Skip to content

Aux Deux Cygnes

Well-appointed, informal and lightly exotic, rue Keller wine bar Aux Deux Cygnes is the answer for any casual diner looking to drink natural wine and snack on something other than the usual cheese plates and charcuterie. French-Vietnamese owner To Xuân Cuny shuttles between service and the kitchen, where she turns out a tasty array of sandwiches and small plates influenced by both her Vietnamese heritage and her experience in the Michelin-starred restaurant world. The latter means Aux Deux Cygnes is among the cleanest and most hospitable of Paris wine bars. The former finds expression in a tasty banh-mi, as well as some delicately piquant mackerel rillettes that arrive beneath a bright heap of cilantro. The natural wine selection perched amid the bar’s pretty triangular shelving is nicely curated to emphasize atypical grape varieties and marginal regions. If the overall experience at Aux Deux Cygnes can veer towards the dainty at times, it still makes for a welcome change from the mélée of beards and egos one encounters in many more traditional Paris natural wine bars.

Practical information

Address: 36 rue Keller, 75011
Nearest transport: Voltaire (9), Bastille (1,5,8)
Hours: Closed Sunday and Monday
Reservations: Walk-Ins Welcome
Telephone: 09 80 52 45 66
Average price for dinner: 20-39€
Style of cuisine: Small plates & tapas, Southeast Asian

Reviews of interest

Not Drinking Poison in Paris (2014) “A well-appointed dollhouse of a wine bar… by polyvalent young French-Vietnamese restaurant professional To Xuan Cuny, is not a destination for excellent Vietnamese food. Instead it’s a very personal effort… By emphasizing outlier categories like Languedoc whites and Swiss reds, [the wine list] manages to retain interest without following trends or touting big names.”

Paris Bouge (2014) “C’est bonne franquette avec un choix vaste de vins naturels, des fromages et de la charcuterie venus d’un peu partout en France.”

Le Fooding (2014) “To Xuân Cuny… ne se contente pas de trancher le Bellota et le Recebo, ou d’arranger les fromages fermiers pour motiver la picole, mais trousse de charmants grignotages : sandwich viet bahn mi ; œufs mimosa wasabi-nori, radis glaçons, anchoïade et croûtons ; burrata, tomates anciennes, basilics pourpre et thaï, huile d’olive de Sicile et xérès ; crème bavaroise au sirop de sureau maison, compotée de rhubarbe, crumble et citron-mélisse…”

Photo via Aux Deux Cygne’s Facebook page

Leave a Reply

Your email address will not be published. Required fields are marked *