Le Sot-l’y-Laisse

This longstanding neighborhood bistro has a new lease on life thanks to Eiji Doihara, a Japanese chef with a classical French resumé.

Practical information

Address: 70 rue Alexandre Dumas, 75011
Nearest transport: Alexandre Dumas (2)
Hours: Dinner, Monday-Saturday; lunch, Tuesday-Friday; closed Sunday
Reservations: Book a few days in advance
Telephone: 01 40 09 79 20
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Modern French

Reviews of interest

François-Régis Gaudry – L’Express (2012) “Des entrées entre 10 et 19 € et des plats entre 23 et 29 €, le chef se situe clairement au-dessus de la moyenne des additions bistronomiques. Les prix sont-il justifiés ? A voir…”

John Talbott (2011) “…worth every rapidly disappearing Euro.”

Gilles Pudlowski (2011) “…le menu du déjeuner mérite l’éloge, le détour, pour sa générosité, son prix, ses produits frais, ses plats nets, leur précision, leur vigueur, leur légèreté grande.”

Bruno Verjus (2011) “…une cuisine populaire, française, classique, débarrassée de l’inutile – épurée à l’esprit japonais. Un must eat absolu!”

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3 thoughts on “Le Sot-l’y-Laisse”

  1. This was a great dinner. I was able to order one portion of cote de veau even though that is usually served for two. The gratin dauphinois was spectacular as was the luscious meat. The service is very pleasant and extremely helpful.

  2. “I…..should go back” Well, as promised, I returned today with three very demanding eaters and we all are coming back soon, me in a few weeks. It was fabulous.
    “my bill was 44.50E” No more, today, 65 E but we did not have the 24 E lunch menu and had more wine, bottled water and pricy items (eg foie gras) than usual citizens would have.

  3. Oh golly, haven’t been since Sept 2004 and should go back because I said “It’s what we old-timers thought almost any bistro around the corner could deliver routinely 30 years ago but now seems to take a trip – good product, honest, inventive cooking and good prices….. It’s run by a terrific, amiable couple, example: he’s chopping onions like one is taught to and throws them in a skillet and it smells great; I re-look at the ardoise and cannot find onions on it so I ask what dish it was for, answer, big shrug, “I don’t know, something in the future, that’s what he does sometimes.” Anyway, I had a wonderful cold tomato soup (it was into the high 80’s that day), cod with an intense sauce of lots of crustaceans and a timbale of squashes and a powerful coffee crème caramel. The prices are indeed easy as noted by the reviewers; my bill was 44.50E, but on weekdays the 2-course formule is something like 12E and the 3-course menu 16E (I could be a bit low). And when have you last seen a real French Chablis for 30E? Finally, when I ordered a wine, Madame steered me gently to a less-expensive one! Go now, they won’t be there in five years.

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