Grain[s]

The story

Grain[s] Paris: A Natural Wine and Sake Bar on Rue Mabillon

The kitchen behind the counter

Grain[s] Paris brings a focused French bistro approach to Rue Mabillon through a collaboration between chef Julian Avila and partner Mathieu Guérin. Both operators arrive from established hospitality groups including ChoCho, Mosuke, and the Mandarin Oriental to shape this compact dining room. Their shared goal centers on simple, well-executed plates that pair effortlessly with their curated selection of natural wines and independent sakes. This partnership recently earned recognition in the 2026 Le Fooding guide for refreshing the local wine bar scene.

Plates built for sharing

The menu moves quickly between savory bites and comforting staples without relying on heavy techniques. Guests often start with a soft-boiled egg accompanied by anchovy mousse and Kalamata olives before moving to a classic sando croque monsieur loaded with grilled oyster mushrooms, Mimolette cheese, and sobrassada. The kitchen also prepares homemade linguine tossed in smoked butter and sage, though the medium-rare quail skewer glazed with fermented quince barbecue sauce draws consistent praise. These French bistro staples reflect a straightforward pantry approach that highlights quality ingredients over complexity.

An intimate underground setting

Dining takes place in a basement cellar designed to hold just fifteen guests at a time. 1970s lighting fixtures hang above a narrow zinc-topped bar that rests on traditional tomette tile flooring. The compact layout encourages conversation while keeping sightlines fixed on the open kitchen pass. Service remains unhurried throughout the evening, allowing visitors to settle into the quiet rhythm of Saint Germain after dark. This French kitchen operates best when the room stays full.