In the new batch of restaurants opening this spring, we find BẾP, a Vietnamese canteen nestled on Rue de Rochechouart in the 9th arrondissement. The latest addition from the Sobremesa team in the 18th, where Asian-influenced chefs take their turns, BẾP writes a new culinary story blending transmission and resilience, where grandma's recipes meet childhood memories from the south of Vietnam.
From History to Plate
Driven by Marie Nguyen and her brother Antoine who works in the kitchen, BẾP tells their story, one of culinary and family heritage, and of a dual culture as second-generation children. Their father and grandmother, who arrived in France in the 70s, brought with them nothing but their recipes. So much so that they ran a Vietnamese restaurant in the 15th for nearly 30 years, where the siblings grew up. It’s this bridge between Vietnam and France that Marie and Antoine have created.wanted to highlight with BẾP (“kitchen” in Vietnamese), alongside Emilien Quéméner, Marie's life partner and sommelier at Sobremesa.
© Yves Kharfan
A delightful blend of cultures is first felt in the restaurant's decor, reminiscent of the markets where the two would spend time with their grandmother as children. Alongside canvas stalls that overlook the zinc counter and open kitchen, there are touches that evoke their homeland, featuring shades that remind of Vietnamese shops, plastic stools, Formica tables, and a shrine of the home deity, the soul and protective spirit of the place.
A cơm tấm just like in Vietnam
At BẾP, the cuisine is rooted in southern Vietnam and French heritage, with recipes passed down through the gestures and memories of Marie and Antoine's grandmother. During lunch, the menu highlights the beloved cơm tấm, an emblematic and popular dish typical of southern Vietnamese cuisine.
, and that everyone enjoys in the streets of Ho Chi Minh City – and now in Paris. On the plate? Crispy white rice, grilled meat, pickles, cucumber, chả trứng (a terrine made of minced pork, black mushrooms, and egg), bì chả chay (shredded tofu with roasted rice powder), thin slices of grilled pork, and a fried egg for those with bigger appetites. A specialty to savor on the spot or to take away, traditionally served with pork, but also offered in a vegetarian version, with chicken or fried fish.
© Yves Kharfan
As evening falls, the menu features shareable plates, a true tradition in Vietnam. You can enjoy bo tai chanh (beef carpaccio with peanuts, fried onions, lime, and herbs), buttery sautéed corn, clams and oysters in a green sauce, or crispy chicken wings with nuoc-mâm sauce. For the main dish, BẾP delights with baskets served with rice paper, salads, pickles, fruits, and vegetables, available in three recipes: crispy pork belly, grilled oyster mushrooms in coconut milk, and the catch of the day. And to complete the menu: Vietnamese-style seafood platters to nibble on in the sunshine on the ephemeral terrace!
BẾP
49, rue Marguerite de Rochechouart – 9e
Tel.: 06 18 39 36 44
Open Tuesday to Friday from 12 PM to 3 PM and 7 PM to midnight
On Saturdays only from 7 PM to midnight.
Instagram: @bep.paris