The story
Charlotte Billecoq, Lucien Prieur, Gabriel Dommengue, and Victor Pouvreau have combined their experience from Cheval d'Or, Le Café de la Nouvelle Mairie, Camille, and We are On to operate 103 Rue Saint-Maur. Their shared history drives a menu where familiar formats receive precise execution, a quality recognized by the restaurant's inclusion on the Le Fooding 2026 list. The team cooks openly, allowing diners to observe the preparation of each plate through the exposed kitchen layout.
The bistro menu features combinations like butter chicken served with roasted cauliflower, labneh, and curry mayo. Carrots and mushrooms form a vegetable bourguignon enriched by miso mayo and pickled onions. Starters include wasabi and furikake deviled eggs or herring presented with a potato salad held inside a tartlet crust. Smoked taramasalata arrives drizzled in dill oil, while endive tonnato balances lemon and capers against the creamy base.
The interior displays unfinished textures set against vivid '60s orange walls. High tables face the kitchen for direct views of service, whereas round wooden tables provide a quieter setting. Superposé identifies as a cave à sandwich, offering pita sammies, stacked club sandwiches, and glazed white sausage coated in an apple, honey, and soy jus. Desserts round out the meal with a poached pear accompanied by miso caramel and crème d'Isigny on toast.
Recognition
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