Paris: Mokonuts

What Omar & Moko started as a simple neighborhood bakery & café, now has a devoted following of locals and international chefs who pack into the tiny room to see them, eat the fresh market menu, overdo it on her freshly baked cookies and drink delicious natural wines.

It may be a cute little place with the nicest people in the kitchen but it takes quality ingredients and feeding the customers seriously.

Pastry Chef Moko Hirayama (Ladurée) and partner Omar Koreitem’s (Daniel NYC) cooking-style is blend of their French, Lebanese, American and Japanese backgrounds – nothing is conventional and everything that can be made in house, is.

You’ll see a la carte menus featuring ingredients like za’atar, bergamot, tahini, lemon zest, miso paired with locally sourced vegetables, farm poultry, and seafood.

Moko bakes cookies throughout the day so they are warm and fresh, as well as other specialties like apple cardamom buttery pie, labneh cheesecake and more.

Insider Tip:

Reserve as far in advance as possible, especially on Mondays

What to Order:

The menu is organised by starters, mains and desserts. I always suggest going with someone else so that you can order the entire menu to share and taste everything. The mini house-baked pitas with house labneh dressed with za’atar spice is legendary. The sesame miso cookies are too. Everything in-between is seasonal fish, poultry and vegetables are delicious and change nearly every day.

Getting In:

Reservations are a must. Call before/after lunch service.

Accolades:

Melissa Clark just featured them in the New York Times: At Mokonuts in Paris, A Dinner Reservation is Impossible to Get.

Mokonuts

Mokonuts Cafe Paris Mokonuts Cafe Paris Mokonuts Cafe Paris Mokonuts Cafe Paris

Mokonuts