The project
The Project
Since 2017, Les Résistants have brought a committed, convivial vision of food to life in Paris’s 10th arrondissement.
Founded by Florent Piard — driven by a passion for farming, cooking and fine bottles — the project grew out of years spent travelling 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 champion a seasonal, generous and transparent cuisine, made exclusively from produce sourced through our network of producers.
Today, Les Résistants bring together four Paris addresses — Le Bistrot, La Table, Le Comptoir and L’Épicerie — along with one in Brittany, in Plœmeur: L’Asphodèle.
Here, every plate and every bottle tells a story — a craft, and a more human, more respectful way of producing and consuming.
A few milestones
Our direction
What we stand for
01
Seasonal cooking
Our cooking changes every day with the deliveries, the seasons and what’s available. We favour a simple, honest approach that above all seeks to let the produce shine, never to mask it.
02
Small-scale farming
We work directly with producers committed to local, human-scale farming that respects living nature. Every product we choose reflects a craft, a high standard, and a shared vision of food.
03
Living wines
Our cellar gathers more than 900 references from winemakers committed to living wines, biodynamics and natural practices. A selection conceived as an extension of our cooking.
04
Respecting living nature
Cutting waste, using whole animals, preserving heritage breeds and biodiversity are all part of our approach. A more responsible way of running a restaurant — as attentive to taste as to how things are produced.
Cave à manger & natural wine bar. Counter cooking, natural wines & small-scale farming. Paris 10th, since 2015.