Chou farci, Sancerre Rive Gauche (7th arrondissement)
Eric Lecerf, former right-hand man to Joël Robuchon, has a new space to showcase his talents in this smart bistro just a stone's throw from the Eiffel Tower. One of the creations he offers is chou farci – a comforting stuffed cabbage dish that is a relatively rare sight on bistro and brasserie menus today. The gorgeous green cabbage leaf is beautifully shaped into a sphere, while inside layers of mouth-watering cabbage alternate with stuffing. The dish melts in your mouth, and the minced pork and veal stuffing is enhanced with a touch of black truffle and foie gras. Bathed in a beautifully seasoned, tomato-infused meat jus, this old-school brasserie classic is prepared just as it ought to be.Sancerre
Profiteroles au chocolat, Benoit (4th arrondissement)
Welcome to the culinary universe of Alain Ducasse. Here we enter one of the great chef's many restaurants to sample an iconic dessert: chocolate profiteroles. The waiter presents you with a cluster of house-made choux pastry buns – fresh, golden and perfectly crispy – filled with a smooth vanilla cream and served with an intensely flavoured vanilla ice cream. The waiter then drizzles an exquisite chocolate sauce (courtesy of the Alain Ducasse Manufacture de Chocolat), featuring a beautiful glossy sheen and distinct, complex flavours that aren’t overly bitter. A great French classic, perfectly executed.
Pierre Monetta /Benoit
Pâté en croûte, Auberge Pyrénées Cévennes (11th arrondissement)
This delightfully rustic restaurant delivers old-world charm with a side of wonderfully hearty and authentic versions of traditional cuisine. Symbolising the revival of charcuterie specialities, the pâté en croûte is a must-have. It's hard to resist this generous slice of indulgent house-made pâté, which is made of foie gras and a refined duck and pork filling packed with plenty of pistachios. A delicious, perfectly cooked pastry forms the surrounding crust, resulting in a smooth texture with precise seasoning. Complementing the dish are onion jam, a mesclun salad and a jar of gherkins.Pâté en croûte/Pierre Négrevergne/Auberge Pyrénées Cévennes
Œufs mimosa; saucisse-purée, Lazare (8th arrondissement)
Located inside the Gare Saint-Lazare, this brasserie is run by Eric Frechon, the Chef at Three MICHELIN Star Épicure, located within Le Bristol Paris hotel. However, unlike the Bristol, the lively atmosphere of Lazare perfectly aligns with the bistro-style menu. One star of the show is the three deviled egg halves arranged on a delicate emulsified mayonnaise sauce that is light and beautifully made (with finely chopped herbs and spring onions). The filling nestles nicely in the hollow of the hard-boiled egg. Another dish worth savouring is the saucisse-purée, listed on the menu as 'the best sausage and mashed potato in Paris'. Our verdict: the creamy and buttery potatoes are excellent, the sausage is packed with flavour and the gravy in the little well formed by the potatoes is particularly full-bodied. The ultimate take on humble, but much-loved, dishes!Riz au lait à la vanille, Les Petits Parisiens (14th arrondissement)
Opened by Yves Camdeborde in the 1980s as La Régalade, this legendary restaurant was the birthplace of bistronomy – a neologism coined to define bistro cuisine veering towards fine dining (which itself went on to become a huge culinary trend). One item not to miss is the vanilla rice pudding: a rich and silky affair topped with caramelised almonds and hazelnuts for a pleasing crunch and an inimitable flavour. The little jug of house-made salted butter caramel is the finishing touch that ups the ante on the traditional dessert.Riz au lait à la vanille/Thomas Dhellemmes/Les Petits Parisiens
Vanilla crème caramel, Le Comptoir du Relais (6th arrondissement)
At this friendly bistro in the middle of the vibrant Latin Quarter, we opted for the crème caramel, expertly cooked for a firm and yet sumptuous consistency. Turned out onto the plate, the pudding is topped with and surrounded by a perfectly runny and bitter caramel sauce that is generously dotted with vanilla seeds. A few shards of crispy nougatine made with roasted, slivered almonds jazz up this old-school dessert.
Vanilla crème caramel / Noa Photography/Le Comptoir du Relais
Cuisses de grenouilles de Saint-Nizier-sous-Charlieu façon Fernande Allard, Allard (6th arrondissement)
Before looking at the menu, be prepared to be mesmerised by the authentic 1900s setting, a fitting décor for an institution that focuses on traditional French dishes. This also makes this the perfect spot in which to try frogs' legs from Saint-Nizier-sous-Charlieu. Served in a piping hot caquelon, in which melted butter mixed with garlic and parsley sizzles, the frogs' legs are plump and lightly coated in breadcrumbs. With their pronounced flavour, firm texture and intense notes of parsley, they go down easily (and quickly).Cuisses de grenouilles / Bertille Chabrolle/Allard
Flan parisien à la vanille, Café des Ministères (7th arrondissement)
In the heart of the government district, not far from the Assemblée Nationale, this bistro unites diners with its indulgent, traditional cuisine. One standout is their take on flan; flavoured with Madagascan vanilla, the flan has a pleasing texture and consistency, while the delicious biscuit base lends it a lovely crunch.
Flan parisien à la vanille / Marielle Gaudry / Café des Ministères
Terrine de champagne pistachée; tête de veau confite, Les Canailles Pigalle (9th arrondissement)
The perfect place to tuck into traditional cuisine that celebrates its humble roots, this pleasant restaurant is all about bistronomy and seasonal fare. To start, opt for an appealing country terrine made with well-seasoned pork – a delicious concoction finished off with pistachios for a delectable interplay of textures. Next up: a slice of calf's head. It’s evenly shaped, not too fatty and, being lightly seared to order, both tender and crispy. As tradition dictates, it’s served with an excellent tartare sauce.Terrine de campagne pistachée/Laura De Comarmond/Les Canailles Pigalle
Hero Image: Laura De Comarmond/Les Canailles Pigalle
