The story
Since late 2018, chefs Léo and Jacques have been at the stove of this intimate Parisian address, continuing the work of their predecessor in the 12th arrondissement. Their cooking is a sincere and unapologetic take on modern cuisine, built on seasonal produce and a warm, concrete-and-wood setting.
In the dining room, Antoine and Vivien provide attentive service, guiding guests through a wine list chosen to complement each plate. The menu changes regularly, but recent offerings give a clear sense of the kitchen’s style: a soft-boiled egg with fried breading, celery rémoulade, Mangalica ham, and a cornichon vinaigrette; crab and shrimp ravioli with lemon gel, hazelnuts, and grilled sesame in a crayfish jus. Mains might include line-caught fish with spinach, shellfish persillade, and a lemon-dill sauce, or a chicken supreme with pommes purée, confit cabbage, and jus. Desserts range from a chocolate tart with roasted peanuts and white miso caramel to a feuilleté with confit blackcurrants, vanilla diplomat cream, and yoghurt sorbet.
The evening tasting menu, a six-step affair, showcases the kitchen’s range and is available with a wine pairing. Lunch offers a three-course formula at a more accessible price.
The restaurant’s recognition in the Michelin guide for 2026 reflects the consistency and clarity of its approach. On Rue de Cotte, Le Cotte Rôti is a place where the food speaks for itself, and the room feels like a genuine neighbourhood destination.
Recognition
Ambience
Details
