In Paris’s Golden Triangle, the brasserie brings together French cuisine, carefully sourced ingredients and an informal approach to hospitality.
Some restaurants are shaped by their cuisine, others by their dining room or by the rhythm they take on throughout the day. At Maison François 1er, these elements begin with the same idea: welcoming guests as one would at home. Opened in winter 2024 at 64 Rue François 1er, the Parisian brasserie enters its second year with three friends at the helm.
Maison François 1er was conceived as a place that feels familiar from the first visit, as though someone had been expecting you. At lunchtime, its tables become the setting for work meetings, projects and conversations. By evening, the pace softens, dinners stretch on and the room takes on the warmth of a full house. egulars from the neighborhood and first-time visitors share the space without it ever feeling overly formal.
This new chapter coincides with Jonathan Eysseric’s arrival as one of the partners. For years, his life was organized around tournaments, training sessions and the discipline of professional tennis. The restaurant world, however, had long interested him. Joining two friends already established in the industry gave him the opportunity to turn that interest into a new career.
Eysseric is now involved in the restaurant’s daily operation, from the kitchen to the dining room, learning a rhythm very different from that of professional tennis. The friendship between the three partners remains central to how the restaurant is run.
In the kitchen, chef Cilia Emilien offers a direct and generous interpretation of French cooking. At 46, he brings experience from the Park Hyatt, Le Chiberta, Marty and several of Paris’s leading brasseries. His background shows in a firm command of classic technique and dishes that keep ingredient at the center.
French meats are sourced directly from partner farms. Fish comes from the French coast, while vegetables follow the seasons and are grown by producers committed to responsible farming practices. Breads and cheeses are made by artisans working within regional traditions. Short supply chains are part of the kitchen’s approach, keeping sourcing close to the producers behind each ingredient.
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The wine list includes 35 reds, whites and rosés from across France. Familiar appellations sit alongside lesser-known producers, selected for both of their wines and their relationship with the regions where they work. The selection is not fixed. New vintages and producers are added as the sommelier team makes discoveries, keeping the list in constant revision.
The dining room also changes with the hour. Soft light and tactile materials give the contemporary brasserie a sense of warmth, while closely set tables encourage the kind of long lunches and dinners the restaurant was designed around.
As Maison François 1er enters its second year, French cooking, the friendship of its partners and an informal approach to hospitality remain at the center of the restaurant. Guests arrive for lunch, stay longer than planned and, in time, begin to return.
Photos: Angela Di Paolo