Yannick Alleno (formerly of Le Meurice) revives Parisian classics, with Ile de France ingredients, at this chic, airy bistro.

An absolute favorite

Practical information

Address: 20 rue Saint Victor, 75005
Nearest transport: Maubert-Mutualité (10)
Hours: Open every day for breakfast, lunch, and dinner
Reservations: Last minute booking usually OK
Telephone: 01 44 31 54 54
Website
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: French bistro
Special attributes: prestige ingredients, market-based cooking, open Sunday, open Monday, continuous all-day service, good for solo dining, renowned chef

Reviews of interest

Phyllis Flick (2012) “The food here is very good, the ingredients top-notch, and the prices more than fair, making this stylish new bistro a place I would gladly return to and recommend.”

Bruno Verjus (2012) “Ingrédients des terroirs parisiens négociés au millimètre pour une cuisine de synthèse – à l’égal des motions…il est regrettable de voir les mets devenir prix d’appel, la marge se récupérant sur les liquides.”

Alexander Lobrano (2012) “…a brilliant initiative, and I think it could give a really welcome push to the accelerating locavore movement in the city…we happily tucked into an excellent salad of frisee and watercress with a soft-boiled egg and lardons and a succulent pate Patin (veal and pork pate en croute)…Both dishes were homey, generously served, and delicious…All told, this is a fun and thought-provoking restaurant.”

John Talbott (2012) “…the dishes were all perfectly sourced, prepared and served….simple, unfussy, great food – Run.”

Emmanuel Rubin – Le Figaro (2012) “…. si la carte passionne à détailler l’inattendu d’un légitime paysage gourmand  (du potage Billy By à la matelote Bougival), l’assiette peine encore  à tremper son caractère…”

Patricia Wells (2012) “Thank you, Yannick Alléno, for bringing us yet another chic, casual, well-priced good-food bistro that’s open seven days a week…There’s a classic – and perfect – salade de frisée… I’d be proud to bring to the table their navarin printanier d’agneau…There is also the classic French onion soup, stuffed cabbage, platters of excellent charcuterie from Gilles Vérot’s boutiques…”