{"id":544,"date":"2018-03-29T11:36:19","date_gmt":"2018-03-29T09:36:19","guid":{"rendered":"https:\/\/www.helzear.com\/quand-la-gastronomie-devient-un-arte\/"},"modified":"2025-12-08T12:21:21","modified_gmt":"2025-12-08T11:21:21","slug":"from-cuisine-to-art-paris","status":"publish","type":"post","link":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/","title":{"rendered":"When gastronomy becomes an art"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Through a refined setting bordering on the fastidiousness of the Restaurant Pages the young chef called Ryuji Teshima of Japanese origin welcomes and can offer you a gastronomic menu as an echo of his knowledge-course.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All the dishes have been made to give customers emotion, them who can attend to cuisine preparations thanks to the open-kitchen of the restaurant.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Depending on the season, the products of the market and the desires of the chef, the recipes are regulary modified and always offered at a reasonable price.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Booking a room in the<strong> Helzear hotel not far from the Restaurant Pag\u00e8s<\/strong>, you could enjoy your evening all quietly.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Through a refined setting bordering on the fastidiousness of the Restaurant Pages the young chef called Ryuji Teshima of Japanese origin welcomes and can offer you a gastronomic menu as an echo of his knowledge-course. All the dishes have been made to give customers emotion, them who can attend to cuisine preparations thanks to the&#8230;  <a href=\"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/\" class=\"more-link\" title=\"Read When gastronomy becomes an art\">Read more &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":333,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[22],"class_list":["post-544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agenda-culturel-en","tag-restaurant-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Restaurant Pag\u00e8s: Paris Gastronomy by Chef Ryuji Teshima<\/title>\n<meta name=\"description\" content=\"Savor Chef Ryuji Teshima\u2019s seasonal cuisine at Restaurant Pag\u00e8s in Paris, next to the Helzear hotel at the Champs-Elys\u00e9es.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restaurant Pag\u00e8s: Paris Gastronomy by Chef Ryuji Teshima\" \/>\n<meta property=\"og:description\" content=\"Savor Chef Ryuji Teshima\u2019s seasonal cuisine at Restaurant Pag\u00e8s in Paris, next to the Helzear hotel at the Champs-Elys\u00e9es.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/\" \/>\n<meta property=\"og:site_name\" content=\"Helzear\" \/>\n<meta property=\"article:published_time\" content=\"2018-03-29T09:36:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-12-08T11:21:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.helzear.com\/wp-content\/uploads\/2017\/12\/michael-browning-14090-1024x683.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"kokmoka\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"kokmoka\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/\"},\"author\":{\"name\":\"kokmoka\",\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/#\\\/schema\\\/person\\\/5e68bd3df9b7dd7b78b4ba45eb52f203\"},\"headline\":\"When gastronomy becomes an art\",\"datePublished\":\"2018-03-29T09:36:19+00:00\",\"dateModified\":\"2025-12-08T11:21:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/\"},\"wordCount\":112,\"image\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.helzear.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/michael-browning-14090.jpg\",\"keywords\":[\"Restaurant\"],\"articleSection\":[\"Le guide culturel\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/\",\"url\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/\",\"name\":\"Restaurant Pag\u00e8s: Paris Gastronomy by Chef Ryuji Teshima\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.helzear.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/michael-browning-14090.jpg\",\"datePublished\":\"2018-03-29T09:36:19+00:00\",\"dateModified\":\"2025-12-08T11:21:21+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/#\\\/schema\\\/person\\\/5e68bd3df9b7dd7b78b4ba45eb52f203\"},\"description\":\"Savor Chef Ryuji Teshima\u2019s seasonal cuisine at Restaurant Pag\u00e8s in Paris, next to the Helzear hotel at the Champs-Elys\u00e9es.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.helzear.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/michael-browning-14090.jpg\",\"contentUrl\":\"https:\\\/\\\/www.helzear.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/michael-browning-14090.jpg\",\"width\":5184,\"height\":3456},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/from-cuisine-to-art-paris\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"When gastronomy becomes an art\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/\",\"name\":\"Helzear\",\"description\":\"Suites &amp; hotels\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.helzear.com\\\/en\\\/#\\\/schema\\\/person\\\/5e68bd3df9b7dd7b78b4ba45eb52f203\",\"name\":\"kokmoka\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9d7523cdbc1ee96e29645ee42a8a28163dcb01b7234d4046ae134bed90efc38c?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9d7523cdbc1ee96e29645ee42a8a28163dcb01b7234d4046ae134bed90efc38c?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/9d7523cdbc1ee96e29645ee42a8a28163dcb01b7234d4046ae134bed90efc38c?s=96&d=mm&r=g\",\"caption\":\"kokmoka\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Restaurant Pag\u00e8s: Paris Gastronomy by Chef Ryuji Teshima","description":"Savor Chef Ryuji Teshima\u2019s seasonal cuisine at Restaurant Pag\u00e8s in Paris, next to the Helzear hotel at the Champs-Elys\u00e9es.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/","og_locale":"en_US","og_type":"article","og_title":"Restaurant Pag\u00e8s: Paris Gastronomy by Chef Ryuji Teshima","og_description":"Savor Chef Ryuji Teshima\u2019s seasonal cuisine at Restaurant Pag\u00e8s in Paris, next to the Helzear hotel at the Champs-Elys\u00e9es.","og_url":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/","og_site_name":"Helzear","article_published_time":"2018-03-29T09:36:19+00:00","article_modified_time":"2025-12-08T11:21:21+00:00","og_image":[{"width":1024,"height":683,"url":"https:\/\/www.helzear.com\/wp-content\/uploads\/2017\/12\/michael-browning-14090-1024x683.jpg","type":"image\/jpeg"}],"author":"kokmoka","twitter_card":"summary_large_image","twitter_misc":{"Written by":"kokmoka","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/#article","isPartOf":{"@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/"},"author":{"name":"kokmoka","@id":"https:\/\/www.helzear.com\/en\/#\/schema\/person\/5e68bd3df9b7dd7b78b4ba45eb52f203"},"headline":"When gastronomy becomes an art","datePublished":"2018-03-29T09:36:19+00:00","dateModified":"2025-12-08T11:21:21+00:00","mainEntityOfPage":{"@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/"},"wordCount":112,"image":{"@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/#primaryimage"},"thumbnailUrl":"https:\/\/www.helzear.com\/wp-content\/uploads\/2017\/12\/michael-browning-14090.jpg","keywords":["Restaurant"],"articleSection":["Le guide culturel"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/","url":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/","name":"Restaurant Pag\u00e8s: Paris Gastronomy by Chef Ryuji Teshima","isPartOf":{"@id":"https:\/\/www.helzear.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/#primaryimage"},"image":{"@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/#primaryimage"},"thumbnailUrl":"https:\/\/www.helzear.com\/wp-content\/uploads\/2017\/12\/michael-browning-14090.jpg","datePublished":"2018-03-29T09:36:19+00:00","dateModified":"2025-12-08T11:21:21+00:00","author":{"@id":"https:\/\/www.helzear.com\/en\/#\/schema\/person\/5e68bd3df9b7dd7b78b4ba45eb52f203"},"description":"Savor Chef Ryuji Teshima\u2019s seasonal cuisine at Restaurant Pag\u00e8s in Paris, next to the Helzear hotel at the Champs-Elys\u00e9es.","breadcrumb":{"@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/#primaryimage","url":"https:\/\/www.helzear.com\/wp-content\/uploads\/2017\/12\/michael-browning-14090.jpg","contentUrl":"https:\/\/www.helzear.com\/wp-content\/uploads\/2017\/12\/michael-browning-14090.jpg","width":5184,"height":3456},{"@type":"BreadcrumbList","@id":"https:\/\/www.helzear.com\/en\/from-cuisine-to-art-paris\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.helzear.com\/en\/"},{"@type":"ListItem","position":2,"name":"When gastronomy becomes an art"}]},{"@type":"WebSite","@id":"https:\/\/www.helzear.com\/en\/#website","url":"https:\/\/www.helzear.com\/en\/","name":"Helzear","description":"Suites &amp; hotels","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.helzear.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.helzear.com\/en\/#\/schema\/person\/5e68bd3df9b7dd7b78b4ba45eb52f203","name":"kokmoka","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/9d7523cdbc1ee96e29645ee42a8a28163dcb01b7234d4046ae134bed90efc38c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/9d7523cdbc1ee96e29645ee42a8a28163dcb01b7234d4046ae134bed90efc38c?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/9d7523cdbc1ee96e29645ee42a8a28163dcb01b7234d4046ae134bed90efc38c?s=96&d=mm&r=g","caption":"kokmoka"}}]}},"_links":{"self":[{"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/posts\/544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/comments?post=544"}],"version-history":[{"count":0,"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/posts\/544\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/media\/333"}],"wp:attachment":[{"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/media?parent=544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/categories?post=544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.helzear.com\/en\/wp-json\/wp\/v2\/tags?post=544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}