The story
Facette brings a relaxed approach to French cuisine to the banks of the Seine in Paris. Johan Barre leads the kitchen after refining his techniques at Le Nomad and La Librairie. He structures the menu around shared plates that arrive steadily from apéro hour onward. Guests gather around the central bar seating Bruno Rey chairs while waiting for orders to flow out.
The kitchen balances bright starters with heartier options throughout the evening. A taramasalata receives a careful brush of leek oil while mushroom and Parmesan croquettes arrive alongside a rich aioli. Later courses feature flatbread layered with zucchini and mimolete cheese or tender octopus paired with slow roasted potatoes and beetroot ketchup. Once midnight approaches the menu shifts toward pastrami and cheddar sandwiches with sides of aged cheese and corn dogs.
Visitors reach the dining floor by descending a short flight of stairs past the lively Le Mazette concert barge. A riverside terrace extends the seating area into the summer months while the interior stays anchored by the central service point. This steady rhythm earned the venue a spot on the Le Fooding guide for 2026. Critics praised how the French cooking handles both early plates and late night cravings.
The dessert list offers two distinct directions for those still lingering past dinner. A dense chocolate mousse blends smoothly with toasted tahini and crispy puffed rice. Another option transforms bread into brioche French toast topped with fresh strawberries, whipped cream and crushed pistachios. Both plates provide a comforting end to an evening built around leisurely pacing.
Recognition
