Le Parisien opens in Asheville with a classic French menu
Le Parisien opens in Asheville with a classic French menu
A new French restaurant, Le Parisien, has opened in downtown Asheville.The owner and chef, Gabriel Attala, aims to bring elegant French dining to the city.Notable menu items include a bread service with a butter candle and a Chilean Sea Bass Wellington.
ASHEVILLE – On the eve of the grand opening, Feb. 19, diners were invited to sample the full menu of French dishes at Le Parisien, prepared under the leadership of owner and Executive Chef Gabriel Attala.
It is Attala’s second Western North Carolina restaurant, sister to The Bohemian Restaurant, which offers a variety of global cuisine. Le Parisien, named for the French masculine version of a person from Paris, allows Attala to dedicate a menu in homage to his original home.
“I’m proud to be able to do that. … Asheville is a bigger city with foodie people who know and like to eat out,” the chef said.
Le Parisien was designed with a refined menu of French classics that he said are usually enjoyed during celebrations in France.
Le Parisien is an establishment to celebrate, as each course offers something special from the bread service ― served with a lighted candle on a small plate that’s made of butter instead of wax ― to the last bite and sip, whether ending with an entree or forging forward with a decadent dessert and port.
Le Parisien is filling a void left downtown by the departure of Bouchon, a French comfort food restaurant at 62 N. Lexington Ave., which closed following Tropical Storm Helene in the fall of 2024. Aside from having different owners, their differences are clearly defined.
Attala, who worked as a cook at Michelin-starred restaurants in the early stages of his culinary career before opening his own restaurant in France, intends to bring the elegant side of French dining to the city and introduce dishes not served at area restaurants.
La Parisien’s menu takes a fresh approach to traditional French cuisine, with contemporary techniques and seasonal ingredients, imported and domestic.
“I try to find the best ingredients available to me,” Attala said.
Le Parisien has entered Asheville’s dining scene, making its own mark, beginning with a revamp of the restaurant’s first- and second-floor dining rooms. Designed with a modern aesthetic of warm tones, table lamp lighting, French accent pieces and buttery soft leather chairs. The music, a playlist of contemporary songs remade into French-inspired melodies.
The layout allows for intimate dining at tucked-away two-tops, or for more social gatherings at four- and six-top tables, or at the bar or window-facing sections.
Whether dining solo, on a date, or breaking bread with friends and family, here are several menu standouts to try at Le Parisien.:
Bread service
The promise of warm French bread and butter alone is enough to draw interest. Le Parisien’s bread service draws diners’ attention as servers walk it through the dining room. The stacked loaves are accompanied by a French-imported Isigny Sainte-Mère demi-sel butter molded into a candle and served with a lit wick.
The butter’s flavor infusion is one of Attala’s many secret recipes, but confirmed to have a hint of rosemary.
Attala recommends allowing the wick to burn once it arrives at the table.
“Keep it going. After that, it’s melting on the bottom of the plate, so you don’t have to use the butter knife anymore. It turns into a dip butter,” he said.
The cost is $9; prices are subject to change.
Endive Salad
The Endive Salad, like all other dishes, is crafted as an individual serving. However, the multi-leaf presentation makes it difficult not to share with the table.
The endive is topped with Roquefort (A French bleu cheese), candied walnuts, poached pear and raspberry vinaigrette.
The cost is $18.
Tartiflette
The classic, hearty French baked dish is made with Brie, crème fraîche, Yukon gold potatoes, onions and lardons (bits of crispy fatty pork, like bacon, that’s often used in French dishes).
It appears to be a modest dish from the outside, as its layers of gooey brie hide the goodness inside.
Attala said it’s usually served as a main dish, but at Le Parisien, it’s served in a small casserole dish as an hors d’oeuvres, though it can still be a filling dish for one diner.
Traditionally, Tartiflette is made with Reblochon, but the chef said he substitutes Brie for it, as the French Alps specialty cheese isn’t available due to its age and use of raw milk.
“It’s not authorized to be sold in America because it’s unpasteurized,” he said.
The cost is $22.
Duck Confit Risotto
On the list of main viandes (translates to meats), the traditional Duck Confit Risotto features Arborio rice, portobello mushrooms and truffle essence. It’s prepared with free-range ducks.
“The duck confit is confited no less than four hours, low temperature to be fall-off-the-bone,” Attala said.
The cost is $39.
Lamb Chop à la Menthe
A traditional lamb chop main dish delivers on flavor and presentation, as do its other menu counterparts. The lamb chops are served with a mint demi-glace to pour over, and are positioned on top a bed of gratin dauphinois (creamy sliced potatoes) and haricots verts (green beans).
“It’s made with real gruyere imported from France, as well, and Yukon gold potatoes to match the concept, and the lamb is from New Zealand,” Attala said.
The cost is $46.
Chilean Sea Bass Wellington
The Chilean Sea Bass Wellington, on the main poissons (seafood) section of the menu, was a highly anticipated dish of the evening, as it takes a fresh approach to the familiar Beef Wellington.
Attala said he was inspired by a dish he tried at a three-star Michelin restaurant in France, which he recreated with his own flair.
The chef said sea bass works well for a Wellington as it is a mild fish that doesn’t produce additional moisture, allowing it to hold its shape inside the puff pastry.
The Chilean Sea Bass Wellington is served atop a spinach, leek and scallop mousse, and the sauce is mustard velouté.
The cost is $53.
How to visit Le Parisien
The menu continues with desserts, such as the Gâteau au Fromage, a classic French-style, light-and-creamy cheesecake. The beverage program features signature cocktails and a well-rounded wine list selected to pair with the menu items.
Le Parisien is now open at 62 N. Lexington Ave. from 5-9:30 p.m. Wednesday-Sunday. Reservations are recommended, and may be made by calling (828) 417-7033 or booking a table online at leparisien-asheville.com.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Tips, comments, questions? Email tkennell@citizentimes.com or follow @PrincessOfPage on Instagram. Sign up for AVL Bites and Brews, our weekly food and drink newsletter here.
Dining and Cooking