Real Parisian bistro elaborating quality products, a menu of meats, fish, and a lunch formula.
The true Parisian bistro, with its enchanting, its bar, its benches, its slate and its tiled floor, has this outdated little side that makes the trendy crowd shudder. Let's say, tradition comes back to the front of the scene, for the pleasure of our hungry stomachs over the last 10 years by a bistronomie that sometimes lacked a hair of generosity. The Good Georges has everything good in this exercise of style which consists of selecting quality products (Landemaine bread, vegetables of Joël Des, fish and lamb of the island of Yeu, etc.), it grows even to join a butcher of exception, Polmard, specialist in maturation. À la carte, steak ' (composed of 4 pieces of meat differently matured), juicy to heart, well roasted, and served in tartar, in Pavé pavement, in carpaccio… All this is accompanied by successful homemade chips or a crazy pick pick. On the rest of the card, some very compelling rabble accents (calf's foot, pig breast, poultry, yellow wine, milk lamb, etc.). The carnivore is happy, even if he would have to jump by seeing the addition, because we also say, quality meat has a sacred price. The real plan remains the lunch formula, with a flat dish, but changing every day (with caramelized pork, tartare, etc.).
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Members' reviews on LE BON GEORGES
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Excellent service
Excellente carte des vins
Merci !
À très bientôt.
La cuisine en revanche était bonne mais c'est au niveau des détails que le bât blesse... Le velouté aux moules safranées était composé de moules froides, dommage pour un plat chaud. Cela aurait merité d'être un peu tiédit !
Pour le tartare, un jaune d'oeuf ou autre chose permettant de lier la viande aurait également été apprécié. L'assaisonnement composé uniquement de sel et de poivre laissant les papilles sur leur faim...
J'ai cependant beaucoup apprécié la variété des fromages proposés ainsi que les explications du serveur sur chacun d'entre eux qui nous ont permis d'en apprécier toutes les saveurs.