The story
At 6 rue Dupuytren, steps from boulevard Saint-Germain, Sétopa introduces Parisians to the vibrant flavors of Seoul. This neo-bistrot, recognized by Michelin as Recommended for 2026, serves modern Korean cuisine that balances tradition with innovation. The kitchen is led by chefs Mingoo Kang and Chang-Ho Shin, who share a passion for marrying classic Korean techniques with contemporary refinement.
Kang and Shin bring distinct perspectives to the stove, united by their dedication to seasonal ingredients and homemade sauces. Central to their cooking is jang – the fermented soybean pastes that underpin Korean cuisine. Every dish is built around these foundational condiments, resulting in food that is both accessible and deeply flavorful. The menu changes regularly, following the rhythms of the market and the chefs’ inspiration.
Sétopa’s menu is divided into evening and lunch offerings, with a focus on shared plates and hearty mains. Starters include a beef tartare with romaine, pine nuts, and crispy seaweed, or a vegan-friendly tofu with zucchini, mushrooms, and sesame oil. Larger plates feature LA Galbi – beef short ribs served with seasonal accompaniments – and a Bibimbap with spinach, mushrooms, carrot, radish, and your choice of soy or beef gochujang sauce. For two, the Setopa Chicken brings crispy fried chicken with garlic rice and condiments, while Dak Galbi offers grilled chicken in gochujang sauce. Each main comes with four daily banchan (small side dishes), reflecting the Korean tradition of shared, varied eating.
Whether you stop in for lunch or dinner, Sétopa aims to make modern Korean cuisine feel welcoming and nourishing. The space is air-conditioned, and takeaway is available. With its Michelin recognition and the pedigree of its chefs, this neo-bistrot has quickly become a destination for those seeking authentic yet inventive Korean cooking in Paris.
Recognition
Ambience
Details
History
Hallyu-lujah! After bringing a taste of the Land of the Morning Calm to the French capital with bento boxes inspired by the Korean Peninsula (On the Bab) and thoughtfully-rolled kimbaps (Mari Mari), Linda Lee is pursuing her thrilling culinary adventures by introducing Parisians to fermented sauces known as jangs. And to infuse a little Saint-Germain-des-Prés energy to the space that’s ready for some K-cuisine, she didn’t skimp on either the decor (brown marble, dim lighting, cream-colored zellige tiles) or the duo supervising these feasts… namely Shin Chang-ho (the chef at Joon Ok) and Mingoo Kang (Mingles), two New York Seoul food idols who have crafted the pan-Asian menu here. Just take our personal feast the night we went, which kicked off with some squidgy gool mandu, i.e. oyster and tofu dumplings moistened by lemony soy sauce; followed by a jeon that was out of this world, or in other words a perfectly fried chive and shrimp pancake; then, devoured with a pair of chopsticks as a group, a whole chicken glazed in soybean paste (doenjang) and ganjang sauce, topped with an array of seeds over a crispy bed of garlic rice that clung to the bottom of the pot; before an insanely good fermented yellow soybean crème brûlée for dessert. // Scotty Lard
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