La Regalade Saint-Honore by Meg Zimbeck

This second location of La Régalade has been full since chef Bruno Doucet opened the doors in spring of 2010. The formula (terrine + 3 classic courses for a prix fixe) has since been replicated at a third location in the 9th. Is it less special now that it’s a franchise? Some think so (see below), but it remains a good bet in central Paris, especially on Mondays.

 An absolute favorite

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
Average price for lunch: 35-49€
Average price for dinner: 40-59€
Style of cuisine: Classic French

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Reviews of interest

  • Aaron Ayscough (2014) “La Régalade’s terrine, once a gesture of frankness and generosity, has devolved into the opposite, a dainty little bouquet of awkwardness for each table to stare at… Saint-Honoré serves the best food of the three locations, in my experience. A veal cooked two ways in a gleaming emerald cress sauce was fulfilling as it was eye-catching.”
  • 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…”

Additional images

La Regalade Saint-Honore by Meg Zimbeck

La Regalade Saint-Honore by Meg Zimbeck

La Regalade Saint-Honore by Meg Zimbeck