Blue Valentine bistro in Paris photo via Alec Lobrano |

Blue Valentine

We have not yet reviewed this restaurant, but you’ll find practical information about location and hours on this page, along with links to other reviews. Feel free to share your own opinion in the comments.

Practical information

Address: 13 rue de la Pierre Levée, 75011
Nearest transport: Parmentier (3), Goncourt (11)
Hours: Closed Monday and Tuesday
Reservations: Book a couple days in advance
Telephone: 01 43 38 34 72
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: modern French
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Reviews of Interest

Not Drinking Poison in Paris (2014)“A clumsy attempt to ride contemporary restaurant trends without understanding any of them. Cocktail service, a magnum-only, mostly natural wine list, rock music, and a market menu helmed by a Japanese chef… The result is a pitifully inauthentic experience, one of the most embarrassing meals I’ve had in years. I felt like the intended target of seduction by a college freshman.”

Lindsay Tramuta (2014) “Otherwise recognizable bistro favorites – roasted pigeon, gigot d’agneau, etc. – are elevated to a more inventive register. The chef plays up pedigreed market-fresh ingredients from top purveyors like Terroirs d’Avenir and Coq St. Honoré for a meal of both unassuming elegance and refreshing originality.”

Alexander Lobrano (2014) “Cooking was so precise and unassumingly original that it would probably have seemed even more impressive in a fancier setting…”

Emmanuel Rubin (2014) “Blue Valentine est un restaurant où l’on se sent tout de suite bien. Les plats réalisés par le Chef Saïto Terumistu, un ancien du Mandarin Oriental à Paris, sont des œuvres d’art colorées, ponctuées de fleurs sauvages et d’herbes aromatiques.”

Le Fooding (2014) “L’endroit est un puissant antidépresseur… Notamment, un poulpe mariné, huile d’herbes, coulis de mangue, oignons en pickles et jeunes pousses ; un cube de poitrine de porc basque kintoa fièrement dressé, cuit à basse température, avec condiment pomme et polenta crémeuse ; et un mont-blanc que nous épargnâmes par crainte de surdose.”

Photo courtesy of Alexander Lobrano

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