Tag Archives: 75017

Bibovino Marais Paris Photo Bibovino Facebook

Bibovino

This is one wine shop that’s thinking outside the box by thinking inside the box. Don’t worry–it’s not the Franzia of your youth. Bibovino’s bright purple boxed wines come from high-quality, small producers and are available by the glass, carafe, or box.

Practical information

Address: 35 rue Charlot, 75003 (inside the Marché des Enfants Rouges)
Nearest transport: Filles du Calvaire (8)
Hours: Closed Mondays, Open all day Tuesday-Sunday
Telephone: 01 42 71 14 08
Website Facebook

Additional Locations

Address: 14 rue Poncelet, 75017
Nearest transport: Ternes (2)
Hours: Closed Monday; Open Tuesday-Sunday
Telephone: 01 47 64 89 01

 Reviews of interest

Figaroscope (2013) “Les créateurs de BiBoVINo parmi lesquels Olivier Baussan, auquel on doit Olivier & Co n’y sont pas alles avec le culot de la bouteille pour élaborer la gamme dc nectars confidentiels de leur carte magicien de la cave du Lafavette Gourmet pendant une vingtaine d’annees, Bruno Quemouv sélectionne lui même les leferences parmi lesquelles des cuvees spéciales.”

Pozzetto Gelato Paris Photo Barbra Austin

Pozzetto

Head to Pozzetto for seriously good gelato, made daily in small batches.  And for an added bonus, some of the best espresso in Paris. Their second location, Pozzetto Salato, is a small Italian epicerie with salty treats and sandwiches to complement the sweets.

An absolute favorite

Practical information

Address: 39 rue Roi de Sicile, 75004
Nearest transport: St. Paul (1)
Hours: Open every day
Telephone: 01 42 77 08 64
Website Facebook

Additional locations

Address: 16 rue Vielle du Temple, 75003
Nearest transport: Châtelet (1,4,7,11,14)

Reviews of interest

Lindsey Tramuta (2012) “…each of the 12 all-natural flavors prepared daily in small quantities are exceptional.  Pistachio, gianduja (chocolate and hazelnut) and fior di latte are Maura’s favorites and some of the most popular flavors.”

Barbra Austin (2009) “…12 flavors, all fairly traditional, made daily in small batches.”

Clotilde Dusoulier (2008) Recommended in Clotilde’s Edible Adventures in Paris.

David Lebovitz (2007) “…simply the best gelato in Paris.”

Chrisoscope (2007) “Glaces toujours bonnes, à la limite de la fusion, mais juste ce qu’il faut…”

a la mere de famille photo facebook

À la Mere de Famille

A charming shop with multiple locations, selling all manner of chocolates and candies plus a fine selection of ice cream in the warmer months.

Practical information

Address: 33-35 rue du Faubourg Montmartre, 75009
Nearest transport: Le Peletier (7)
Hours: Closed Sunday
Telephone: 01 47 70 83 69
Website Facebook

Additional Locations

Address: 39 rue du Cherche Midi, 75006
Nearest transport: Rennes (12)
Hours: Closed Sunday
Telephone: 01 47 63 15 15

Address: 107 rue Jouffroy d’Abbans, 75017
Nearest transport: Wagram (3)
Hours: Closed Sunday
Telephone: 01 47 63 15 15

Address: 30 rue Legendre, 75017
Nearest transport: Malesherbes (3)
Hours: Open every day
Telephone: 01 47 63 52 94

Reviews of interest

Time Out (2012) “The smart, orange-labelled gift boxes of candy and chocolates are always a pleasure, as are the retro treats of times gone by: butterscotch roudoudous eaten out of a shell, marshmallow ropes, pretty violet bonbons for sucking on.”

Photo courtesy of À La Mère de Famille’s Facebook

Alléosse Cheese Shop Paris Photo Alleosse website

Alléosse

A great cheese shop on the rue Poncelet market street.

An absolute favorite

Practical information

Address: 13 rue Poncelet, 75017
Nearest transport: Ternes (2)
Hours: Closed Monday
Telephone: 01 46 22 50 45
Website

Reviews of interest

Time Out (2012) “People cross town for these cheeses – wonderful farmhouse camemberts, delicate st-marcellins, a choice of chèvres and several rarities.”

Patricia Wells (2002) “If God is in the details then he is there in the Alleosse cellars, where only raw milk cheese have a right to enter. Most comes from single farms or very specifically-selected dairies with a well-earned pedigree.”

Photo courtesy of Alléosse’s website

Androuet Cheese Shop Photo Meg Zimbeck

Androuet

This historic cheese shop (and affineur) has been around since 1909, is still family owned, and has several locations around Paris.

 An absolute favorite 

Practical information

Address: 134 rue Mouffetard, 75005
Nearest transport: Censier-Daubenton (7)
Hours: Tuesday-Friday 9.30 am-1 pm and 4-7.30 pm; Saturday 9.30 am to 7.30 pm; Sunday 9.30 a.m.-1.30 pm; Closed Monday
Telephone: 01 45 87 85 05
Website Facebook

Additional locations

Address: 37 rue de Verneuil, 75007
Nearest transport: rue du Bac (12)
Hours: Monday 4 pm.-7.30 pm; Tuesday-Saturday 9.30 am.-1 pm and 4-7.30 pm; Closed Sunday
Telephone: 01 42 61 97 55

Address: 93 rue Cambronne, 75015
Nearest transport: Vaugirard (12)
Hours: Tuesday-Friday, 9.30 am -1 pm and 4-7.30 pm; Saturday, 9.30 am -7.30 pm; Sunday 9.30 am -1.30 pm; Closed Monday
Telephone: 01 47 83 32 05

Address: 17 rue des Belles-Feuilles, 75016
Nearest transport: Victor Hugo (2)
Hours: Monday 4-7:30 pm.; Tuesday-Friday 9:30 am-1 pm and 4-7:30 pm; Saturday 9:30 am-7.30 pm; Sunday 9.30 am-1.30 pm
Telephone: 01 45 05 11 77

Address: 1 rue Bois le Vent, 75016
Nearest transport: Muette (9)
Hours: Tuesday-Friday 8:30 am-1 pm and 4-7.00 pm; Saturday 8.30 am-7.00 pm; Sunday 8.30 am.-1.30 pm; Closed Monday
Telephone: 01 42 24 17 52

Address: 23 rue de la Terrasse, 75017
Nearest transport: Villiers (2, 3)
Hours: Tuesday-Friday 9.30 am to 1 pm and 4-7.30 pm; Saturday 9.30- 7.30 pm.; Sunday 9.30 am-1.30 pm; Closed Monday
Telephone: 01 47 64 39 20

Reviews of interest

Meg Zimbeck (2012) “The ultimate French cheese shop…The historic Androuet fromagerie has been sourcing and maturing exceptional cheeses since 1909. Their shop on rue Mouffetard is staffed by friendly English-speakers who will be happy to explain and vacuum-seal your selections.”

 

 

Aux Merveilleux de Fred via auxmerveilleux.com

Aux Merveilleux de Fred

The specialty at this Lille import are the “Merveilleux” — mounds of crisp meringue enrobed by whipped cream.

Practical information

Address: 129 bis rue Saint Charles, 75015
Nearest transport: Charles Michels (10)
Hours:Closed Monday; Open Tuesday-Saturday, 7:30am.-8pm; Sunday, 7:30 am-7 pm
Telephone: 01 45 79 72 47
Website Facebook

Additional Locations

Address: 29 rue de l’Annonciation, 75016
Nearest transport: La Muette (9)
Hours: Closed Monday; Tuesday-Sunday, 9 a.m-7:30 pm
Telephone: 01 45 20 13 82

Address: 7 rue de Toqueville, 75017
Nearest transport: Villiers (2, 3)
Hours :Closed Monday; Open Tuesday-Saturday, 10 am-8 pm; Sunday, 10 am-7 pm
Telephone: 01 42 27 86 63

Address: 2 rue Monge, 75005
Nearest transport: Maubert-Mutualité (10)
Hours: Closed Monday
Telephone: 01 43 54 63 72

Reviews of interest

David Lebovitz (2014) “Slathered between two crunchy meringues is a rich cream filling, precisely thick enough to hold the meringues together. The individual cakes are spread with a whisper-thin layer of cream and encrusted with a blizzard of shaved chocolate. The first time I tasted one, I bought a box to share with a friend. But I made the mistake of tasting one before he arrived (or he made the mistake of being late) and by the time he got there, all that was left were a few crumbs of meringue.”

Lindsey Tramuta (2014) “Unlike most on-trend patisseries that perpetually roll out limited-edition flavors, Mr. Vaucamp keeps his meringues focused, offering a compact but beautifully executed selection of six flavors, from the classic, rolled in dark chocolate, to the more original, like cherry and speculoos (spiced Belgian biscuits).”

David Lebovitz (2011) “Each merveilleux is layers of croquant meringue and lightly sweetened whipped cream, and comes in just three flavors: chocolate, coffee, and speculoos (spiced). I think if Aux Merveilleux de Fred decided to open anywhere else, be it the Marais or Dubuque, Iowa, they would have lines around the block.”

Caroline Mignot (2011) “Certes, c’est sucré, c’est riche, mais finalement assez léger, sorte de nuage de meringue et de crème qui se laisse déguster sans l’ombre d’un remord (surtout le spéculoos).”

Eric Kayser by Meg Zimbeck

Eric Kayser

Don’t let the multiple locations fool you into thinking that this is some kind of mediocre chain bakery: The breads at Kayser are excellent (ranked #1 on our list of Five Great Baguettes in Paris).

An absolute favorite

Practical information

Address: 8 rue Monge, 75005
Nearest transport: Maubert-Mutualité (10)
Hours: Closed Tuesday
Telephone: 01 44 07 01 42
Website Facebook

Additional Locations

Address: 33 rue Danielle Casanova, 75001
Nearest transport: Pyramides (7, 14)
Hours: Closed Sunday
Telephone: 01 42 97 59 29

Address: 16 rue des Petits-Carreaux, 75002
Nearest transport: Sentier (3)
Hours: Closed Sunday
Telephone: 01 42 33 76 48

Address: 14 rue Monge, 75005
Nearest transport: Maubert-Mutualité (10)
Hours: Closed Monday
Telephone: 01 44 07 17 81

Address: 10 rue de l’Ancienne Comedie, 75006
Nearest transport: Odéon (4, 10)
Hours: Closed Sunday
Telephone: 01 43 25 71 60

Address: 87 rue d’Assas, 75006
Nearest transport: Port-Royal (RER B)
Hours: Closed Sunday
Telephone: 01 43 54 92 31

Address: 18 rue du Bac, 75007
Nearest transport: Solferino (12)
Hours: Closed Monday
Telephone: 01 42 61 27 63

Address: 85 blvd Malesherbes, 75008
Nearest transport: Villiers (2, 3)
Hours: Closed Sunday
Telephone: 01 45 22 70 30

Address: 309 rue du Faubourg St. Antoine, 75011
Nearest transport: Nation (1, 2, 6, 9)
Hours: Closed Sunday
Telephone: 01 43 79 01 76

Address: 77 quai Panhard et Levassor, 75013
Nearest transport: Bibliothèque François Mitterand (14, RER C)
Hours: Closed Sunday
Telephone: 01 56 61 11 06

Address: 87 rue Didot, 75014
Nearest transport: Plaisance (13)
Hours: Closed Wednesday
Telephone: 01 45 42 59 19

Address: 79 rue du Commerce, 75015
Nearest transport: Commerce (8)
Hours: Closed Sunday
Telephone: 01 44 19 88 54

Address: 79 ave Mozart, 75016
Nearest transport: Jasmin (9)
Hours: Closed Sunday
Telephone: 01 42 88 03 29

Address: 19 ave des Ternes, 75017
Nearest transport: Ternes (2)
Hours: Closed Sunday
Telephone: 01 43 80 23 28

Reviews of interest

David Lebovitz (2009) Recommended in The Sweet Life in Paris.

Stephen L. Kaplan (2006) Recommended in Good Bread Is Back.

Les Saveurs de Wagram

The 10th best baguette in Paris, according to the jury of the 2012 Grand Prix de la Baguette.

Practical information

Address: 169 avenue de Wagram, 75017
Nearest transport: Wagram (3)
Hours: closed Wednesday
Telephone: 01 40 53 07 33

Reviews of interest

Painrisien (2012)  “Les Saveurs de Wagram est l’exemple « type » d’une boulangerie-pâtisserie traditionnelle, avec des gammes n’exprimant aucune identité particulière… cette Tradition n’en est pas moins correcte : elle exprime une belle saveur de froment, des notes de crème, une douceur lactique bien agréable. Sa mie est assez bien alvéolée, malheureusement elle a une forte tendance à devenir rapidement pâteuse, la mâche n’est pas particulièrement fraîche. Les cuissons sont un peu courtes, et les croûtes d’une grande finesse perdent facilement de la consistance. Attention également à l’utilisation excessive du sel, présent ici en quantité.”

le vin en tete photo le vin en tete

Le Vin en Tête

This user-friendly shop, open every day, features mostly organic and natural wines, as well as a selection of big, classic names. For French speakers, Le Vin en Tête offers an extensive schedule of classes.

Practical information

Address: 48 rue Notre-Dame-de-Lorette, 75009
Nearest transport: Saint-Georges (12)
Hours: Open every day
Telephone: 01 53 21 90 17
Website Facebook

Additional Locations

Address: 30 rue des Batignolles, 75017
Nearest transport: Rome (2)
Hours: Open every day
Telephone: 01 44 69 04 57

Reviews of interest

Time Out (2012) “Not content with stocking more than 1200 wines and spirits, ‘Le Vin en Tête’, also takes a teaching role, seeking to educate and to make the science behind wine-making interesting to as many as possible.”

Pierrick Jegu (2009) “Dans le genre bio-nature mais sans dogmatisme outrancier, cette maison pleine d’esprit dresse un catalogue assez palpitant…”

Wine Terroirs (2007) “They offer some 1000-1200 wines from all the french regions. A favorite ? Domaine Guillot-Broux, with the Macon-Cruzille (30 Euro) and the Macon-Villages (8 Euro)…And an italian (they also have a few foreign wines) organicly-farmed Sangiovese Rosso Del Gello 2004.”

Featured in Clotilde’s Edible Adventures in Paris

 Photo via Le Vin en Tête’s Facebook page

via lecureuil.fr

Lecureuil

This colorful pâtisserie puts a playful modern spin on the classics.

Practical information

Address: 96 rue de Lévis, 75017
Nearest transport: Malesherbes (3)
Hours: Tuesday-Saturday 9am-8pm
Telephone: 01 42 27 28 27
Website

Reviews of interest

Raids Patisseries (2011) “Ce qui est remarquable dans les gâteaux de l’Ecureuil, ce sont les chouettes présentations, simple en apparence, mais innovantes, ludiques, et très soignée. Concernant la boutique, les prix sont sages, et l’accueil attentionné, ce qui mérite d’être mentionné.”

Gilles Pudlowski (2010) “Il est le grand pâtissier méconnu de Paris… ont fait d’une échoppe discrète un temple précieux de la pâtisserie moderne. Si le lieu est petit, le talent est grand. Qui pousse à créer des nouveautés sans oublier les bases de la tradition. Des magnifiques éclairs, au « top » du genre, avec leur fine pellicule de chocolat, leur délicate pâte à choux, leur crème exquise, chocolat/café ou vanille/framboise. Divin!”

Photo courtesy of Coretta's Facebook page

Coretta

A trio of restaurateurs including Beatriz Gonzalez and Matthieu Marcant of Neva and chef Jean-François Pataleon of L’Affable have combined forces at this minimalist and modern French restaurant overlooking the Parc Martin Luther King.

Practical information

Address: 151 bis rue Cardinet, 75017
Nearest transport: Brochant (13)
Hours: Closed Sunday lunch; Open lunch and dinner Monday-Saturday and dinner Sunday
Reservations: Book a few days in advance
Telephone: 01 42 26 55 55
Average price for lunch: 20-39€
Average price for dinner: 40-59€
Style of cuisine: modern French
Website Facebook

Reviews of interest

Thierry Richard (2014) “L’accueil et le service ont cette amabilité, cet enthousiasme non feint des tables généreuses et franches. Les assiettes qui sortent du passe allient la gouaille d’une cuisine néo-bourgeoise et la précision d’exécution digne des plus grandes maisons.”

Alexander Lobrano (2014) “The signatures of Pantaleon’s cooking… which run to an avowed love of vegetables and fruit, a percussion of different acidities, and a love of smoke and charring”.  Now that the restaurant is a few weeks old, he “can whole-heartedly recommend this place, and since they’re planning to serve on the broad terrace out front when the weather gets better, I suspect that it’s going to become even more popular.”

Emmanuel Rubin (2014) “Parmi les premières belles séquences de la nouvelle année, celle-là, comme on les aime: inattendue, pudique, frémissante à bien faire et d’une saine audace à se poster, là où personne ne serait venue la chercher.”

A Nous Paris (2014) “L’assiette suit, comme à la maison mère : bourgeoise nouvelle vague… Le plaisir est là, ici, presque partout (carte des vins un peu courte au verre).”

Patricia Wells (2014) “A win…super contemporary, approachable, just-good-food bistro that’s totally right for the times.”

John Talbott (2014) “Cool, really cool, but not up to Neva’s standards (yet).”

François Régis-Gaudry (2014) “Vous aimiez Beatriz Gonzales chez Neva cuisine, l’un des bistrots gastronomiques les plus emballants de Paris ? Vous allez l’adorer chez Coretta, sa seconde adresse!”

Le Fooding (2014) “Néo-bourgeois en mode gourmand: entrée fraîche d’anguille fumée et quasi de veau cru, bouillon au raifort et massala ; ris de veau bien doré, jus de viande, panais rôti, en purée légèrement citronnée et en chips ; dessert couleur café en tube, tuiles au sésame et espuma whisky-tonka… Beatriz Gonzales (Neva Cuisine) et Matthieu Marcant (son mari) ont aussi pensé aux grignoteurs, avec quelques jolies botanas.”

Atao by John Talbott

Atao

Oysters and a wide array of fruits de mer, in an airy blue and white room that will take you from Batignolles to the Brittany coast.

Practical information

Address: 86 rue Lemercier, 75017
Nearest transport: Brochant (13)
Hours: Closed Sunday dinner, closed Monday
Reservations: Last minute booking usually OK
Telephone: 01 46 27 81 12
Average price for lunch: 40-59€
Average price for dinner: 40-59€
Style of cuisine: French, Breton, Seafood

Reviews of interest

John Talbott (2012) “…the ideal place for a Sunday lunch…”

John Talbott (2011) “…oysters which reminded me of those salty assertive ones from 1950, palourdes which were spot-on…the crepe with butter and sugar was about the best ever.”

Emmanuel Rubin (2011) “…un charme de cambuse qui verse sa douce illusion balnéaire dans le dos des Batignolles. Salle limpide comme parfois les retours de plage et cuisine nature soufflant l’iode et le frais.”

François-Régis Gaudry (2011) “Une vraie huître plate à l’ancienne, de tradition belon, estampillée Slow Food…C’est la mascotte de la maison…Pour une croisière de charme à mi-sillage entre Armor et archipel, tournez-vous vers les petits plats…bouillon dashi au bar et aux huîtres pochées…honnêtes palourdes sautées au saké, belles saint-jacques snackées aux légumes…”

Gilles Pudlowski (2011) “Si le besoin de mer se fait sentir, pas d’hésitation, cet Atao est pour vous…Les petites plates sont fines, exquises, les grosses noisetées, vives, iodées, les creuses charnues laissant happer et mordre le goût de la mer.”

Bruno Verjus (2011) “Des produits sincères et justes…crevettes bio, carpaccio de St-jacques, de bar, pommes Rattes au beurre, palourdes au saké (la chef est japonaise), huîtres plates La Gavrinis de 3 ans, dodues comme des nourrissons. Tout est simple et de bon goût…”

L’Entredgeu

This beloved Basque bistro is usually packed with locals.

Practical information

Address: 83 rue Laugier, 75017
Nearest transport: Porte de Champerret (3)
Hours: Lunch and dinner, Tuesday-Saturday; closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 40 54 97 24
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: French, Basque

Reviews of interest

Figaroscope (2011) “De la piperade avec l’œuf mollet, des haricots blancs façon cassoulet avec l’épaule de veau, la tome de brebis qui va bien… L’assiette met bien évidemment le cap au Sud-Ouest…Le tout avec une sincérité désarmante…”

David Lebovitz (2007) “So in spite of the name, and location, L’Entredgeu seems to be thriving and is always packed. The dining room can be a bit cramped, which is part of the charm… a real bargain for food this good, and well-prepared…”

La Fourchette du Printemps via Facebook

La Fourchette du Printemps

The setting is no-frills but the food is refined at this small bistro on the edge of the 17th, which earned one Michelin star in 2011.

Practical information

Address: 30 rue du Printemps, 75017
Nearest transport: Malesherbes (3)
Hours: Lunch and dinner, Monday-Friday; Saturday, dinner only; closed Sunday
Reservations: book a few days in advance
Telephone: 01 42 27 26 97
Average price for lunch: 35-49€
Average price for dinner: 35-49€
Style of cuisine: Classic French
Website

Reviews of interest

Chrisoscope (2012) “…donné le niveau de l’assiette, c’est une belle prestation, qui vaut bien un peu d’indulgence sur la localisation…”

Thierry Richard (2011) “Les assiettes ont de l’allure : on cherche la nappe blanche et les couverts en argent, le maître d’hôtel aux gants beurre-frais et le seau à glace, mais rien de tout cela ici. Seule une grande cuisine, un savoir-faire de talent sur du bois brut…”

Alexander Lobrano (2009) “…this very pleasant restaurant offers very good food at very reasonable prices…”

Emmanuel Rubin (2009) “…une petite douzaine de plats bienséants, sages, récitant leur petite leçon néoclassique…Produits superbes et forte technique à la réplique…”

John Talbott (2009) “…for firsts a superb creamy soup of cauliflower (DuBarry) and a terrific terrine of foie gras, veal and wrap of leeks…a most tasty piece of cod with fall veggies…boring sounding but more than fine.”

Scallops and endive, photo courtesy of John Talbott

Roca

A highly praised neo-bistro from Le Richer alum Alexandre Giesbert who presents fresh products creatively with a slightly international bent.

Practical information

Address: 31 rue Guillaume-Tell, 75017
Nearest transport: Porte de Champerret (3), Pereire (3)
Hours: Closed Saturday and Sunday; Open Monday-Friday for lunch and dinner
Reservations: Book a few days in advance
Telephone: 01 47 64 86 04
Average price for lunch
10-19€
Average price for dinner
20-34€
Style of cuisine:
Modern French

Reviews of interest

Not Drinking Poison in Paris (2014) “Precisely what Parisians wish to eat these days: sweetly accessible variations on menu staples, finessed to a sheen and enlivened with the odd exotic ingredient (seaweed tapenade, kumquat). Prices are extremely reasonable. But Giesbert’s cuisine is hobbled by the restaurant’s far-flung location, and an almost punitively boring wine list.”

John Talbott (2014) “If you like breakout, edgy, pushing-the-envelope food with wonderfully strange combos that work – go!”

Time Out (2013) “On cerne aussi vite l’esprit de cette cuisine, à la fois simple, créative et soignée, que l’on tombe sous son charme…Ici, la gourmandise se récite tout en finesse.”

Thierry Richard (2013) “De la cuisine jaillissent des plats surprenants, frais, percutants, jonglant avec les assemblages inattendus (des algues kombu en contrepoint d’un agneau laiton rosé et de sa purée de topinambours/poires), affinant leur présentation (cevice de mulet noir, concombre, oxalis, huile de pistache, pimpant comme un jardin à Giverny) et soignant leur vocabulaire (œuf basse température, crème de maïs, bœuf séché, espuma beurre noisette, tout en douceur).”

Le Fooding (2013) “Se fout royalement de la politique, préférant envoyer des bons petits plats: tataki de thon, laqué d’une pâte de sésame noir, rafraîchi de quartiers de pamplemousse et humecté d’une huile de figuier; burrata dynamisée par une escabèche de légumes acidulés et une crème d’olives noires de Kalamata; tagliatelles de blé noir acoquinées avec des cèpes, shitakés, oignons rouges et feuilles de mizuna; suprême de cannette au savoureux jus corsé, avec petites girolles et purée d’agria (pomme de terre) au goût de noisette, etc.”

A Nous Paris (2013) “Œuf basse température, crème de maïs, bœuf séché, espuma beurre noisette (10 €) – joli mais un tantinet éteint –, suprême de canette, girolles, fruits rouges et purée (19 €) – vif, précis, addictif –, tarte aux figues, crème diplomate au foin, meringue au citron vert (8 €) – délicat, mais, encore une fois, un peu sage.”

L’Express (2013) “La cible du jour? La fraîcheur d’un tataki de thon au sésame noir et pamplemousse, arrosé à l’huile de figuier, la rusticité des tagliatelles de blé noir aux champignons et oignon rouge confit, et le fondant d’une daurade au chou de Pontoise, adouci à l’écume de gingembre et fouetté à la pomme verte.”

John Talbott (2013) “Pretty much perfect…The menu doesn’t look all that exceptional but what comes out sure is.”

Le Journal du Dimanche  (2013) “Voilà une cuisine parfaitement dans l’air du temps, délicate et bien pensée.”

Emmanuel Rubin (2013) “Œuf cuit basse température, crème de maïs et bœuf séché: gourmande langueur.  Volaille fermière au saté, espuma de galanga, purée de haricots jaunes: maniérée dans l’appellation, nettement plus gouailleur sous le palais.”

Le Bouchon et L'Assiette

Le Bouchon et L’Assiette

Le Bouchon et L’Assiette offers more proof that there’s plenty of good cooking to be found outside the city center.

Practical information

Address: 127 rue Cardinet, 75017
Nearest transport: Malesherbes (3)
Hours: Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 42 27 83 93
Average price for lunch: 20-34€
Average price for dinner: 20-34€
Style of cuisine: Classic French

Reviews of interest

John Talbott (2011) “…very reasonably-priced 22 E 3-course “menu” with 2/2/2 choices (sliced salmon and lentil soup with sausage; veal blanquette and brandade of haddock; tomme de Savoie and tiramisu).  There was also at 55 E cotes de boeuf for two.”

Gilles Pudlowski (2010) “…le menu de midi, qui est tarifé, fort gentiment 22 €, et s’accompagne de gentils vins au verre qui ne font guère monter la note…”

John Talbott (2010) “…an excellent potiron soup… a slice of boudin noir with cantal, cauliflower and confited lemon…The desserts exceeded the prior dishes, sending us all home happy: figs, rice pudding and a great chocolate mousse with nuts.”

Alexander Lobrano (2010)  “…there’s talent in the kitchen, and I’d gladly go back at noon for the 22 Euro menu.”

Pierrick Jégu – L’Express (2010) “…Au menu du midi, un potage paysan au lard fumé, délicieux, à vous combler des appétits de nostalgie…”

Sophie Brissaud (2010) “…des repas qui mettent en joie.”

l'Huitrier

L’Huitrier

Claires and Belons are on the menu at this sleek address in the 17th, included in our list of Five Great Places for Oysters.

Practical information

Address: 16 rue Saussier-Leroy, 75017
Nearest transport: Ternes (2)
Hours: Closed Monday
Reservations: Last minute booking usually OK
Telephone: 01 40 54 83 44
Average price for lunch: 35-49€
Average price for dinner: 35-49€
Style of cuisine: Classic French
Website

Reviews of interest

François Simon (2013) “Les poissons sont un peu plus en retrait comme si les fruits de mer avaient raflé la mise. Le turbot avait un bel aspect, mais la cuisson était allée un peu trop loin ; quant aux saint-jacques, elles étaient juste en petite tenue, satisfaites de leur retour mais sans grande danse du ventre, sans joie communicative. Pour le dessert, tarte aux pommes, elle aussi désenchantée, ne jouant pas le jeu, tournicotant dans un réchauffage hasardeux. Parfait en rôle de faire-valoir.”

François Simon (2010) “…parfait pour les fruits de mer et poissons.”

John Talbott (2008) “We ordered a dozen #3 speciales and they were plump and good, along with an order of fried anchovies…”

Photo courtesy of L'Envie du Jour's website

L’Envie du Jour

A new team has renovated the space that used to be Bigarrade and are turning out fresh, seasonal produce before your eyes in a wide open kitchen.

Practical information

Address: 106 rue Nollet, 75017
Nearest transport: Brochant (13)
Hours: Closed Sundays
Reservations: Book a day or two in advance
Telephone: 01 42 26 01 02
Average price for lunch: 20-39€
Average price for dinner: 40-69€
Style of cuisine: Modern French
Website

Reviews of interest

John Talbott (2014) “Post-coital regret.”

Emmanuel Rubin (2014) “Pour le prix d’un repas, on prend ici une petite leçon de cuisine: mise en place, découpe, chauffe, doigté, loupé et récurage du plan de travail.”

John Talbott (2014) “It’s located in the space formerly occupied by Bigarrade and is much the same…Slices of faux-filet on top of mashies – quite good, but then my cod with a Grenobloise sauce where the parsley, butter and capers bleached into the mashies and I, not a mashed potato fan, went wild.  Heaven.”

Les Fougeres via restaurant-les-fougeres.com

Les Fougères

Offering modern French cooking in a lovely 30-seat dining room, Les Fougeres manages to be elegant without being stuffy.

Practical information

Address: 10 rue Villebois-Mareuil, 75017
Nearest transport: Ternes (2)
Hours: Closed Saturday and Sunday
Reservations: Book a few days in advance
Telephone: 01 40 68 78 66
Average price for lunch: 35-49€
Average price for dinner: 50-99€
Style of cuisine: Modern French
Website

Reviews of interest

Alexander Lobrano (2009) “a cozy, happy restaurant, and arriving for dinner in a mood that was almost as foul as the weather the other night, I was instantly disarmed by the friendly welcome of the staff…”

Caroline Mignot (2009) “Une table chic, sereine et à la fois décontractée…”

John Talbott (2008) “But if everything was ‘very, very good’, why not? Answer: Aside from the overpriced wine, there was no ‘wow moment’ “.

Le Crabe Marteau via crabemarteau.fr

Le Crabe Marteau

Pretend you’re in Brest as you hammer away at fresh crab, oysters, and other shellfish at this seafood shack in the 17th.

Practical information

Address: 16 rue des Acacias, 75017
Nearest transport: Argentine (1)
Hours: Lunch and dinner, Monday-Saturday; closed Sunday
Reservations: Last minute booking usually OK
Telephone: 01 44 09 85 59
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: French, Breton, Seafood
Website

Reviews of interest

Figaroscope (2011) “Le tourteau, d’un bon kilo, fraîchement livré tous les matins et cuit au court-bouillon. Il est servi entier, accompagné de petites rattes bio, de mayonnaise maison nature ou aux herbes, de pain au levain et de beurre salé. La meilleure partie ? Se défouler sur les pinces de la bête grâce au marteau de bois mis à disposition…”

Agapé Bistrot by Bruno Verjus

Agapé Bis

An upmarket bistro from the team behind Agapé and Agapé substance. A new chef arrived in May of 2011.

Practical information

Address: 75 avenue Niel, 75017
Nearest transport: Pereire (3)
Hours: Open every day
Reservations: Book a few days in advance
Telephone: 01 42 27 88 44
Average price for lunch: 35-49€
Average price for dinner: 50-99€
Style of cuisine: Modern French
Website

Reviews of interest

Bruno Verjus (2010) “…des plats élégants aux notes acidulées et précises, aux cuissons parfaites…velouté maraîcher, espuma rafraîchissante, foie gras du sud-ouest, compotée de fruits, pêche de petit bateau…”

John Talbott (2010) “…my naive and misguided expectation was that this offshoot would offer slightly less impressive but slightly less expensive food than at the mothership: WRONG…

Figaroscope (2010) “…table néo-bourgeoise, brillante sous le cossu, macaronée au confort du Michelin.”

Premiere Pression Provence via PPP's Facebook page

Première Pression Provence

A user-friendly (and increasingly omnipresent) olive oil shop featuring a range of oils from small producers. Grab a plastic spoon because you can taste just about everything in the shop.

Practical information

Address: 3 rue Antoine Vollon, 75012
Nearest transport: Ledru-Rollin (8)
Hours: Tuesday-Friday, noon-2:30pm and 3:30-7:30pm; Saturday, 10:30am-2:30pm and 3:30pm-7:30pm; closed Sunday and Monday
Telephone: 01 53 33 03 59
Website

Additional locations

Address: 7 Rue Sainte-Croix de la Bretonnerie, 75003
Nearest transport: Hôtel de Ville (1,11)
Hours: Closed Monday
Telephone: 01 44 54 93 71

Address: 9 rue des Martyrs, 75009
Nearest transport: Notre Dame de Lorette (12)
Hours: Tuesday-Sunday, 10:30am-2:30pm and 3:30pm-7:30pm; closed Monday
Telephone: 01 48 78 86 51

Address: 15 rue Daguerre, 75014
Nearest transport: Denfert-Rochereau (4, 6, RER B)
Hours: Monday, 2pm-8pm; Tuesday-Saturday, 10:30am-2:30pm and 3:30pm-8pm; Sunday, 10am-2pm
Telephone: 01 43 22 66 29

Address: 37 rue de Lévis, 75017
Nearest transport: Villiers (2, 3)
Hours: Monday-Saturday, 10:30am-2:30pm and 3:30-8pm; Sunday, 10am-2pm
Telephone: 01 40 54 81 63

Address: 8 cours du Commerce Saint André, 75006
Nearest transport: Odéon (4, 10)
Hours: Monday-Friday, noon-3pm and 3:30pm-8pm; Saturday, noon-10pm; Sunday, noon-8pm
Telephone: 01 43 26 79 72

Le Dodin via ledodin.com

Le Dodin

Upscale bistro cooking from longtime American-in-Paris Mark Singer.

Practical information

Address: 42 rue des Acacias, 75017
Nearest transport: Étoile (1, 2, 6)
Hours: Tuesday-Friday, lunch and dinner; Saturday, dinner only
Reservations: Book a few days in advance
Telephone: 01 43 80 28 54
Average price for lunch: 35-49€
Average price for dinner: 50-99€
Style of cuisine: French
Website

Reviews of interest

  • Emmanuel Rubin  (2011) “…table de bien-pensance gastronomique que l’on aimerait sincèrement accompagner dans ses humeurs provinciales s’il n’était le laborieux du traitement, l’embarras de certaines alliances et les paresses de cuisson…”
  • François Simon (2011) “Vu le travail dans l’assiette, c’est un bon rapport qualité/prix…”
  • François-Régis Gaudry (2011) “Mark Singer aurait pu se contenter d’exhumer le vintage. Il se frotte à d’autres styles. Avec plus ou moins de bonheur. Intemporellement bistrot, cet oeuf de poule en deux cuissons sur sa fricassée de champignons et cette pièce de boeuf de l’Aubrac avec sa mousseline à l’ancienne. A la limite du kitsch des années 1980, cette tresse de bar saisie avec ses spaghettis de légumes et ses fleurs du moment…C’est à la fois créatif et nostalgique.”
  • John Talbott (2011) “There’s a nice looking 35 € 3-course menu which compared to the prices on the carte, that quickly add up to the 60’s and 70’s, was what we wanted.  The Jerusalem artichoke soup amuse was quite decent but the bread quite dreadful…”
Yuzu soufflé at Simonin by Barbra Austin

Frédéric Simonin

Precise, direct cooking in a luxe, insulated room, this was one of the most talked about openings of Spring 2010.

Practical information

Address: 25 rue Bayen, 75017
Nearest transport: Ternes (2)
Hours: Closed Sunday, Closed Monday
Reservations: Book a week or two in advance
Telephone: 01 45 74 74 74
Website
Average price for lunch: 50-99€
Average price for dinner: 50-99€
Style of cuisine: Modern French

Reviews of interest

John Talbott (2010) “The food, is, like the decor, expensive, well-done but lacks passion/warmth…”

Barbra Austin (2010) “I will go again for the 38€ lunch, but only for that…”

Caroline Mignot (2010) “…il semble que Frédéric Simonin ait trouvé le bon ton en cuisine, une carte franche…”

Emmanuel Rubin – Le Figaro (2010) “…consciencieuse à impressionner, avec tact et technique…”

Rech

Rech

This seafood restaurant Rech, around since 1925, is now part of the Alain Ducasse bistro collection.

Practical information

Address: 62 avenue des Ternes, 75017
Nearest transport: Ternes (2)
Hours: Closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 45 17 29 47
Average price for lunch: 50-99€
Average price for dinner: 50-99€
Style of cuisine: Classic French, Oysters & Shellfish, Seafood
Website

Reviews of interest

John Talbott (2010) “…has not gotten better (well maybe a bit) since the arrival of Jacques Maximin, just different.”

John Talbott (2009) “The amuse bouche was a typical Ducasse type Ball jar filled with fish cheeks and eggs – a good start. Then I had the tuna mi-cuit-cru that F. Simon found too cold, mine was perfect; my friend had the lobster soup with tiny grey shrimp in the bottom that was divine…”

Alexander Lobrano (2009) “It’s likely to become one of the best seafood restaurants in the world now that Jacques Maximin has been recruited to oversee the menu…steamed sole with the most magnificent aioli I’ve ever eaten. Next, perfectly cooked salmon with a sauce vierge…then a magnificent hunk of camembert, and a drop-dead good pain perdu…”

La Marquisette Gelato Paris Photo Croque Camille

La Marquisette (Closed)

La Marquisette Gelato Paris Photo Croque Camille

Photo courtesy of Camille Malmquist

NOW CLOSED

Cinnamon, litchi, rose, mint tea, and Bulgarian yogurt are among the flavors you might find at this artisanal ice cream maker in the 17th.

Practical information

NOW CLOSED

Address: 31 avenue de Saint-Ouen, 75017
Nearest transport: La Fourche (13)
Hours: Closed Monday
Telephone: 01 45 22 91 65

[cetsEmbedGmap src=http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=202475318786031781734.0004a3eef409ed0ae6475&ll=48.889665,2.326055&spn=0.013855,0.038366&z=15 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our ice cream shops here.

Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it to parisbymouth@gmail.com

Reviews of interest

NOW CLOSED

Zinc Caius by Brett Corbin

Zinc Caïus

Now closed. 

Reviews of interest 

(Now closed)

  • Barbra Austin (2010) “…a meal here is just as memorable as one served by its sophisticated sibling.”
  • Le Figaro (2010) “Dans ce cadre mimi tout plein, une ardoise qui s’acoquine aux meilleurs produits…”
  • Phyllis Flick (2009) “It’s too bad that every neighbourhood doesn’t have a restaurant like Jean Marc Notelet’s recently-opened, pocket-sized bistro, Zinc Caius.”
  • John Talbott (2009) “…two of us had the slab of beef (entrecote) which…was terrific, and a tartare of beef with polenta frites (warning to all the ships at sea – me, the great mashed potato ignoramus and polenta hater, loved both such versions here.)”
  • Caroline Mignot (2009) “L’ardoise est blanchie de 2, 3 entrées, à peine plus de plats et de quelques desserts, tout fait envie, tout est piqué de gourmandise.”
  • Le Fooding “Où déjeuner un samedi à 14 heures du côté de l’Etoile ? Au Zinc Caïus pardi!”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it to parisbymouth@gmail.com.

 

 

La Bigarrade by Meg Zimbeck

Bigarrade

Chef Christophe Pélé sold and left Bigarrade in early 2012. Chef Yasuhiro Kanayama has taken over, to much acclaim.

Practical information

Address: 106 rue Nollet, 75017
Nearest transport: Brochant (13)
Hours: Dinner, Monday-Saturday; lunch, Tuesday-Friday; Closed Saturday, closed Sunday
Reservations: Book many weeks in advance
Telephone: 01 42 26 01 02
Website
[cetsEmbedGmap src=http://maps.google.com/maps/ms?ie=UTF8&msa=0&msid=202475318786031781734.0004a35f6216bf46121b0&ll=48.88897,2.318319&spn=0.006927,0.01929&z=16 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no]View a map of all of our restaurants here.
Average price for lunch: 50-99€
Average price for dinner: 50-99€
Style of cuisine: Modern French
Special attributes: prix-fixe, market-based cooking, prestige ingredients, haute cuisine, no-choice menu, open Monday
Type of crowd: foodies
Interior: polished & modern
Atmosphere: formal

Reviews of interest

  • Alexander Lobrano (2012) “…superb…Though compatible with Pele’s approach, Kanayama’s cooking is actually much subtler and even more quietly provocative when it comes to sensual contrasts of texture, as seen in a sublime little dish of lobster with grilled banana in lemon-verbena foam…La Bigarrade remains an urgently well-recommended…”
  • John Talbott (2012) “it’s a “forced” or “surprise” menu and the plates (with identifying announcements in French or English) roll out one after another…A strawberry/foie gras concoction, marinated fish with microtomed cauliflower, razor clams with petit pois and apricots…barbue with carrots and orange slices, veal with cabbage…Go? Goodness yes.”
  • Emmanuel Rubin – Figaroscope (2012 – new chef) “…microcompositions tellement graciles…Tout est très soigné, précis, méticuleux, sûrement cérébral et peut-être plein de sentiment, seulement voilà, on ne peut s’interdire cette impression de manger la bouche en cul-de-poule…”
  • Bruno Verjus (2011) “Ici réside l’âme de la cuisine. La précision, le ballet de la gestuelle du chef, l’intelligence des mets, des saveurs, me laissent à chaque fois sans voix et presque sans mot… Du génie à l’état pur!”
  • Meg Zimbeck (2010) “…deflating and befuddled. It was cluttered and careless, like a teenager’s MySpace page that uses seven different fonts. We were subjected, over and over again, to pairings that made absolutely no sense.”
  • Thierry Richard (2009) “Belle, étonnante, subtile et sacrément bien maîtrisée la cuisine de Christophe Pelé est un ravissement.”
  • John Talbott (2008) “…it didn’t come off for any of us as over a 5/10 meal… It is often said that Bigarrade is the “new Spring”, but we think it is not.”
  • François Simon (2008) “…franchement, c’est brillant.”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.