Kalank

The story

Kalank - Mediterranean Restaurant in Paris, Michelin Recommended

A Taste of the South in Paris

Kalank brings the sun-drenched cooking of southern France to the capital, earning a Michelin Recommended distinction for its honest, seasonal Mediterranean cuisine. The restaurant, on boulevard de Charonne in the 20th arrondissement, offers a setting where the warmth of the region is felt from the first sip of a house cocktail made with pastis and spirits distilled in Aubagne.

Chef Bastien Veziar

Breton by birth, Chef Bastien Veziar trained at 110 Taillevent, then alongside Guy Savoy at La Monnaie de Paris before moving south to work as sous chef at Les Jardins du Tesan. A return to Paris followed, with stints at Drouant and a collaboration with Thibault Nizard at L’Aube. At Kalank, he takes the reins for the first time, bringing his experience to bear on the classics of the Midi.

The Food

The menu changes with the seasons, built on fresh produce and the generosity of Mediterranean cooking. Start with a board of Corsican charcuterie or aioli to share. Main courses include gardianne de taureau from the Camargue, grilled sea bream with anise and fennel, ratatouille, and a tian of summer vegetables. Each dish is a modern, generous interpretation of a traditional recipe. The wine list is selected from southern French vignerons, with pairings that highlight lesser-known appellations.

The Epicerie and Terrace

Kalank also operates an épicerie fine, offering olive oils, vinegars, wines, and artisan products from Provence and Corsica — including handmade earthenware tableware and La Ciotat soap. The restaurant has a terrace for outdoor seating and is wheelchair accessible, with air conditioning inside.