Clover Grill: Jean-François Piège’s smart BBQ in Paris

Rue Bailleul – Paris 1st arrondissement – behind an understated façade hides chef Jean-François Piège’s latest creation: Clover Grill. The very media-friendly Top Chef France judge and two Michelin-star chef with his Grand Restaurant and his wife Elodie Tavares-Piège took over this former Irish pub that used to be IRA headquarters to turn it into a meat bistro that is sophisticated and welcoming at the same time.

For the décor, no trendy architect office but the couple chose everything and conducted the works from A to Z: flowered tapestry, green marbled tables and other bargain-hunted items create an atmosphere we could call “retro-chic” as if the place already has a past, a story, while the place has opened only a few months ago.

On the menu, you’ll find Jean-François Piège’s signature dishes like the spectacular puffed pizza cooked on charcoal or the celeriac cooked under ashes that you can enjoy before you cut to the chase: an overabundant offer of meats on charcoal or on a spit.

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Selected by star butcher Olivier Metzger and displayed like jewels in refrigerated glass cases next to the open-plan kitchen, from the simple steak and fries to the Australian black-market rib steak without forgetting the marinated sucking lamb knuckle or the Bresse poultry, there’s something for everyone and for every budget. Potato mousseline, small vegetables from the garden, Béarnaise sauce, Bercy sauce and a wonderful Sarawak pepper sauce are perfectly getting along with meats.

If you’re more into seafood, the grilled blue lobster, fish from small boats or Mediterranean shrimps cooked on charcoal complete this already mouthwatering menu.

As dessert, we advise you the pineapple on a spit, the house specialty, that turns during the whole service and regularly wet with spicy syrup. Served with its lemon grass ice cream, it’s an unparalleled treat!

Practical information:
Clover Grill
6 rue Bailleul
75001 Paris
Reservations by phone: +33 (0)1 40 41 59 59

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.