Chou farci, Sancerre Rive Gauche (7th arrondissement)
Eric Lecerf, once the trusted right-hand man of Joël Robuchon, now commands his own spotlight at this chic bistro near the Eiffel Tower. Among his standout creations is chou farci—a comforting stuffed cabbage dish that's a rarity on today’s bistro scene. Lecerf’s rendition is a visual and culinary wonder: a vibrant green cabbage leaf shaped into a sphere, encasing layers of tender cabbage and a decadent stuffing. The filling, a luxurious blend of ground pork, veal, black truffle, and foie gras, melts in your mouth. Finished with a rich, tomato-kissed meat jus, this old-school classic is elevated to perfection—just as it was meant to be.
Profiteroles au chocolat, Benoit (4th arrondissement)
Dive into the world of Alain Ducasse, where culinary artistry knows no bounds. At one of the legendary chef’s celebrated restaurants, you can experience a quintessential dessert: chocolate profiteroles. A cluster of golden, crisp choux pastry buns arrives at your table, each brimming with silky vanilla cream and paired with velvety vanilla ice cream. Then comes the pièce de résistance: a glossy cascade of Alain Ducasse Manufacture de Chocolat sauce, rich with nuanced flavors that strike a balance without veering into bitterness. A timeless French classic, executed with finesse.
Pâté en croûte, Auberge Pyrénées Cévennes (11th arrondissement)
This delightfully rustic restaurant exudes old-world charm while serving up hearty, traditional cuisine. The pâté en croûte is a testament to why the revival of charcuterie is worth celebrating. A generous slice of house-made pâté—featuring foie gras and a blend of duck, pork, and pistachios—is wrapped in a flaky, buttery pastry that’s pure perfection. Accompanying this indulgence are tangy onion jelly, a fresh mesclun salad, and a jar of crisp pickles for the ideal balance of flavors.Œufs mimosa; saucisse-purée, Lazare (8th arrondissement)
Nestled within Gare Saint-Lazare, this bustling brasserie is helmed by Eric Frechon, the culinary force behind the Three MICHELIN Star Épicure at Le Bristol Paris. In contrast to the hushed elegance of Épicure, Lazare’s vibrant ambiance complements its bistro-inspired menu. Among the highlights are the deviled eggs, or œufs mimosa: three halves arranged atop a delicate, herb-infused emulsified mayonnaise, with a rich filling in the hollow of the hard-boiled egg. Also unmissable is the saucisse-purée, billed as "the best sausage and mashed potato in Paris." The verdict? Silky, buttery mashed potatoes, a sausage bursting with flavor, and a rich, full-bodied gravy pooled in an expertly formed potato well. They're masterful takes on humble classics.
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 must-try is the vanilla rice pudding: a rich and silky base topped with caramelized almonds and hazelnuts, adding a nice crunch. The petite jug of house-made salted butter caramel ups the ante on this traditional dessert.Vanilla crème caramel, Le Comptoir du Relais (6th arrondissement)
In the heart of the chic Latin Quarter, this friendly bistro delivers a standout dessert: crème caramel. Expertly crafted for a texture that’s both firm and velvety smooth, the pudding is elegantly plated and bathed in a barely bitter caramel sauce speckled with vanilla seeds. Shards of golden nougatine studded with roasted almond slivers add elegance—and crunch—to this nostalgic classic.
Cuisses de grenouilles de Saint-Nizier-sous-Charlieu façon Fernande Allard, Allard (6th arrondissement)
Before even glancing at the menu, prepare to be captivated by the 1900s ambiance—a fitting backdrop for an institution devoted to traditional French cuisine. It’s the ideal setting to savor frogs’ legs from Saint-Nizier-sous-Charlieu. Presented in a sizzling hot caquelon, where melted butter mingles with garlic and parsley, the plump, lightly breaded frogs’ legs are irresistible. With fresh parsley notes, they’re a delicacy that disappears from the plate all too quickly.
Flan parisien à la vanille, Café des Ministères (7th arrondissement)
Situated in the heart of Paris’s government district, just steps from the Assemblée Nationale, this bistro draws diners with its indulgent, traditional fare. A standout on the menu is their flan, infused with fragrant Madagascan vanilla. The silky texture is contrasted by a crumbly base adding just the right amount of crunch to this classic dessert.
Terrine de champagne pistachée; tête de veau confite, Les Canailles Pigalle (9th arrondissement)
With its cozy dining room and checkerboard tiled floors, Les Canailles Pigalle is an unfussy spot for savoring traditional cuisine that pays homage to its humble origins. This charming restaurant showcases bistronomy at its finest with a focus on seasonal fare. Begin with a country terrine, crafted from well-seasoned pork, finished with pistachios for a thoughtful balance of textures. For the main course, try the calf’s head—carefully seared for a tender interior and crispy exterior. Keeping with tradition, it’s served alongside a housemade tartare sauce, adding a creamy, tangy touch.
Related articles:
Hero Image: Laura De Comarmond/Les Canailles Pigalle
