Tag Archives: 75017

Papillon

Practical information

Address: 8 rue Messonier, 75017
Nearest transport: Wagram (3)
Hours: Closed Saturday & Sunday; Open Monday-Friday for lunch & dinner
Reservations: Book a month in advance
Telephone: 01 56 79 81 88
Average price for lunch: 40-59€
Average price for dinner: 40-59€
Style of cuisine: Modern French
Website

Reviews of interest

John Talbott (2016) “The best/most innovative meal I’ve had in 3 weeks.”

Les Grands Ducs (2016) “La carte est courte, c’est le moins que l’on puisse dire, et le menu déjeuner (choix imposé), à 36 €, une toute relative bonne affaire. Mais le talent est là. Car côté cuisine, ce papillon ne manque pas de couleurs. Ni de  vivacité. L’influence des années Ducasse y est bien présente, dans une forme de simplicité et de vérité rendue au produit dont les saveurs sont présentées sans artifice inutile… Seuls gros bémols, un niveau sonore beaucoup trop bruyant et un service en surnombre et pourtant débordé.”

Alexander Lobrano (2016) “The oysters were overwhelmed by their tasteless crouton stuffing… So I hoped for better from my main course and was rewarded by a plate of thinly sliced smoked-in-hay roasted  lamb shoulder that had the fragrance of a summer meadow if you’d drifted off for a nap after a picnic… But everyone had the same reaction beyond the actual quality of the cooking, which was that the portions here are much too small relative to the lofty prices charged, and that this reads as a wilting lack of generosity.”

Le Fooding (2016) “At lunch, the apostle of “the natural approach” sent out an impeccable feast that gave us goose bumps: insanely good home-smoked salmon with bitter cream, pickled beets and a wild anchovy salt crust; beautiful Ibaïona boudin, roast parsnips, oysters, whelks and seaweed for an acrobatic main course; and to finish, an unorthodox dessert of charred pear, French toast and spiced faisselle cheese with piment d’Espelette and Cédric Casanova’s olive oil.”

L’Express (2016) “Le compartiment du jeu où Christophe Saintagne semble esquisser son style, c’est cette rayonnante naturalité dopée aux céréales, aux légumes de saison et aux herbes fraîches. Cinglant boulgour ponctué de chou et de racines mijotées. Stimulante épaule d’agneau fumée au foin, puis dressée en fines tranches avec quelques feuilles entières de menthe, des pignons et une timbale de fregula sarda.”

Critiques et Confidences (2016) “Les assiettes qui sortent sont abouties, précises en goûts. Certains plats sont apparemment des adaptations de recettes réalisées au Meurice, dans lesquels les produits de luxe ont été remplacés par des mets moins coûteux mais tout aussi goûteux, à l’instar de la barbue rôtie sur canapé, herbes amères à l’olive. Un très grand plat. En revanche, ne venez pas chercher ici des assiettes étoilées tirées au cordeau, vous seriez déçus.”

Food & Sens (2016) “Christophe Saintagne réalise une cuisine virtuose mais absolument pas «cheffeuse», sans aucune raideur formelle, penchant plutôt vers l’alchimie des mères et des grands cuisiniers d’auberge. Comme eux, il efface les limites, non par calcul ou par procédé mais parce qu’il les transcende. Qu’écrivais-je au début ? Tradition, modernité, etc. : voilà. C’était pour dire qu’en fait, on s’en balance.

Photo courtesy of Papillon’s website

L’Huitrier

Practical information

Address: 16 rue Saussier-Leroy, 75017
Nearest transport: Ternes (2)
Hours: Open every day for lunch & dinner
Reservations: Book a day or two in advance, but walk-ins are welcome
Telephone: 01 40 54 83 44
Average price for lunch: 40-59€
Average price for dinner: 40-59€
Style of cuisine: Classic French, oysters & shellfish, seafood
Website   Book Online

Reviews of interest

Simon Says (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.”

Simon Says (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…”

Michel Rostang

Practical information

Address: 20 rue Rennequin, 75017
Nearest transport: Ternes (2), Wagram (3)
Hours: Closed Sunday; Open Monday & Saturday for dinner only; Open Tuesday-Friday for lunch and dinner
Reservations: Book a week or two in advance
Telephone: 01 47 63 40 77
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Classic French, Haute Cuisine
Website   Facebook   Book Online

Reviews of interest

Critique Gastronomique (2012) “On pourra visiter le restaurant de Michel Rostang si l’on s’intéresse à l’histoire de la gastronomie en France.”

Food Snob  (2009) “This is home-cooking in the very best sense. The chief concern is satisfying the diner: challenging them, testing their intelligence, keeping up with current culinary trends – such things are eschewed in favour of fulfilling food and fond flavours.”

The Ulterior Epicure (2009) “The food is wild at heart, reined in by a polished, classical refinement. It’s romantic. It’s sumptuous. It’s voluptuous. But flaws in the meal prevented me from getting my head too clouded by the courtship.”

Coretta

Practical information

Address: 151 bis rue Cardinet, 75017
Nearest transport: Brochant (13)
Hours: Open Monday-Saturday for lunch & dinner and Sunday for lunch only
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

John Talbott (2016) “Crispy, crunchy, contemporary cuisine.”

John Talbott (2015) “A vastly better meal and upgraded opinion.”

Table à Découvert (2015) “Le ris de veau (spécialité de la maison) est servi ici très croustillant à l’extérieur et bien fondant dedans, avec un enchevêtrement de rhubarbe préparée différemment (séché en chips, cru, croquante, fondante) et de céleri grillé. L’acidulé de la rhubarbe va très bien au ris de veau que je n’ai pas arrêté d’arroser de jus (servi dans un pot à côté)… Un bel équilibre entre onctuosité animale et fraîcheur végétale.”

Les Grands Ducs (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.”

Le Figaro (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.”

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

L’Express (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.”

Photo via Coretta’s Facebook page

Roca

Practical information

Address: 31 rue Guillaume Tell, 75017
Nearest transport: Pereire (3)
Hours: Closed Saturday and Sunday; Open Monday-Friday for lunch and dinner
Reservations: Book a day or two in advance
Telephone: 01 47 64 86 04
Average price for lunch
20-39€
Average price for dinner
40-59€
Style of cuisine:
Modern French
Website   Facebook   Book Online

Reviews of interest

Simon Says (2015) “La cuisine est nerveuse, les produits bien choisis et qui se fréquentent intelligemment. En plat, Pluma Iberica, PDT Francine, champignons de Paris rosés, condiment figue et kombu (26€). J’ai trouvé que la simplicité du plat était avantageuse, tout en goûts, en vivacité. Ca m’a plu, tout comme le dessert, crémeux chocolat brioche, sorbet banane gingembre qui se tenait bien.”

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.”

Les Grands Ducs (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.”

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.”

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

Figaroscope (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.”

Photo via Roca’s Facebook page

L’Huîtrade

Practical information

Address: at Le Chiberta at 3 rue Arsène Houssaye, 75008
Nearest transport: Charles de Gaulle-Étoile (1,2,6)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch & dinner
Reservations: Book a couple days in advance
Telephone: 01 53 53 42 00
Average price for lunch: 60-100€
Average price for dinner: 60-100€
Style of cuisine: Oysters, shellfish, seafood
Website   Facebook

Reviews of interest

Le Fooding (2015) “Three customized oysters to start (in a chilled broth, with a lemon-seaweed granita, or as escabèche, which lacked a little pep), and afterwards, a big salty slap from the grands crus, served raw: the Idéale, the Secrète and the Ronce varieties from David Hervé (Marennes-Oléron), thespéciale and the plate from Yvon Madec (Prat-Ar-Coum, Finistère), the Gillardeau spéciale (Marennes-Oléron), the Perle from Joël Dupuch (the Arcachon basin), or even the spéciale from Florent and the Seven from Florie Tarbouriech (the étang de Thau), amongst others, depending on the season.”

Le Figaro (2015) “Une petite embarcation où sobre et sommaire font style, dans l’esprit vingt mètres carrés sous les mers: murs nacrés, gris tendres, lumière brumeuse où se partagent, dans le même souffle, le banc d’écailler, une douzaine de couverts sur comptoir et une installation de bouteilles à messages.”

L’Hôtellerie Restauration (2015) “L’offre? Une assiette de huit huîtres de crus entre 24 et 48 euros ; les Trois huîtres en préparation froide : l’huître en nage glacée (l’une des plus anciennes recettes de la maison), l’huître en escabèche et l’huître concassée on emportera son plateau ou sa bourriche, parfois millésimée, une « Huître-Pain de seigle » pour combler un petit creux de midi ou une « Huître-Apéro » en soirée…”

Le Monde (2015) “A L’Huîtrade, on rencontre la crème des ostréiculteurs et on déguste les meilleurs parcs du territoire : Yvon Madec de Prat-Ar-Coum (Finistère), David Hervé des Charentes, Joël Dupuch du bassin d’Arcachon, la maison Gillardeau de Marennes-Oléron, Florent et Florie Tarbouriech du bassin de Thau.”

Gare au Gorille

Just steps from the train tracks leading to and from the Saint-Lazare train station, this is the new project from two Septime alums, Marc Cordonnier (Grébaut’s former sous-chef) and his front-of-house partner Louis Langevin. With a hip hop soundtrack and aspirations no grander than to be a good bistro, the quality of food they are putting out will nonetheless attract the sort of globetrotting gastronome crowd that they are fleeing from at Septime. Continue reading Gare au Gorille

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…”

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

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

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 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

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!”

L’Entredgeu

Practical information

Address: 83 rue Laugier, 75017
Nearest transport: Porte de Champerret (3)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch and dinner
Reservations: Book a few days in advance
Telephone: 01 40 54 97 24
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Basque, classic French
Facebook

Reviews of interest

Le Fooding (2015) “Mais chez les Tredgeu, ça va tout de suite mieux: l’affaire est familiale, les enfants font leurs devoir à la table d’à côté, et le couple aux commandes de l’institution accueille à cœur ouvert dans la petite salle au décor pâlichon. Visiblement passionnés de tauromachie, ils rendent hommage à leurs origines dans leur cuisine néo-basque…”

Le Figaro (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…”

Photo via L’Entredgeu’s Facebook page

Le Bouchon et L’Assiette

Practical information

Address: 127 rue Cardinet, 75017
Nearest transport: Malesherbes (3)
Hours: Closed Sunday and Monday; Open Tuesday-Saturday for lunch and dinner
Reservations: Book a few days in advance
Telephone: 01 42 27 83 93
Average price for lunch: 20-39€
Average price for dinner: 40-59€
Style of cuisine: Classic French

Reviews of interest

Le Fooding (2013) “A friendly bistro where the honest work of the people running it is palpable, with wines from small winemakers and plates that get wiped clean.”

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.”

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

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.”

Le Crabe Marteau

Practical information

Address: 16 rue des Acacias, 75017
Nearest transport: Argentine (1)
Hours: Closed Sunday; Open Monday to Saturday for lunch and dinner
Reservations: Book a day or two in advance
Telephone: 01 44 09 85 59
Average price for lunch: 40-59€
Average price for dinner: 40-59€
Style of cuisine: French, Breton, Seafood
Website   Facebook

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…”

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

Frédéric Simonin

Practical information

Address: 25 rue Bayen, 75017
Nearest transport: Ternes (2)
Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch & dinner
Reservations: Book a few weeks in advance
Telephone: 01 45 74 74 74
Average price for lunch: 40-59 or 60-100€, depending on which menu you select
Average price for dinner: 60-100€ or more than €100, depending on which menu you select
Style of cuisine: Modern French
Website   Facebook   Book Online

Reviews of interest

USA Today (2014) “This 1-Michelin-starred, Joël Robuchon-trained, 30-something chef humbly turns out exquisite meals in his all black-and-white restaurant in the shadows of the Arc de Triomphe.”

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

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

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

Rech

Practical information

Address: 62 avenue des Ternes, 75017
Nearest transport: Ternes (2)
Hours: Closed Sunday and Monday; Open Tuesday-Saturday for lunch and dinner
Reservations: Book a few days in advance
Telephone: 01 58 00 22 03
Average price for lunch: 40-59€
Average price for dinner: 60-100€
Style of cuisine: Classic French, Oysters & Shellfish, Seafood
Website   Book Online

Reviews of interest

Condé Nast Traveler (2015) “Eight years ago, Alain Ducasse bought this 1920s brasserie, which he restyled as a sort of Zen temple to seafood. It’s simply the best fish in Paris.”

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…”

Photo via Rech’s website

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 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.

 

 

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.