FIEF

44 Rue de la Folie Méricourt, 75011, Paris

Sustainable meat, Container accepted, Sustainable fishing, Short Circuit

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Made in France

You can learn a lot about someone’s values by looking at the way he spends his money. At Fief, chef Victor Mercier’s commitments are clear and uncompromising, right down to the restaurant’s name—an acronym that translates to “made in France.” For this former Top Chef finalist, cooking exclusively with French products is a way of fighting climate change while also investing in French agriculture. And while Mercier’s rigorous standards can be challenging, the chef’s “100% French” rule is also an opportunity for creativity. Instead of coffee, the restaurant serves “cafief,” an infusion made from buckwheat, barley, and chicory. Customers are surprised to find that Sichuan pepper is produced in the south of France, or that locally grown sweet clover can be used to replace vanilla in homemade ice cream. Seasonal and ethically sourced without sacrificing taste, Fief’s menu sets a high standard for French-focused cuisine.

Practical info

About us

  • Prix moyen : 40€

Contributors

  • Author: Marion Favre / Jeanne Bourdier
  • Photos: Malou Food Marketing/Ocus
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