Go there and contact
Parisian bistro elaborating a menu mixing Iberian pork, cheeses, meats and desserts.
This chic bistro made of red velvet and white tablecloths is an address that excites foodies. The dishes are more poetic like mushroom cream soup and bread fingers with egg yolk at 68 °, scallop shells and shrimp bisque with Joel vegetables, zucchini tartar with cumin fresh cheese, beef fillets with sweet pepper blazed with cognac, and its famous rum cake. The wines are exclusively French. In addition to a very respectable carte, Pierre Hermé offers desserts daily for fans of pastry.
Did you know? This review was written by our professional authors.
Members' reviews on CHEZ LENA ET MIMILE
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
This restaurant is set in the 5th arrondissement of Paris, is not easier to find without GPS or know the area. What it does not get there by chance.
The found address, it remains a problem size, the car parked pupil of demolished in this district. To go there to foot and enjoy it to discover this beautiful district.
Outside, the perched, is accessible.
The few steps climb is in front of a typical Parisian bistro beautiful time.
One with pleasure crosses the door, pleasure is confirmed with warm welcome that you reserves staff case you immediately at ease and makes you feel at home.
The style of the restaurant is well-appointed and the large bay window overlooking the outside is pleasant and gives you hidden extra to this elegant and affordable hotel.
The menu discover dishes that you do not necessarily used to find a restaurant, such as the excellent belly of pork.
You want water mouth and discover his dishes.
When the dish arrives, you are literally worn by exquisite flavours, perfection cooking and agreement without false note between the various dishes.
As for desserts, the chef called upon a pastry chef " extérieur" ... Admittedly, these desserts are tasty and heavy (milhojas for example).
I find a pity that a chef succeeding in simmering of if good does not make its dessert menu with more sweets " maison" to see why not recipes " grandmother " our exits memories.
After three tours of this establishment, I in a hurry to get there. And I have a pleasure to discover friends passage or my colleagues.
I strongly recommend it, and I congratulate staff due to its cheery, availability, its professionalism and a good agreement, is able to make you feel at home and contributes to make you spend an excellent moment.
What would please me, it would be discover a menu that varies according to the seasons.
MARC (former chef)