Bistro S

The cuisine at Bistro S represents Chef Shimpei Oie's unique culinary perspective, shaped by his training in both French and Japanese kitchens. This dual heritage informs every aspect of the menu, from ingredient selection to cooking techniques to final presentation. Rather than creating obvious fusion dishes, Chef Oie integrates Japanese principles of seasonality, precision, and respect for ingredients into a fundamentally French bistro framework, resulting in food that feels both familiar and refreshingly original.

The menu structure reflects a commitment to seasonality and market availability. Chef Oie works closely with local suppliers, including the nearby Aligre market, to source the finest seasonal ingredients. This approach means the menu evolves regularly, ensuring that dishes showcase products at their peak. At lunch, you'll find a concise carte that changes frequently, offering a more casual yet refined dining option. The €29 lunch formula provides excellent value, typically including an entrée and main course, with dessert available as an addition.

Evening service centers around a tasting menu priced at €69 (excluding beverages), where Chef Oie demonstrates the full range of his technical abilities and creative vision. This multi-course experience allows for a more comprehensive exploration of his culinary philosophy, with each dish building upon the last to create a cohesive narrative. The menu showcases exceptional products—premium fish, carefully selected meats, seasonal vegetables—all treated with the respect and precision they deserve.

Signature preparations reveal Chef Oie's distinctive approach. The flame-seared daurade royale exemplifies his technique: the fish is just kissed by fire, creating a delicate char while maintaining the flesh's pristine texture, then paired with white grapes and a kiwi juice that adds brightness without overwhelming the fish's natural sweetness. The Jerusalem artichoke velouté demonstrates his ability to elevate humble ingredients through careful technique and thoughtful seasoning. The chicken supreme showcases classic French execution with impeccable timing and temperature control, while the chocolate dessert from São Tomé reveals his attention to sourcing and his ability to let exceptional ingredients speak for themselves.

The cooking style emphasizes clarity and balance. Dishes are neither overly complicated nor unnecessarily simplified; instead, each element serves a purpose, contributing to the overall harmony of flavors and textures. This approach reflects the Japanese concept of "ma"—the meaningful space between things—applied to French cuisine. There's restraint in the plating, precision in the cooking, and a deep understanding of how flavors interact and evolve on the palate.

Vegetarian options are available, reflecting the restaurant's flexibility and commitment to accommodating different dietary preferences without compromising quality. The kitchen also addresses common allergens, including peanuts and tree nuts, demonstrating attention to guests' needs.

The wine pairing options, curated by owner Spinoza, complement the food beautifully. The selection includes natural wines and sulfite-free options, along with interesting international bottles that expand beyond typical French bistro offerings. This thoughtful wine program enhances the dining experience, providing perfect accompaniments to Chef Oie's refined cuisine while remaining accessible in both selection and pricing.