Tucked away from the hustle and bustle of the street, the Café de l’Usine offers a discreet escape in the heart of Belleville. This restaurant, led by Chef Alice Arnoux, is nestled within a private courtyard that was once part of the Spring Court Factory. An old shoe factory from a bygone era, it closed its doors back in 1984, now transformed into a cozy dining spot with its own unique history.
Under the large industrial glass ceiling, head to this restaurant featuring a minimalist decor, combining metal structures with a polished concrete floor. A mezzanine under the roof shaped like a hull and a narrow counter along the vintage factory windows offer a cozy spot where you can dine alone. During the winter months, an antique wood-burning stove gently warms the space, adding to its inviting atmosphere.
In the kitchen, Alice Arnoux is turning a new, more settled page. Having worked at Mermoz, as well as at a coastal residence at Le Perchoir, and honed her craft through stints in renowned establishments including Alexandre Couillon’s and the legendary Noma in Denmark, this chef is now laying the foundations of her culinary style. She emphasizes seasonality and transparency in her dishes. No unnecessary theatrics or pretentiousness here: she presents a cuisine of few words.
The concept is built around a short, intentionally curated menu, refreshed every week: 2 starters, 3 main courses, a cheese, and 2 desserts. For lunch, the prices remain accessible—with options at €25 for an entrée and main, or main and dessert, and €30 for a three-course meal (starter, main, and dessert)—focusing on satisfying portions that won’t weigh you down. In the evening, a fixed five-course menu at €55 offers a more comprehensive taste of the house’s culinary style, with a vegetarian option available.
Because Café de l'Usine champions plant-based cuisine, crafted with both care and flair. The vegetable vol-au-vent perfectly exemplifies this approach, featuring a perfectly flaky, butter-laden pastry, seasonal vegetables prepared with precision (richly roasted parsnips, still-crisp celery, tender mushrooms creating a delightful interplay of textures), all topped with a subtly tangy spinach emulsion.
The beef tartare with raw cream and horseradish hits the mark with its sharp, clean flavors, avoiding any heaviness. The dessert featuring Breton shortbread and apples charms with its timeless appeal, even if it feels more reserved compared to the rest of the meal. The homemade lemon soda (€5), bubbly or still, continues this theme of
The perfect example of successful upcycling!
This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
Location
Factory Café
5 Passage Piver
75011 Paris 11
Official website
www.cafedelusine.fr
