The story
Godaille is a Paris bistro at 9 rue Antoine-Vollon, in the 12th arrondissement, serving modern cuisine with a strong wine focus. Le Fooding listed it in 2026, and Michelin gave it a Recommended mention the same year.
Mickaël Bui, formerly of Tomy & Co, leads the kitchen. Le Fooding describes a bistro menu that changes character across the day, with a lunch service on the terrace and smaller plates with Asian touches once evening arrives.
At lunch, heirloom tomatoes come in a herb vinaigrette with shiitake condiment and ricotta. Seared hake arrives with crisp skin over a tomatoey lentil ragu and crunchy Swiss chard. The dessert is a generous chocolate mousse with Tahitian vanilla ice cream and chocolate-coated corn flakes. In the evening, the kitchen turns to smashed cucumber with yogurt and honey, and to beef tartare served with bone marrow and kimchi.
Recognition
Details
History
Happy are the flock of the Ledru-Rollin neighborhood, ever since Étienne Aubron and Derick Fortes Rocha have added this nifty little joint to their Pur Vin wine shop. With Godaille (slang for restaurant debauchery), among leather chairs and old newspaper prints, these two preachers of good booze also show promise, hands on their stomachs, backed by Mickaël Bui (ex-Tomy & Co) in the kitchen. And that day, the latter indeed went above and beyond with a lunch menu duly devoured on the terrace opposite Square Trousseau: unstoppable heirloom tomatoes coated in a herb vinaigrette, served with a shitake mushroom condiment and ricotta; seared hake with the skin all crispy like it should be, paired with a tomatoey lentil ragu topped with crunchy Swiss chard; and a massive chocolate mousse, Tahitian vanilla ice cream and chocolate-coated corn flakes. And as nighttime sets in, small Asian dishes enter the scene: smashed cucumber, yogurt sauce, honey and spices; beef tartare, bone marrow and kimchi; crispy shallot rice, desiccated coconut and Vietnamese coriander… // Daphné Miller
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