The story
Holybelly 5 in Paris has built a dedicated following for its relaxed brunch concept since opening in October 2013. Founders Nico Alary and executive chef Sarah Mouchot adapted their vision from morning cafés in Vancouver and Melbourne. They spent years studying how those locations served substantial cooked plates alongside specialty coffee. Bringing that continuous service model back to the tenth arrondissement required building a fully independent kitchen focused on seasonal ingredients.
The Savory Stack remains a reliable anchor on the menu, combining fluffy pancakes with bacon from The Beast, fried eggs, bourbon butter, and maple syrup. Guests can also construct their own Eggs and Sides, pairing poached or scrambled eggs with homemade fennel sausage, hash browns, or sautéed mushrooms seasoned with garlic and thyme. The kitchen treats every brunch offering as an opportunity to refine simple comfort food. A more substantial option features fried buttermilk chicken from the Gâtinais region served on a milk bun with tarragon aioli and pickled slaw.
The spacious interior accommodates one hundred diners across cozy alcoves lined with potted plants. An upbeat atmosphere fills the room, often accompanied by music played in franglais and staff who switch effortlessly between English and French. Le Fooding recognized this consistent energy when they listed the establishment in their 2026 guide. Families appreciate the provided high chairs and changing tables, while well behaved dogs are welcome at most tables.
Recognition
Ambience
Location
