The story
Magnolia, at 5 rue Henry-Monnier in Paris's 9th arrondissement, is a bistronomy restaurant that Le Fooding listed in 2026. Michelin also recommends it for the same year. The modern Cuisine here starts from classic bistro dishes, served in a room a short walk from Saint-Georges metro.
Jack Bosco Baker, a London-trained chef formerly of La Vierge and Robert, runs the kitchen. Le Fooding describes the project as a Parisian take on London's St. John, with cool, traditional plates. The restaurant itself presents its food as a modernised French bourgeois cuisine that reworks the classics with generosity.
The early-June dinner menu listed trout with trout roe and beetroot, a pork terrine with pistachio, a leek tarte tatin with reblochon, and duck breast cooked over the barbecue. Le Fooding singled out breaded veal brains with sauce gribiche and a venison and prune ragù served with mashed potatoes. The card changes daily as produce moves with the seasons, so the dishes you find will depend on the visit.
Velvet banquettes, wooden tables (some dressed in white cloths), high barstools and dim lighting set the tone. The room stays lively through service. Desserts on the June menu included a vanilla panna cotta with rhubarb and cherry, and a chocolate tart with crumble and buckwheat ice cream. The restaurant also serves a wine selection and cocktails.
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History
Does a melody by Claude François come to mind as you step inside this British-inspired gastropub? Maxime Vaudin (who used to work in communications) has entrusted chef Jack Bosco Baker (ex-La Vierge and Robert) with the kitchen at Magnolia, his Parisian take on London’s legendary St. John restaurant. The duo opted for a very pared-back aesthetic (velvet banquettes, wooden tables, some of which are dressed in white tablecloths, high Baumann barstools, dim lighting), creating a lively, buzzing atmosphere fueled by the London-trained chef’s cool, traditional plates: breaded and fried veal brains that feel simultaneously futuristic and nostalgic, served with sauce gribiche and poached leeks; a tartine topped with chanterelle mushrooms in cream sauce and fresh watercress; venison and prune ragù, reminiscent of a beef bourguignon, served with velvety mashed potatoes; tender pork chops with a mustard- and lemon-infused anchovy sauce, served with a damn good dandelion salad…. and some very level-headed desserts, with a slight misstep for the chocolate mousse with olive oil, which was cleverly garnished with caper leaves and fleur de sel, but lacked structure – we preferred the simple frozen parfait studded with crushed pistachios and slices of mandarin and blood orange. // Emma Carron
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