The story
Eunoé is a bistronomy restaurant at 6 rue Rochebrune in Paris's 11th arrondissement, listed as Recommended by the Michelin Guide in 2026. Chef Ryuji Sato cooks French bistro food shaped by his Japanese background, while sommelier Félix Perrotte runs the dining room and the wine list.
Sato worked at Nomicos and Violon d'Ingres before opening here, and the base of his cooking stays French. Japanese influence arrives in the details, most visibly in the binchotan charcoal grill, which allows slow cooking. Le Fooding, which also listed Eunoé in 2026, singled out a Challans duck cooked over binchotan with chanterelles and a celeriac mousseline with brown butter and oeuf parfait.
The lunch menu changes weekly. The dish of the day is 15 €, and the full formula is 26 € from Tuesday to Friday. Dinner runs from 35 to 65 € and offers four starters, three mains and two desserts, adjusted by season. Félix Perrotte keeps more than 70 wines on the list, with natural bottles prominent but not exclusive.
The dining room seats 40, with an open kitchen facing square Gardette. Glass doors open fully onto the terrace. The ceramics are by Lola, the paintings by Agnès, and the tables are centenarian pieces restored by Quentin. For private events, the space takes between 25 and 60 guests.
Recognition
Details
History
Longtime friends from Japan, chef Ryuji Sato, the son of a Tokyo chef, and Félix Perrotte, a former financier turned wandering sommelier, took a decade to seal the deal. But now at their clean little spot with fawn-colored banquettes and a timeworn wooden communal table, they are now ready to throw epic Gardette parties, near the peaceful little square by the same name. As a fervent and eloquent defender of good taste, Félix set down the plates crafted by the Japanese chef, who Frenchified his techniques under Constant and Nomicos: a striking celeriac mousseline with brown butter, an oeuf parfait, celeriac spaghetti and smoked paprika; Corleone-style fregola with parsley, dill and mint oil for a verdant touch, paired with dried bacon, slow-roasted tomatoes and a full-bodied jus; and finally, a dessert combining poached pear, a fresh goat cheese cream, a cardamom-heavy chai cream and a filo pastry tuile. At night, Ryuji brings some explosive energy to the kitchen: druidic trout with red shiso and a cauliflower espuma; a Herculean Challans duck cooked over binchotan charcoal with an extremely reduced red wine sauce, plus sweet potato mousseline and chanterelles; monkfish with a rockfish sauce and vegetables… // Renaud Fuego
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