The story
Since 2021, four friends united by a passion for gastronomy have made Pianovins their own. Chef Emmanuel leads the kitchen, while Raphaël orchestrates the dining room with care, creating an experience grounded in balance and surprise.
The restaurant’s modern cuisine draws on “saveurs raffinées, douceur et touches surprenantes” — refined flavours, gentle textures, and unexpected accents. Each dish is approached as a small artwork, with the menu changing to reflect seasonality and inspiration.
At lunch, a starter–main–dessert formula is offered at 35 euros. In the evening, the focus shifts to a five-course tasting menu at 75 euros, designed to showcase the kitchen’s range and precision. The atmosphere is elegant yet intimate, set in a calm street of the 11th arrondissement.
Pianovins earned a place in the Michelin guide as a Recommended restaurant, a fitting nod to the team’s consistent, thoughtful work. Here, modern cuisine is not a label but a living practice — refined, personal, and quietly confident.
Recognition
Ambience
Details
History
After providing asylum to Passerini’s Rino and Daniel Baratier’s Les Déserteurs, 46 Rue Trousseau is now housing a tiny bistro (blonde wooden tables, grey banquettes) under the leadership of seasoned chef Michel Roncière, who worked under Guy Savoy for almost 30 years. These days, hetinkers together anti-fashionable menus with an insane amount of precision, like the four-course waltz the day we went for lunch: sumptuous sardines from Saint-Gilles-Croix-de-Vie marinated in lime and dressed with a splash of balsamic vinegar and a sprinkling of mustard and beet greens; classy Vendée duck foie gras mi-cuit with a sunchoke cream and toasted Piedmont hazelnuts; a subtle sea bream fillet with coco de Paimpol beans and chive oil; before an intense plum clafoutis, which we never should have been able to finish, but did so anyways! // O.J.
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