The story
Briquet in Paris operates as a focused French bistro where Julie Gallois directs the kitchen. She draws on her time at Café Les Deux Gares to prioritize ingredient quality over heavy technique in her French kitchen. Lunch service remains anchored to reliable comfort while the dinner menu shifts with seasonal harvests. Guest chefs occasionally step through the pass to refresh the lineup without disrupting the established workflow.
Late summer plums accompany burrata brushed with smoked oil to open the evening service. Savory selections highlight thick cuts of Aveyron charcuterie alongside a substantial wedge of Viande Viande pâté en croûte. Roasted figs meet feta cheese and a measured dash of hot sauce before dessert arrives. Lunch visitors typically order the traditional ham, butter, and Comté sandwich or a vegetable alternative layered with smoked ricotta. Evening guests usually finish with a chewy cookie or a nostalgic chocolate chip brioche.
Cagnard Studio shaped the dining room around raw brutalist counters that contrast with the neighborhood’s usual warmth. Natural wines flow steadily across the bar to support the team’s preference for substantial drinks and modest portions. The compact floor plan keeps conversations close. This steady rhythm supporting the classic bistro menu recently earned the venue a spot on the Le Fooding list for 2026.
Recognition
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