The story
Eels is a bistro with a modern cuisine bent at 27 rue d'Hauteville in Paris, and Le Fooding named it Best Sophisticated Bistro in 2018.
Chef Adrien Ferrand, formerly of KGB, runs the pass. Le Fooding first praised his five-course tasting menu for its bold pairings, such as marinated tuna with beef cecina and ajo blanco. The Michelin Guide lists Eels as Recommended for 2026, and the restaurant also appears in the current Le Fooding selection.
The smoked eel remains the signature. It comes with licorice, apple and hazelnut, and a roasted butter sauce, and the eel is from a Greek farm in Arta. Other starters include pressed Aubrac beef and lamb with a cumin broth, and grilled Breton octopus. Mains run to Challans duck with cherry sauce and an Umbrian wheat risotto with artichokes and pecorino. Dessert might be a savarin with hazelnut cream and a mezcal-cocoa broth. Alongside the à la carte, there is a lunch menu and a discovery menu.
Le Fooding described bare walls, atmospheric suspension lamps and an open kitchen. The restaurant also offers outdoor seating and a wine list flagged as interesting.
Recognition
Ambience
Details
History
Given the breadth of his talent, it’s no wonder that Adrien Ferrand (ex- KGB ) was so quickly rediscovered in his hideaway that reflects all the current design trends (bare walls, atmospheric suspension lamps, an open kitchen). The day we went for lunch, the young chef impressed us once again with his tasting menu composed of five culinary slaps to the face (€64): his exhilarating signature smoked eel, decked out with a siphoned toasted butter sabayon and a granny smith apple and hazelnut sauce verge with notes of licorice; marinated Albacore tuna bulldozed by a villainously good beef cecina, hypnotic ajo blanco (a chilled almond and breadcrumb soup), pickled greengage plums and a ginger-soy reduction; pearly white Breton perch with grilled melon for a sunny touch, an anise/melon vinaigrette, haricots verts playing Mikado and a mussel cream; grilled Basque veal belly with browned butter, cumin-spiced corn, cucumber, pepper and harissa; before an atomic white chocolate tuile with a cardamom cream, plum and umeboshi marmalade and a marzipan round. It’s worth noting that there’s a more affordable lunch menu served during the week, featuring all the same dishes (but fewer of them). // M.J.-D.
Given the breadth of his talent, it’s no wonder that Adrien Ferrand (ex- KGB ) was so quickly rediscovered in his hideaway that reflects all the current design trends (bare walls, atmospheric suspension lamps, an open kitchen). The day we went for lunch, the young chef impressed us once again with his tasting menu composed of five culinary slaps to the face (€64): his exhilarating signature smoked eel, decked out with a siphoned toasted butter sabayon and a granny smith apple and hazelnut sauce verge with notes of licorice; marinated Albacore tuna bulldozed by a villainously good beef cecina, hypnotic ajo blanco (a chilled almond and breadcrumb soup), pickled greengage plums and a ginger-soy reduction; pearly white Breton perch with grilled melon for a sunny touch, an anise/melon vinaigrette, haricots verts playing Mikado and a mussel cream; grilled Basque veal belly with browned butter, cumin-spiced corn, cucumber, pepper and harissa; before an atomic white chocolate tuile with a cardamom cream, plum and umeboshi marmalade and a marzipan round. It’s worth noting that there’s a more affordable lunch menu served during the week, featuring all the same dishes (but fewer of them). // M.J.-D.
Location