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Café Pinson

Practical information

Address: 6 rue du Forez, 75003
Nearest transport: Filles du Calvaire (8)
Hours: Open Monday-Saturday for breakfast, lunch & dinner and Sunday for brunch
Reservations: Walk-ins welcome, but book a day or two in advance for brunch
Telephone: 09 83 82 53 53
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: Vegetarian & vegan, soups/salads/sandwiches, healthy eating
Website   Facebook

Additional Locations 

Address: 58 rue du Faubourg Poissonnière, 75010
Nearest transport: Poissonnière (7), Cadet (7)
Hours: Open Monday-Saturday for breakfast & lunch and Sunday for brunch
Telephone: 01 45 23 59 42

Address: at Le 66, 66 Avenue des Champs-Elysées, 75008
Nearest transport: Saint-Philippe-du-Roule (9)
Hours: Open every day for lunch

Reviews of interest

Le Figaro (2014) “Risotto champignons, potimarron, échalotes confites et kale: plus un riz cuisiné qu’un risotto mais pas désagréable. Galette de pomme de terre, épinards, pesto de kale: sans grande finesse. Cake citron-pavot: carré.”

Lost in Cheeseland (2013) “American chef Cameil Kaundart swaps refined sugar for agave syrup or non-refined sugar to sweeten up desserts and uses almond or hazelnut milk for all coffee and spiced tea beverages. A rainbow of fresh savory dishes changes regularly and you can expect a hearty range of salty-sweet treats for weekend brunch (that is, if you were wise enough to reserve a spot).”

Le Figaro (2013) “Archétype sans  faux pli de la dînette «Marais»  où, sous le motif d’un décor  rétro-minimaliste, le régime naturopathe (du bio, du veggie,  du sans gluten) se glamourise dans l’instant de recettes  pleines de jugeote.”

Unlock Paris (2013) “The daytime cafe has a seasonal, daily-changing menu of mostly vegan dishes, made without dairy and without gluten, such as kale, lentil and tofu salad, or beetroot and alfalfa tart, available in a fixed menu including a starter, main course and dessert for €17. Vitamin-packed fresh juices are made to order and cafe from Coutume is also on the menu for those needing even more of a boost.”

Photo via Café Pinson’s Facebook

A French Food Writer Goes Flexitarian

Many of our readers would struggle to name an iconic French dish that isn’t based on (or mightily improved by) something that came from an animal. But according to our Contributing Editor Clotilde Dusoulier, who just released a new cookbook celebrating the bounty of our local markets, an important shift is taking place in France.