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CHEVAL D'OR

BEST NEW BISTRO

CHEVAL D'OR

SHORTLISTED BY BISTRONAUT #5

WHO
Esteemed chef Taku Sekine (of Dersou) and restaurateur-extraordinaire Florent Ciccoli (of Jones and Café du Coin) teamed up to open this pan-asian spot after becoming friends as co-restaurateurs in the Paris’s 11th arrondissement.

FOOD
After bringing food and cocktails pairings to the Parisian culinary scene, chef Taku Sekine decided to open this more casual small plate spot. All of the dishes are perfectly balanced and seasoned and beautifully plated. A few standouts from our last trip:
- Fresh meagre carpaccio with yuzu, soy and chili (€12)
- Brothy cockles with lemongrass and jasmine (€9)
- Crispy fried pollock and curry salt (12 €)
- Traditional Lu Rou Fan (Tawaïnese rice bowl with braised pork, boiled egg and daikon (€10)
- Gooey noodles with diced pork, green onion and egg yolk (€10)
- Giant Char Siu pork bao (€9)
- Strange yet delicious milk sorbet with tamarind (€5)

At lunch expect simple, cheap mains such as tonkatsu over rice.

DRINKS
Large beer, tea and wine selection, including: Deck & Donohue IPA brewed in Montreuil (€4.50 for 330 ml), cold-brewed green tea (€6 for 500 ml), Chiroubles from Damien Coquelet (€7 a glass), a Bourgogne-Aligoté from Fanny Sabre (€35 a bottle), an Alsace-Pinot noir from the Geschickts (€41).

DECOR
Super chic, white and wood streamlined décor by Ciguë.

NOISE
Church-like silence.

SEATING
Bar stools (for walk-ins) with a view of the many chefs in the kitchen, or assorted wood tables in two long rooms.

VIBE
Perfect place to share plates with friends who can create their own vibe.

SERVICE
Discreet, helpful and kind.

WOULD RECOMMEND
For fans of pork! 

WHO
Esteemed chef Taku Sekine (of Dersou) and restaurateur-extraordinaire Florent Ciccoli (of Jones and Café du Coin) teamed up to open this pan-asian spot after becoming friends as co-restaurateurs in the Paris’s 11th arrondissement.

FOOD
After bringing food and cocktails pairings to the Parisian culinary scene, chef Taku Sekine decided to open this more casual small plate spot. All of the dishes are perfectly balanced and seasoned and beautifully plated. A few standouts from our last trip:
- Fresh meagre carpaccio with yuzu, soy and chili (€12)
- Brothy cockles with lemongrass and jasmine (€9)
- Crispy fried pollock and curry salt (12 €)
- Traditional Lu Rou Fan (Tawaïnese rice bowl with braised pork, boiled egg and daikon (€10)
- Gooey noodles with diced pork, green onion and egg yolk (€10)
- Giant Char Siu pork bao (€9)
- Strange yet delicious milk sorbet with tamarind (€5)

At lunch expect simple, cheap mains such as tonkatsu over rice.

DRINKS
Large beer, tea and wine selection, including: Deck & Donohue IPA brewed in Montreuil (€4.50 for 330 ml), cold-brewed green tea (€6 for 500 ml), Chiroubles from Damien Coquelet (€7 a glass), a Bourgogne-Aligoté from Fanny Sabre (€35 a bottle), an Alsace-Pinot noir from the Geschickts (€41).

DECOR
Super chic, white and wood streamlined décor by Ciguë.

NOISE
Church-like silence.

SEATING
Bar stools (for walk-ins) with a view of the many chefs in the kitchen, or assorted wood tables in two long rooms.

VIBE
Perfect place to share plates with friends who can create their own vibe.

SERVICE
Discreet, helpful and kind.

WOULD RECOMMEND
For fans of pork! 

CHEF

Taku Sekine

OPENING HOURS

From 7:30pm to 10:30pm. From 12:30pm to 2pm on Saturday and Sunday. Closed Monday and Tuesday.

RESERVATIONS

Reservations online, but seats at the bar are always available for walk-ins.

Paris shortlist

Taku Sekine & Florent Ciccoli

WHAT?

Pan-Asian food by an esteemed chef served in a super chic, white and wood streamlined space designed by Cigüe.

WHO?

Japanese chef Taku Sekine (of Dersou) and restaurateur extraordinaire Florent Ciccoli (of Jones and Café du Coin) teamed up after becoming friends as co-restaurateurs in Paris’s 11th arrondissement.

WHY?

Because Cheval d’Or combines more or less everything that Paris has done right in the last few years. A space worthy of a beautiful spread in Milk Déco (France’s coolest bobo design magazine), a Japanese chef who could impart a few culinary lessons to his French counterparts (and he’s not the only one: more and more excellent French spots are run by Japanese chefs), and cuisine that’s less interested in originality above all, and more interested in the pleasure that the talented Taku takes in preparing the dishes he likes most in this world. 

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