The story
Giclette Paris serves a refined French bistro cooking that blends traditional techniques with modern counter dining. Guillaume Dupré and Kaori Endo brought their combined experience from Goguette and Le Petit Keller to this Paris 11th arrondissement spot. Their kitchen now operates under a shared counter format, with Mika Inaba guiding the daily prep alongside Endo. This collaborative approach shapes every plate and keeps the workflow efficient.
The menu leans toward shareable bistro cooking that pairs easily with poured wine. A standout inari arrives stuffed with vinegary rice, then finished with capers, lemon zest, kombu, and Cantabrian anchovies. Guests also order plump mochi gnocchi tossed in mentaiko mayonnaise, which draws its heat from spicy cod roe. Cheeses, cured meats, and fresh oysters round out the selections, while a fixed lunch course offers a straightforward entry point at a modest price.
Counter seating keeps the pace brisk and the energy conversational. Patrons watch the prep happen within arm’s reach, which suits the straightforward wine bar setup. The space avoids formal barriers, favoring a relaxed environment where regulars and newcomers mix easily. Recognition from Le Fooding in 2026 arrived quickly after opening, reflecting how smoothly the concept has settled into the neighborhood routine.
A rotating selection of wines sits on tap, designed to complement the salty and umami heavy bites. Staff pour freely to encourage exploration, matching lighter whites with the delicate tofu preparations and richer reds against the charcuterie board. The focus remains squarely on accessibility and pacing, letting the food dictate the rhythm of service. Regulars often return simply to test new bottle releases against the seasonal offerings.
Recognition
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