Bistrot Blanc Bec
La Boulangerie gave way to the Bistrot Blanc Bec, a restaurant created by Jean-François, Christophe and Frédéric, a trio of fine food lovers. The decor was redone in a revisited bistro style that is rather sober, but works well enough. It is the ideal setting to enjoy the cuisine of Arnaud Brière, who has worked in the kitchens of the Frères Pourcel, La Fontaine Gayon and even… La Boulangerie as sous-chef. We loved his marinated salmon with blinis and cranberries (€9), his slightly seared foie gras with a generously buttered home-made brioche (€13), which we followed by a pleasant leg of hare with grand veneur sauce (€20) served in a casserole with celery, salsify and rutabagas done to perfection, and a slow-cooked shoulder of veal (€21) accompanied by a scrumptious macaroni and bacon gratin. The chocolate/Espelette pepper ganache (€9) and grapefruit/makrut lime tart (€9) were equally delightful. As was the service, attentive without being stifling. A small bar at the entrance offers the perfect place to sip on a Manhattan (€9) or a Margarita (€11) as you wait for the rest of your party to join you. In keeping with the bistro spirit, it boasts a very reasonably priced list of nice bottles from small wine growers (ranging from €19 to €110), around twenty of which are available by the glass (from €4.50 to €7.50). Irreproachable lunch prix-fixe menu at €16 (starter/main dish or main dish/dessert) or €18 for all three courses.
Noon to 2:30pm and 7:30pm to10:30pm
Closed Sunday and Monday
Average price: €45