Parcelles

Under the direction of Chef Sarah Michielsen, Parcelles offers a refined take on French bistrot cuisine that changes with the seasons and the market. The kitchen's philosophy centers on sourcing the freshest ingredients and allowing their quality to shine through precise, intelligent cooking. The menu evolves daily, reflecting what's best at the market and showcasing the chef's creativity within the framework of French culinary tradition.

The cuisine at Parcelles can be described as bistronomic—a term that captures the restaurant's approach of bringing gastronomic-level technique and creativity to a bistrot setting. This is evident in signature dishes like the ris de veau au beurre noisette, where sweetbreads are cooked to achieve perfect caramelization and that distinctive hazelnut butter flavor. The kitchen demonstrates equal mastery with seafood, offering preparations like bar de ligne (line-caught sea bass) and tartare de dorade royale that highlight the quality of the fish through minimal but precise intervention.

The menu shows versatility across different proteins and preparations. You'll find classic French dishes reimagined with contemporary sensibility, such as the pressé de jarret de cochon (pressed pork shank) and épaule d'agneau (lamb shoulder). The kitchen also excels with more delicate preparations, as seen in the sautéed squid dishes that balance texture and flavor beautifully.

Vegetarian options receive the same level of attention and creativity as meat and fish dishes. The gnocchis maison with sage butter showcases the kitchen's pasta-making skills, while the aubergine au miso demonstrates a willingness to incorporate global flavors into the French framework. The risotto d'épeautre (spelt risotto) offers another sophisticated vegetarian option that highlights the nutty flavor of this ancient grain.

Desserts at Parcelles are crafted with the same precision as the savory courses. The tarte au chocolat noir is a study in chocolate intensity, while seasonal offerings like the clafoutis aux prunes celebrate the best fruits of the moment. The crème brûlée à la fève tonka adds an exotic twist with tonka bean, and the figues confites with fig leaf ice cream shows remarkable creativity in flavor pairing. Lighter options include the tarte aux citrons and the Colonel, a refreshing combination of lemon and verbena sorbet.

The restaurant's commitment to quality extends to its charcuterie selection, which serves as an excellent way to begin your meal. The offerings include jambon Serrano and pâté en croûte, both representing the high standards applied throughout the menu. These items pair beautifully with selections from the extensive wine list, setting the tone for the meal to come.