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

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…”