Le Bistrot des Résistants

Just steps from République, the original address of the Les Résistants group has celebrated its tenth anniversary with a new look: a renovation, a new name – Le Bistrot des Résistants – and, above all, a new chef.

The guiding principle, however, remains unchanged: short-supply-chain cooking, sourced 100% from small-scale farmers and a network of some one hundred producers. In the kitchen, Igor Bulanda has taken his pots and pans across Europe – from Geneva to Ibiza – before finally setting down his knives in Paris. He has a sure hand with the classic bistro repertoire, but brings a personal perspective to it, using sauces and condiments as a common thread, with menus that follow the rhythm of the seasons and whatever comes in from producers. On the chalkboard: pâté en croûte, beef tartare with aioli and bread crumble, line-caught pollock with oxidative-wine sauce and garlic emulsion, or a cut of Bretonne Pie Noire beef; on the vegetable side, eggplant tortelli with sheep’s-milk tomme (€25). To finish, there is a buckwheat Paris-Brest or chocolate mousse with fleur de sel and olive oil.