The story
Chef Ryuji Sato, whose résumé includes stints at Nomicos and Violon d’Ingres, brings his experience to the 11th arrondissement with Eunoé. The name evokes a place that holds old memories while making space for new ones. Here, traditional French cooking is gently layered with Japanese influences – a reflection of the chef’s own journey and encounters.
The dining room, with its open kitchen and large bay windows that fold completely onto the terrace, faces the leafy Square Gardette. The space seats 40 inside and up to 60 for cocktails, and the décor – ceramic plates by Lola, restored century-old tables, paintings by Agnes – feels personal and unpretentious.
The kitchen’s backbone is a Japanese binchotan grill, whose slow, even heat gives ingredients a subtle smokiness and depth. The menu changes with the seasons, drawing on local producers. At lunch, a rotating plat du jour is €15, and a full formula runs €26 (Tuesday to Friday). Dinners are more elaborate, with four starters, three mains, and two desserts, priced between €35 and €65 (Tuesday to Saturday and public holidays). Weekend lunch menus are also offered at €13–€24.
The Michelin guide, which awarded the restaurant a Recommended mention in 2026, notes the “creative and generous” style – a cuisine that is both refined and approachable.
Félix Perrotte curates the wine selection, with over 70 references. Many are natural or low-intervention, chosen from terroirs that respect the land. The list is designed to echo the kitchen’s generosity – bottles that feel like discoveries, meant to be shared over conversation.
Eunoé also hosts private events for 25 to 60 guests, either seated or in cocktail format, making it a flexible space for celebrations.
Recognition
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History
Longtime friends from Japan, chef Ryuji Sato, the son of a Tokyo chef, and Félix Perrotte, a former financier turned wandering sommelier, took a decade to seal the deal. But now at their clean little spot with fawn-colored banquettes and a timeworn wooden communal table, they are now ready to throw epic Gardette parties, near the peaceful little square by the same name. As a fervent and eloquent defender of good taste, Félix set down the plates crafted by the Japanese chef, who Frenchified his techniques under Constant and Nomicos: a striking celeriac mousseline with brown butter, an oeuf parfait, celeriac spaghetti and smoked paprika; Corleone-style fregola with parsley, dill and mint oil for a verdant touch, paired with dried bacon, slow-roasted tomatoes and a full-bodied jus; and finally, a dessert combining poached pear, a fresh goat cheese cream, a cardamom-heavy chai cream and a filo pastry tuile. At night, Ryuji brings some explosive energy to the kitchen: druidic trout with red shiso and a cauliflower espuma; a Herculean Challans duck cooked over binchotan charcoal with an extremely reduced red wine sauce, plus sweet potato mousseline and chanterelles; monkfish with a rockfish sauce and vegetables… // Renaud Fuego
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