Le Chamoiseau

Le Chamoiseau arrived in early September 2026, taking over from the former Buvette space in Pigalle. It brings a market-driven bistro menu under the guidance of Pierre-Étienne Leseute. Dishes shift with the seasons, with recent highlights like green bean salad with tonnato sauce, soft-boiled egg, corn porridge with burnt peppers, and a medallion of monkfish in beurre blanc with Delicatesse potatoes and pointed cabbage.

Desserts echo the kitchen’s focus on carefully chosen ingredients—yellow nectarines paired with hibiscus sorbet, gavotte and buttermilk mousse, or a coffee ice cream turned into a diplomate with whisky. Lunch menus start from €26 during the week, with set and tasting menus offered for dinner.