The story
Soces operates as a focused seafood bistro in Paris, where Chef Marius de Ponfilly builds menus around daily catches. His approach to the bistro menu leans heavily on precise preparations rather than heavy sauces. You will find raw cuttlefish with celeriac, jack mackerel carpaccio dressed in dashi-infused rice vinegar, and flank steak served with peppercorn sauce. The kitchen balances delicate ocean flavors with straightforward techniques that let quality ingredients lead.
Captain Kevin Deulio oversees service in a space defined by its architectural history rather than temporary decor. Rough stone walls meet timeworn hardwood floors beneath original crown mouldings. A windowed kitchen sits at the center of the room so guests watch the prep unfold without obstruction. The layout remains open enough for families while keeping the focus firmly on the pass.
The shifting menu highlights white praire clams electrified with Tabasco and homemade apple cider vinegar, alongside marinated sardines resting on cauliflower cream. Sweet finishes like a poached pear with buttery crumble provide a quiet end to the meal. This steady attention to seasonal sourcing earned the venue a spot on the Le Fooding list and recognition as a top pick-me-up for any Parisian bistro. Regulars return for the reliable execution.
Recognition
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