The story
Olive Chicken brings modern Korean cooking to a compact Montparnasse address near Rue Poinsot. Owner Max Si adapted recipes from family-run eateries across the ocean for this neighborhood spot. Le Fooding recognized this straightforward approach when listing the venue for 2026. Every plate prioritizes authentic seasoning over decorative plating.
Yangnyeom features deboned chicken coated in a garlic and gochujang mixture that generates noticeable heat. Magma wings follow a similar path with dried chili sauce applied generously. Tteokkochi rounds out the savory plates with fried rice cakes glazed in sweet soy sauce. Haricots verts tempura offers a lighter counterpoint dressed with lime and a Korean-style white mayonnaise.
Cream-colored walls and exposed Edison bulbs define the interior layout. The space holds only a few tables arranged for both indoor dining and outdoor seating. Visitors typically collect their orders quickly at this dedicated takeaway location. The narrow footprint keeps service efficient while letting the food speak for itself.
Recognition
Instagram