The story
Le Cyrano, a modern cuisine restaurant at 3 rue Biot in Paris's 17th arrondissement, earned a Le Fooding listing in 2026 for its reworked bistro classics.
Chef Charleyne Valet leads the kitchen, and the menu stays generous, simple and inventive. Lunch has included leeks mimosa with praline vinaigrette and flame-charred mackerel with yellow carrot purée, shiso and piquillo pepper oil. In the evening, the kitchen serves haddock taramasalata and black mullet crudo with pickled rhubarb.
Spotted mirrors and art nouveau mosaic tile floors frame a marble counter and tightly packed bistro tables. The restaurant says the building was once a brothel and later a favourite of the surrealists. Homemade scones appear at breakfast, and the room stays open from morning coffee to the last glass.
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History
A mere skip and a hop away from Place de Clichy, Le Cyrano recites the classics with panache! Dusted off by a young group of friends (Charleyne Valet and Clovis Aupetit, ex-Parigots and Les Gamins, plus Arthur Podetti, who is new to the restaurant game), this iconic dive with spotted mirrors and art nouveau mosaic tile floors – a brothel in a previous life – has been rekindled thanks to the charming plates made by Charleyne, which you can nibble at the marble counter or around one of the tightly packed bistro tables. Our lunch consisted of: leeks mimosa dressed in a praline vinaigrette; flame-charred mackerel adorned with yellow carrot purée, shiso leaves and piquillo pepper oil; before a delicious sweet clover far breton cake. At night, Le Cyrano serves dishes à la carte, with the likes of haddock taramasalata, black mullet crudo with pickled rhubarb, or their emblematic potato and brown butter millefeuille. And don’t forget about the homemade scones which make for a royal breakfast! // Thomas Jossin
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