This spot from Bertrand Auboyneau is just a few doors down from his Bistrot Paul Bert, but it’s a world apart in terms of cuisine. The emphasis on good product remains, but Le 6 finds chef Louis-Philippe composing small and modern plates (shaved vegetables, raw and marinated proteins, creative use of dairy) that have more in common with Le Dauphin and Au Passage than a classic Paris bistro. While the wine list is outstanding, and the small plates range in price from only €8-14, don’t mistake this for a drop-in wine bar. It feels like a restaurant, complete with a menu option, and the expected popularity will oblige you to book.

Practical information

Address: 6 rue Paul Bert, 75011
Nearest transport: Charonne (9) or Faidherbe-Chaligny (8)
Hours: Closed Saturday night plus all day Sunday and Monday. Open Saturday until 8pm for epicerie only (charcuterie, sandwiches).
Reservations: Book a few days in advance
Telephone: 01 43 79 14 32
Average price for lunch: €20-34 (small plates from €8-14, menu for €23)
Average price for dinner: €35-49 (small plates from €8-14, menu for €42)
Style of cuisine: wine bar/small plates/tapas

Reviews of interest

François Simon (2013) “Cette fois ci fut la bonne avec ces plats lancés à la volée, parfois à l’emporte pièce mais pleins d’esprit. Atmosphère guillerette, plaisante…  J’aime.”

Aaron Ayscough (2013) “A confident and unshowy command of the intricacies of the small-plates idiom. A typical menu is full of surprises, although perhaps the most surprising facet is how few vegetarian dishes are available.”

Caroline Mignot (2013) “Maquereau fumé, légumes crus et cuits, radis cru, pommes de terre cuites, oignon nouveau bien vinaigré, petit filet d’huile d’olive et branche de je ne sais quoi, ça envoie du peps, c’es frais, c’est délicieux. Hmm l’épaule de porcelet à la peau ultra croustillante sur ses asperges vertes (ah que j’aime le printemps : l’arrivée de l’asperge qui ne me fait pas réfléchir quand je vois son nom sur une carte, c’est elle et c’est tout !), certaines effilées et crus, d’autres cuites fermes, quelques poireaux et feuilles de blette, un fond crémé, miam!”

David Lebovitz (2013) “Everything is absolutely delicious, inventive, and I’ve sat there marveling at the chef and his assistants, quietly cooking and setting up plates of food on the counter, where one of the efficient servers grabs them and takes them to awaiting diners. You just don’t get this kind of food often in Paris… Le 6 Paul Bert is really an exceptional restaurant, with food better than that I’ve had at three-star restaurants, at everyday prices.”

Alexander Lobrano (2013) ” Our first two dishes–my ‘ravioli’ of daikon radish, chopped raw beet, tangerines and oysters in a delightfully gentle citrus vinaigrette, and Bruno’s grilled squid in a herb oil coulis with baby salad leaves were beautifully conceived and intriguingly referenced by the subliminal tidal pools of the collective culinary imagination of young chefs around the world… To wit, these plates exhibited a suave play of acidities and different textures, were sort of raffishly elegant, and packed some powerful pleasure with the freshness of exquisitely sourced produce.”

Le Fooding (2012) “…Et dont on pourra juger de la fibre bistrotière en commandant plusieurs entrées (hareng fumé et rattes à l’aneth, poêlée de foies de volaille aux herbes amères, queue de bœuf en persillade… 5-6 €) à la place de l’unique plat du déjeuner, ou plusieurs plats-entrées à la carte du soir (10-14 €). Cave nature à toute épreuve (Foulards Rouges, L’Anglore, La Sorga, Mosse, Pacalet, Villemade…)”