Parcelles

Rating: 13
Author: Gault&Millau

75003 PARIS

13/20
Chef's Restaurant

Cooking: French | Local | Traditional
Style: Bistro/Brasserie | Casual | With family | With friends

Gault&Millau's review 2026

For the past five years, this rue Chapon spot has been a veritable ode to bistronomy, with dishes that are meticulous and intelligent, demonstrating the liveliness of the Parisian scene. Opened by Sarah Michielsen, the establishment has enlisted the services of Julien Chevallier, a former chef at Semilla, to defend a contemporary and well-renewed menu, including a carpaccio of calf's head with gribiche sauce and capers, a fine monkfish from Guilvinec, grilled zucchini, ajo blanco and fig tree oil, gnocchi with sage butter and fried sage leaves, veal sweetbreads with hazelnut butter, mashed potatoes, gravy, capers and sage, tonka bean crème brûlée. Committed cellar with natural and foreign wines.