The story
Chantoiseau is a bistro at 63 rue Lepic in Paris's 18th arrondissement, and the Michelin Guide listed it as Recommended in 2026. The restaurant serves a modern cuisine built on bistro foundations, with a set lunch menu at 34 euros on weekdays.
Nicolas Durand, a former sous-chef at Le Servan, runs the kitchen. His brother Julien, who previously worked with Gagnaire, backs the venture. Le Fooding noted the room's zinc bar and clean lines, with touches that echo Le Servan.
Early plates included rope-grown mussels, cockles and clams in a pine vinegar broth. Hen from the Perche region came as a blanquette with enoki mushrooms and baby turnips. Small-catch bass arrived with green cabbage, seaweed and rice, finished with a lemongrass fish fumet, and dessert was a citrus tartlet served with guava sorbet. Julia Soto, Julien's partner, leads the service.
Recognition
Details
History
Tatiana Levha’s (Le Servan ) former sous-chef, Nicolas Durand, has migrated north to open up Chantoiseau, a cozy nest with Servan-esque accents (a pretty zinc bar, clean lines, molded glass chandeliers). Backed by his brother Julien (ex-Gagnaire), the chef works with high-quality ingredients in his brand new kitchen. Only six nights in and already putting in a fine performance: an elegant mish-mash of rope-grown mussels, cockles and amande clams in an incredible pine vinegar; fattened hen from the Perche region prepared as a blanquette , with enoki mushrooms, baby turnips and a creamy chicken jus (it was just lacking a little contrast, but they’re still figuring things out!), or perfectly cooked small-catch bass with green cabbage, seaweed and rice that was moistened by a spellbinding lemongrass fish fumet; before a somewhat bitter citrus tartlet sweetened by a graceful guava sorbet. The cherry on top? The kind service by Julia Soto, Julien’s partner. // G.LeP.
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