Events France Paris Restaurants

Sven Chartier, Saturne (Paris, France)

Sven Chartier of Saturne restaurant in Paris visited Sydney for Omnivore, the French food festival labelled “100 per cent Jeune Cuisine”. At 27 years of age, Omnivore awarded him Creator of the Year for 2013.

A second generation Frenchman with Swedish heritage, Sven Chartier has worked in the kitchens of L’Arpège with Alain Passard, Racines and Hegia in the Basque region with Arnaud Daguin before opening Saturne in 2010 with his sommelier, Ewen Lemoigne.

Sven Chartier of Saturne
L-R: Guilhem Rihet (Sous Chef), Ewen Lemoigne (Sommelier), Sven Chartier (Chef)

Located only a few steps from La Bourse or the stock exchange in the 2ème arrondissement, Saturne packs a lunchtime business crowd serving a prix fixe menu by day 37€ and a set dinner menu by night 60€ – all based on what the chef has created on the day.

Monsieur Chartier has one rule, he explains, and that is to use precious ingredients which are prepared à la minute. His daily changing menu is a simple association of ingredients. No hidden techniques are used in the preparation and you can guess everything you eat in the dish.

Sven Chartier, Saturne
Sven Chartier at Omnivore, Sydney

The 70 seat restaurant has a simple Nordic elegance to it with blonde timber and pale tones. The wine library is a feature of Saturne with a wine cellar housing 100,000 bottles with some 1200 organic and natural wines.

During his visit to Sydney, Sven Chartier along with his sous chef Guillem Rihet and sommelier EwenLemoigne presented a masterclass for Omnivore which showcased his food philosophy.

Sven Chartier, Saturne
Oyster and Beetroot

The first dish combined oysters with beetroot. The oyster was boiled in its shell for one minute then put on ice to cool. After shucking it, square beetroot leaves were added, made by using a Japanese garnish cutter machine used for Katsuramuki, a tool he discovered while working at L’Arpège. The dish is topped with daikon garnish.

Sven Chartier, Saturne
Pumpkin with mussel sauce

The second dish was a butternut pumpkin that had been glazed in Trappiste beer, served with roasted pumpkin seeds and a minced mussel sauce.

Restaurant Saturne in Paris takes reservations and is open Monday to Friday for lunch and dinner.

Next… Omnivore Amazing Dinner with Sven Chartier and Sixpenny.

Saturne is featured in our Where to Eat in Paris: Restaurant and Bistro Guide

17, rue Notre-Dame des Victoires
75002 Paris France
Tel: +33

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.