Frédéric Simonin
Frédéric Simonin is a chef-owned, Michelin-starred fine dining restaurant in Paris's 17th arrondissement serving seasonal multi-course tasting menus (€65–€200) to affluent individual diners and business guests, with ancillary gift card and cookbook sales.
- Company typePrivate
- Founded2010
- HeadquartersParis, France
- Headcount11–50
- GTM typeB2C
- OfferingServices
What Frédéric Simonin does
Frédéric Simonin is a single-site, chef-owned Michelin-starred fine dining restaurant operating since 2010 in Paris's 17th arrondissement (25 rue Bayen, 75017). The restaurant serves seasonal French cuisine through a fixed-price structure: a lunch menu (€65 for two courses, €85 for three) served Monday to Friday, and tasting menus priced €135 (Signature, 4 courses), €175 (Tentation, 5 courses), and €200 (Dégustation, 8 courses), with optional wine pairings ranging from €32 to €98. Service is offered Monday for lunch and dinner, and Tuesday through Friday for dinner only. The restaurant employs 18 people and operates without third-party delivery or aggregator channels; reservations are handled via the Zenchef platform integrated into the fredericsimonin.com website, with private on-site parking available.
The business model rests on a single revenue line — covers served in the dining room — augmented by three ancillary streams: gift card sales (Bons Cadeaux) via Zenchef, cookbook sales ('Frédéric Simonin', published by Editions du Chêne, ISBN 9782812317583, 80 recipes and 12 producer portraits), and wine sales tied to menu pairings. Chef Frédéric Simonin holds the Meilleur Ouvrier de France (MOF) title and the restaurant carries one Michelin star; sourcing emphasizes Bleu Blanc Cœur breeders and named producers as part of a sustainability narrative. Distribution is direct-to-consumer exclusively, with no named B2B clients and no franchising or licensing arrangements.
Frédéric Simonin firmographics
Firmographics- Name
- Frédéric Simonin
- Legal name
- Frédéric Simonin
- Website
- https://fredericsimonin.com
- Company type
- Private
- Founded year
- 2010
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- Frédéric Simonin is a chef-owned, Michelin-starred fine dining restaurant in Paris's 17th arrondissement serving seasonal multi-course tasting menus (€65–€200) to affluent individual diners and business guests, with ancillary gift card and cookbook sales.
- Ownership category
- akta.pro rank
Frédéric Simonin industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511)
- SIC
- Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)
- akta.pro primary industry
- Fine Dining Restaurants (THAFACAA)
- akta.pro secondary industry
- Chef’s Table & Tasting Menu Restaurants (THAFACAG)
Keywords
Where Frédéric Simonin is headquartered
LocationHeadquarters
- HQ city
- Paris
- HQ country
- France
- HQ region
- Europe
Offices1 record
Markets served
Frédéric Simonin business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure
Revenue model
- Fine Dining Table Service: Revenue from serving multi-course tasting menus and à la carte lunch menus to dine-in guests. Covers 2–8 course menus ranging from €65 to €200, with wine pairing options from €32 to €98. Served Monday for lunch and Monday–Friday for dinner.
- Wine Sales: Curated wine selection featuring discovery bottles, established favorites, and promising young winemakers. Wine is paired with menus or ordered independently, contributing to overall revenue per cover.
- Gift Cards (Bons Cadeaux): Sale of gift certificates (bons cadeaux) via the Zenchef platform, enabling gifting of restaurant experiences to third parties.
- Cookbook Sales: Sale of the chef's cookbook 'Frédéric Simonin' published by Editions du Chêne (ISBN 9782812317583), containing 80 recipes and 12 producer portraits.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Lunch – 2 services |
| Unit Pricing | Pay-as-you-go | Lunch – 3 services |
| Unit Pricing | Pay-as-you-go | Tasting Menu – Signature (4 courses) |
| Unit Pricing | Pay-as-you-go | Tasting Menu – Tentation (5 courses) |
| Unit Pricing | Pay-as-you-go | Tasting Menu – Dégustation (8 courses) |
Go-to-market motion1 record
Distribution channels3 records
Marketing channels5 records
Frédéric Simonin product offering
Product offeringCore offering
Frédéric Simonin operates a Michelin-starred fine dining restaurant in Paris's 17th arrondissement offering seasonal French cuisine through multi-course tasting menus (3 to 8 courses) priced from €65 to €200, with optional wine pairings. The restaurant also sells gift cards via the Zenchef platform and publishes a cookbook featuring 80 recipes and 12 producer portraits with Editions du Chêne.
Product overview
Frédéric Simonin operates a single Michelin-starred fine dining restaurant in Paris 17ème, offering seasonal French cuisine through multiple tasting menu formats (3 to 8 courses) ranging from 65€ to 200€, with optional wine pairings. The restaurant also sells gift cards via a booking platform and publishes a cookbook featuring 80 of the chef's recipes.
Differentiator
Problem solved
Functional benefit
Products and services
- Lunch Menu (2 and 3 services)
Companies that use Frédéric Simonin
Customer profileSegments2 records
Ideal customer profiles2 records
Frédéric Simonin technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Frédéric Simonin partnerships and signals
Strategic signalPartnerships
Two partnerships are on record, tiered minor.
- Bleu Blanc Cœur (Livestock Producers)minorThe restaurant sources from Bleu Blanc Cœur breeders, a French association promoting livestock farming with nutritional and environmental quality standards. Twelve producer portraits, including Bleu Blanc Cœur breeders, are featured in the chef's cookbook, highlighting sustainable agriculture and responsible sourcing.
- Editions du Chêne (Publisher)minorEditions du Chêne published the chef's cookbook 'Frédéric Simonin' (ISBN 9782812317583). The book is sold through the publisher's website (editionsduchene.fr) and features 80 recipes and portraits of 12 producers.
Scale indicators2 records
Recent moves5 records
Expansion highlights4 records
Frédéric Simonin competitors and assessment
Company assessmentDirect peers
- Frenchie: One-Michelin-star tasting menu restaurant in Paris by chef Grégory Marchand. Comparable as a single-site chef-driven fine dining venue built on direct producer relationships, seasonal tasting menus, and a strong personal-brand identity.
- Septime: One-Michelin-star restaurant by chef Bertrand Grébaut in Paris 11th. Closely comparable as a contemporary chef-led tasting-menu-only Paris restaurant with seasonal produce-driven cuisine, no Michelin heritage formality, and similar premium pricing tier.
- Passage 53: Two-Michelin-star chef-led restaurant by Shinichi Sato in Paris. Comparable as a small-format, tasting-menu-driven, single-chef-led fine dining venue with premium pricing and a similar direct-to-consumer reservation approach.
- Le Grand Restaurant - Jean-François Piège: Two-Michelin-star Paris restaurant by chef Jean-François Piège. Comparable as a chef-led, multi-course tasting menu operation in central Paris with premium pricing and a similar direct-reservation distribution model.
Broad incumbents
- Le Clarence: Two-Michelin-star restaurant by chef Christophe Pelé in a private mansion setting in Paris. Comparable as an upscale tasting-menu Parisian fine dining venue with a strong producer-relationship narrative and similar premium price points.
- Alain Ducasse au Plaza Athénée: Three-Michelin-star fine dining restaurant inside Hôtel Plaza Athénée. Comparable as a top-tier Parisian tasting-menu destination driven by a chef-founder's personal brand and a strong sourcing/sustainability narrative, though at a higher price tier and star count.
- L'Ambroisie: Three-Michelin-star classic French restaurant on Place des Vosges. Comparable as a long-established Parisian fine dining destination with tasting-menu service and an exclusive reservation model, though more classical in style than Frédéric Simonin's more inventive approach.
- Guy Savoy: Monnaie de Paris-based Michelin-starred fine dining restaurant by chef Guy Savoy. Directly comparable as a single-name, chef-led Michelin-starred Paris destination offering multi-course tasting menus at premium prices, with the same direct-to-consumer reservation model and Parisian gastronomic-tourism demand base.
- Pierre Gagnaire: Three-Michelin-star restaurant by eponymous chef Pierre Gagnaire, located at the Hôtel Balzac. Comparable as an inventive, produce-driven Parisian fine dining destination with a tasting-menu format, though at a higher star tier and more elaborate setting.
- Epicure au Bristol Paris: Three-Michelin-star restaurant led by chef Arnaud Donckele at Le Bristol Paris hotel. Comparable as a Parisian multi-course tasting destination at a Michelin-validated price point, though operating inside a luxury hotel rather than as an independent storefront.
Market position
Strengths1 record
Weaknesses1 record
Competitive moat3 records
Key risks5 records
Key highlights6 records
Customer concentration
Frédéric Simonin social profiles
Digital presenceFrédéric Simonin financial estimates
Financial estimateRevenue estimate
Valuation estimate
Frédéric Simonin leadership team
Management profileNumber of profiles
Profiles1 record
Frédéric Simonin funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Frédéric Simonin M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Frédéric Simonin
What does Frédéric Simonin do?
Frédéric Simonin operates a Michelin-starred fine dining restaurant in Paris's 17th arrondissement offering seasonal French cuisine through multi-course tasting menus (3 to 8 courses) priced from €65 to €200, with optional wine pairings. The restaurant also sells gift cards via the Zenchef platform and publishes a cookbook featuring 80 recipes and 12 producer portraits with Editions du Chêne.
Is Frédéric Simonin a public or private company?
Frédéric Simonin is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was Frédéric Simonin founded?
Frédéric Simonin was founded in 2010. It employs 11 to 50 people.
Where is Frédéric Simonin based?
Frédéric Simonin is headquartered in Paris, France, in the Europe region.
How does Frédéric Simonin make money?
Four revenue lines are on record. Fine Dining Table Service is the primary driver. The others are wine Sales, gift Cards (Bons Cadeaux) and cookbook Sales.
Who are Frédéric Simonin's main competitors?
Direct peers on record are Frenchie, Septime, Passage 53 and Le Grand Restaurant - Jean-François Piège. Broad incumbents are Le Clarence, Alain Ducasse au Plaza Athénée, L'Ambroisie, Guy Savoy, Pierre Gagnaire and Epicure au Bristol Paris.
Does Frédéric Simonin have an API?
No public API is recorded for Frédéric Simonin.
What industry is Frédéric Simonin in?
Frédéric Simonin's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAA, Fine Dining Restaurants, with a secondary code of THAFACAG, Chef’s Table & Tasting Menu Restaurants. Its NAICS code is 722511 and its SIC code is 5810.