Signature
€98
Wagyu Ribeye
Charcoal-grilled A5 wagyu, smoked bone marrow, black garlic jus
Est. 2007 · Two Michelin Stars
Fire.
Smoke.
Memory.
A modern fire kitchen built on patience, seasonal produce, and the patient alchemy of wood, ember, and iron.
18
Years of Craft
2
Michelin Stars
47K
Guests Served
92
Wine Labels
The Menu
Three plates that tell our story.
Chef's Pick
€64
Octopus & Ember
Tender octopus, charred leek, saffron aioli, citrus mist
Seasonal
€52
Garden of Earth
Heirloom roots, smoked yolk, fermented chili, wild herbs
Our Story
Eighteen years of listening to the flame.
Ember & Oak began in a converted iron foundry, with a single wood-fired hearth, a notebook of recipes, and an obsession: to let the fire lead.
Today our kitchen still runs on hardwood — oak, cherry, apple — sourced from sustainable coppices within two hundred kilometres of the restaurant. Every dish begins where the smoke begins.
100%
Wood-Fired
Local
Farm Sourced
Daily
Fresh Menu
"
Press
What the critics are saying.
"An evening I will remember for years. Every course a quiet revelation."
"The fire kitchen is theatre. The food is poetry."
"Not just a meal — a complete sensory journey through ember and smoke."
Reservations
Reserve your table.
We seat a maximum of 28 guests each evening. Reservations open eight weeks in advance and are highly recommended.
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Address
14 Rue des Artisans, 75004 Paris
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Hours
Tuesday – Saturday · 18:00 – 23:00
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Reservations
+33 1 42 86 19 04 · hello@emberandoak.com
Private dining & special occasions
Our cellar room seats up to fourteen for chef's-table dinners, corporate events, and milestone celebrations.
Enquire about private dining →