The story
Lissit is a bistro at 48 rue de la Folie-Méricourt in Paris's 11th arrondissement, and Michelin lists it as Recommended for 2026. The kitchen works a modern bistro menu built on a seasonal card and charcuterie made in-house.
The site describes the evening food as cuisine de cheffe, with the kitchen turning out a rotating seasonal card. Le Fooding's critic found hearty plates there, including a baked endive gratin with blue cheese and a cassoulet made with homemade duck confit and pork sausage. Dessert was a pithiviers filled with almond paste and finished with lemon marmalade.
The bar pours living wines alongside vermouths and cocktails, so the list works as a long glass before dinner or a slow finish after it. The wine bar side keeps the room relaxed, and the drinks sit comfortably beside the bistro plates.
FACT-BOOK NOTE: Generated per the brief. Trophy text names a chef and mentions a prior venue name ("Kokotte"), which conflicts with the canonical name Lissit; I kept the chef unnamed and omitted the earlier name. Practical details (hours, booking, contact) were left out as instructed.
Recognition
Ambience
Details
History
In addition to shortening his last name for this new venture, the chatty Alexis Lissitzky (who used to work at Soces ) has set Kokotte back on the right track, transforming it into an anything-but-dull bistro in the 11th arrondissement. Within these deliberately weathered walls, Claire Grumellon (ex-Vaillant) single-handedly orchestrates her cheeky feasts, sending them out on vintage tableware from the tiny kitchenette. The other night, savored by candlelit, we had all of the following: a hearty baked endive gratin with blue cheese from Fromagerie Fernin, brightened with fresh herbs, plus some divine orange butter and still-warm bread from Fermentation Générale; tender Roman-style tripe with homemade gnocchi bathed in jus de viande with a smoky barbecued flavor; comforting cassoulet featuring homemade duck confit and pork sausage, flageolet beans in tomato sauce so good we could eat it forever, plus a delicate breadcrumb topping; before a memorable sweet pithiviers pie for dessert, filled with almond paste and topped with some lemon marmalade so good it should be illegal! · Angela Dolu
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