The story
Cendrillon in Paris centers its menu around barbecue cooking, blending charcoal techniques with global spice routes. Australian chef Harry Wilson directs the kitchen, drawing on his background at Au Passage to pair seasonal French produce with Thai, Mexican, and Chinese methods. The team prepares every dish over direct heat, turning robust cuts into smoky sharing plates designed for lively tables. This approach keeps the cooking grounded while allowing bold heat and citrus to cut through rich proteins.
Guests typically begin with delicate Arctic chard crudo dressed in olive oil and finished with French caviar. Hearty vegetable medleys arrive in bright tiger’s milk, featuring quartered tomatoes and crisp snow peas alongside toasted kombu chips. Smoked quail appears alongside glazed liver hearts, sweet apricots, and fresh Thai basil to balance the char. Sweet finishes like the frozen pavlova with rhubarb strawberry ice cream round out the meal without lingering too long on one flavor profile.
The Belleville dining room leans into a curated mix of raw stone surfaces and deep red velvet drapes. Mismatched knickknacks fill wooden shelves above a long communal table that encourages group dining. English sommelier Lucy Rosedale manages the wine program, pouring large bottles that match the restaurant’s preference for bold cocktails and frequent caviar service. A recent Le Fooding recognition highlighted how this cosmopolitan setup naturally fits both quiet dinners and louder weekend crowds.
Recognition
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