Practical information
Address: 67 rue de Lancry, 75010
Nearest transport: Jacques Bonsergent (5)
Hours: Open every day
Reservations: Book a few days in advance
Telephone: 01 48 03 17 34
Website
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Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Classic French
Special attributes: small plates, superior wine list, open Sunday, open Monday
Type of crowd: hipsters, foodies, bobos, neighborhood locals
Interior: bare bones & minimal
Atmosphere: casual
Reviews of interest
- Alexander Lobrano (2010) “Aside from the fact that this food was well-cooked, politely inventive and of very good quality, what I liked about it was that it was perfect social food, or pleasant comfort food to serve as a backdrop to good conversation and good wine.”
- John Talbott (2010) “…it has evolved…heirloom tomatoes with anchovies (inspired)…pate en croute with foie gras and pigeon (again a great choice)”
- David Lebovitz (2010) “This tiny wine bar has great food, up by the Canal St Martin, a very hip neighborhood. Generous plates of charcuterie and etc, in this tight little wine bar.”
- Barbra Austin (2010) “The wall to the back room, a space once devoted to wine storage, has been knocked out and tables have been added. The camper van-sized kitchenette has been expanded into something that actually looks like a place where professionals can work…a friend and I shared a pile of crisp crevettes grises, a paté de grouse and, of course, the boudin noir.”
- François Simon (2010) “J’ai toujours adoré cette adresse du Canal Saint Martin…des flacons d’enfer à passer des soirées étourdis de félicité. Pourquoi demander plus à un restaurant ?”
- François-Régis Gaudry – l’Express (2010) “Delphine Zampetti…avant le Verre Volé, elle concoctait une épatante cuisine de ménage qui déménage au Café Caché du 104, mixant les leçons apprises chez Raquel Carena (la chef du Baratin, Paris 20e), ses souvenirs familiaux de cuisine italienne et la Inaki’s touch…Et alors, aux fourneaux du Verre Volé ? Elle y va doucement, gentiment, sans trop brusquer les habitudes. Glisse une salade de moules de bouchots aux pois-chiches entre deux choses très Verre Volé.
- Meg Zimbeck via Girls’ Guide to Paris (2010) “There are two kinds of evenings at Le Verre Volé. The first is composed of dinner, wine and intimate conversation. The dishes are selected from a chalkboard menu that changes with the seasons…The second kind of evening chez Stolen Glass ends with chairs on pushed-back tables and some manner of debauchery.”
- Barbra Austin (2010) “The pâtés, terrines, saucisses and caillettes are outsourced, brought in, dressed up minimally and served simply and inexpensively. All of the main courses come with the same (very tasty) potato purée and green salad flecked with whole grain mustard. This is not a complaint.”
- Figaroscope (2008) “…Cette adresse n’a jamais volé sa réputation et pourrait aujourd’hui toujours donner des leçons à de nombreuses caves ouvertes depuis, à Paris, autour de ce même concept…Une sélection de vins particulièrement sûre proposée avec un droit de bouchon de 7 €…et des assiettes qui font la part belle au cochon sous toutes ses formes…”
- David Lebovitz (2005) “…One could also make up a meal composed of lots of the appetizers, like the roasted eggplant caviar, salt cod-stuffed peppers, or platters of various meats and cheeses…I’ll see you there.”
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I love the atmosphere of this place, but please note: order anything else on the menu, but their boudin noir is NOT to be recommended. Mine contained no hint of any seasoning that makes for a truly tasty blood sausage. What’s more, it arrived over an hour after I finished my starter – burnt to a half-inch black carbon crisp on top, with no apology from the staff nor recognition that this is not the way it should be served. As I speak French with an accent, when I stated that what they served was not acceptable, they quickly became argumentative and treated me like a foreigner who didn’t know the dish. I have lived in Paris for 11 years, so I responded with the names of two restaurants in Paris where they could taste excellent boudin noir (one French, the other Martiniquaise).
The mark of a great establishment is how they respond when they have obviously goofed up. Would have been a great evening, if only I hadn’t ordered the boudin noir…
[...] This is where Pierre Derrien and James E. Henry works. Good people. James used to work at Spring and Pierre at Verre Volé. [...]
We had a very nice second dinner here tonight after trying Astier for a few plates which were rather boring in favor. Great selection of vines at lVV.
Last year we ate in Verre Volé before the Times wrote about it and a second and third time, thereafter. It was great food and perfectly paired wines.
We went there yesterday for lunch with foodie friends visiting from Chicago. A perfect choice! Each of us had 2 Entrées and 2 bottles of wine, (not 2 bottles for each of us but for the table). The wines were chosen by our server and each one paired beautifully with the food.
There is no need to describe the food, because when you go they will make it perfectly, whatever you chose.
Verre Volé sets a fabulous standard of what eating in Paris is all about.
Went back last week with some acquaintances looking for parisian foodie experiences. I had a lovely evening, but heard later that they did not enjoy their food. They said it was too homey and without finesse. But no worries ! I think that is blasphemous talk, and for me Le Verre Volé will always, always remain a classic.
I have something to share here. A poor experience with this restaurant that needs to be told. I was having dinner there last week with 3 friends (one is the manager of a very grand hotel here, one is a wine distributor and the other and I are in the investments business) I had been here once before and found it average but with a fun atmosphere. Anyway, I thought it would be a fun night for us and was looking forward to ok food (expectations low) and reasonably good wine for a reasonable price (really is how I understand their reputation) So, i make the following commentary:
1) when a plate of mini fried trouts come out without much flavor and my friend asks for a lemon but is refused by Cyril explaining that they are eaten the way they are – that, I find fairly absurd. If they were good the way they were, he wouldn’t have asked for a lemon.
2) My friend, (the wine distributor) ordered a bottle of Cornas he knows and when we get the bill the price is 30% more than what a restaurant normally charges, that is vexing.
3) when we ask for another bottle of red and Cyril (the owner) recommends a bottle without revealing the price and it show up on the bill as costing 90 euros – we would have at least liked the option of saying yes or no to a price like that.
4) When I asked for a new glass because mine had “depot” in it (and we were as well changing the wine) and was told I obviously don’t understand non filtered wine and Cyril suggested pouring the new wine into the old glass with the depot in it – I would have been offended if not for his complete ignorance.
5) We were charged a corkage fee for wine that he was charging 90 euros a bottle for. I would have refused to pay it if I had less manners.
Overall – the food was average at best – which was fine because it was what we were expecting. The wine was good but very overpriced and the owner was the epitome of ignorance and was a fantastic stereotype of a foolish french waiter telling a customer how to eat and drink.
I found it very unfortunate and not only will I not return to Cyril’s establishment. I will tell my story to others so they understand it is a place to avoid.