Flonflon: the exquisite Parisian bistro by Pierre-Thomas Clément

As street food has been taking over the streets of Paris for years, some are still resisting and keeping Parisian bistros going strong. And they are right! Since summer 2022, Paris 17th arrondissement has been enjoying a new and oh-so friendly and indulging eatery. Called Flonflon, this is the first restaurant of Pierre-Thomas Clément. The 36-year-old chef is not new in the industry. On the contrary. He graduated from Ferrandi school, before learning the ropes with major names of French gastronomy such as Alain Ducasse, Joël Robuchon and Pierre Gagnaire.

For his first indulging place in Paris, Clément wishes to rekindle the Parisian bistro spirit but with a modern twist. You just have to visit the place – located close to the Arc de Triomphe – to fall in love with this muted and friendly place. We love the floral tapestry, the industrial chandeliers and the Bamileke headpieces with colorful feathers by Olivier N’Gassa.

As for food, Clément loves terroir products especially coming from Haute-Loire, his native department. Betting on short and seasonal menu – changing every couple of months – and bistronomic cuisine, the chef delivers simple recipes shining a light on the produce and the clear taste of ingredients. Furthermore, Clément makes it a point of honor of choosing the French artisans he works with. Therefore, bread comes from Thierry Breton’s, meat from the Seguin butcher’s shop, vegetables are thoroughly selected off the Alma market, and fishes are supplied from Normandy or Brittany.

The outcome? We love the delicious finger food-style dishes cooked by the chef the night we came. On one hand, Japanese sardines, slightly smoked and very smooth, and on the other hand some crunchy Iberic ham fritters!

Let us continue with the starters. Then again gustatory delight was here thanks to this gorgeous veal tartare served with avocado, hazelnuts for some crunch and delicious endive cream. Across the table, my partner fell in love with the perfectly cooked soft-boiled egg, very runny and delicately placed over black trumpets. The whole is uplifted with smoked oil vinaigrette and mustard. Delicious!

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Coming up, the main course and the heart-stopping dish of very smooth scallops, spinach, grilled endive and kalamansi turnips. And what can we say about the braised beef’s cheeks à la bourguignonne? A French food staple, brilliantly made and served with celeriac mash.

Of course, we could not stop as we are doing so well! And therefore, we went for desserts. And how right we were! Although the rice pudding and salted butter caramel is very tantalizing, the chocolate and pistachio lava cake has us melt in delight. A very hearty sweet moment we are not about to forget.

To pair these flawless dishes cooked with love, let us get some wine off the list. If you are curious, Flonflon provides a dozen bottles by the glass and about fifty references by the bottle.

And if you are into cocktails, Flonflon also serves some classic ones: Negroni, delicious Amaretto Sour, or Stinger. Or you can get the very refreshing Norman Spritz based on cider brandy.

Simple, effective and perfectly cooked: here is how we could sum up Pierre-Thomas Clément’s cuisine. With Flonflon, the chef will definitely become a staple in Western Paris. 

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.