FIEF

The story

FIEF Paris: Modern Cuisine with a Michelin Star, Chef Victor Mercier

FIEF: A Parisian manifesto for modern cuisine

On rue de la Folie-Méricourt in the 11th arrondissement, FIEF is a restaurant built on a conviction. The name itself is an acronym: Fait Ici En France. Chef Victor Mercier’s goal is to stop importing ingredients, crafting a modern cuisine that relies entirely on French produce. No coffee, no chocolate—just what the country’s farms, forests, and waters provide. It is an approach that earned him a Michelin star in 2022, alongside the Young Chef of the Year award from the Michelin Guide France.

Chef Victor Mercier’s path to responsible gastronomy

Victor Mercier’s career traces a clear line from curiosity to commitment. After training at Ferrandi Paris, he worked in demanding Michelin-starred kitchens in France, then explored the Nordic avant-garde in Denmark and refined his precision in Australia. Back in Paris, time with Pascal Barbot at L’Astrance and Antonin Bonnet at Le Sergent Recruteur shaped his ecological awareness. A 2016 round-the-world trip to film “Pour eux,” a documentary on food sovereignty, solidified his activism. A finalist on Top Chef 2018, he opened FIEF in 2019, bringing that vision to life.

The experience: tasting menus at the counter

The dining room offers a choice of formats. The “Large tasting menu at the guest counter” is the fullest expression of the kitchen’s work, served at 8pm for €170. For a shorter evening, there is the “Conscious Omnivore Menu in 5 steps” or the “Amour Végétal 5-course menu,” both available from 7pm. The atmosphere is refined but direct—counter dining puts you face-to-face with the craft. This is modern cuisine driven by a single rule: if it can’t be grown or raised in France, it won’t be on the plate.