Tag Archives: Christophe Philippe

Amarante

Practical information

Address: 4 rue Biscornet, 75012
Nearest transport: Bastille (1, 5, 8), Ledru-Rollin (8)
Hours: Closed Wednesday & Thursday; Open Monday-Tuesday & Friday-Sunday for lunch & dinner
Reservations: Book a few days in advance
Telephone09 50 80 93 80
Average price for lunch: 20-39€
Average price for dinner: 40-59€
Style of cuisine: Classic French
Website   Facebook

Reviews of interest

Les Grands Ducs (2016) “Carpaccio de langue de veau et petite salade d’Annie Bertin tout en finesse, sole délicate accompagnée de panisses (frites de farine de pois chiche, si rares à Paris), tripes aux olives judicieusement relevées, alanguies sur une des meilleures purées de la Capitale… Le tout dans un menu déjeuner tarifé avec tact à 22€!”

The Wall Street Journal (2015) “The magisterial simplicity of Mr. Philippe’s cooking gives the lie to the erroneous but oddly enduring idea that French food is often too rich and too fussy.”

Not Drinking Poison in Paris (2015) “It’s how little Philippe actually does that constitutes his appeal… it’s rare to find a classically-trained chef who works with such awesome restraint.”

John Talbott (2015) “We started off with veal brains, beautifully crisp on the outside, moist on the inside; moved on to the veal sweetbreads, beautifully crisp on the outside, moist on the inside; and terminated with a chocolate mousse made with a mousse and chocolate chips from São Tomé & Principe, just mighty fine.”

Alexander Lobrano (2015) “… delicious classic French preparations cooked according to a textbook perfection from superb produce. In fact my foie gras was the best I’ve eaten in a very long time for being so lushly barnyard ruddy but also so miraculously free of nerves, and even the accompanying toast was perfect–slightly sour country bread topped with a brown lace of crusting.”

Le Figaro (2015) “Belles appellations, bonnes intentions derrière lesquelles se révèlent des maisons où l’on déguste souvent mieux que bien… Ça y ressemble, depuis quelques jours et contre toute attente, dans cette adresse et dans cette rue, où la Bastille semble encore croire aux petits métiers.”

L’Express (2015) “Et ce bistrot se paye même le luxe d’une carte des vins toute en sentiments, piloté par Mouloud Haddaden (croisé chez Que Du Bon de Gilles Bénard), avec des vignerons-poètes aux cuvées sensibles et réconfortantes.”

L’Express (2015) “Pour assaisonner des escargots, on n’a jamais rien trouvé de mieux que le beurre d’escargot. Celui-ci, aillé, persillé, dopé par quelques herbes secrètes d’Annie Bertin et piégé de petits croûtons de campagne attrape-sauce, enrobe à merveille des gastéropodes d’élevage français, dodus et charnus.”

Christophe

This restaurant is now closed.

Practical information

Former location: 8 rue Descartes, 75005

Reviews of interest 

John Talbott (2013) “Three of us had the sublime sweetbreads on mashed potatoes that even I swooned over, and Colette had some beautiful veal cooked to perfection. All of us shared in two chocolate mousses which were again classic and superb.”

Aaron Ayscough (2011) “…one of the greatest meals I’ve had in Paris, replete with well-chosen natural wines at prix caviste, many from unexpected vintages, and meats – almost nothing but meats – selected with the kind of care one normally associates with high-caste arranged marriages.”

Barbra Austin (2011) “…a culinary bright spot in a Paris neighborhood full of student bars, kebab shops, tourist traps…The menu is filled with marquee monikers: Bordier butter, steaks aged by super-butcher Desnoyer, greens grown by Annie Bertin…”

Food Intelligence (2011) “Les produits sont effectivement impeccables et la réalisation des plats à l’instar de jeunes poireaux (Annie Bertin), crème crue balsamique et lard croustillant (10€) ne manque pas de coeur. Quand au ris de veau meunière et purée de Pompadour,  il pourrait être inscrit au patrimoine mondial des gourmand…”

Alexander Lobrano via T Magazine (2009) “…grilled duck breast with pear-turnip compote, and a lemon mille-feuille made with the Menton lemons…The culinary passion and excellence of this kitchen — Philippe even makes his own puff pastry — stunned me.”

Julot (2008) “The place clearly advertises that it has all the best ingredients one must have those days in Paris: porc basque, boeuf de Coutancie, bread from Du Pain et Des Gâteaux, etc… Prices are rather friendly considering the ingredients and the skills used…”

Chrisoscope (2008) “Je reste sur une bonne impression de Christophe, mais dans le genre bonne cuisine de bistrot de quartier, j’ai plus près chez moi.”

François Simon (2007) “…un gastro comme on les aime. Une addition douce et des formules dans tous les coins.”

John Talbott (2006) “The only disappointments were the crummy décor… and service that ground to a halt after the dessert was served (an old, familiar problem.)”