Tag Archives: 75017

Bibovino Marais Paris Photo Bibovino Facebook


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


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

Androuet Cheese Shop Photo Meg Zimbeck


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).”

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

Practical information

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


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

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!”

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

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

La Marquisette Gelato Paris Photo Croque Camille

La Marquisette (Closed)

La Marquisette Gelato Paris Photo Croque Camille

Photo courtesy of Camille Malmquist


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


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


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


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
[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.