The story
Fugue is a bistro at 128 rue du Faubourg-Saint-Martin in Paris's 10th arrondissement, and Michelin lists it as Recommended for 2026. The kitchen cooks French bistro recipes with delicate Japanese seasonings, served in a stone-walled room near the Gare de l'Est.
Fugue is the work of Victor Baraton-Dorat and chef Hitoshi Minatani, both former members of the Semilla team. Gabrielle Isnard is also part of the team. Le Fooding describes the menu as cheeky French recipes with a Japanese touch, and that balance shows up across the plates.
On a Saturday visit reported by Le Fooding, the menu included a pork, foie gras and wild mushroom pâté en croûte. Grilled sardine fillets, coated in poppy seeds, rest on artichoke purée with orange segments and red shiso. Chicken dumplings made from stale bread and slow-cooked chicken come with crisp chicken thigh, parsnip purée and a vin jaune sauce. The meal ends with a chocolate dessert between lava cake and tart, topped with caramel and soy sauce ice cream.
Guests can sit at the counter overlooking the kitchen, at the bar, or at one of the blonde wood tables. The stone walls remain from the space's previous restaurant, Marrow.
Recognition
Details
History
Calling all high-speed chase enthusiasts, there’s a runaway train passing near the Gare de l’Est train station! The troublemakers behind the wheel of this fugue (French for “runaway”)? Victor Baraton-Dorat and chef Hitoshi Minatani, two ex-members of the Semilla gang, currently hiding out within the stone-walled space of what used to be Marrow, along with their accomplice Gabrielle Isnard. Expect to find an electric bistro that brings together cheeky French recipes with delicate Japanese seasonings, which you can nibble at the counter overlooking the kitchen, seated at the bar or around one of the blonde wood tables. Served à la carte the Saturday we went: a slice of pork, foie gras and wild mushroom pâté en croûte , a flawlessly crafted guilty pleasure; fragrant grilled sardine fillets, coated in poppy seeds and laid over artichoke purée with orange segments and red shiso for a pop of color; plump stale bread dumplings, filled with slow-cooked chicken and served with crispy pieces of golden-skinned chicken thigh and a parsnip purée, plus an addictive vin jaune sauce; before the final indulgence, an incredible chocolate dessert that was a cross between lava cake and tart, simply topped with a colossal scoop of caramel and soy sauce ice cream. · Scotty Lard
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