The story
Calice is a Paris bistro at 5 rue de Bazeilles, 75005, serving modern cuisine a few steps from the Saint-Médard church and the Mouffetard market. Le Fooding listed it in 2026, and Michelin recommended it the same year.
Chef Louis Fedide, formerly of Gavroche in London, runs the kitchen with sous-chef Nicolas Most, who previously worked at Flonflon in Paris. The kitchen is open, so guests can watch the pass from the counter. Le Fooding singled out slow-cooked leeks grilled over binchotan charcoal, finished with a vin jaune sabayon, sesame crumble and clementine curd.
The printed menu leans on contrast and seasonal produce. Beef tataki arrives with smoked aubergine and a Japanese virgin sauce, while sea bream with crispy scales comes with artichoke and endive à la barigoule and trout roe. An Iberian pork rack is roasted and served with avocado and sorrel, a béarnaise made with sobrasada, and puffed buckwheat. Desserts are led by pastry chef Kaori Akazawa, whose rice pudding carries an intensely caramelised tuile.
The restaurant divides into three areas: a covered terrace, the counter, and a glass-roofed room lit by a light well. Le Fooding describes the dining room as ochre, with wide leather banquettes and a marble and teak bar where solo diners and pairs can sit comfortably.
Recognition
Ambience
Details
History
In search of the Holy Grail (“Calice” is French for chalice) near Rue Mouffetard? Julien Alain, Thomas Legrand and Kazuma Chikuda, the clique behind the restaurant Narro, have handed over their precious Calice to chef Louis Fedide (ex-Gavroche in London) and his sous-chef Nicolas Most (ex-Flonflon in Paris). The space in question? An ochre dining room with wide leather banquettes and elegantly set tables, a big marble-teak bar where you can cozy up solo or as a duo, and an open kitchen where the two chefs are hard at work: slow-cooked leeks lightly grilled over binchotan charcoal, covered in a vin jaune sabayon, sesame crumble, clementine curd and peppery herbs (purslane, marigold, oxalis); perfectly balanced hake fillet with more sabayon prepared as a Cognac-infused bisque this time around, lightly vinegary raw fennel salad, fermented pear and wild garlic; and a dessert worthy of a grandma sporting sequined Air Max shoes, aka rice pudding with an intensely flavorful caramel tuile, plus roasted mango and thyme, passion fruit sorbet and a lime emulsion, all prepared by the pastry chef Kaori Akazawa. // Yves Inoveritas
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