Les Enfants Rouges

Bouillon at Les Enfants Rouges restaurant in Paris | parisbymouth.com

Practical information

Address: 9 rue de Beauce, 75003
Nearest transport: Filles du Calvaire (8)
Hours: Closed Tuesday and Wednesday; Open Thursday-Monday for lunch and dinner
Reservations: Book a few weeks in advance
Telephone: 01 48 87 80 61
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Modern French
Website   Facebook

Reviews of interest

John Talbott (2015) “Amazing, astonishing… loved the veal brains with beans and pimento strips.  This guy knows his offal!”

Not Drinking Poison in Paris (2014) “Les Enfants Rouges under Shinozuka points no new directions in Paris dining, and at first glance manages to underwhelm despite terrific cuisine and serviceable hospitality. But Shinozuka, evidently no fool, has made all criticism moot by opening on Sundays and Mondays, which instantly renders Les Enfants Rouges one of the most useful addresses in Paris, let alone the quality-starved Marais.”

David Lebovitz (2014) “The terrines and cured sausages here are some of the best you’ll have in Paris… the excellent baba au rhum with a generous drizzle of Saint James and a fleurette of whipped cream was a nice send off from this charming little bistro.”

Simon Says (2013) “Il faudra se faire à cette bistronomie japonisante qui hante la place parisienne. Normal, ils sont trop forts…celui ci, en pleine limpidité.”

Table à Découvert (2013) “L’onglet de bœuf enrobé de quelques échalotes au vinaigre. Je trouve que la viande se mastique un peu trop au début (faut un bon couteau quoi, ce que j’ai et de bonnes dents aussi) et puis non, c’est la caractéristique de l’onglet et c’est bon.”

Alexander Lobrano (2013) “‘It was a good meal,’ I replied, ‘But it lacked any distinctive signature.’ Or in other words, it was like so many other ‘bistronomique’ meals I’ve had in Paris during the last twenty years, but I don’t fault chef Shinozuka for this. Instead, I think he’s a talented chef and a very diligent student of the idiom in which he was trained.”

Figaroscope (2013) “Mousseline de lentilles, crème au lard: bel exercice de légèreté. Saumon mariné aux agrumes, queue de bœuf mijotée et céleri: délicatesse canaille. Palombe rôtie aux girolles: un modèle du genre!”

John Talbott (2013) “My friend, who works in the industry and knows his stuff ordered something I never would – smoked salmon – I was sure it would come with some creamy stuff and salad but no, it came on a bed of shredded beef in brown sauce – outstanding idea and execution.  And I had 3 mini-quenelles of cod brandade, which with its fluffy sauce, I polished off with pleasure.”

Adrian Moore (2013) “All was comforting, technically perfect (one exception, the cod was a bit salty), friendly and affordable, and served (slowly) with a smile. Book now before it becomes the new French/Nippon bistro flavor of the month.”

Photo courtesy of Alexander Lobrano

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