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Restaurant with a nice terrace offering a menu changing with the seasons.
After the wine cellar, the duo behind Parcelles, Sarah Michielsen and Bastien Fidelin, have created the table of the same name opposite, in the same street, in a building that is almost a century old. White tablecloths, bistro decor, warm welcome: here, they know how to receive and the formula seems to be a winner since the whole of Paris is already meeting at this new address. Behind the stove, chef Julien Chevallier, who honed his skills at Semilla and Justine, concocts a menu that changes with the seasons. In the (beautiful) plates, you can enjoy good dishes without any false notes. The terrines, in particular, are worth the detour. The plus? The wine list and the pretty terrace.
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Members' reviews on PARCELLES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Llarga vida al Parcelles!
“For your information Alain Ducasse was here for lunch today and had the pork and he was raving about it!” So informed the rather abrupt Maitre d’ as I queried why, when I had sent back my plat – a tasteless dish of a single piece of dry pork fillet hiding under three fatty slabs of pork shoulder and surrounded by what could only be described as a baked bean variation sprinkled with coriander, I was still being charged for it. As I had explained to the waitress at the time this concoction was simply inedible. My partner’s plat of gnocchi, possibly food processor made to eliminate any pillowy features, could have been a highlight were it not so insipid. Monoprix do a better gnocchi. So off to see the chef we went, who was somewhat surprised with the revelation that she had been serving Alan Ducasse that very day, or that he had dined on the tasteless pork creation in question.
To be fair, the staff go out of their way to charm their largely American clientele and the wine list is very well structured. That does not make up for serving dishes that are quite frankly, cafeteria food quality. And maybe try not to insult your customers publicly for simply pointing out that a meal is substandard. A thoroughly disappointing experience.