There are a lot of tasting menus in Paris right now. Comice stands out because of Etheliya Hananova’s exceptional wine pairings and Noah Gedalof deliciously un-provocative cooking (crowd-pleasing, not overly challenging). The beautiful room and friendly bilingual service make Comice worthy of a special occasion, especially for those who are looking for more approachable cuisine.
COMICE
31 Avenue de Versailles, 75016
Open Monday-Friday for dinner
Closed Saturday & Sunday
Reservations online or at +33 1 42 15 55 70
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OUR PHOTOS OF COMICE
IN OTHER WORDS
- Eater by Alexander Lobrano (2024) “This intimate, casually elegant Michelin-starred restaurant in eastern Paris is regularly recommended by Paris food writers for a special night out that doesn’t break the bank. Canadian chef Noam Gedalof cooks suave, inventive French cuisine and his wife, sommelier Etheliya Hananova, runs a wine list that features well-priced, lesser-known bottles from around the world.”
- France Today by Alexander Lobrano (2024) “I knew instantly that I’d have to have the risotto. Gedalof has an almost ethereal talent with pasta and rice dishes, and this one promised a potent pleasure that might fall somewhere on the spectrum of the opium-induced fever dreams depicted in Pre-Raphaelite paintings by the likes of Edward Burne-Jones. It would be an extravagance, but a bracing one for someone whose default setting of habitual thrift is an inexorable legacy of a New England upbringing.”
- Michelin (2024) “A Canadian couple, Noam Gedalof from Montreal and Etheliya Hananova from Winnipeg, had the brainwave to open their first restaurant in Paris after honing their skills around the world. The chef, formerly of The French Laundry, California, draws his inspiration from Gallic traditions, to which he adds a modern spin. His mission is to highlight seasonal ingredients with the utmost care, tailoring the menu to the produce. This flavoursome score is sampled in a natty modern interior, whose deep blue walls are hung with landscapes by contemporary artists, and with an open kitchen to the rear. The front of house is in the hands of the chef’s warm welcoming wife and the couple certainly lives up to their compatriots’ reputation for good cheer.”
- Le Fooding (2021) “Despite its bourgeois trappings (Sylvie Coquet porcelain, bouquets by Debeaulieu, starched white tablecloths), we promise you won’t be bored at Comice! Located in the depths of the 16th arrondissement, running things is the lovely Canadian couple, Etheliya Hananova (ex-Sergent Recruteur) and Noam Gedalof (ex-Astrance).”
- New York Times (2020) “It’s a foreign take on French cuisine that is refreshing,” Mr. Gaudry says of this two-year-old contemporary restaurant. Its Canadian owners, Etheliya Hananova, the sommelier, and Noam Gedalof, the chef, earned a Michelin star for what Mr. Gaudry calls the whole package: an inviting interior, full of antique furnishings and stunning fresh flowers; their expertise and neo-Classical approach to French cooking; and an artisan-driven wine program. “It was so unexpected, in part because of its location and unassuming design,” he says.”
- Michelin “A Canadian couple, Noam Gedalof from Montreal and Etheliya Hananova from Winnipeg, had the brainwave to open their first restaurant in Paris after honing their skills around the world. The chef, formerly of The French Laundry, California, draws his inspiration from Gallic traditions, to which he adds a modern spin. His mission is to highlight seasonal ingredients with the utmost care, tailoring the menu to the produce. This flavoursome score is sampled in a natty modern interior, whose deep blue walls are hung with landscapes by contemporary artists, and with an open kitchen to the rear. The front of house is in the hands of the chef’s warm welcoming wife and the couple certainly lives up to their compatriots’ reputation for good cheer.”
- Alexander Lobrano (2018) “With the opening of Comice, I’ve finally found a delicious reason to head for the 16th arrondissement, since this restaurant is the suave but relaxed address with outstanding contemporary French cooking this quiet bourgeois part of Paris has so sorely been missing.”
- Le Monde (2018) “Sa cuisine est d’un classicisme rayonnant, se permettant des basiques simples comme tout, à l’image du chou-fleur à la grenobloise et son jeu de castagnettes désarmant (câpres, citron, beurre, croûtons). Monter au front avec des plats aussi désuets, c’est la preuve d’un réel métier et d’un détachement avisé. Cela autorise aussi à rentrer dans le lard de plats de référence telle la volaille travaillée dans le sens du poil (rôtie) et secondée de coing, brioche, sauge, endive, jus de volaille (vous verrez, les sauces sont extra).”