Restaurant in Paris, France
OAD-ranked neo-bistro; book ahead.
Clown Bar is the strongest neo-bistro call in Paris's 11th arrondissement, ranked by OAD for three consecutive years and led by chef Jung Yonghoon, whose French-Korean cooking consistently outpaces the casual format's usual ambitions. Book at least a week ahead for dinner; lunch runs Monday, Friday, Saturday, and Sunday only. A 4.3 Google rating across 1,187 reviews confirms the consistency.
If you're choosing between Clown Bar and a similarly priced neo-bistro in the 11th arrondissement, Clown Bar is the stronger bet on technical ambition. Under chef Jung Yonghoon, the kitchen pushes further into contemporary French-Korean territory than most of its neighbours dare to go, and the OAD (Opinionated About Dining) rankings back that up: ranked #61 in Casual Europe in 2024 and #102 in 2025, it remains one of the most consistently recognised casual-format restaurants in Paris. If you've eaten here once and wondered whether a return is warranted, the answer is yes — the menu evolves, and the room alone gives it a personality that most neo-bistros in the city can't match.
Clown Bar sits at 114 Rue Amelot, in the 11th arrondissement, physically attached to the Cirque d'Hiver — the 19th-century winter circus venue. The room is protected as a historic monument, covered in original ceramic tile murals and stained glass that depict circus performers. It's a genuinely distinctive setting, not because of the novelty but because it frames the food in a way that signals this kitchen takes its context seriously.
The cuisine is classified as neo-bistro, but that label undersells what Jung Yonghoon does technically. The cooking draws on French bistro tradition as a structural base while incorporating Korean-inflected precision in seasoning and fermentation. For returning guests, the move is to track how the menu shifts across seasons: the kitchen's identity becomes clearest in how it handles protein and fermented components together, which is where the Korean influence on classical French technique is most legible.
The OAD ranking trajectory is worth noting. Clown Bar moved from #86 in 2023 to #61 in 2024 , a meaningful upward move in a list that reflects consistent peer and expert dining opinion across Europe. The slight retreat to #102 in 2025 is not a signal of decline so much as a densely competitive field. A Google rating of 4.3 across more than 1,100 reviews suggests strong, sustained satisfaction at scale, which is harder to maintain at this format than at a tasting-menu restaurant where every element is controlled.
Room is relatively compact and the format is à la carte rather than tasting menu, which changes the booking calculus: you're choosing individual dishes, which rewards guests who already know what the kitchen does well. If you've been before, ask your server what's changed on the menu , this is a kitchen that rotates dishes with genuine intention rather than cosmetically.
Service is informed and direct, in keeping with the neo-bistro register. Don't expect the ceremony of a three-star room, but the wine list has historically been taken seriously at Clown Bar, and staff can navigate it with you. For a second or third visit, lean into the wine pairing conversation , it's where the meal differentiates itself most clearly from the broader Paris casual-dining field.
For nearby alternatives in the 11th with a similar casual-format ambition, Le Saint Sébastien and Les Enfants du Marché are both worth knowing. Neither operates at quite the same technical register as Clown Bar under Yonghoon, but both are easier to book at short notice and offer different flavour profiles if you're building a multi-night Paris itinerary.
If you're visiting Paris with time for only one significant neo-bistro meal, Clown Bar earns that slot. Its OAD recognition across three consecutive years is the clearest available signal that this is not a venue coasting on its room , it is a kitchen that has repeatedly justified the ranking.
Tuesday, Wednesday, and Thursday are dinner-only. If you want lunch, plan around Monday, Friday, Saturday, or Sunday.
Booking difficulty is rated Easy. Given the consistent OAD recognition and the compact format of the room, booking in advance is recommended , but this is not a venue where you need to plan months out. A week or two ahead is sufficient for most evenings. Weekday dinners are the most accessible windows.
| Detail | Clown Bar | Le Saint Sébastien | Les Enfants du Marché |
|---|---|---|---|
| Cuisine | Neo-bistro (French-Korean) | Neo-bistro | Market bistro |
| Location | 11th arr., Paris | 11th arr., Paris | 11th arr., Paris |
| OAD Ranked | Yes (#102 Casual Europe 2025) | Not ranked (OAD) | Not ranked (OAD) |
| Google Rating | 4.3 (1,187 reviews) | , | , |
| Lunch Service | Mon, Fri, Sat, Sun | Check directly | Check directly |
| Booking Difficulty | Easy | Easy | Easy |
| Format | À la carte | À la carte | À la carte |
For broader Paris dining context, see our full Paris restaurants guide. If you're pairing dinner with a stay, our Paris hotels guide covers where to base yourself in the 11th and surrounding arrondissements. For drinks before or after, our Paris bars guide has current recommendations. You can also explore Paris wineries and Paris experiences for a fuller trip picture.
If you're extending beyond Paris, the French neo-bistro tradition connects to broader creative French cooking at venues like Flocons de Sel in Megève, Mirazur in Menton, and Troisgros in Ouches. For classical benchmarks, Auberge de l'Ill in Illhaeusern, Bras in Laguiole, and Paul Bocuse in Collonges-au-Mont-d'Or remain useful reference points for understanding where the neo-bistro tradition positions itself. For direct comparisons in the neo-bistro format, see also André in Valence and Barred in Rome. On the Paris creative end of the spectrum, Alléno Paris au Pavillon Ledoyen, Arpège, and Kei sit at a different price point and register but are worth knowing as you map the Paris dining field.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Clown Bar | Neo-bistro | Easy | |
| Alléno Paris au Pavillon Ledoyen | Creative | €€€€ | Unknown |
| Kei | Contemporary French, Modern Cuisine | €€€€ | Unknown |
| L'Ambroisie | French, Classic Cuisine | €€€€ | Unknown |
| Le Cinq - Four Seasons Hôtel George V | French, Modern Cuisine | €€€€ | Unknown |
| Pierre Gagnaire | French, Creative | €€€€ | Unknown |
Key differences to consider before you reserve.
Clown Bar is a small room, so large groups should approach with caution. There is no publicly documented private dining or group booking policy in the available data. Parties of two to four are the natural fit for this format; groups of six or more should check the venue's official channels to confirm capacity before assuming it can accommodate them.
Clown Bar is a compact neo-bistro at 114 Rue Amelot, physically attached to the 19th-century Cirque d'Hiver. Chef Jung Yonghoon leads a kitchen that has held a consistent place on the Opinionated About Dining Casual Europe list since at least 2023, peaking at #61 in 2024. Book ahead rather than assuming availability — the room is small and OAD recognition has kept it in demand. First-timers should treat this as a serious cooking destination, not a casual drop-in.
Clown Bar is a neo-bistro, not a formal dining room, so the dress expectation sits comfortably in the dressed-down-but-put-together range. The circus-themed interior of the space sets a characterful, informal tone. Avoid arriving in beachwear or overly casual clothes — this is still an OAD-ranked destination — but there is no indication of a formal dress code.
It works for a special occasion if your preference is a relaxed, technically ambitious dinner rather than a formal celebration format. The OAD Casual Europe ranking (#61 in 2024, #102 in 2025) confirms it is taken seriously as a cooking destination, but the neo-bistro format means the atmosphere is convivial rather than ceremonial. For a milestone that demands pomp, you would be better served elsewhere in Paris; for a dinner that is genuinely impressive without the stiff formality, Clown Bar fits.
Both services run on the same days — Monday, Friday, Saturday, and Sunday offer lunch from 12:30 pm, while dinner runs seven days a week from 7 pm. Lunch tends to be a shorter commitment and can be easier to secure. If your schedule allows, dinner gives you more time with the room and the full format, but the kitchen and the OAD ranking apply equally to both.
For technically serious cooking in a casual format within Paris, other OAD-tracked neo-bistros in the 10th and 11th arrondissements are the closest comparisons. If you want to step up in formality and price, Kei and Pierre Gagnaire represent the fine dining end of Paris's restaurant range, while L'Ambroisie and Le Cinq sit at the very top of classical French luxury. Alléno Paris au Pavillon Ledoyen occupies the haute cuisine tier with a multi-starred profile. None of these are direct substitutes for what Clown Bar does — the neo-bistro format and price point are its own category.
Specific dietary accommodation policies are not documented in available data for Clown Bar. As a neo-bistro with a focused kitchen led by Jung Yonghoon, the menu is likely driven by the chef's direction rather than broad flexibility. check the venue's official channels before booking if dietary restrictions are a concern — do not assume accommodation without confirmation.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
