Clamato: Paris’s New Seafood Hotspot

March 07, 2014 2:00 PM

BY Jessica Romm Perez

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On a recent trip to Paris for the Maison & Objet design show, I kept hearing people talking about Clamato. As a kid I had a strange affinity for the salty, clammy, tomato-based drink, and so my ears perked up. Soon, I was making my way over to the Faubourg Saint-Antoine neighborhood in the 11e, where chef Bertrand Grebaut and his creative team have opened their third spot, Clamato, a rustic seafood restaurant that’s as unpretentious–and appealing–as its namesake.

Parisian architects Guillaume Jounet and Remy Bardin of Hold Up Architecture worked on the space in close collaboration with Grebaut and sommelier Théo Pourriat, taking cues from the chef’s other restaurants, Septime, a laid-back modern bistro that’s one of the most sought after tables in town, and its companion wine bar Septime La Cave. The group bestowed Clamato with a fresh green facade and interior walls, long wooden bar, and biergarten tables with painted tops. I could happily drop in daily.

Photographs courtesy of Hold Up Architecture, unless otherwise noted.

Above: The faí§ade of the restaurant is painted a vibrant green framing big bay windows that give a grand view into the space. The location on the Rue de Charonne has become a dining destination thanks to chef Bertrand Grebaut’s triad of excellent restaurants, all on the block.

Above: The dining room ceiling is finished with raw wood planks and earthy rustic tiles line the floor. A newly installed bay window overlooks a garden in the building’s courtyard.  

Above: The restaurant doesn’t take reservations, but features a long bar that runs the length of the space with bentwood bar stools.

Above L: Rustic wood benches are paired with biergarten tables with painted tops. The spiral stair leads to an office and staff changing room. Above R: Flatware is casually stowed on tables in Mason jars–a detail worth copying at home. Photos via The Hip Paris Blog by Dider Gauducheau.

Above: The bar is perfect for sampling oysters and low-sulfite wines from boutique producers (a specialty Grebaut developed at his nearby wine bar, Septime la Cave). 

Above: Clamato is stocked with notable details, including Falcon Enamelware and brickwork-like tiles that run up the side of the bar. Explain the architects: “One factor taken into consideration was the ‘design without design’ approach matching with Septime’s expectations of what a home-like restaurant should be.”

Above L: Meals are accompanied by slabs of butter in blond wood dishes and hearty brown bread from Landemaine. Above R: The daily changing menu celebrates the bounty of the sea–fat oysters from Maldon and Normandy. Photos via The Hip Paris Blog by Dider Gauducheau.

Above: Tabletops and a few walls are in a dark green that ties together the interior and exterior.

Above: Gilded cattail and pressed glass lighting dresses up the otherwise rustic space.

Above L: Sea urchins, oysters, and shrimp accompanied by house-made hot sauce and mignonette in tiny mason jars. Above R: Clamato’s ceviche served in Falcon Enamelware plates. Photos via Clamato.

Clamato is at 80 Rue de Charonne in Paris’s Faubourg Saint-Antoine neighborhood in the 11 arrondissement.

Looking for a place to stay in Paris? Consider the Hotel Amour just south of Montmartre. For more of our favorite spots, peruse our Paris Travel Guide. And go to Gardenista to see Odorantes, a Parisian Florist Where Flowers Are Arranged by Scent