A signature dish that embodies Willi's philosophy: surprising, ingredient-driven, and deliberately off-trend. The terrine marries umami-rich swordfish with the bitterness of dark chocolate in a composition that sounds abstract but reads as natural once tasted. The technique requires precision—the chocolate sets just enough to provide textural contrast to the fish. Multiple reviewers call it the 'most memorable' starter on a rotating menu.
Tips from diners
This appears on the daily menu about twice a month. If you see it listed, reserve it when you book your table—it's limited.
A showcase of three terroirs in a single bite: dry-cured Spanish Jamón Ibérico paired with nutty Swiss Appenzell and Italian speck. The combination reflects Williamson's philosophy of sourcing the best examples of a category rather than following rigid cuisine boundaries. Reviewers note the croque works as an ideal partner to the wine selection.
Tips from diners
Order this at the counter while choosing your wine—watch the bartender pair your selection based on the sandwich's richness.
François Yon's version presses the foie gras to concentrate its richness, then pairs it with spring artichokes that cut through the density with their natural earthiness. The plate is dressed with a light reduction that adds acidity without overwhelming either ingredient. Reviewers who typically avoid foie gras report being surprised by how balanced this dish feels.
Tips from diners
Ask the server for a wine pairing suggestion—the sommelier staff are known for being generous with advice, even if you're unsure.
A seasonal dish that appears March through May, showcasing Yon's restraint—asparagus is grilled just long enough to char the tips, shrimp are not overcooked, and the vinaigrette is balanced enough to let the produce breathe. The greens are picked daily from a local supplier. Spring regulars book for this dish specifically.
Tips from diners
Call ahead in spring to check if this is on the menu that day—it's seasonal and beloved, so it goes quickly.
A summer dish that balances savory and sweet without tipping into dessert territory. The lamb is slow-cooked for hours until it yields easily to pressure, then finished with a reduction of roasted nectarines, cinnamon, and a hint of chili. The sweetness of the fruit tempers the richness of the meat. Reviewers often return specifically when this dish appears on the menu.
Tips from diners
This pairs beautifully with wines from the Côte-Rôtie region—ask the staff if they have a producer recommendation.
The salt crust locks in moisture while the high heat creates a crispy exterior that contrasts with the delicate, sweet flesh inside. The dish is flambéed tableside at dinner service, adding theater. Reviewers praise the technique for keeping the salmon incredibly moist—the salt acts as a time-release seal. The lemon is essential for cutting the richness.
Tips from diners
Request a counter seat at dinner if you want to see this dish prepared tableside—it's a minor spectacle that adds to the experience.
Opened in 1980 by British wine enthusiast Mark Williamson near Palais-Royal, Willi's became Paris's first real wine bar at a time when wine bars didn't exist in the capital. Williamson's focus on unfashionable Rhône and Loire terroirs—particularly natural wines—transformed what Parisians drink. Chef François Yon has been at the helm for decades, crafting a daily-changing menu of French and Spanish-influenced small plates that pair intuitively with the wine list.
Book dinner at least 2-3 weeks ahead, especially for Friday and Saturday. Lunch can often be secured with 3-5 days notice. The bar has limited counter seats that are first-come.
Lunch is quieter and more intimate than dinner. Go Monday-Thursday if you want an easier conversation; the place becomes a social event by Friday.
The wine-by-the-glass list is curated daily and rotates constantly. If you find something you love, ask about the bottle price—the markups are reasonable for Paris.
Don't hesitate to ask the staff for wine guibalance. Unlike some wine-focused spots, Willi's staff are known for being welcoming to explorers rather than gatekeeping.
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