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Traditional bistro with exceptional wine selection in Paris, France.

In the heart of the Montparnasse district, the Le Petit Sommelier in Paris 14th arrondissement is a place of pleasure all wine lovers should visit. Owned and managed by Pierre Vila Palleja, former sommelier who worked in prestigious starred establishments - the Ritz, Hotel Le Crillon and Lasserre restaurant - before taking the reins of his family’s bistro in 2015. The restaurant has one of the best wine cellars of the capital. Pierre has been purchasing wine since 2009, and that is a fact evidenced in the phonebook-like wine list, 1000 references strong.

Le Petit Sommelier is a mixture of a traditional Parisian bistro and a restaurant that lives in tune with the time, with seasonal, fresh cuisine. In this little gem with the pure decor of a traditional Parisian bistro one can find moldings, mirror, benches, staff in aprons, tables with beautiful tablecloths and very thick cloth napkins.

The team of sommeliers and Paul Arthur Berlan in the kitchen, Top Chef 2011 semi-finalist, succeed in a very elemental way to provide the rare and invaluable service of a high-quality brasserie.

Le Petit Sommelier offers a fine bistro menu, with the ingredients sourced from only high-ranking suppliers: Yvon Madec for the oysters, the Metzger brothers for the meat, Bobosse for the charcuterie and Rodolphe Le Meunier for the cheeses.

The restaurant offers several suggestions through a seasonal menu with bold combinations, precise tastes, pleasant texture mixes and meticulous presentations.

The staff at Le Petit Sommelier perceptibly care about wine selection and presentation, a graceful service aspect that most Paris bistros have abandoned. Passionate about wine, the team of sommeliers choose wines that pair wonderfully with the dishes. The wine list is versatile, so every guest can find something that suits their taste.

Charming and classical are the best words to sum up Le Petit Sommelier de Paris. This Parisian bistro welcomes guests to the elegance and charm that is French cuisine, and also organizes monthly dinners with a special menu to meet some of the greatest producers from France and the rest of the world.