© Stock by Image Studio.
Nestled in the (too) calm Bourse district, this hotspot adorned with vibrant touches and animated by a groovy playlist delights with a lively and flavorful cuisine by Théo Badalucco, a young chef of Sicilian origins. Run by a cheerful group of friends, Stock focuses on sharing and well-selected wines to ensure a great time. An anti-blues spot you’ll love!
A Stylish Look Twisted with 70s Touches
The cinematic decor of Stock, designed by studio BuissonBuisson, stylishly blends Mediterranean and vintage elements: rounded arches and niches fill the space, bold color notes brighten the white walls, the banquettes are clad in orange velvet, and neon lights top the alcoves. Scattered throughout are charming vintage objects: how cool is the orange rotary phone! Further along, you'll spot Nicole Croisille's Femme 45 record and a vintage Photo magazine. Best seats? At the bar counter opening up the restaurant to start the evening, or a cozy banquette in the first room for dinner.
Théo Badalucco: A Chef with a Strong Resume
Influenced by his travels and experiences in Michelin-starred kitchens (La Passagère in Juan-les-Pins, L'Orangerie at Four Seasons George V), chef Théo Badalucco has built a career through encounters far beyond the plush walls of luxury hotels. His base? His Sicilian roots and the family cooking that shaped his palate. His style? Bold dishes that highlight strong flavors… and his indispensable Japanese barbecue.
Shared Delights
At Stock, everything kicks off with a cocktail to dive into the good vibes accompanied by a so-funky playlist! On a minimalist menu, you can choose from 6 recipes that focus on a dominant flavor, like the refreshing lemon (€11) or the delicious tzatziki (Greek yogurt, dill syrup, cucumber vodka, olive oil, lemon), which delighted us as a dinner starter (€13). Like the cocktail menu, the dish selection is small but effective. Among the 5 starters, try the ravioli with kohlrabi, braised beef, vegetable demi-glace, and kelp oil: tender and delightful (€14). Upon the chef’s recommendation, we also loved the zucchini fritter with hazelnut praline, citrus ricotta, and padrón sauce: wow! (€12). For the main, it's the ultra-tender picanha cooked to perfection, served on a silver tray with celery root puree, coco beans, and confit tomatoes (€50). Finish with a silky vanilla cream topped with a fig tartare (€9).
The plus : well chosen wines with nearly twenty carefully curated wines, mostly from organic sources, starting at €6 per glass, you'll find a pairing for any dish.
Good to know : For lunch, the chef offers a starter/main course menu at €19.90 and three sandwiches to-go, made with round bread baked by Union Bakery. The Tunisian fricassée is to die for (between €10 and €12)!
Open for lunch from Tuesday to Friday from 12 p.m. to 2 p.m. and dinner from Tuesday to Saturday from 6 p.m. to 2 a.m.
© Le Stock by Image Studio.
Le Stock, 88 rue de Richelieu, 75002 Paris. 01 86 04 30 96
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