Since 2017, Les Résistants have brought a committed, convivial vision of cooking to life in Paris’s 10th arrondissement.
Founded by Florent Piard, a lover of farming, cooking, and fine bottles, the project grew out of years spent traveling the roads of France to meet committed producers, livestock farmers, market gardeners, and winemakers. Conceived as a direct link between small-scale farming and bistro cooking, Les Résistants built a seasonal, generous, and transparent cuisine, made exclusively from products sourced through our own network of producers.
Here, every plate and every bottle tells a story, a craft, and a more human and respectful way of producing and consuming.
Today, Les Résistants bring together four Parisian addresses : Le Bistrot, La Table, Le Comptoir, and L’Épicerie, as well as a location in Brittany, in Plœmeur: L’Asphodèle.
— A few figures —
1000+
Farms visited
150+
Farms we work with
300+
wineries
10
years on the road
100%
of what we cook comes from our network
— Our direction —
Seasonal cooking
Our cooking changes every day with the deliveries, the seasons, and what’s available. We favor a simple, honest approach that seeks above all to bring out the best in each product without ever masking it.
Small-scale farming
We work directly with producers committed to local, humane farming that respects living things. Every product we select reflects a craft, a high standard, and a shared vision of food.
Living wines
Our cellar brings together more than 900 wines from growers committed to living wines, biodynamics, and natural methods—a selection conceived as an extension of our cooking.
Respecting living things
Limiting waste, using whole animals, and preserving heritage breeds and biodiversity are all integral to our approach. We champion a more responsible way of dining—one as attentive to flavor as to how food is produced.
