Our Guide to Paris: La Régalade – Saint Honoré

This second location of La Régalade has been full since chef Bruno Doucet opened the doors in spring of 2010. Real estate prices are steeper here in the center, but dinner here costs the same as the original location in the 14th:  33€ for three courses (barring the few items that come with a supplement). The terrine à volontiers made the trip, too, along with the pork belly with lentils. Otherwise, expect a menu that reflects the season.

Practical information

Address: 123 rue Saint-Honoré, 75001
Nearest transport: Louvre-Rivoli (1) or Les Halles (4)
Hours: Closed Saturday, Closed Sunday
Reservations: Book a few days in advance
Telephone: 01 42 21 92 40

View a map of all of our restaurants here.
Average price for lunch: 35-49€
Average price for dinner: 35-49€
Style of cuisine: Classic French
Special attributes: prix-fixe, market-based cooking, prestige ingredients, open Monday
Type of crowd: suits, foodies, neighborhood locals, style hounds
Interior: charming & traditional
Atmosphere: casual

Trusted reviews

• Thierry Richard (2011) “…tout ce que l’on aime à Paris : un emplacement plein centre, un décor agréable, clair et sobre, et les assiettes affutées et imposantes de Bruno Doucet.”
• John Talbott (2011) “Madame had the red perdreau with a puree of celery, spinach and a generous slice of sauteed foie gras entier, Monsieur had a merlu with a creamy sauce and Colette and I split one order of perdreau and one of palombe with garlic, thyme, foie gras and wood mushrooms – it would be difficult to pick a winner among the three.”
• Alexander Lobrano (2010) “…I’d strongly advise anyone who loves good food and a bargain to make a bee-line for the new La Regalade Saint Honore…Doucet’s food at this new address is baldly delicious…”
• Caroline Mignot (2010) “En bref, c’est vachement bon…”
• François Simon (2010) “…l’assiette rugit de plaisir et de générosité.”
• Meg Zimbeck (2010) “Bruno Doucet continues to score with classic dishes based on bright ingredients and sharp technique…”
• Barbra Austin (2010) “…continues to please from moment the house made terrine is plunked down on your table for the taking…”
• John Talbott (2010) “…simple/complex, farm/city chow.  If you can get in…”