Calice: wine bar and haute cuisine in Paris' Latin Quarter, our photos

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Published by Caroline de Sortiraparis · Photos by Caroline de Sortiraparis · Published on February 8th, 2024 at 07:04 p.m.
And that's three! Following the opening of the Narro and Baillotte restaurants in Paris, come and discover Calice. This warm and friendly place combines two distinct spirits: an ultra-gourmet restaurant at lunchtime and a wine bar with sharing plates in the evening, all supported by top-flight cuisine concocted by Chef Chikuda Kazuma, assisted by Louis Fedide.

Are you familiar with the Narro restaurant and its delicious menu by Chikuda Kazuma ? Or perhaps you've fallen under the spell of Baillotte and its succulent dishes concocted by Chef Satoshi Amitsu? If these two gourmet addresses in the capital are not unfamiliar to you, then rejoice, because Calice has set up shop in the Latin Quarter!

Calice is the name of this new address from the owners of Narro and Baillotte, located in the 5th and 6th arrondissements respectively. For Calice, open since January 18, 2024, the team led by Julien Alain has chosen to remain in the heart of the capital, setting up shop at N°5 rue de Bazeilles (5e), just a 10-minute walk from Narro.

So, what can you expect when you open the doors of Calice? For this new, third address in Paris, the owners have opted for a concept combining two different atmospheres. At lunchtime, the restaurant offers top-flight cuisine in the gastronomic spirit of Narro and Baillotte. In the evening, a different atmosphere with a wine bar and small plates to share. All this is to be discovered in a sublime 120 m² space, featuring a glass roof and an Italian granite counter.

As with its big brothers, the discovery and tasting of natural, organic and biodynamic wines, selected by sommelier Thomas Legrand, are also on the menu at Calice. For the moment, a hundred or so wines are on the menu. But this selection is set to grow over the months, with more grands crus, assures us the very friendly Théo at the service.

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On the kitchen side, Calice tantalizes our taste buds with delicious culinary proposals dreamt up by Narro's chef, Chikuda Kazuma, now co-owner and Executive Chef of Calice. And for this new adventure, the Japanese-born chef is not alone, as he is backed up by young chef Louis Fedide, just back from London.

We were lucky enough to discover and taste Chikuda 's and Louis ' dishes over lunch, with the added bonus of an unobstructed view of the open kitchen where the young, dynamic team is hard at work. On the menu that lunchtime? Three starters, three main courses and three desserts. The tasting begins with the delicious gravlax of smoked yellowtail, sublimated by a sake broth, a few koji onions, citrus fruits and winter radishes. An excellent introduction to Kazuma's creativity. Opposite, a beef tartare with fermented apples, a Mont d'Or siphon and crispy breadcrumbs.

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The Calice culinary experience continues with a succulent plate of agnolotti pasta generously topped with smoked ricotta, accompanied by a parsley crisp, mushroom emulsion, black garlic and peanuts, and a tender duckling fillet sublimated by an incredible orange gastrique sauce, with salsify, Jerusalem artichokes and burnt blood orange as accompaniments. In addition to seducing our taste buds from the very first bite, these plates are perfectly presented.

At Calice, the desserts are designed by Louis, a pastry connoisseur. We highly recommend you try one of the three desserts on the menu. For cocoa lovers, opt for the incredible and oh-so-indulgent hot chocolate mousse, with coconut ice cream and coconut shavings, toasted cocoa and a drizzle of olive oil. To die for!

If you prefer fruit, then let yourself be tempted by the red fruit vacherin with lychee mascarpone cream, raspberry sorbet and rose emulsion. Note that the menu changes regularly, according to the seasons and the Chef's whims. So, come back regularly to Calice for a taste of new culinary offerings!

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In the evening, there's a different atmosphere, with French-style tapas, again created by Chikuda Kazuma. As at lunchtime, the emphasis is on ultra-sourced products from the French terroir (meat from the Huguenin butchery, seafood from Ostrenn, ham from the Maison Le Noir de Bigorre...), with a nod to Japanese cuisine to take us on a journey.

On the menu, for example, you'll find veal tartare au couteau, with an organic perfect egg, cauliflower, pickles and coriander, a succulent plate of Icelandic sea urchin (which we were able to sample) with ginger carrot cream, a brioche tuile with nori and a bergamot emulsion, Kabocha gnocchi grilled with Binchotan, or homemade ramen with truffle dashi, caramelized pork belly, crunchy vegetables and yuzu condiment, not to mention scallops lacquered with cider caramel, accompanied by a vanilla Jerusalem artichoke cream.

In short, this is a culinary address to be discovered as soon as possible, before it's taken over by many gourmets!

Alcohol abuse is dangerous for your health, please drink responsibly.

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

Practical information

Location

5 Rue de Bazeilles
75005 Paris 5

Prices
Entrée + plat ou plat + dessert au déjeuner: €28
Entrée + plat + dessert au déjeuner: €34

Official website
www.calicerestaurant.fr

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