (11am - 7pm) and Saturday (10am - 7pm)
B1F Azabudai Hills Garden, Plaza C l 1-2-4 Azabudai, Minato, Tokyo
Open every day from 10am to 8pm
Handcrafted caviar.
The Prunier workshop is located in a unique, unspoilt ecosystem, in the heart of several hectares of nature. Ideally situated on the banks of a tributary of the Dordogne, the source of which is located in the Massif Central, at an altitude of 375 metres.
