Recoin.

Recoin

Time Out's critic ordered at Recoin in April 2024 from the cook's daily menu, a loose sheet of paper numbered 443.2

Why go

Florent Ciccoli, the restaurateur behind the bar L'Orillon, took over a café on the quiet rue Saint-Sabin in the 11th and turned it into a modern bistro.2 Alexander Lobrano wrote on Eater's list in June 2026 that Ciccoli shows off just how well he understands the tastes of creative young Parisians.4

Julie Della Faille, who came from Montezuma Café, was cooking when Antoine Besse of Time Out gave Recoin five stars out of five in April 2024.2 He found her food simple, delicious, and precise: melting segments of leek tucked under a duvet of gribiche sauce; a flavoursome Ardèche caillette perched on crisp spring vegetables and black lentils; followed by a delicate rhubarb mille-feuille.1 A caillette is a caul fat-wrapped, herb-filled sausage, in Lobrano's words for Eater.4 Time Out's bistro list still named Della Faille as the chef in March 2025.6

Go at lunch, when the kitchen cooks a fixed daily menu that Meg Zimbeck of Paris by Mouth called a great bargain in July 2025: two courses for 23.50 euros, or three for 27.3 She wrote that Main dishes are served in small portion - it's lunch - but they pack a punch. She also found that Not every dish at Recoin knocks it out of the park, but they're sincere and sweet and any flaws are easily forgiven because of the (low) price.3 After many visits, Zimbeck called Recoin a near-perfect lunch spot, especially after a visit to the nearby Bastille market (Thursday & Sunday mornings until ~1pm).3

Order this / avoid

The menu changes every day, so these come and go.5

• Order: the blini with smoked herring, raw cream, citron and dill. Meg Zimbeck, 2025: it seems always to be on the menu and It's delicious.3
• Order: the lamb ragout on polenta with baby fennel and obione. Meg Zimbeck, 2025, on the obione: a saline maritime herb that I'd never before tasted.3
• Order: the crépine de chorizo (chorizo in caul), with beets and apple ketchup. Meg Zimbeck, 2025: a little pocket of porky goodness.3
• Order: the mussels and fries seasoned with vadouvan, a blend of spices known as 'French curry.' David Lebovitz had them on a recent visit and lists Recoin in 2026 for very delicious, gently inventive food.5
• Drink: the natural wines. Antoine Besse, Time Out, 2024: Highly quaffable natural wines: Trompe l'ennui from Domaine La Pierre Levée, the Alsatian Grrrr by Yannick Meckert.1

What locals & experts say

• Errance Épicurienne, a food blog, June 2024: For my part, it was flawless from start to finish (Pour ma part, c'était un sans-faute du début à la fin).7
• Time Out Paris, 2025: A little corner of paradise.6

Good to know

• Days: Paris by Mouth gave lunch and dinner Tuesday to Saturday, shut Sunday and Monday, in July 2025. Time Out's 2024 card showed morning and Monday hours, so call 01 55 28 67 36 before planning a Monday or a breakfast.31
• Booking: book lunch online on the house site or by phone. Meg Zimbeck found it easy to book in 2025.3
• Vegetarians: though a vegetarian option wouldn't go amiss (Antoine Besse, Time Out, 2024).1
• At night: the fixed menu gives way to small plates.3
• The room: Tables are tiny, and close together (Meg Zimbeck, 2025). If it's nice out, Eater's 2026 list tells you to grab one of the tables on the pavement.34
• August: in 2025 Recoin served dinner only from 1 to 24 August.3
• Getting there: Métro Chemin Vert or Richard Lenoir.5

Verdict

should-visit — Book Recoin for the fixed lunch menu and a natural wine by the glass. Two courses cost 23.50 euros in July 2025, and the tables are tiny and close together.