{"id":190504,"date":"2025-10-06T12:37:59","date_gmt":"2025-10-06T10:37:59","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/10\/06\/les-petits-parisiens-arnaud-duhems-very-tasty-bistro-welcomes-chef-lucas-felzine\/"},"modified":"2025-10-06T12:38:40","modified_gmt":"2025-10-06T10:38:40","slug":"les-petits-parisiens-arnaud-duhems-very-tasty-bistro-welcomes-chef-lucas-felzine","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/10\/06\/les-petits-parisiens-arnaud-duhems-very-tasty-bistro-welcomes-chef-lucas-felzine\/","title":{"rendered":"Les Petits Parisiens: Arnaud Duhem’s (very) tasty bistro welcomes Chef Lucas Felzine"},"content":{"rendered":"\n

In the 14\u1d49 arrondissement, the former R\u00e9galade is reinventing itself. Behind the familiar facade, Les Petits Parisiens<\/g> sign their comeback by welcoming Chef Lucas Felzine alongside Arnaud Duhem. An alliance that promises to leave its mark on the Parisian bistronomic scene, combining excellence, conviviality and culinary audacity. <\/strong><\/p>\n\n

A duo with exceptional trajectories<\/h2>\n\n
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Trained by the greatest, Arnaud Duhem<\/strong> embodies the rigor and elegance of French haute gastronomy. After several years at the Shangri-La Paris<\/g> and the Park Hyatt Paris-Vend\u00f4me<\/g>, and a long collaboration with Alain Ducasse<\/g>, he created Les Petits Parisiens<\/g> with a clear idea in mind: a lively, generous bistro where excellence is expressed in simplicity. The arrival of Lucas Felzine, renowned for his creativity and innovative spirit, brought a new dimension. Having worked in the kitchens of William Ledeuil<\/strong>, Alain Passard<\/strong>, Anne-Sophie Pic<\/strong> and Philippe Labb\u00e9<\/strong>, he has also made a name for himself with Uma and his mastery of Nikkei cuisine<\/strong>. Their meeting gave rise to a culinary complicity centered on taste, exacting standards and sincerity. <\/p>\n\n

A philosophy of life<\/h2>\n\n
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At Les Petits Parisiens, every plate celebrates the product. The two chefs defend an approach where provenance, terroir and season dictate the tempo. “Cooking is not just about food, it’s also about the soul,” says Lucas Felzine. The short, precise menu varies with the seasons. Vibrant starters include salt-crusted beet<\/strong>, tuna ceviche with kasu and tiger leche<\/strong>, and beef tartare au couteau<\/strong>. <\/p>\n\n

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On the land side,roast lamb with fig leaf<\/strong>, milk-fed veal chop<\/strong> or tournedos Rossini topped with hibiscus jus<\/strong> embody an assertive generosity. On the seafood side, barbecued cuttlefish with lavender beurre blanc<\/strong> or pearly cod with flame-grilled eggplant<\/strong> reveal subtle, inspired work. <\/p>\n\n

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Sweets and sweet pleasures<\/strong>… At Les Petits Parisiens, desserts express themselves through a reinterpretation of yesterday’s tastes. The unforgettable vanilla-scented rice pudding<\/g> is illuminated by caramelized dried fruit, while a semi-salted butter caramel fondant<\/g> is sure to delight the palate. A tatin of Solli\u00e8s figs<\/g> is revealed with a hint of Iranian black lemon. Finally, an intense chocolate mousse<\/strong> hides between fine cocoa tiles and is accompanied by an ice cream flavored with Timut pepper. <\/p>\n\n

A room between tradition and modernity<\/h2>\n\n
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The place retains its bistro spirit while embracing a contemporary aesthetic. Cement-tiled floors, wooden furniture, comfortable banquettes and historic zinc make up a warm decor. Arnaud Duhem, accompanied by the Be Dandy<\/g> agency, hunted out plates, cutlery and knick-knacks, transforming the room into a living showcase. Every detail tells a story, every object a dialogue with the spirit of the place. <\/p>\n\n

A cellar designed as a manifesto<\/h2>\n\n
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The selection by Lo\u00efc Moug\u00e8ne<\/strong>, formerly of La Robe et le Palais<\/em>, affirms the identity of Les Petits Parisiens. A rich cellar, focused on natural wines without forgetting the classics. These include Gramenon<\/g>, Foillard<\/g>, Petit Domaine de Gimios<\/g>, Henri Boillot<\/g> and Georges Vernay<\/g>. Spirits, cognacs, rums and gins complete this liquid score, conceived as an extension of the plate. <\/p>\n\n

An address highly recommended by the editors!<\/h2>\n\n
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At Les Petits Parisiens, the season promises to be bold and inspired. By combining rigor, creativity and conviviality, Lucas Felzine and Arnaud Duhem<\/g> offer a sincere table, faithful to the bistro spirit, with the added value of being resolutely forward-looking. A table to try first and recommend! <\/p>\n\n

Practical info<\/h2>\n\n

\ud83d\udccd Les Petits Parisiens<\/a>49, Avenue Jean Moulin, 75014 Paris – +33 (0)1 45 43 72 97<\/a>Monday to Friday 12H00 to 14H00 \/ 19h00 to 22H3bonjour@petits-parisiens.fr<\/a><\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

In the 14\u1d49 arrondissement, the former R\u00e9galade is reinventing itself. 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