Fougue, the new all-day brasserie from Fuga at Beaupassage

At Beaupassage in the 7th arrondissement of Paris, Fougue is the new brasserie from FUGA, lining up generous French cuisine led by chef Fanny Herpin, in a space designed for living from morning to night.

Fougue adds to Beaupassage’s culinary lineup in the Beaupassage complex in the 7th arrondissement of Paris, taking over the former izakaya of Yannick Alléno. Conceived by the FUGA group (Riviera Fuga, Fuga R, Laïa Monceau...), this contemporary brasserie is designed to recapture the vibe of Paris’s great addresses where you can meet at any hour of the day, from morning coffee to a dinner with friends. The venue thus opens 7 days a week, from 8 a.m. to midnight, with an offering that evolves through the day—from breakfast to meals, including afternoon pauses.

Set on a sprawling terrace tucked away in the heart of Beaupassage, its open kitchen facing the dining room and its large counter, Fougue has been conceived as a true gathering spot. Here you can drop in for a breakfast, enjoy lunch in the sun, share a cocktail at the end of the day, or carry the evening on with a dinner.

The décor has been entrusted to Belgian designer Jean-Philippe Demeyer, already at work for Riviera Fuga. Here he crafts a cohesive visual universe, blending Winckelmans ceramics, patterned carpets, hand-tufted tapestries and warm hues. A fire god takes pride of place on the staircase, while a towering stone dragon, snagged from a Norman antique dealer, joins the dining room.

At the helm of the kitchen, Fanny Herpin unveils a menu that pays homage to the classics of the gastronomie française. Trained in several Michelin-starred houses in Paris, London and New York, the cheffe notably led the kitchens of the Allard restaurant for more than three years. She joins today FUGA to oversee the group's entire culinary offering and set the tone for this nouvelle adresse.

On the plate, the kitchen aims to be generous and true to the fundamentals of the French brasserie. Expect a house terrine of foie gras, a duck magret prepared Apicius style, a traditional veal blanquette, braised beef cheek, coquillettes with ham and county cheese, rabbit with mustard, and a gratin onion soup with Beaufort—dishes sure to appeal to fans of comfort food.

Desserts are not forgotten, including a hazelnut praline floating island, touted as one of the house’s upcoming signatures. At lunchtime, from Monday to Friday, a semainier rounds out the menu with emblematic recipes from French culinary heritage, refreshed to match the seasons and the latest inspirations.

With this new opening, FUGA continues its growth on the Left Bank, offering a spot that blends the spirit of a Parisian brasserie with a more contemporary approach.

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