Our Guide to Paris: Les Fines Gueules

On a lovely corner near the Place des Victoires, Les Fines Gueules adheres to the good-ingredients-prepared-simply formula. Have a plate of charcuterie, a bulging burrata drizzled with olive oil, or try their famous tartare, hand-cut, with a bright green streak of pesto. Organic and natural wines complete the picture. Open every day, noon-11:30 p.m.

Practical information

Address: 43 rue Croix des Petits Champs, 75001
Nearest transport: Bourse (3)
Hours: Open every day
Reservations: Last minute booking usually OK
Telephone: 01 42 61 35 41
Website

View a map of all of our restaurants here.
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: French bistro
Special attributes: market-based cooking, prestige ingredients
Type of crowd: foodies, neighborhood locals
Interior: charming & traditional
Atmosphere: casual

Trusted reviews

• Aaron Ayscough (2011) “Several things jump out at me about the list at Les Fines Gueules. There are only six whites. There’s a weird price jump throughout, with seemingly no wines in stock priced between 32€ and 60+€.”
• David Lebovitz (2011) “It’s a place that’s on my radar because they have reliably good food prepared with excellent ingredients.”
• John Talbott (2010) “has recently undergone a change in chefs…It seems totally unchanged – seamlessly transitioning from one chef to another…beautifully-marinated ceviche of sardines with chopped tomatoes and lovely greens and then moved on to the chunk of cochon, crisp on the fatty outside and tender and tasty…”
• François Régis Gaudry – l’Express (2009) “Ca faisait longtemps que je n’avais pas tâté du tartare. On ne devrait pas m’y reprendre de sitôt, traumatisé par cette bidoche de piètre morceau…assaisonnée à l’emporte pièce…Du coup, une sensation de gras vous tapisse le palais, sans l’exciter une seule seconde…”
• Alexander Lobrano (2008) Favorably reviewed in Hungry for Paris: The Ultimate Guide to the City’s 102 Best Restaurants.
• François Simon (2007) “…La viande vient de chez Hugo Desnoyer. Limpide. Clientèle aléatoire de quartier…”
• Chrisoscope (2007) “De bons ingrédients (et du name dropping à la carte), un bon service, une réalisation réussie, c’était bon, pas bouleversant, certes, mais vraiment bien vu et bien fait…”
• John Talbott (2007) “It’s not a wine bar, or bistrot or restaurant or brasserie – it’s all of the above and none of them, it’s sui generis…”