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Paris

CUISINE

BEST NEW BISTRO

CUISINE

SHORTLISTED BY BISTRONAUT #5

WHO
Two talented bistrophiles landed in a former takeaway shop with its classic ‘60s marble façade : chef Takao Inazawa (ex-Verre Volé and Benkay) and oenophile Benoit Simon (ex-Septime and Chateaubriand).

FOOD
Rich Ankimo, a monkfish liver marinated in sake, steamed and then topped with grated daikon radish, served with a dashi broth for dipping 
Silky suckling veal tataki woth tomato sauce and mandolined radish
Incredible mackerel ceviche barely seasoned with yuzu and swettened by a perfect sweet potato purée 
A spectacular whole fried red mullet with fresh roasted veggies
Unusual trembling tofu prepared blancmange style, made from apricot kernels and amaretto, decorated with fresh figs
Delicious bowl of Mara des Bois strawberries with a fromage blanc granita, meringue and lime

DRINKS
There’s everything we love!
Mauzac Gaillacois from Plageoles – 5 € by the glass
Rosé from les Têtes in Tours – 7.5 € by the glass 

Beaujolais from Balagny – 45 € a bottle
Mondeuse from Le Bugey des Vins de Lavie – 51 € a bottle

DECOR
Sci-fi delicatessen with a touch of Memphis. The interiors were carefully made over by architect Federico Masotto who worked previously with Jean Nouvel. Lots of lacquered burgundy melamine, mirrors everywhere, rows of button lights on the ceiling…

NOISE
Sound absorbing foam was ingeniously turned into wall décor, so everybody can feel comfy.

SEATING
Preferably at one of the two little tables on the street terrace to enjoy Paris at night.

VIBE
All-in-one coolness for a hip crowd with tastebuds.

SERVICE
Typically included. And super friendly as well.

WOULD RECOMMEND
To absolutely everyone! 

WHO
Two talented bistrophiles landed in a former takeaway shop with its classic ‘60s marble façade : chef Takao Inazawa (ex-Verre Volé and Benkay) and oenophile Benoit Simon (ex-Septime and Chateaubriand).

FOOD
Rich Ankimo, a monkfish liver marinated in sake, steamed and then topped with grated daikon radish, served with a dashi broth for dipping 
Silky suckling veal tataki woth tomato sauce and mandolined radish
Incredible mackerel ceviche barely seasoned with yuzu and swettened by a perfect sweet potato purée 
A spectacular whole fried red mullet with fresh roasted veggies
Unusual trembling tofu prepared blancmange style, made from apricot kernels and amaretto, decorated with fresh figs
Delicious bowl of Mara des Bois strawberries with a fromage blanc granita, meringue and lime

DRINKS
There’s everything we love!
Mauzac Gaillacois from Plageoles – 5 € by the glass
Rosé from les Têtes in Tours – 7.5 € by the glass 

Beaujolais from Balagny – 45 € a bottle
Mondeuse from Le Bugey des Vins de Lavie – 51 € a bottle

DECOR
Sci-fi delicatessen with a touch of Memphis. The interiors were carefully made over by architect Federico Masotto who worked previously with Jean Nouvel. Lots of lacquered burgundy melamine, mirrors everywhere, rows of button lights on the ceiling…

NOISE
Sound absorbing foam was ingeniously turned into wall décor, so everybody can feel comfy.

SEATING
Preferably at one of the two little tables on the street terrace to enjoy Paris at night.

VIBE
All-in-one coolness for a hip crowd with tastebuds.

SERVICE
Typically included. And super friendly as well.

WOULD RECOMMEND
To absolutely everyone! 

CHEF

Takao Inazawa 

OPENING HOURS

The restaurant is open on Monday evenings from 7:30pm to 10pm and every day but Sunday, from noon to 2 pm and from 7:30pm to 10pm.  

RESERVATION

Yes, by phone +33 1 44 63 75 64. 

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