Chef Philippe Damas is showcasing the season’s best ingredients (porcinis, partridges) at this bistro near the Canal Saint-Martin.

 An absolute favorite

Practical information

Address: 12 avenue Richerand, 75010
Nearest transport: Jacques Bonsergent (5)
Hours: Closed Sunday and Monday
Reservations: Last minute booking usually OK
Telephone: 01 42 38 00 13
Average price for lunch: 20-34 €
Average price for dinner: 20-34 €
Style of cuisine: Classic French
Special attributes: prix-fixe, market-based cooking, comfort food, good for game, outdoor dining

Reviews of interest

Le Figaro (2011) “Des plats de marché bien accompagnés…Pas de régime mineur, c’est enlevé de l’entrée au dessert, avec un service efficace qui maîtrise ses tablées.”

Aaron Ayscough (2011) “…a winningly sharp, modern bistro…while all the other criteria for success are certainly in place – well-priced natural wines, a solid market menu, the nearby canal – it was the engaged, reactive service that was the runaway highlight of a recent meal there.”

Patricia Wells (2011) “Damas offers old-time ingredients – like pig’s cheeks and calf’s liver – and serves them up with a simplicity and freshness that is thoroughly appealing.”

Alexander Lobrano (2010) “If this bistro was in my neighborhood in the 9th, I’d eat here all the time. One way or another, it finds a solid place on my to-go list, especially since it’s also a very good buy.”

Barbra Austin (2010) “…a fantastic chef-owned bistro offering good seasonal cooking at very reasonable prices…A generous sauté of early cepes, well-seasoned and brightened with herbs and a splash of vinegar justified its supplemental charge…crisp skinned chicken was almost upstaged by the accompanying girolles…”

John Talbott (2010) “One is always looking in vain for good places near the terribly branche Canal St Martin since the late, great Garance closed and this could well be it.”

Bruno Verjus (2010) “Philippe, dit Philou est l’ami des produits et des vignerons…Les plats et dessert régalent et osent le classicisme avec un tartare bien troussé, un délicieux poulet rôti ou un rare baba au rhum…”