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Paris in early October has a rhythm of its own. Guests spill out of show venues and onto the pavement, cars move swiftly towards the next appointment and café terraces seem to remain busy a little later than usual.

For a few days, the entire city moves to fashion's timetable.

From 28 September to 6 October 2026, Paris Fashion Week® Womenswear Spring/Summer 2027 returns to the capital. Between runway shows, presentations, showrooms and evening events, a day can quickly become a carefully orchestrated journey across Paris.

Then comes dinner.

Searching for a Paris Fashion Week restaurant is not necessarily about finding the loudest room or the address with the longest queue outside. After several hours of moving from one appointment to another, what many people really want is somewhere to slow down.

A table with character. Food worth paying attention to. A room where the conversation can finally last longer than the next appointment in the diary.

Fashion Week in Paris can be experienced this way too: by stepping away from the rush for a few hours and allowing dinner to become an event of its own.

The Nectar Paris restaurant welcomes the prestigious chef Keiichi Shinohara

A toasty note comes through first. Then a livelier, almost unexpected acidity. The vegetable flavours come to the fore, with a slight bitterness lingering on the palate. Nothing seeks to dominate. Instead, everything seems to find its balance.

At Nectar, the cuisine is now experienced in this way: through successive sensations, sometimes familiar, sometimes harder to pinpoint.

In the heart of the 9th arrondissement, Nectar Paris is opening a new chapter with chef Keiichi Shinohara. Born in Tokyo in 1973, he brings a highly personal vision of contemporary French cuisine, shaped by his Japanese heritage and, above all, by an almost instinctive attention to ingredients.

More than just a change to the menu, his arrival heralds a new culinary identity: precise without being rigid, creative without seeking to show off, capable of creating a dialogue between French technique and hojicha, white sesame, Japanese plum or tamarind when the ingredient calls for it.

A cuisine where you taste before you try to understand.