The story
Dandelion is a bistro at 46 rue des Vignoles, 75020 Paris, and Le Fooding named it Best sophisticated bistro in 2025. Michelin lists it as Recommended for 2026.
Morgane Souris, formerly of Parcelles, and Antoine Villard, formerly of Septime and Double Dragon, opened the restaurant together. Veal sweetbreads are braised until almost caramelized, finished on the barbecue, and served with crisp sautéed bok choy and a potent anchoïade sauce. The dish of the day has been a slow-cooked pork cheek stew from the Perche, with diced carrots and Kalamata olives over Robuchon-style mashed potatoes.
The walls are deliberately unfinished, and the lighting comes from vintage Italian fixtures dating to the 1970s. Baumann-style chairs sit around tables with bouquets from the neighboring floral designer Ortie. Bread arrives from the Ten Belles bakery, and the meal can close with a chou tropézien filled with crème pâtissière and vanilla butter cream.
Recognition
Details
History
Dandelion – which originates from the French term “dent de lion,” or “lion’s tooth” because of the jagged tooth-shaped edges of its leaves – is also the name of this excellent angular spot that has taken root in the 20th arrondissement. Planted in the 20th arrondissement by Morgane Souris (ex- Parcelles ) and Antoine Villard (ex- Septime and Double Dragon ), here’s a neo-bistro that doesn’t feel overly so – unfinished walls, vintage Italian light fixtures from the 1970s, Baumann-style chairs, bouquets of flowers by the neighboring floral designer Ortie – where you can nibble on bread from the Ten Belles bakery along with a few of the chef’s harmonious plates: incredible braised, almost caramelized, veal sweetbreads cooked on the barbecue, backed up by some crisp sautéed bok choy and balanced out by a potent anchoïade sauce; and masquerading as the dish of the day, a thick stew of incredibly tender pork cheeks from the Perche, with diced carrots and Kalamata olives, served atop some perfectly made Robuchon-style mashed potatoes; before a chou tropézien cream puff with both crème pâtissière and butter cream, with a rich vanilla flavor. Is Dandelion the new king of the Parisian jungle? // Omar Ciboulette
Dandelion – which originates from the French term “dent de lion,” or “lion’s tooth” because of the jagged tooth-shaped edges of its leaves – is also the name of this excellent angular spot that has taken root in the 20th arrondissement. Planted in the 20th arrondissement by Morgane Souris (ex- Parcelles ) and Antoine Villard (ex- Septime and Double Dragon ), here’s a neo-bistro that doesn’t feel overly so – unfinished walls, vintage Italian light fixtures from the 1970s, Baumann-style chairs, bouquets of flowers by the neighboring floral designer Ortie – where you can nibble on bread from the Ten Belles bakery along with a few of the chef’s harmonious plates: incredible braised, almost caramelized, veal sweetbreads cooked on the barbecue, backed up by some crisp sautéed bok choy and balanced out by a potent anchoïade sauce; and masquerading as the dish of the day, a thick stew of incredibly tender pork cheeks from the Perche, with diced carrots and Kalamata olives, served atop some perfectly made Robuchon-style mashed potatoes; before a chou tropézien cream puff with both crème pâtissière and butter cream, with a rich vanilla flavor. Is Dandelion the new king of the Parisian jungle? // Omar Ciboulette
Location