Meha

Rating: 12.5
Author: Gault&Millau

35 Rue Ramey, 75018 Paris, France

12.5/20
Gourmet Restaurant

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Location: Paris
Cooking: French
Services: Access for people with disabilities, Privatization, Terrace
Style: Bistro/Brasserie

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

12,5/20

Gourmet Restaurant

On this lively, bustling street, Issam Ayari makes a truly heartfelt culinary contribution. Originally from Morocco, he worked at Le Meurice before embarking on a stint in Asia. In his small, semi-open kitchens—tucked away at the back of a narrow, deep dining room, simply yet tastefully decorated—he offers a menu of bistro-inspired dishes dictated by the market. Of course, he adds his own personal touch, reflecting his own story. For starters, be sure to try his macaroni stuffed with mushrooms and truffled foie gras, enhanced with a Parmesan emulsion; his pâté en croûte; his pithiviers; or his reinterpretation of the “croque,” which combines poultry, marrow bones, and meat jus. For main courses, the sole is highlighted with a light sauce made from scallop beards, as well as a rich, full-flavored fennel cream and roasted fennel. As a contrast, the vegetable salad is given a zesty kick with calamansi vinegar for an international touch that carries over to the crispy rice. As for the confit lamb shoulder, it’s enlivened by a condiment of candied lemon and piquillo peppers and spiced up with a harissa-infused jus… In short, you’ll never get bored. The dessert menu opens with a very successful pistachio flan or an exotic dessert blending mango, passion fruit, and pineapple. The service is very efficient and friendly, and—to top it all off—there’s no doubt about the restaurant’s commitment to wine. The wine list, which offers a fairly wide selection with an emphasis on organic and natural wines, is full of character (including many VdF wines): Auxey-Duresses from Agnès Paquet; Gaillac from Château de Mayragues; Saumur from Domaine de l’Ours Bleu; Reuilly from Luc Tabordet; Beaujolais by Bernard Balmet; Faugères by Frédéric Brouca... Also worth noting is an amazing lunch special.