Author: paris-bistro

If you want to enjoy a fabulous Aveyronnais meal, visit L’Auberge Aveyronnaise. It is located in the east of Paris, in the Bercy area. This is where, up until the 1960s, Parisian wine merchants used to gather. Today, this neighborhood is the center of the Federation of the Aveyronnais of Paris omnipresents in Parisian bistros and cafés for the past 150 years. The organization’s headquarters are here, and at the foot of their building you’ll find a welcoming spot: L’Auberge Aveyronnaise. Here, you will appreciate the warm hospitality of the team. L’Auberge Aveyronnaise is one of the best places to…

Repellent to English-speaking people, calf’s head remains one of the most political and divisive dishes in French cuisine.It is also a symbol of popular, bistro-style cooking in a France that prides itself on its many calf’s‑head brotherhoods.However, a recent book by historian Pierre Michon should encourage people to tone down French chauvinism on the subject.For it was probably England that gave calf’s head its most powerful political symbolism… Nearly a century and a half before King Louis XVI was guillotined in 1793, English Republicans had already made it a festive regicidal dish at a banquet held every 30 January to…

After a 13-year break, the city of Paris has revived the famous Waiters’ Race — a legendary celebration of café culture once known as the Course des Garçons de Cafés. On September 21, 2025, 180 waitresses and waiters from Parisian cafés took part in this spirited event, cheered on by enthusiastic crowds. The winner covered the 3 km route through Le Marais and along the Seine in 18 minutes and 29 seconds — without spilling a drop. Each participant carried a tray with a cup of coffee, a glass of water, and a croissant. Running was strictly forbidden; only walking…

Just steps away from Place de l’Etoile and the most beautiful avenue in the world ” les Champs Elysées”, Chez André, in the heart of what’s known as the “Golden Triangle”, is where business, luxury, fashion and the press all meet. It was opened in 1936 and has kept the same feel it had back then. The zinc bar and the bistro tables bring to mind the 1930s. As far as the menu goes, the dishes we know so well have been updated to yield a high-class yet traditional and refined cuisine. Some exemples : Traditional-style calf’s kidney cassolette, Chef’s Bouillabaisse, Coq…

The place positively brims with life and the goodness of the produce of French soil, run by a team of engaging men and women. It brims with life, and yet it has never changed course, as immutable as the decor, which dates back to the Belle Epoque, or the menu with its timeless classics. Sébillon is an institution around Porte Maillot. Some of the gourmets here have been loyal to the house for over 50 years. One such is Gérard, a businessman who has been coming here since 1947. “When people talk to me about Sébillon, I think of General…

A lively, joyful, and popular bistro serving inventive and flavorful cuisine, playing boldly with contrasting textures while honoring Parisian bistro classics. And all at very reasonable prices. Think places like this no longer exist in Paris? You’d be mistaken. Head to Caboulot at the foot of Montmartre—you won’t be disappointed. Caboulot—the word designated a disreputable cabaret in the dialect of eastern France—opened in December 2024. In the first room, a large bar awaits, perfect for leaning on and sipping French wines at friendly prices during aperitif hour, before finding a spot on a banquette for your meal. Given the place’s…

“How can you govern a country where there are 246 varieties of cheese?” General de Gaulle once mused about France. To truly understand this country, one would need to explore its cheeses—soft or hard, with aromas ranging from mild to strong—each representing a unique terroir and history. In fact, France is said to have nearly a thousand types of cheese. Despite the dominance of large dairy corporations, uniformity has not yet taken over the world of French cheese. Thousands of farms and small dairies continue to produce raw milk cheeses from goats, cows, or sheep. These are sold by local…

The only one of its kind left, Au Bœuf Couronné is the last trace of the Villette’s formerly booming meat industry. And while you won’t find any more butchers in full length aprons, quality cuts of good meat are still king here. The menu has nearly a dozen different cuts and sizes of beef to please meat lovers; they can choose between the pavé des mandataires steak (300 g), a piece of Charolais beef (500 g) or a rib roast (1.2 kg). These princely pieces are all from the finest sources and served with delicious fluffy fried potatoes that are…

History, pleasure and fun. Stories of artists, writers like Henry Miller and of all kinds of personalities, people that came for a meal or a drink at Wepler’s to find the atmosphere of this typical Parisian Brasserie. For more over 130 years Wepler, the largest oyster house in Paris, has brought happiness to the connoisseurs of fresh and quality food. Located between Montmartre and Pigalle, this brasserie remains a must to Paris lovers. Through the century, Wepler has witnessed the evolution of its neighborhood, of the surrounding cabarets, of the local artists and of this so particular “Bohême” life style.…

French fries, frites in french, also called pommes frites, patates frites, are thin slices of potato cooked in oil. They accompany several dishes of the bistro, notably meat (rib-steak, steak, pave…), sausages, chicken… they are particularly appreciated by tourists and certain bistros also propose simply a plate of “frites”. The *New York Times* dated May 29, 2024, highlighted the absence of “French fries,” a symbol of French gastronomy, from the Paris 2024 Olympic Village restaurant menu. French fries are considered emblematic of French bistros, but to be labeled “homemade” on menus, they must be prepared using either raw potatoes or…