Go there and contact
Bistro in Paris offering a bistro menu, beef and classic desserts.
The Toulousian Laurent Cazaux is passionate about rugby but especially about wines. He even received Bouteille d'Or, a trophy of Tradition du Vin, in 2013... To accompany these bottles - almost all available by the glass - He sends us a local and incredibly bistro meal of friends with a friendly reception, effective - you don't wait three hours for water and bread as is so often in restaurants - and of course, some very good advice for wine. The menu is equally bistro but everything is made instantly or almost immediately, you can see the chef busying himself. It's simple but some little details show that here, guests are taken care of. The avocado with crab, very copious and garnished with quality crab, accompanied by two beautiful shrimps cooked à la plancha and lumpfish roe caviar. The crispy pig's trotters is served on a bed of beans slightly seasoned with fresh onions. The beef meats are served with a sauce with pepper or fourme d'ambert. The desserts are classic: crème brûlée, profiteroles, fresh pineapple. All the dishes, starters and desserts are at the same price in their category, which really simplifies the counts at the end of the meal when you are in a group.
Did you know? This review was written by our professional authors.
Members' reviews on AU BISTROT D'À CÔTÉ
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Excellente cuisine simple et de qualité !
Service top !
Un sans fautes ! On reviendra
Humour du gérant, pince sans rire, à couper au couteau, on ne sait vraiment pas si c’est du lard ou du cochon
À deux doigts de lui dire, lors de l’arrivée des plats et de sa mauvaise foi quant au ratée de la cuisson demandée, je n’ai aucun soucis à vous payer ce qu’on vous doit et y aller, pour ne pas gâcher notre soirée j’ai préféré lui demander s’il comprenait mon exigence que l’appoint de cuisson de mon entrecôte ne soit pas à 3 niveau au dessus..
Je ne suis pas une âme sensible, mais je vais aussi au restaurant pour vivre une expérience humaine agréable, et je me régale à echanger avec le personnel quand il est convivial et soucieux de vous faire passer une un acceuil digne de ce nom, pour cette expérience je trouve que c’est uniquement lui qui a pris du plaisir, à notre grand dam.
Je ne vous dis pas merci