In fall of 2011, Sarah and Sylvain Sendra (founders/sellers of Le Temps au Temps) changed the format of their popular modern bistro, reducing the number of seats by almost half, and offering dégustation menus (59€, 79€) at night.

Practical information

Address: 5 rue de Pontoise, 75005
Nearest transport: Maubert-Mutualité (10)
Hours: Lunch and dinner, Monday-Friday; closed Saturday and Sunday
Reservations: Book a few days in advance
Telephone: 01 46 33 60 11

View larger map View a map of all of our restaurants here.
Average price for lunch: 20-34€
Average price for dinner: 50-100€
Style of cuisine: Modern French
Special attributes: prix-fixe, market-based cooking, prestige ingredients
Type of crowd: suits, foodies, neighborhood locals, tourists
Interior: polished & modern
Atmosphere: formal

Reviews of interest

  • François Simon (2011) “Amuses bouches éclatés (avec un petit délice : la purée vanillée), plats chirurgicaux, saveurs à double tiroirs. Il n’y a pas à dire, la cuisine a du chien., le chef (Sylvain sendra), un talent vif. Elle virevolte, tout en gardant la main sur la rampe de textures soyeuses, crémeuses, fines, élégantes.”
  • Mark Bittman for The New York Times (2009) “The food is also mysterious, which is not always something I like, but here the experiments are restrained and flavor remains paramount…”
  • Patricia Wells “Chef Sylvain Sendra has moved into a charming, modern spot near Place Maubert, and offers a super-modern bistro menu…”
  • Alexander Lobrano (2008)  “Itinéraires offers a great snap shot of the best of contemporary French bistro cooking…we loved our starters of green asparagus in a foie gras vinaigrette with borage flowers and a delicate salad of finely chopped marinated salmon and baby vegetables…”
  • Caroline Mignot (2008) “Le menu carte est à 34 €, ce qui est raisonnable compte tenu de la prestation agréable et de la cuisine engagée de Sylvain Sendra…”
  • François Simon (2008) “C’est extra de naturel, de gentillesse et de gourmandise. Pourquoi ? Parce que l’on se sent attendu. Parce que l’ardoise chantonne allégrement, simplement (même l’estomac comprend) : asperges vertes vinaigrette de foie gras, rillettes de maquereau sorbet cornichon…”

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