A sweetheart of a modern French bistro (open on Sundays!) with charming service, good cocktails and pedigreed ingredients.

Practical information

Address: 13 rue de la Pierre Levée, 75011
Nearest transport: Parmentier (3), Goncourt (11), République (3,5,8,9,11)
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.”

Additional Images

Photo courtesy of Talya Vatman