Small plates range from the standard charcuterie and now-obligatory burrata to more light and creative fare, based on great products from the likes of Terroirs d’Avenir and Joël Thiébault. The vibe is relaxed, the prices are right, and the wines are natural. Note: James Henry, the chef mentioned in most of these reviews, has left and is now at Bones.

Practical information

Address: 1bis passage de Saint-Sebastien, 75011
Nearest transport: Saint-Sebastien Froissart (8)
Hours: Dinner only, Monday-Saturday; Closed Sunday
Reservations: Book a few days in advance
Telephone: 01 43 55 07 52
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Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Modern French, small plates & tapas
Special attributes: vegetarian options, small plates, late night bites, open Monday
Type of crowd: hipsters, foodies, bobos, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual

Reviews of interest

  • Emmanuel Rubin – Le Figaro (2011) “Décor de zinc popu à classer d’urgence et petits plats goûtus, boutiqués avec énergie sous couvert de désinvolture.”
  • Wine Terroirs (2011) “All the wines here are chosen with care…The bottle wine-list is quite good for a restaurant of this size…”
  • Pierrick Jégu – L’Express (2011) “…spécimen de bistrot local qui popote avec malice…Une bonne surprise derrière des airs de nonchalance.”
  • John Talbott (2011) “Most cool…the daily lunch “menu” is startlingly reasonable and shockingly good…no wonder it’s packed wall to wall with locals.”
  • Alexander Lobrano (2011) “A perfect example of one of the most welcome recent trends in Paris–relaxed and affordable wine bars serving interesting small plates and ‘natural’ or organic wines.”
  • Meg Zimbeck (2011) “…most of the small plates could have easily been starters at Spring – they featured pristine produce…and were bright with both color and acid. Flavor pairings were unexpected and, for the most part, successful…Prices are low, there enough tables and turnover to make booking a real possibility, and the menu changes every day. All this will probably add up to a habit.”

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