Go there and contact
Bistro in Paris serving delicatessen, homemade dishes and revisited.
Yannick Alléno, a native of Ile-de-France and chef at the Meurice, has set out to promote local producers in a loft bistro nestled on the first floor of the Maison de la Mutualité. The best known, Le Bourdonnec for meat, Lalos for bread, Vérot for charcuterie. The lesser-known ones, Barberon for watercress, Vadorin for tripe products, Surgis for fruit growing or Nantois for vegetables. All their products are highlighted in dishes from the Ile-de-France with a glorious past, revisited but without being distorted.
Did you know? This review was written by our professional authors.
Members' reviews on CUCINA
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
However, in term of food, I was a little disappointed. I ordered the menu sole mio (antipasti, primi piatti and dolce) and I expected much more elaboration and flavor on their dishes. The antipasti was a planche of charcuterie, which was okay in terms of content and variety, but I expected another thing as an antipasti.
The primi piatti (main dish) was a beetroot risotto with gorgonzola, which sounds weird, but in terms of flavor was good. Nevertheless, in terms of preparation, it was too simple. The waitress came with a pot and served it there on the moment, which I found it interesting as a performance, but did not make any difference. For instance, if she added something else to the plate or finishes the plate in front of you, it would have been a different experience. But it wasn’t. I did not understand well how different made the waitress serving the risotto in front of me than just bringing the plate with the same portion she served.
Then, I think the dessert was the best dish of the series of plates I tried for lunch: panacotta with nuts from Piemonte. You could really see the dedication, attention to detail and layers of flavors in one dish. A mix of sweet with salty touches from the caramelized sugar and nuts. Although the dish was good, I think it could have been perfect if the praliné wasn’t very sour.
Finally, the coffee and little chocolate was a good way to conclude the experience.
I paid for that menu, 35 euros which I think is fine. However, I have had better experiences with lunch menus from other restaurants (from the Michelin guide) paying a few more euros, whose menu is more elaborated and delicious in terms of food. In any case, I think I need to try their degustation menu (Tentazioni) to get a better sense of their experimental food with good quality.
Besides food, I liked the ambience. A beautiful place that makes you feel like in Italy with a playlist including classic Italian songs.
????????????️✈️
Sabor Kairos
This restaurant is actually a Ducasse, the 3 stars (and 2 stars, 1 star). It shows. The waiters are well trained, knowledgeable and really nice. The food is precise. For instance the tartare sauce is not your classical Vitello Tonnato. But the addition makes it quite remarkable.
A very nice place for an impromptu dinner or lunch.