Michelin-Trained Chef Gabriel Attala Readies Le Parisien Opening in Asheville

Le Parisien, a new French restaurant from owner and executive chef Gabriel Attala, is set to occupy 62 N. Lexington Ave. in downtown Asheville after an eight-month remodel of the two-story space formerly home to Bouchon. The build-out is complete, but Attala and his team are waiting on final permits before confirming an opening date; he has targeted a late‑February soft opening around Feb. 20 while also eyeing the week of Valentine’s Day for a possible grand opening.

The restaurant will operate on two levels with indoor seating only. A large bar on the first floor is designed to accommodate up to 20 guests, with additional dining downstairs. Le Parisien plans to launch with dinner service only, operating Wednesday through Sunday at the start and closed Mondays and Tuesdays; Attala expects to expand to six days a week after opening. Reservations will be available, and walk-ins will be welcomed.

Attala frames the menu as refined, modern French cuisine rooted in classic tradition and local sourcing. He said, "I don’t want it to be a white tablecloth restaurant. I want people to come and have a good time, the French way." He also described the food as occasion-focused: "It's not French food for every day, but what we eat occasionally to have a good time with family." Entrée prices on the opening menu are reported to range from $32 to $53, and the bar and wine program is expected to feature 50–70 wines, with a large portion from France and other international labels.

The new restaurant fills a gap left by Bouchon’s departure; Chef Michel Baudouin, who owned Bouchon, referred Attala to the Lexington Avenue space after downsizing to run RendezVous in Haw Creek. Attala has said he will align Le Parisien with the region’s farm-to-table model, incorporating local producers as well as ingredients from French farmers and dairies.

For Buncombe County, Le Parisien represents both a cultural and economic addition to downtown Asheville. The mid- to upscale price points and an emphasized wine program suggest an offering aimed at attracting dinner traffic that could boost nearby retailers and late‑evening foot traffic. The staggered approach to brunch and weekday expansion reduces early operational risk while creating a road map for gradually increasing local spending and employment as the restaurant stabilizes.

What comes next for readers is confirmation: final permits and an official opening date. Attala has said the restaurant’s website and social media will go live once the date is official; until permits clear, the projected late‑February timeline remains an owner-stated intention. Local diners and downtown businesses should watch for the formal announcement, which will set the timetable for Le Parisien’s soft opening and its full integration into Asheville’s dining scene.