Super Huit – a 1970s corner café reinvented near Parc Monceau

Super Huit sits on the corner of rue Monceau and rue de Miromesnil, a short walk from Parc Monceau in the 8th arrondissement — a quiet, residential corner of Paris that, until recently, had little reason to linger over lunch. The team behind Mieux, the bistro that opened in the 9th arrondissement in 2019, took over an old neighbourhood café here and reworked it as their second address, keeping the counter-kitchen but dressing the room in a 1970s palette. It is run by chef and co-founder Giulian Maiuri together with his executive chef Robert Sloan, sommelier Jean-Baptiste Bayle and their partner Thomas Bonnel, who alternate between stove and floor. The cooking is modern and seasonal, written onto a short card that turns over with the market, and the address holds a Selection in the MICHELIN Guide. A generous terrace wraps the corner, filling with the neighbourhood's office crowd at lunchtime and couples in the evening.

01The room and the setting

The address began as an ordinary corner café and has been stripped back into something sharper, with a decor that nods openly to the 1970s. The decor, with orange floors, Piretti design chairs, and olive-green benches, offers different spaces to meet the needs of the day's crowd: large tables for lunch with colleagues, cozy corners for evening dates, and high chairs in front of the open kitchen to watch the chefs work.

The room is built to flex through the day — a working lunchroom for the offices nearby, a quieter table for dinner later on. The FAQ page on the restaurant's own site confirms what regulars already know: the restaurant has a large terrace. It runs along both streets of the corner site, catching sun on one side and shade on the other depending on the hour.

02The chef

Super Huit is the second project from the friends who opened Mieux in the 9th arrondissement; since 2019, Mieux has made its mark with comforting recipes, focusing on carefully selected ingredients from producers who respect both the land and their animals. At Super Huit, chef Robert Sloan, formerly of Mieux, runs the kitchen under the guidance of chef and co-founder Giulian Maiuri.

Insider tip

Open Mon lunch, Tue–Fri lunch and dinner, closed weekends. Booking advised.

The card changes with the season rather than on a fixed rhythm, built around whatever the market and the producers deliver that week — a short list of starters, mains, cheese and dessert rather than a sprawling menu.

03The cooking

The style is bistronomy with a few flourishes: produce-led, a little playful, never overworked. Early menus set the tone with mussels with tomato sauce, n'duja, parsley and tarragon; stracciatella with grilled courgette, basil, pistachio and mustard seeds; mezze maniche alla carbonara; duck breast with polenta grand roux, corn, cherry tomatoes, black garlic and poultry jus; and Breton monkfish with baby potatoes, confit peppers, guindillas, smoked paprika and aioli.

The kitchen keeps moving with the calendar: an October 2026 visit found the opening dish to be cockles and coco beans from Paimpol in a fish and clam fumet, a genuine success among the starters. Desserts lean the same way, built on citrus, stone fruit and cream rather than heavy pastry work.

04What to order

The card is renewed through the seasons, and in 2026 it has run through white asparagus with a mousseline sharpened by cider vinegar and elderflower, trout from Banka with Vésuve peas, trout roe, gwell and dill, a fusilli with courgettes, basil, garlic and provolone, and stuffed, breaded sardines with a rocket pesto, lemon and mint. In early autumn the kitchen was serving a fiadone with strawberries and a Timut pepper and strawberry sorbet — a Corsican cheesecake turned into a bright, peppery finish.

05Wine and drinks

The cellar is the other half of the pitch. Sommelier Jean-Baptiste Bayle has selected around 200 references, mostly French, natural or organic. Alongside established names such as Domaine Joseph Roty sit more confidential finds like Domaine Matassa. It is the same instinct the team applies at their wine shop beside Mieux in the 9th, where the same appetite for small, land-respecting growers rules the list.

06When to go and booking

Super Huit opens Monday for lunch only, then Tuesday to Friday for both lunch and dinner, and stays closed on Saturday and Sunday, according to its own site in October 2026. The terrace and the counter seats facing the open kitchen are the two tables worth asking for, and with roughly thirty covers outside filling fast at lunchtime, booking ahead by phone on +33 1 42 89 29 24 or through the website is worth doing, especially for the counter stools looking straight into the pass.

07The neighbourhood

The restaurant occupies a corner of the 8th that was previously something of a no-restaurant's land, sitting between Parc Monceau and Batignolles. The nearest metro is Villiers, a few minutes' walk from the gates of Parc Monceau itself, in a stretch of the 8th arrondissement built on quiet, residential streets rather than the grand boulevards associated with the quarter — exactly the kind of corner the Mieux team look for before opening a new address.

For a weekend. For a lifetime.