The story
At 27 rue d'Hauteville, in the vibrant 10th arrondissement, Eels brings a fresh, precise take on modern cuisine. The dining room is run by a young, energetic team that pairs rigor with good humour – a spirit that carries through every plate.
The menu, built around seasonal produce, reads like a thoughtful map of France and beyond. Starters might include smoked eel (the restaurant’s namesake) with licorice, an apple-hazelnut vierge, and a torrefied butter sauce with celery – a dish that balances smoke, sweetness, and acidity. Or pressed beef and lamb from Aubrac, served with artichokes, pickles, cumin broth, and tahini. Grilled octopus from Brittany arrives with rhubarb, white asparagus, and an iodized jus.
Mains continue the precision: Challans duck grilled with peppers and white asparagus, a cherry sauce and pepper jus; a daily fish from the South West with petits pois, green beans, and a strawberry–elderflower vinaigrette; or roasted rabbit with broad beans, chard, apricot-mustard marmalade, and tarragon coulis. For vegetarians, a wheat risotto from Umbria paired with artichokes, pecorino, and a lemon-olive pesto.
Desserts are equally inventive – a white chocolate crunch with orgeat cream and rhubarb-geranium marmalade, or strawberries with black sesame cream, basil coulis, and a Breton biscuit. The wine list, noted as “Interesting” by the guide, is selected to match the kitchen’s evolving flavours.
Eels earned a Michelin Recommended distinction in 2026, a recognition that fits its calm ambition. The restaurant is open for lunch and dinner, with a dedicated lunch menu and a discovery menu. The address is just steps from Poissonnière metro, in a neighbourhood that feels both local and connected.
Recognition
Ambience
Details
History
Given the breadth of his talent, it’s no wonder that Adrien Ferrand (ex- KGB ) was so quickly rediscovered in his hideaway that reflects all the current design trends (bare walls, atmospheric suspension lamps, an open kitchen). The day we went for lunch, the young chef impressed us once again with his tasting menu composed of five culinary slaps to the face (€64): his exhilarating signature smoked eel, decked out with a siphoned toasted butter sabayon and a granny smith apple and hazelnut sauce verge with notes of licorice; marinated Albacore tuna bulldozed by a villainously good beef cecina, hypnotic ajo blanco (a chilled almond and breadcrumb soup), pickled greengage plums and a ginger-soy reduction; pearly white Breton perch with grilled melon for a sunny touch, an anise/melon vinaigrette, haricots verts playing Mikado and a mussel cream; grilled Basque veal belly with browned butter, cumin-spiced corn, cucumber, pepper and harissa; before an atomic white chocolate tuile with a cardamom cream, plum and umeboshi marmalade and a marzipan round. It’s worth noting that there’s a more affordable lunch menu served during the week, featuring all the same dishes (but fewer of them). // M.J.-D.
Given the breadth of his talent, it’s no wonder that Adrien Ferrand (ex- KGB ) was so quickly rediscovered in his hideaway that reflects all the current design trends (bare walls, atmospheric suspension lamps, an open kitchen). The day we went for lunch, the young chef impressed us once again with his tasting menu composed of five culinary slaps to the face (€64): his exhilarating signature smoked eel, decked out with a siphoned toasted butter sabayon and a granny smith apple and hazelnut sauce verge with notes of licorice; marinated Albacore tuna bulldozed by a villainously good beef cecina, hypnotic ajo blanco (a chilled almond and breadcrumb soup), pickled greengage plums and a ginger-soy reduction; pearly white Breton perch with grilled melon for a sunny touch, an anise/melon vinaigrette, haricots verts playing Mikado and a mussel cream; grilled Basque veal belly with browned butter, cumin-spiced corn, cucumber, pepper and harissa; before an atomic white chocolate tuile with a cardamom cream, plum and umeboshi marmalade and a marzipan round. It’s worth noting that there’s a more affordable lunch menu served during the week, featuring all the same dishes (but fewer of them). // M.J.-D.
Location
