The story
In the quiet, chic Monceau district of the 17th arrondissement, La Table du Caviste Bio offers a dining experience built on a clear conviction: culinary pleasure and ecological responsibility belong at the same table. The restaurant is the natural extension of Caviste Bio, the pioneering 100% organic wine cellar founded by Dominique Bry in 2011. Bry, a noted discoverer of wine talent, personally curates a list of over 350 organic and biodynamic references, each selected to complement the kitchen’s work.
At the stove is chef Junko Kawasaki, a graduate of Tokyo’s prestigious Tsuji Culinary School who trained in French pastry and oenology before cooking at Paris institutions such as La Régalade and Brasserie du Bristol. She joined the project in 2013 and now co-owns the restaurant, crafting a menu that changes every two weeks and draws on roughly 80% organic ingredients. Her cooking is a precise, unforced dialogue between French technique and Japanese sensibility — think fish soup, raw fish tatakis, Wagyu beef preparations, and sea bream tartare. Sous chef Mika Kiriake, also a Tsuji graduate and a former instructor of French cuisine for 18 years, brings additional depth to the kitchen.
The dining room, designed by Hala Abi Yaghi and Guillaume Vezier, seats 40 inside and 12 on a small terrace. Soft natural tones, Bernardaud porcelain, and steel cutlery create an atmosphere that is elegant without being stiff. The restaurant is wheelchair accessible and family-friendly.
La Table du Caviste Bio earned a place in the Michelin guide for its consistent, refined modern cuisine and its commitment to sourcing. Guests can choose from a Discovery Menu at €39, a Gourmet Menu at €70, or a Wagyu Menu at €100 — all available with vegetarian options. The wine list is exclusively organic, and the pairing is taken seriously. This is a restaurant where the ethos is not a marketing line but a daily practice, and where the cooking speaks for itself.
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