The story
Soces occupies a corner of the 19th arrondissement at 32 rue de la Villette, a neighbourhood address that feels both unpretentious and deliberate. Here, the classic Parisian écailler (oyster bar) is reimagined with a contemporary sensibility—one that has earned the restaurant a Michelin Recommended distinction. The cuisine is firmly modern, driven by the day’s catch and the season’s best produce.
The menu changes daily based on arrivals, but the anchor remains oysters: Saint-Vaast N°4, fine de claire d’Oléron, pleine mer from Utah Beach. Beyond the shells, you’ll find tarama of smoked cod roe, sea urchin from Glénan with XO sauce, and Dieppe scallops with tosazu vinaigrette. Raw preparations sit alongside cooked dishes—Galician mussels in poulette sauce, line-caught seabass with trumpet mushrooms and cabbage, or a matured faux-filet with black garlic and dauphine potatoes. Desserts like Forêt noire and chestnut parfait with Corsican clementine round out the meal.
On Saturdays and Sundays, Soces offers a lunch menu at 35€ for entrée, plat, and dessert—a generous introduction to the kitchen’s style. Evenings run from 18h to 2h, making it a rare spot for a late, refined dinner. The wine list favours natural and organic bottles, with pet-nats, orange wines, and a rotating selection of French and Italian cuisines. Cocktails and non-alcoholic options are also available.
Soces is not about fuss or formality. It’s a place where the quality of the ingredients speaks for itself, where a plate of oysters and a glass of something lively can feel like a proper meal. The Michelin nod confirms what regulars already know: this is modern seafood cooking at its most honest.
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