The story
Near the Église Saint Médard and the lively Marché Mouffetard, Calice is a bistronomic restaurant in the heart of Paris’s 5th arrondissement. The team describes it as a “lieu de vie” where hospitality and service are the guiding principles. The kitchen is open to the dining room, and the counter seating puts you in direct view of the action.
The restaurant is divided into three distinct spaces: a covered terrace, a counter, and a glass-roofed dining room flooded with natural light. The atmosphere is welcoming, designed for both lunch and dinner.
The menu leans into modern cuisine with seasonal, market-driven ingredients. Dishes from the current carte include a tataki de boeuf with smoked eggplant and a Japanese-style vierge sauce, a caramelised cherry tomato tartlet with basil mousseline and redcurrant, and a variation of seasonal vegetables with stracciatella ice cream and citrus vinaigrette. A main of roasted Iberian pork comes with avocado and sorrel siphon, green asparagus, and a béarnaise with sobrasada. The kitchen also offers a karaage of sweetbreads with yuzu kosho mayonnaise and a foie gras pâté en croûte with pistachio and black garlic.
Calice’s approach has earned it a place in the Michelin guide as a Recommended restaurant for 2026, a recognition that speaks to the consistency and quality of its modern cuisine. The open kitchen, the counter dining, and the covered terrace all contribute to a straightforward, unpretentious experience in a lively Parisian neighbourhood.
Recognition
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History
In search of the Holy Grail (“Calice” is French for chalice) near Rue Mouffetard? Julien Alain, Thomas Legrand and Kazuma Chikuda, the clique behind the restaurant Narro, have handed over their precious Calice to chef Louis Fedide (ex-Gavroche in London) and his sous-chef Nicolas Most (ex-Flonflon in Paris). The space in question? An ochre dining room with wide leather banquettes and elegantly set tables, a big marble-teak bar where you can cozy up solo or as a duo, and an open kitchen where the two chefs are hard at work: slow-cooked leeks lightly grilled over binchotan charcoal, covered in a vin jaune sabayon, sesame crumble, clementine curd and peppery herbs (purslane, marigold, oxalis); perfectly balanced hake fillet with more sabayon prepared as a Cognac-infused bisque this time around, lightly vinegary raw fennel salad, fermented pear and wild garlic; and a dessert worthy of a grandma sporting sequined Air Max shoes, aka rice pudding with an intensely flavorful caramel tuile, plus roasted mango and thyme, passion fruit sorbet and a lime emulsion, all prepared by the pastry chef Kaori Akazawa. // Yves Inoveritas
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