Comice | PARIS BY MOUTH

There are loads of tasting menus in Paris proper now. Comice stands out due to Etheliya Hananova’s distinctive wine pairings and Noah Gedalof deliciously un-provocative cooking (crowd-pleasing, not overly difficult). The attractive room and pleasant bilingual service make Comice worthy of a special day, particularly for many who are on the lookout for extra approachable delicacies.

COMICE

31 Avenue de Versailles, 75016
Open Monday-Friday for dinner
Closed Saturday & Sunday
Reservations on-line or at +33 1 42 15 55 70

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OUR PHOTOS OF COMICE

IN OTHER WORDS

• Eater by Alexander Lobrano (2024) “This intimate, casually elegant Michelin-starred restaurant in japanese Paris is repeatedly advisable by Paris meals writers for a particular evening out that doesn’t break the financial institution. Canadian chef Noam Gedalof cooks suave, ingenious French delicacies and his spouse, sommelier Etheliya Hananova, runs a wine checklist that options well-priced, lesser-known bottles from world wide.”
• France At present by Alexander Lobrano (2024) “I knew immediately that I’d must have the risotto. Gedalof has an nearly ethereal expertise with pasta and rice dishes, and this one promised a potent pleasure that may fall someplace on the spectrum of the opium-induced fever desires depicted in Pre-Raphaelite work by the likes of Edward Burne-Jones. It will be an extravagance, however a bracing one for somebody whose default setting of recurring thrift is an inexorable legacy of a New England upbringing.”
• Michelin (2024) “A Canadian couple, Noam Gedalof from Montreal and Etheliya Hananova from Winnipeg, had the brainwave to open their first restaurant in Paris after honing their expertise world wide. The chef, previously of The French Laundry, California, attracts his inspiration from Gallic traditions, to which he provides a contemporary spin. His mission is to spotlight seasonal elements with the utmost care, tailoring the menu to the produce. This flavoursome rating is sampled in a natty fashionable inside, whose deep blue partitions are hung with landscapes by modern artists, and with an open kitchen to the rear. The entrance of home is within the arms of the chef’s heat welcoming spouse and the couple actually lives as much as their compatriots’ status for good cheer.”
• Le Fooding (2021) “Regardless of its bourgeois trappings (Sylvie Coquet porcelain, bouquets by Debeaulieu, starched white tablecloths), we promise you received’t be bored at Comice! Situated within the depths of the 16^th arrondissement, working issues is the beautiful Canadian couple, Etheliya Hananova (ex-Sergent Recruteur) and Noam Gedalof (ex-Astrance).”
• New York Occasions (2020) “It’s a international tackle French delicacies that’s refreshing,” Mr. Gaudry says of this two-year-old modern restaurant. Its Canadian homeowners, Etheliya Hananova, the sommelier, and Noam Gedalof, the chef, earned a Michelin star for what Mr. Gaudry calls the entire package deal: an inviting inside, stuffed with vintage furnishings and beautiful contemporary flowers; their experience and neo-Classical strategy to French cooking; and an artisan-driven wine program. “It was so sudden, partly due to its location and unassuming design,” he says.”
• Michelin “A Canadian couple, Noam Gedalof from Montreal and Etheliya Hananova from Winnipeg, had the brainwave to open their first restaurant in Paris after honing their expertise world wide. The chef, previously of The French Laundry, California, attracts his inspiration from Gallic traditions, to which he provides a contemporary spin. His mission is to spotlight seasonal elements with the utmost care, tailoring the menu to the produce. This flavoursome rating is sampled in a natty fashionable inside, whose deep blue partitions are hung with landscapes by modern artists, and with an open kitchen to the rear. The entrance of home is within the arms of the chef’s heat welcoming spouse and the couple actually lives as much as their compatriots’ status for good cheer.”
• Alexander Lobrano (2018) “With the opening of Comice, I’ve lastly discovered a scrumptious cause to move for the sixteenth arrondissement, since this restaurant is the suave however relaxed handle with excellent modern French cooking this quiet bourgeois a part of Paris has so sorely been lacking.”
• Le Monde (2018) “Sa delicacies est d’un classicisme rayonnant, se permettant des basiques simples comme tout, à l’picture du chou-fleur à la grenobloise et son jeu de castagnettes désarmant (câpres, citron, beurre, croûtons). Monter au entrance avec des plats aussi désuets, c’est la preuve d’un réel métier et d’un détachement avisé. Cela autorise aussi à rentrer dans le lard de plats de référence telle la volaille travaillée dans le sens du poil (rôtie) et secondée de coing, brioche, sauge, endive, jus de volaille (vous verrez, les sauces sont further).”

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