La Cabane à Huitres

Practical information

Address: 4 rue Antoine Bourdelle, 75015
Nearest transport: Montparnasse-Bienvenuë (4, 6, 12, 13)
Hours: Closed Sunday-Tuesday; Open Wednesday-Saturday for lunch & dinner
Reservations: Walk-ins Welcome
Telephone: 01 45 49 47 27
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Classic French, oysters

Reviews of interest

Le Figaro (2011) “Chaque semaine, il monte d’Arcachon avec sa propre production d’huîtres, mais aussi des cannelés et d’autres babioles gourmandes estampillées Sud-Ouest. Pour profiter d’un pique-nique sans façons autour de l’épatante formule à 18€ (une douzaine d’huîtres + foie gras ou saumon fumé), débrouillez-vous pour arriver avant 22h30, le patron ne joue pas les prolongations!”

Ciel de Paris

Practical information

Address: 33 avenue du Maine (in the Montparnasse tower), 75015
Nearest transport: Monparnasse-Bienvenue (4, 6, 12, 13)
Hours: Open every day for breakfast, lunch & dinner
Reservations: Book a few weeks in advance
Telephone: 01 40 64 77 64
Average price for lunch: 20-39€ for the set menu & 60-100€ à la carte
Average price for dinner: 60-100€
Style of cuisine: Classic French
Website   Facebook   Book Online

Reviews of interest

Alexander Lobrano (2012) “… the menu read rather Business Class, but chef Christophe Marchais delivered a fine surprise…This was well-conceived and executed fun festive food that avoided the pitfalls of being frilly and silly, which is what too often happens in high-altitude settings…. desserts are studiously art-directed but also delicious.”

Le Figaro (2012) “Velouté de homard au corail d’oursin servi à la soupière: capiteux. Selle d’agneau rôtie au thym citronné, légumes d’hier et d’aujourd’hui: comme souvent avec le sérieux, un peu ennuyeux. Opéra à l’émulsion d’arabica: probe.”

Le Casse-Noix

Practical information

Address: 56 rue de la Fédération, 75015
Nearest transport: Dupleix (6)
Hours: Closed Saturday and Sunday; Open Monday-Friday for lunch and dinner
Reservations: Book a few days in advance
Telephone: 01 45 66 09 01
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Classic French
Website   Facebook

Reviews of interest

John Talbott (2014) “The menu is as interesting as ever.”

Table à Découvert (2011) “Générosité, simplicité et un petit truc en plus qui enrobe le tout d’une sincère gourmandise…”

Figaroscope (2011) “Au bon matelas d’un arrondissement solidement rembourré de plumes bistrotières, un petit nouveau tirant joliment la couverture d’une cuisine troussée à manière sur un impayable décor jadis et pépère.”

John Talbott (2010) “The decor spells out the tone they’re setting right away: old Michelin‘s on a shelf over the kitchen door, faux-stained glass on the door to the kitchen, beautiful but unmatched light fixtures, old coat hooks on the walls…As an amuse bouche, we were served a chicken liver paste with two types of superb bread and that and a delicious piece of sauteed foie gras with wonderful salad and quince slices…”

Photo courtesy of Le Casse-Noix’s website

L’Os à Moelle

Practical information

Address: 3 rue Vasco de Gama, 75015
Nearest transport: Lourmel (8)
Hours: Closed Monday; Open Tuesday-Sunday for lunch & dinner
Reservations: Book a few days in advance
Telephone: 01 45 57 27 27
Average price for lunch: 20-39€
Average price for dinner: 40-59€
Style of cuisine: Classic French
Website

Reviews of interest

John Talbott (2011) “… while there is an Alsatian spin to some dishes, the onion amuse gueule, for instance and the Alsatian white wines, it’s not pronounced…soup of cepes, foie gras and chestnuts… sauteed foie gras with pear, chestnuts and a chunk of baby lettuce; both were quite good.”

Le Pario

Practical information

Address: 54 avenue Emile-Zola, 75015
Nearest transport: Charles-Michels (10)
Hours: Open every day for lunch and dinner
Reservations: Book a day or two in advance
Telephone: 01 45 77 28 82
Average price for lunch: 20-39€
Average price for dinner: 20-39€
Style of cuisine: Modern French
Website   Facebook   Book Online

Reviews of interest

John Talbott (2014) “1 Brazilian chef + 3 French menus = 4 superb meals.”

Alexander Lobrano (2013) “While Jacinto is a good cook, he remains very much a student of his former master. This isn’t necessarily a bad thing, but I’d like to see him reference his Brazilian roots a little bit more… I suspect, however, that Jacinto will become a more authoritative chef a few changes of menu from now, and for the time being he’s working with excellent produce and certainly knows how to run a restaurant well.”

John Talbott (2013) “I began with the veloute of Breton artichokes with artichokes, a cepes ravioli and lardons with a slice of crispy, crunchy, spicy chorizo (wonderful); proceeded to the so-called rabbit fricassee, really a deconstructed rabbit with a compote of cooked figs (pas mal de tout); and for dessert…I got the pear with a sauce bowl of caramel (my oh my).”

Figaroscope (2013) “Velouté d’artichauts bretons, ravioles de cèpes et lardons: judicieux! Filet de canette de Barbarie, compotée de figues au Porto rouge: l’automne sous la dent. Choux profiteroles: gonflés!”

Photo courtesy of Alexander Lobrano