Comice

A Canadian couple, Noam Gedalof from Montreal and Etheliya Hananova from Winnipeg, run this fine Parisian restaurant. The chef draws his inspiration from Gallic traditions, to which he adds a modern spin. His mission is to highlight seasonal ingredients with the utmost care, tailoring the single set menu to the produce of the moment. The flavoursome results are to be sampled in a natty modern interior with vivid blue walls hung with paintings by contemporary artists. The cordial front-of-house team is directed by Hananova, who also welcomes diners in a manner befitting the Canadian reputation for warm hospitality!

What makes Comice distinct

• One set menu, tuned daily: a single dinner menu that shifts with the best seasonal products, rather than a long fixed card.
• A serious grower-producer wine focus: the cellar centres on artisan vignerons, with the wine programme led by co-owner Etheliya Hananova.
• No dress code, but a firm kitchen stance: relaxed room rules, but clear limits, vegan dining and severe dairy allergy cannot be served.

Signature Ingredients

• Seasonal market produce: The kitchen builds its set menu around whatever looks best that week, keeping plates tightly aligned to season and sourcing.
• Butter and dairy: The cooking leans unapologetically French, butter is foundational and cannot be eliminated.
• Chocolate soufflé: A house calling-card and a regular point of reference in Comice’s own storytelling and press trail.

Comice runs a single set dinner menu built around the produce of the moment, a modern take on French classicism in the 16th arrondissement. Dietary needs are handled with advance notice for pescatarian, lacto-ovo vegetarian and gluten-free diners, but vegan requests cannot be accommodated, the kitchen works with butter.