The story
Bittikesu in Paris offers a quietly ambitious approach to wild-focused cuisine. Chef Jules St-Cyr brings a Quebecois sensibility to this intimate counter space, drawing on training at renowned kitchens across Europe and Canada. He shares the pass with fellow Canadians Dylan Mota and James Gordon, creating a tight trio that treats every service as a collaborative study. The concept emerged from a desire to translate personal heritage into a seasonal dialogue with French ecosystems.
A heavy linen curtain separates the street from the kitchen, revealing a custom oak counter that seats exactly ten guests. Visitors sit face-to-face with the culinary team while courses arrive in deliberate sequence. This layout removes all barriers between preparation and consumption, turning each meal into a shared observation of technique. The arrangement matches the quiet confidence of the Le Fooding listed program, which recognized the team’s precise execution last autumn.
The kitchen sources directly from regional fishermen, foragers, and livestock keepers to build a tasting menu that shifts with the calendar. Seasonal vegetables travel straight from a personal plot in Montreuil, while river catches and woodland finds anchor the protein selections. Heat comes primarily from a wood-fired setup, allowing char and smoke to frame delicate textures without overwhelming them. Guests experience this nature-inspired cuisine as a series of measured moments rather than a rushed parade of plates.
Recognition
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