Practical information
Address: 3 rue Richer, 75009
Nearest transport: Cadet (7)
Hours: Closed Saturday and Sunday
Reservations: Book a few days in advance
Telephone: 01 47 70 67 31
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Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: Modern French
Special attributes:
Type of crowd: neighborhood locals, bobos, foodies
Interior: bare bones & minimal
Atmosphere: casual
Reviews of interest
- John Talbott (2012) “…the joint was jumping and full… white and green asparagus with a soft-boiled egg… carpaccio of turbot…quite fine all.”
- Le Figaro (2011) “De jolies surprises dans des formules à prix doux : velouté de coco et lardo di Colonnata pour l’onctuosité, mariage détonnant de poulpe, os à moelle et citron, poulet tendre parfaitement rôti, girolles et panais. Une belle maîtrise qui s’affiche jusqu’au dessert…”
- Alexander Lobrano (2011) “I was impressed by O’Donnell’s technically impeccable and very personal Italian accented bistro cooking…This is a terrific little restaurant, though—and also an excellent buy for the money.”
- John Talbott (2011) “…superbly priced lunch menus…the pork belly with tomato, egg and rocket and…the pulpo with bone marrow and lemon…were tasty, very tasty.”
- Caroline Mignot (2011) “un style entre les irrésistibles tables du moment (Septime, Frenchie, Autour d’un Verre) et le bon vieil Office que l’on aimait…Allez-y!”
- Alexander Lobrano (2010) “This laid-back storefront spot with negligible decor is popular with antiquaires from the nearby Drouot auction house, a smattering of bankers, and, in the evening, the local hipsters…and the very brief blackboard menu is a perfect expression not only of the quartier’s sensibility but the type of cosmopolitan market-driven contemporary bistro cooking that is the best eating in Paris right now.”
- Meg Zimbeck via Girls’ Guide to Paris (2010) “Not every plate was perfect, but each one featured some sort of interesting surprise…l’Office exudes casual charm”
- Thierry Richard (2009) “Un vrai coup de foudre pour cette cuisine élégante dans sa simplicité, imaginative dans ses assemblages…”
- John Talbott(2007) “…this is where to send the next person wanting an inexpensive but good meal.”
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As a spur of the moment decision, a friend and I decided to try this place, since I live down the road and we wanted to get out to a good but inexpensive meal. We weren’t disappointed. The food was great, service friendly and general atmosphere of the place was lively and cozy. I personally loved the little touch of serving the bill in a book. I see myself landing up here quite often.
I just went for lunch with a friend here today and we both LOVED it! Some of the friendliest service in Paris with knowledgeable, passionate staff and the food was fantastic- especially great value lunch menu. A new fave.
I came here for my final night in Paris as it was close my hotel and I’d read about it online. This place was AMAZING, probably the best dining experience I had anywhere in France.
The guys working the floor/bar were SO lovely, very friendly (rare in my experience of French restaurants), happy to make recommendations, and talked about the food with obvious enthusiasm. And why not, when it’s this good?! I had the tuna entree, which was simple but bursting with flavour. Very fresh – just delightful. Followed this up with pork and then the brilliant strawberry/lemon tart with a basil ice. All fantastic, all promptly served and brilliantly presented, and all at a very reasonable price.
Great atmosphere, and the guys were very accomodating, letting me eat at the bar without a reservation and not making me feel like a pariah for eating alone as so often happens. Can’t recommend enough!
Kevin O’Donnell will be leaving when the resto rests July 27th (going to seek his fortune on the Providence-Boston axis) and Charles Compagnon is looking for a replacement who will start August 28th. Compagnon has done a great job bringing in interesting chefs and I for one will be there ASAP.
“a replacement who will start August 28th. Compagnon has done a great job bringing in interesting chefs and I for one will be there ASAP.”
Well, said replacement, a Japanese chef who has passed through the kitchens of Bocuse, Piege, Barbot, etc is firmly in place and all is well on Rue Richer.