The story
Paulownia sits at 15 rue des Vignoles in Paris's 20th arrondissement, a modern bistro that Michelin lists as Recommended for 2026. Le Fooding also lists it for 2026, and the restaurant takes its name from the paulownia tree that grows against its front.
Tess Duteuil runs the room as sommelier and host, and Geoffrey Belin cooks. The space is small and cozy, with a wine cellar visible through a window, a rounded zinc-topped bar, and counter seating. The restaurant offers a tasting menu, and the kitchen works with a bold, inventive streak.
Le Fooding's account of one meal included a miniature Auvergne pork pâté en croûte, served with a shallot and smoked beetroot condiment, roasted apple and jus de viande. A seasonal vegetable millefeuille followed, with chanterelles, treviso, cabbage, radish, carrot, spinach and celery, cooked roasted, raw, grilled, in cream or in a moussey beurre blanc. The meal ended with a cream puff filled with Madagascar vanilla whipped cream, pistachio mousseline and a praline center.
Recognition
Details
History
At 15 Rue des Vignoles, a young and determined tree had already cracked its way through the pavement… Tess Duteuil (your sommelier and host) and Geoffrey Belin (her toque-wearing partner) took this as a sign that they should set up shop here, against the leafy paulownia tree after which their restaurant is now named. Struck by Cupid’s arrow while working for Passard, the duo tackled other restaurant-industry heavyweights before opening this extremely cozy spot with a windowed wine cellar, a rounded zinc-topped bar, and a daring kitchen. The night we went, the blackboard menu featured all of the following: a masterfully made miniature Auvergne pork pâté en croûte, paired with a shallot and smoked beetroot condiment, plus roasted apple and jus de viande; a stratospheric millefeuille composed of the finest seasonal vegetables (chanterelles, treviso, cabbage, radish, carrot, spinach and celery), prepared roasted, raw, grilled, in cream or in a moussey beurre blanc sauce; before rounding out the meal without another jewel-like creation, a cream puff filled with Madagascar vanilla whipped cream, plus a pistachio mousseline cream and a cheeky praline center. // Renaud Fuego