Belle Maison

At Belle Maison, the ocean is the star. This is bistronomic cuisine with a clear and confident focus: showcasing the exceptional quality of French shellfish and crustaceans through skilled preparation and contemporary technique. The restaurant's name—"Beautiful House"—extends to the beautiful products that arrive daily from coastal markets.

The menu celebrates the diversity of seafood with dishes that honor both classic French preparations and modern interpretations. Shellfish and crustaceans take pride of place, prepared with the precision and creativity that defines the best of Paris's bistronomic movement. The kitchen works with impeccably fresh products, allowing the natural flavors of the sea to shine while adding layers of complexity through thoughtful seasoning and technique.

Signature preparations include sole meunière, that timeless French classic where delicate sole is pan-fried in butter until golden and served with a simple lemon-butter sauce—a dish that demands perfect execution and the freshest fish. The restaurant's expertise with shellfish means you'll find oysters, clams, and other bivalves prepared in ways that highlight their briny sweetness and delicate textures.

The lunch service offers exceptional value, with a plat du jour at just €14 that changes regularly to reflect market availability. Other dishes start at €19, making quality seafood accessible without compromising on standards. This pricing strategy reflects the restaurant's commitment to being a neighborhood establishment rather than an exclusive destination.

Behind Belle Maison stands the experienced duo of Franck Baranger and Édouard Bobin, who have already proven their culinary vision with Pantruche and Caillebotte. Their approach combines respect for French culinary traditions with a willingness to innovate, always keeping the focus on exceptional ingredients and precise execution. The kitchen's confidence with seafood is evident in every dish—these are chefs who understand how to coax maximum flavor from the ocean's bounty while maintaining the delicate balance that makes seafood cuisine so rewarding.