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On a busy street lined with touristy pubs near Saint Sulpice, Tiger is a cocktail-focused breath of fresh air. Gin & tonics are the specialty here, with more than six variations on the standard available, all made with Tiger’s homemade tonic. Other gin-based cocktails make up a strong part of the menu (think French 75 or martinez), and, as one might expect, the selections for individual gins are excellent, including a version from noted calvados producer Christian Drouin. Those seeking a little variety have other options in the form of a short classic cocktails menu, too. Vaguely Southeast Asian small plates are available, too, if you’re hungry, but the laidback atmosphere and fun cocktails are the true draw.

Helmed by the gregarious Stanislas Jouenne, formerly at La Maison du Whisky, Tiger is a relaxed alternative to the other more serious (and more uptight) cocktail destination nearby, Prescription Club.


Burgers are ubiquitous in Paris, but the unique ones at Siseng are worth seeking out. The house specialty is bao burgers: five spiced beef patties with tamarind and tempura onion or a crispy chicken filet with coconut milk & basil on steamed Chinese buns. It’s pan-asian fusion that (mostly) works. Cocktails & sides were uneven. Crunchy risotto balls infused with a lingering lemongrass flavor were a surprising success while the sweet potato fries could have stood another round in the fryer. An evening visit on a weekend found the tiny, Canal-side space slammed with a young, international crowd, but service stayed funny & warm under pressure albeit somewhat forgetful. There are no reservations so it’s better to go in small groups and be prepared to wait.


Practical information

Address: 9 rue Villedo, 75001
Nearest transport: Pyramides (7,14)
Hours: Closed Sunday; Open Monday-Saturday for lunch only
Reservations: Reservations Not Accepted
Telephone: 01 40 20 45 20
Average price for lunch: 10-19€
Style of cuisine: Vietnamese
Website   Facebook

Reviews of interest

L’Express (2014) “Une cuisine pour urbains connectés -la population du quartier- en mal de dépaysement. Traduction: les it-asiat’ à la mode US… mais sans les calories! Vegan rolls, banh mi burger, mais aussi quelques spécialités locales comme les chao tom, des brochettes de gambas marinées à la canne à sucre ou des salades croquantes et colorées.”

Aux Deux Cygnes

Well-appointed, informal and lightly exotic, rue Keller wine bar Aux Deux Cygnes is the answer for any casual diner looking to drink natural wine and snack on something other than the usual cheese plates and charcuterie. French-Vietnamese owner To Xuân Cuny shuttles between service and the kitchen, where she turns out a tasty array of sandwiches and small plates influenced by both her Vietnamese heritage and her experience in the Michelin-starred restaurant world. The latter means Aux Deux Cygnes is among the cleanest and most hospitable of Paris wine bars. The former finds expression in a tasty banh-mi, as well as some delicately piquant mackerel rillettes that arrive beneath a bright heap of cilantro. The natural wine selection perched amid the bar’s pretty triangular shelving is nicely curated to emphasize atypical grape varieties and marginal regions. If the overall experience at Aux Deux Cygnes can veer towards the dainty at times, it still makes for a welcome change from the mélée of beards and egos one encounters in many more traditional Paris natural wine bars.

Lao Lane Xang 2

Practical information

Address: 102 avenue d’Ivry, 75013
Nearest transport: Tolbiac (7), Olympiades (14), Place d’Italie (5, 6, 7)
Hours: Closed Wednesday; Open Thursday-Tuesday for lunch and dinner
Reservations: Book a day or two in advance
Telephone: 01 58 89 00 00
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Thai, Laotian, Vietnamese

Reviews of interest

John Talbott (2011) “We ordered and ate “family style” of course, most unFrench, having (from top to bottom) a shrimp and cuttlefish salad, spicy salad with pork bits and pho-like wraps of lettuce, mint and cilantro, fried tripes with a zippy sauce, quail parts and eggs and a huge chicken leg with cukes and regular rice…”