Korean canteen and house ferments, Paris 11th
Kimchi, jang and pickles age in the jars of our courtyard. The banchan change every Tuesday.
Today's hours
An onggi is the earthenware jar Koreans have used for centuries to ferment kimchi and jang.
In the jars this week
Week of 29 September to 4 October
The jar fills up with age: when it is full, the banchan is just right.
- 배추김치Cabbage kimchiJarred on 8 September21 days, just right
- 깍두기Cubed radish kimchiJarred on 19 September10 days, nearly ready
- 동치미Radish water kimchiJarred on 15 September14 days, just right
- 오이소박이Stuffed cucumber kimchiJarred on 26 September3 days, nearly ready
- 깻잎장아찌Soy-pickled perilla leavesJarred on 1 September28 days, just right
- 단무지Yellow pickled radishJarred on 22 September7 days, nearly ready
Lunch, Tuesday to Friday
Weekday lunch set€18.50
One dish marked ◆, a bowl of rice, three of this week's banchan and unlimited barley tea.
With a hotteok for dessert: €22.50
Evenings, fried chicken
Glazed yangnyeom or plain, half or whole, double-fried to order. With pickled radish and a bottle of Jeonju makgeolli.
See the evening menuFind us
41 rue Jean-Pierre-Timbaud75011 Paris
Metro Parmentier (3), 3 min walk
Map, directions and practical questions| Day | Lunch | Dinner |
|---|---|---|
| Monday | closed | |
| Tuesday | 12pm – 2.30pm | 7pm – 10.30pm |
| Wednesday | 12pm – 2.30pm | 7pm – 10.30pm |
| Thursday | 12pm – 2.30pm | 7pm – 10.30pm |
| Friday | 12pm – 2.30pm | 7pm – 11pm |
| Saturday | 12pm – 3pm | 6.30pm – 11pm |
| Sunday | 12pm – 3.30pm | closed |