The story
Tuesday through Saturday, from 18h to 01h, Lissit opens its doors on rue de la Folie-Méricourt in the 11th arrondissement. The concept is simple: a bar that pours living wines, vermouths, and cocktails, and a kitchen that fires from 19h to 22h15.
The cooking here is chef-driven, built around a seasonal carte. House-made charcuterie is a signature, and the menu shifts with what’s best. It’s modern cuisine, unpretentious and precise. The Michelin guide has taken notice, recommending Lissit as a place where the food and drink work in tandem.
The space itself feels like a neighbourhood spot that happens to serve excellent food. No velvet ropes, no hushed tones. Just a bar, a kitchen, and a commitment to doing things properly. The wine list leans natural, the cocktails are considered, and the charcuterie is made in-house.
For those who want to eat well without the formality of a white-tablecloth dinner, Lissit delivers. It’s the kind of place where you can stop in for a glass and a plate of charcuterie, or settle in for a full evening of modern cuisine. The address is 48 rue de la Folie-Méricourt, and reservations are handled through Zenchef.
Recognition
Ambience
Details
History
In addition to shortening his last name for this new venture, the chatty Alexis Lissitzky (who used to work at Soces ) has set Kokotte back on the right track, transforming it into an anything-but-dull bistro in the 11th arrondissement. Within these deliberately weathered walls, Claire Grumellon (ex-Vaillant) single-handedly orchestrates her cheeky feasts, sending them out on vintage tableware from the tiny kitchenette. The other night, savored by candlelit, we had all of the following: a hearty baked endive gratin with blue cheese from Fromagerie Fernin, brightened with fresh herbs, plus some divine orange butter and still-warm bread from Fermentation Générale; tender Roman-style tripe with homemade gnocchi bathed in jus de viande with a smoky barbecued flavor; comforting cassoulet featuring homemade duck confit and pork sausage, flageolet beans in tomato sauce so good we could eat it forever, plus a delicate breadcrumb topping; before a memorable sweet pithiviers pie for dessert, filled with almond paste and topped with some lemon marmalade so good it should be illegal! · Angela Dolu
Location
Instagram