Épisodes – two Meilleurs Ouvriers de France, sixteen seats

Épisodes occupies number 8 rue Meissonier, a quiet address behind Parc Monceau in the 17th arrondissement, in a dining room built for only sixteen covers. In early 2025, OKA became Épisodes, a restaurant tucked away at 8 rue Meissonier in the 17th arrondissement. It had formerly been known as Oka, run by chef Raphaël Rego, before Guillaume Goupil took over the reins and renamed the restaurant Episodes. Running the kitchen and the floor are two Meilleurs Ouvriers de France, crowned in the same year of the competition: chef Guillaume Goupil and maître d'hôtel Yoann Grégory. They won the title of Un des Meilleurs Ouvriers de France the same year, in 2023, making them part of the same blue-white-red collar promotion. Goupil distinguished himself at the Burgundy hotel's Baudelaire, and at the Prince de Galles's La Scène alongside Stéphanie Le Quellec. Grégory, for his part, served at Flocon de Sel, La Dame de Pic and Yam'Tcha, and opened Oka-Fogo at this same address. Épisodes holds One MICHELIN Star, its cooking marked Creative on the Guide's scale.

01The room and the setting

Behind the heavy door on rue Meissonier, the address divides into two distinct moods under one roof. The place, at 8 rue Meissonier in the 17th, still brings together two dining rooms, two atmospheres, two kitchens. Fogo keeps the braise-driven, bistronomic register; Épisodes is the gastronomic table, reserved for sixteen guests a service. The decor, signed by Arnaud Behzadi and Florence Bamberger, blends modern curves, warm woodwork and artistic frescoes. It replaces the Brazilian-inflected scenography of the old Oka with something closer to a Parisian salon, built deliberately small so that the kitchen's choreography can be felt rather than merely served.

02The chefs

Guillaume Goupil trained in grand kitchens before arriving at rue Meissonier. He previously held a MICHELIN Star for six years, at the Baudelaire in Paris, after service at the Domaine des Hauts de Loire, the Faventia at the Four Seasons Terre Blanche and La Scène. A spell at the Domaine de Fontenille in Provence, also rewarded with a Michelin star, preceded a significant turn in his career. At the start of 2025, Guillaume Goupil made his grand return to Paris to take charge of the kitchens of Épisodes and Fogo, alongside Yoann Grégory, MOF maître d'hôtel. In the dining room, Grégory has been part of the project since the Oka-Fogo opening. Present since the 2023 opening, he forms a complementary duo with Guillaume Goupil, backed by sommelier Albert-Ngimbi Malongo. Bread, brioche and desserts on the current menu are signed by pastry chef Rémi Blaineau, who bakes in the restaurant's own oven.

Insider tip

Dinner only, Tuesday to Friday, 19:30–21:30; sixteen covers, booking essential.

03The cooking

Goupil's cooking is built on produce rather than flourish. His approach rests on seasonality and a declared passion for fish, shellfish and crustaceans, with vegetables supplied by a market gardener based near Provins. On the current menu, that instinct is staged as a self-described saga: a Préambule of small bites opens the meal, an Épilogue of desserts closes it, and the sequence runs to five courses in the Menu Meissonier or seven in the longer Menu Épisodes. The register stays classical at heart - a mousseline, a bouillabaisse-style sauce, a reduced jus - handled with a lighter, more modern hand than the old Oka ever attempted.

04What to order

The Préambule arrives as three bites: a pomme dauphine with a béarnaise condiment and lard, a tartlet of girolles with pickles and fresh mushroom, and a crisp of thirty-month Comté from the cheesemaker Cow. The main sequence, titled simply 'Episodes', moves through a marinated grey mullet with carrot and sage vinaigrette, a gambero rosso with a jus made from its head and verbena, a compression of beef with courgette and basil, a line-caught red mullet in a sauce built like a bouillabaisse, and a veal entrecôte with potato mousseline, fig and a parsley jus. The saga closes with a variation on grape and a declination of blueberry and bread, alongside bread and brioche baked daily by Rémi Blaineau and served with half-salted butter from Normandy.

05Wine and drinks

The cellar is flagged by the MICHELIN Guide among the address's strengths. The kitchen pairs it course by course, with a wine accord running to 95€ alongside the Menu Meissonier and 115€ with the longer Menu Épisodes, both quoted tax and service included on the restaurant's own menu.

06When to go and booking

Épisodes serves dinner only, Tuesday to Friday, with seatings between 19:30 and 21:30 - a narrower week than most Paris tables, reflecting the scale of the room. With sixteen covers at a single service, booking ahead is essential. Fogo, the bistronomic sibling sharing the same address, keeps longer hours from Monday to Saturday, lunch and dinner, for those who turn up without a reservation at Épisodes.

07The neighbourhood

Rue Meissonier sits in the calm grid of the Plaine Monceau, a few streets from the gates of Parc Monceau, in the residential end of the 17th arrondissement. A few steps away, the bistronomic restaurant Fogo keeps its own identity, built around braise cooking and intense flavours. It is a neighbourhood built for discretion rather than spectacle - the right register for a sixteen-seat room run by two Meilleurs Ouvriers de France.

For a weekend. For a lifetime.