The story
At Le Supercoin in Paris, Augustin Greneche runs the bistro kitchen with a fiercely independent approach that recently caught the attention of Le Fooding. He builds his signature sammies around slow-cooked proteins and bold marinades rather than fleeting trends. A well-moistened baguette holds beef braised in soy sauce and lemongrass alongside steamed sesame cabbage and a lime honey chili dressing. Toasted white bread frames an onion omelet sandwich layered with roasted kuri squash and melted sage butter.
Painted banners hang above church pews while hand-tagged ceilings catch the light in this compact dining space. Guests gather in the narrow room positioned between the kitchen and the main counter. The layout encourages conversation as plates travel quickly through the middle section reserved for larger tables.
Independent craft taps pour beside a rotating selection of Flemish bitters and West Coast IPAs throughout the evening. Alan Sourivong takes over the daytime service to serve shorter bistro menus featuring carbonnades à la Flamande and smashed potatoes. The kitchen finishes every service with a dense chocolate lava cake that balances the day’s heavier flavors.
Recognition
Ambience
Facebook
Instagram