Les Saisons

Les Saisons restaurant in Paris photo by John Talbott | parisbymouth.com
This is no longer included among the favorite 350 addresses that make up Our Guide to Paris Restaurants. We’ve maintained this page so that you can refer to the practical information and other reviews of interest. Feel free to share your own opinion in the comments.

Practical information

Address: 52 rue Lamartine, 75009
Nearest transport: Notre Dame de Lorette (12) or Cadet (7)
Hours: Lunch and dinner, Tuesday-Saturday; closed Sunday and Monday
Reservations: Last minute booking usually OK
Telephone: 01 48 78 15 18
Average price for lunch: 10-19€
Average price for dinner: 35-49€
Style of cuisine: French bistro
Website

Reviews of interest

John Talbott (2014) “A neighborhood joint that should be a destination resto… a reliable place for us for two years.”

Alexander Lobrano (2012) “… warm and friendly atmosphere, and that the staff…fall all over themselves in a desire to please,the menu was very appealing–I almost ordered the sauteed duck foie gras with Jerusalem artichoke hearts, was tempted by the oysters, and toyed with the artichokes barigoule…”

Charles Patin O’Coohoon – L’Express (2012) “Ici, la prose est d’un classicisme soigné. A l’ardoise, le poireau vinaigrette, le pot-au-feu et les oeufs en neige forment un trio très bistrot, sans fausse note.”

John Talbott (2012) “…a place that I was astonished by…artichoke barigoule was pretty damn good…I had a fine piece of turbot with asparagus and mashed potatoes (not pictured), while Elan had an onglet of veal with asparagus and pleurotes which inched towards the perfect piece of beef country.”

Emmanuel Rubin – Figaroscope (2012) “Soupe crémeuse de panais et marron: de bon aloi. Cabillaud, légumes insolites au bouillon dashi: tout en clarté au risque d’un brin de fadeur. Fromages (sérieux pont-l’évêque, saint-nectaire et roquefort) plutôt que dessert…”

Philippe Toinard (2012) “…une cocotte de palourdes, moules et coques au thym, de l’autre la cuisson d’un cabillaud nacré, quelques légumes et un bouillon dashi. Des plats tirés d’une carte courte que l’on escorte de vins issus de l’agriculture biologique…”

 Photo courtesy of John Talbott

Be the first to comment

Leave a Reply

Your email address will not be published.


*