{"id":2066867,"date":"2026-08-05T12:56:00","date_gmt":"2026-08-05T10:56:00","guid":{"rendered":"https:\/\/www.luxsure.fr\/2026\/08\/05\/at-les-petits-parisiens-the-cellar-doubles-as-a-kitchen\/"},"modified":"2026-08-05T13:08:55","modified_gmt":"2026-08-05T11:08:55","slug":"at-les-petits-parisiens-the-cellar-doubles-as-a-kitchen","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2026\/08\/05\/at-les-petits-parisiens-the-cellar-doubles-as-a-kitchen\/","title":{"rendered":"At Les Petits Parisiens, the cellar doubles as a kitchen"},"content":{"rendered":"\n

In the 14th arrondissement, Lucas Felzine and Lo\u00efc Moug\u00e8ne are working together to create a restaurant where the drinks are just as carefully curated as the food. It\u2019s a model of artistic co-direction that\u2019s still all too rare in Paris. <\/p>\n\n

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Lucas Felzine has worked in the kitchens of William Ledeuil at Ze Kitchen Galerie, Alain Passard at L’Arp\u00e8ge, Anne-Sophie Pic at La Dame de Pic, and Philippe Labb\u00e9 at the Shangri-La Paris. Between 2014 and 2019, he ran Uma\u2014a restaurant that introduced Nikkei cuisine to the Parisian fine-dining scene before the term became a common menu feature. This career path speaks to Felzine\u2019s approach to ingredients: not as raw materials to be transformed, but as partners in the culinary process. <\/p>\n\n

At Les Petits Parisiens, this approach means that all ingredients are traceable back to their source. Fin Gras du M\u00e9zenc\u2014an AOP beef from the highlands of the Ard\u00e8che and Haute-Loire regions, available for only six to eight weeks a year\u2014is sourced through Gaby Gauthier, a butcher and meat selector. The Comt\u00e9 on the cheese menu comes from the Arbois cheese dairy and is aged for twenty-four months. The Camembert comes from the Champ Secret farm in the Orne department. The bread is by David Batty of Boulangerie M\u00e9diterran\u00e9enne in Montrouge. The chocolate used in the dessert is a 70% Mayan Red from Honduras. Every item has a source. <\/p>\n\n

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Details \u2014 The Cellar as an Editorial Project<\/em><\/p>\n\n

Lo\u00efc Moug\u00e8ne, former owner of La Robe and Le Palais, is building the Petits Parisiens\u2019 wine cellar using a long-term approach: adding new estates each month\u2014some through allocation\u2014with the explicit goal of enabling vertical tastings over time. The current selection of 180 wines includes so-called \u201cnatural\u201d wines\u2014Gramenon, Prieur\u00e9 Roch, Foillard, and the little-known Petit Domaine de Gimios\u2014without excluding the classics: La Grange des P\u00e8res, Henri Boillot, Georges Vernay, and Roc d\u2019Anglade. As for digestifs, there\u2019s the 1982 Bas Armagnac from Domaine de Jouanda in a 2.5-liter Gascon pot, the 2010 Calvados from Maison Huard in the same size, and Orcines whiskies by Pierre Tissandier. The selection makes no distinction between large-scale producers and small producers; it distinguishes between what deserves to be served and the rest. <\/p>\n\n

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The dining room exudes the same sense of cohesion: a 30-year-old zinc counter as the centerpiece, original cement tiles, patinated silver cutlery, and silver ice cream bowls for the house-made ice cream and sorbets. Arnaud Duhem, who conceived and manages the venue, has hunted down the objects that adorn the walls\u2014each has a story that he happily shares while on duty. These aren\u2019t mere decorative accessories; they\u2019re pieces meant to be held in your hands. <\/p>\n\n

Felzine describes his approach as follows: \u201cCooking is a process, a dialogue between time, ingredients, the region, and human memory.\u201d<\/em> What Moug\u00e8ne applies to the wine cellar\u2014building a library rather than a list\u2014aligns perfectly with this concept. At Les Petits Parisiens, the kitchen and the wine cellar do not operate in isolation from one another: they move in the same direction, using the same intellectual framework. <\/p>\n\n

In a Paris where food-and-wine pairings often remain little more than an after-the-fact exercise in style, this is a stance worth noting.<\/p>\n\n

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In the 14th arrondissement, Lucas Felzine and Lo\u00efc Moug\u00e8ne are working together to create a restaurant where the drinks are just as carefully curated as the food. It\u2019s a model…<\/p>\n","protected":false},"author":2,"featured_media":2051178,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[70532,30493],"tags":[],"class_list":["post-2066867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","category-wines-and-spirits"],"_links":{"self":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2066867","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/comments?post=2066867"}],"version-history":[{"count":0,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/posts\/2066867\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media\/2051178"}],"wp:attachment":[{"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/media?parent=2066867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/categories?post=2066867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.luxsure.fr\/en\/wp-json\/wp\/v2\/tags?post=2066867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}