Occasion

The story

Occasion Paris: A Curated Modern French Dining Experience

Culinary Origins and Background

Occasion brings modern French cooking to a quiet corner of Paris, where chefs Candice Brée and Margaux Baju blend shared meals with vintage design. The founders selected a name that reflects both gathering around a table and their habit of hosting occasional furniture sales inside the dining room. Both cooks carry recent training from acclaimed kitchens like Pages, Gaya, Pouliche, and Le Perchoir. Their approach to French cooking favors precision over pretension, building each plate around clear techniques rather than heavy sauces.

Signature Plates and Techniques

The kitchen applies these same principles to French cuisine across every plated dish. Raw scallops arrive dressed with mandarin marmalade and hay-smoked butter to highlight natural sweetness. Two distinct ravioli fillings share a single bowl, one pairing ricotta with sea lettuce while the other combines artichoke and tonka bean. Slow cooked hake receives a torched skin finish before resting beside a silky brown butter emulsion.

Interior Design and Ambiance

Architect Justin Meuleman designed the room to function as a walk through contemporary Parisian taste. Mid-century banquettes line the walls alongside classic Breuer chairs and polished metal cutlery. Le Fooding recognized the complete vision when they placed the venue on their 2026 list.