The story
Parcelles is a Paris bistro at 13 rue Chapon, in the 3rd arrondissement, and the Michelin Guide listed it as Recommended in 2026. The kitchen works in a traditional, homemade register built on fresh produce and terroir cooking.
Le Fooding traces this Haut Marais address back to 1936. Sarah Michielsen and Bastien Fidelin took it over and run the bistro across from their wine shop and épicerie. Old beams, stone walls, big mirrors and a heavy solid wood bar give the dining room its character, and there is a terrace for lunch.
Le Fooding, which listed Parcelles in 2026, described chef Julien Chevallier (formerly of Justine and Uno) cooking a bistro menu with some lift. The dishes included spiced quinoa falafel with tzatziki, a pistachio pâté en croûte, and hake with peas, asparagus and a bouillabaisse jus. Crispy pork shoulder arrived with mustard sauce, polenta and roasted garlic, and a tangy lemon cream tart with almond crumble closed the meal. That review dates from an earlier period, so the menu will have moved on.
The wine list is tagged as an interesting one, which fits a place with its own cave across the street. Wi-Fi is available.
Recognition
Details
History
Since opening in 1936, this Haut Marais hideout has sure seen its fair share of Parisians: everyone from street urchins and artists to former Le Taxi Jaune customers, as well as Sarah Michielsen and Bastien Fidelin, who recently inaugurated Parcelles in this space. Across from their wine shop/épicerie, which this kooky duo opened up in the middle of the national lockdown, their new bistro is finally stepping out of its older sibling’s shadow (without abandoning its roots), showing off its old beams, stone walls, big mirrors and an impressive solid wood bar in the process. As we wait for indoor dining to once again become possible, we nibbled on plates made by chef Julien Chevallier (ex-Justine and Uno) the other day at lunch while seated on the terrace: very elegant spiced quinoa falafel with tzatziki and a salade folle; a rather plump pistachio pâté en croûte; hake (caught offshore) with juicy peas, carrots, asparagus and a bouillabaisse jus; crispy pork shoulder with a mustard sauce, polenta cremosa, capers and roasted garlic; before a generous slice of tangy lemon cream tart with an almond and crumble topping. // Rosa Poulsard
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