Skip to content
Croque Monsieur with truffle salt at Cafe Trama in Paris |

Café Trama

Practical information

Address: 83 rue du Cherche Midi, 75006
Nearest transport: Saint Placide (4), Vaneau (10)
Hours: Closed Sunday and Monday; Open Tuesday-Saturday for lunch and dinner
Reservations: Book a day or two in advance
Telephone: 01 45 48 33 71
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Classic French

Reviews of interest

The Financial Times (2014) “… more of a restaurant than a bar but guests are welcome to pop in for a drink. The list is largely natural and the team behind it are veterans of the scene. Owners Marion Trama, part of a French culinary dynasty, and Paul Hayat, who runs natural wine magazine Le Rouge et Le Blanc, make a formidable duo. Behind the bar is Frank Carré, who’s been hanging out with natural wine producers for the best part of 30 years. You’re definitely in capable hands.”

Not Drinking Poison in Paris (2014) “With a mild, unshowy menu by chef Bruno Schaeffer, a brilliant wine list by Le Rouge et Le Blanc editor Paul Hayat, and a welcoming, well-appointed dining room run by owner Marion Trama, Café Trama is like a beacon showing the way home to wayward novelty concepts citywide. All it does is positively ace the basics of restaurateurism, something everyone else has seemingly forgotten to do.”

Alexander Lobrano (2013) “… had our hearts set on the steak tartare “à la thaïe,” which translated to coarsely chopped beef from butcher Hugo Desnoyer with a surprisingly successful seasoning of sesame oil, finely diced ginger and lemongrass… this meal was one of those rare and deeply satisfying ones that was as much about being in the right place at the right time as it was the good food.”

Le Fooding (2013) “Passage à table avec des rillettes tip-top de chez Guillemin, une assiette de jambon Bellota, des gambas poêlées citronnelle-gingembre… Et puis un tartare de bœuf au couteau « à la thaïe », un cœur de saumon d’Ecosse fumé, ou bien, en must du jour, un burger Desnoyer-Poujauran (la viande et le pain) absolument divin, avant une franche crème caramel…”

Simon Says (2013) “Le tartare n’était pas mal non plus dans ses dentales et sa barbarie civilisée ; quelques pommes de terre gratinées et une écume de salade. Il restait encore un peu de faim et d’appétit pour une crème caramel familiale et doucement caramélisée. Impec!”

Leave a Reply

Your email address will not be published. Required fields are marked *