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Bistro Bellet


Former Address: 84 rue du Faubourg-Saint-Denis, 75010

What people are were saying

The Wall Street Journal (2015) “Every time I go there, I keep my fingers crossed that the blanquette de veau—the sublime stew of veal shoulder, mushrooms and carrots in a roux-enriched sauce of cream and veal stock—will be on the menu. It’s the closest I’ve ever come to a big gastronomic hug from the French grandmother I never had, and the sort of consoling culinary affection that explains the enduring popularity of Parisian bistro cooking.”

Le Figaro (2015) “Saison oblige sans doute, la carte fait moins dans le «provençalisme» que d’habitude (bellet est une AOC vinicole de l’arrière-pays niçois), hormis l’excellente pissaladière servie en entrée. C’est le terroir dans son ensemble qui est à l’honneur: digne salade de lentilles aux noisettes et gésiers confits; imprenable entrecôte et mémorable béarnaise, assaisonnée au poil; poire pochée au vin rouge, tout en moelleux…”

New York Magazine (2014) “This new address on the grotty rue Faubourg Saint-Denis is one of your best bets for tasting classic bistro dishes like blanquette de veau, fish stew, and moules marinière.”

Hipsters in Paris (2014) “The closest thing to serviceable perfection currently available in the Paris restaurant scene… The food makes sense (classic French, top ingredients), the décor makes sense (sparse but functional), the service makes sense (the service is excellent), and finally we have a place where we can walk-in for dinner until 11pm. The menu is unassuming, but the quality is mindblowing. It is all the French classics tasting exactly the way they taste in your dreams.”

Not Drinking Poison in Paris (2013) “My blanquette de veau was also astounding – savoury and enveloping, and surprisingly flavorful for a dish that often coasts on pale milky coziness. And a wedge of bristlingly forceful beaufort d’été I had in lieu of dessert was served with the same careful attention as the terrine I began with.”

Le Figaro (2013) “Moules marinières: en finesse et en parfum. Rognon de veau au Xérès: belle bête cuite rosée, presque au sang en façon tataki. Beaufort: de bon tempérament.”

Alexander Lobrano (2013) “Put Bistro Bellet on your go list–I’ve already been back since the meal described here, and as a place to enjoy seriously good traditional French bistro cooking in a setting that doesn’t ape a farmhouse or a medieval auberge it was even better the second time around.”

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