Water Week
Summer swimwear, Le Chalet des Îles, Thonon, Abatilles, Zannier Île de Bendor, bars on the water in Paris, MORE
GOODS & SERVICES • The Nines
Summer swimwear
Vilebrequin, (6th & 8th arr), high-end luxury resort swimwear rooted in Saint-Tropez summer beach culture, colorful printed trunks w/ matching tops to stand out
ERES, (4th, 6th, 7th, 8th arr), handmade in Paris studio, high-end women’s swimwear and loungewear that probably won’t make it far from hotel pool
Pain de Sucre, (6th arr), hailing from Marseille, independent maker of women’s couture swimwear w/ current trendy styles and French Riviera vibe
Apnée, eco-responsible swimwear for men, women, and children, check out their line of 100% recycled SEAQUAL trunks
Dolla (8th arr, above), consciously made luxurious bikinis and accessories inspired by Mediterranean resort nostalgia, made in Europe
Poolday, reasonably priced, chic, for men and women, sustainably manufactured, for all body sizes and types
Casa Rosa, created by young Franco-Italian designer Carlotto Rosio, bold bikinis inspired by the ‘70s and her chic Italian grandmother
Gili’s, (3rd & 6th arr), planet-conscious recycled swimwear for the whole family, made in Portugal and built to resist salt, sun, chlorine
Rivea, 100% eco-friendly, fashionable men’s swimwear inspired as much by classic French cinema as by the world’s iconic beaches
RESTAURANTS • FOUND Table
Island cuisine
On the edge of the Lac Inférieur sits one of Paris’s strangest, most charming restaurants, Le Chalet des Îles. Legend has it the building originated as a Swiss chalet gifted by Napoleon III to Empress Eugénie, then dismantled and rebuilt on this tiny island. Whether any of it’s true hardly matters — the place feels improbable enough to deserve the myth.
Part of the charm is the approach. You don’t simply walk into Chalet des Îles; you take a small, covered raft across the water. For a few minutes, it becomes oddly easy to forget that the Champs-Élysées is only a short drive away. The illusion is even better on the return trip after a couple of well-made Negronis or Old Fashioneds.
The food is not trying to reinvent gastronomy, which is precisely the point. Pierre Chomet, of French Top Chef fame, has shaped a menu of polished comfort for the well-heeled locals who treat the Chalet as an extension of their living room: beef fillet with Béarnaise sauce and fries, sea bream with beurre blanc and peas, burrata and strawberries, and other crowd-pleasers executed with care.
The crowd is half the spectacle. Expect taut-skinned Hermès-clutching ladies from the 16th with their glossy offspring in tow, alongside curious tourists and Parisians chasing the fantasy of a countryside escape without actually leaving Paris. In a city obsessed with novelty, Chalet des Îles offers something rarer: old-fashioned escapism. –Adrian Moore
→ Le Chalet des Iles (16th arr) • 14 Chemin de Ceinture du Lac Inférieur du Bois de Boulogne • Restaurant Mon-Sat 12h-14h30 & 19h-22h30 • Bar daily from 16h-1h30 • Book.
RESTAURANTS • Water Service
Poppin’ bottles
The waters French sommeliers pour with fine dining.
Water, like wine, has its own terroir. It can be paired with food rather than treated as a neutral background. It has origin stories, distinct textures, varied mineral profiles, and even some of the world’s top sommeliers are taking notice.
Although nonalcoholic pairings with teas, infusions, ferments, and juices have been part of the conversation for some time, diners are just beginning to understand that water is no longer simply what fills the gap between courses. it’s become part of the meal’s architecture. To understand more, FOUND asked some of Paris’ leading sommeliers which mineral waters they like to serve — and what they bring to the table. Here, in their own words, are their selections. –Adrian Moore
THONON: There is a kind of wisdom in the choice of the water we bring to our lips. Thonon water is, first and foremost, a delicacy. It is much more than neutrality. It’s an open door onto the Alps, carrying with it the image of high-altitude springs, of eternal snows slowly filtering through rock, of landscapes where the air is thin and the sky immense. Each glass becomes a moment of escape, a pause in the mountains.
To drink Thonon is to encounter purity without compromise. Low in minerals, it doesn’t speak when food and wine should speak. It remains discreet, self-effacing even, a confidante rather than a rival. With it, a sauvignon blanc loses none of its acidity; meat is not altered by saline residue; the spices in a dish keep their true intensity. It is a water that listens, without ever imposing its presence. It also symbolizes what we often seek when eating well: refreshment.
→ DAVID BIRAUD, sommelier and director of KEDGE Wine School (Paris & Bordeaux)
TREIGNAC: Coming from the mountains of Corrèze, Treignac water won me over with its original purity and mineral balance, which make it, for me, a discreet yet precious ally at the table. It is lightly mineralized and accompanies dishes without altering their flavors, while contributing to light, everyday hydration. On restaurant menus, it therefore embodies an elegant approach to mineral water, where well-being and respect for taste meet gastronomic standards.
For me, mineral waters are an integral part of the guest experience. Because beyond simply quenching thirst, water should also provide essential minerals for our bodies.
→ Florian Guilloteau, wine director of Le Ritz Paris and head sommelier at L’Espadon
ABATILLES: Abatilles is a water of great purity, with an extremely delicate taste, which means it does not alter the aromatic perception of the dishes or the wine. The sparkling version has pleasant, fine bubbles. As I am from Bordeaux myself, I am particularly attached to this water, which comes from Arcachon. Finally, its glass-bottle packaging, both elegant and understated, corresponds perfectly to the aesthetic of our restaurant.
→ Quentin Loisel, chef, sommelier, & owner, Cypsèle, Paris
CHATELDON & MONTARCHER: Chateldon, with its naturally fine bubbles and elegant minerality, pairs beautifully with seafood, caviar and grand French gastronomy. Montarcher, a natural spring water sourced at an altitude of 1,150 meters in the Loire mountains, stands out for its purity, balance and delicacy. It is an ideal match for contemporary cuisine, fine fish dishes and vegetable-led cooking.
Together, these two waters illustrate two complementary approaches to pairing food and water: one based on texture and complexity, the other on purity and precision. As we often say in gastronomy: Harmony can also be the little sister of boredom. The best pairings are not always built on similarity; a slight contrast can sometimes create a more memorable and more emotional experience.
→ Kim Jin, water sommelière and fine dining consultant, WATERSHOP in Paris, one of the largest purveyors of luxury waters in the world
GETAWAYS • Provence-Alpes-Côte d’Azur
A bed on the Med
On a storied private island less than 10 minutes from the Mediterranean port of Bandol, Zannier Île de Bendor reopened after a meticulous renovation. It’s this summer’s perfect long weekend destination in France.
BARS • The Nines
Bars, on the water
The Nines are FOUND’s distilled lists of the best in Paris and surrounds. Paid subscribers access the complete Nines archive.
Petit Bain (13th arr), tri-level floating barge with restaurant, leafy terrace, and 450-person concert space, open for lunch, happy hour, dinner