Author: paris-bistro

Raw vegetables are often presented on Parisian bistro menus. Either served alone (raw grated carrot, celery coleslaw, cucumber and beetroot) or served all together. That’s called “assiette de crudités”.

Croque-Monsieur or Croque-Madame were at the top of all the menus in the bistros, cafés and brasseries of Paris and often best-sellers before the invasion of burgers.  He appears the first time in 1910 in a café of boulevard des Capucines. Croque Monsieur consists of a ham sandwich with toasted cheese on top (emmental or comté). Croque Madame is the same but with an egg on top. More and more often you can see Croq Poilâne named after the bread of baker Lionel Poilâne. It’s a large slice of black bread on which is placed ham, cheese (emmental or mozzarella),…

Brain paté is made with pork brains. The meat is minced with a knife including the tongue and the ears. Then it’s put into a terrine dish with jelly for several hours. The bistro owners often have their own suppliers. It’s rarely bought in supermarkets because it has to be good. You can buy it at the local butcher’s, or directly from a producer in the regions of France (Brittany, Auvergne…)

The smoked breast of duck is served in very thin slices. It’s a specialty of the southwest. It is served with green salad, tomatoes, beans….it’s a practical dish for the bistro owner because the duck breast is ready prepared and can very quickly be put on a plate at the request of a client. The sauce is often based on olive oil and raspberry or orange vinegar.

The gizzards (stomach) of duck are essentially used in salads. They are cooked in a frying pan in duck fat then cut in two or in thin slices. They are then put onto a plate. They are accompanied with a green salad, croutons and a vinaigrette with garlic and shallots.

Leek salad is a great classic in Parisian bistros. The roots of leeks (the white parts) are steamed in boiling water then drained. They are served warm with a sauce (mixture of mustard, salt and vinegar). Sometimes an egg yolk is crushed in pieces on the plate. This is called “Poireaux oeuf mimosa” – (leek egg mimosa).

In the heart of the Latin Quarter, close to Ile Saint-Louis and Saint-Germain Boulevard, the Royal Jussieu Café is a beautiful neighborhood brasserie that has been run by the same family for nearly 40 years. Sylvie, the boss, has always worked here. His parents came from Auvergne to work in the bistros in Paris. It is thanks to her that the atmosphere of this Café is so warm. She brings here in a lot of the products from her country of origin. Some cheeses – like the Saint-Nectaire or Cantal – Aveyron sausages and especially meat. The Royal Jussieu is…

Being the nearest cafe to the Eiffel Tower is not its only advantage. “Le Relais de la Tour” is a small Parisian Brasserie with a lot of charm. A Paris café in the pure respect of tradition with servers dressed with apron and vest with the sense of contact and hospitality. It is run by the same family for nearly 50 years. Among the numerous tourists who come, many choose Le Relais to have a rest, take a sunbath on the large terrace and enjoy the ambiance and of course the cuisine of the place. Alan and Valerie know how…

Le Pareloup is a pretty and colorful bistro just near the new shopping center of BeauGrenelle. The place is famous in the neighborhood so there are often some queues for lunch. The Pareloup is run by Denise, and his nephew, Aymeric. The reputation of Pareloup Bistrot is not undeserved. Le Pareloup is also a haven for rugby players looking for good places after matches. The bosses are natives from Aubrac country. This is a large volcanic and granitic plateau (1 500 km²) of the Massif Central located in the northern part of Aveyron department. A pure beautiful landscape at 1000…

Between Trocadero and Champs Elysées, the Galliera is a great bistro. It is located across from the Museum of Fashion. Here, the welcome is not an empty word. Once you push the entrance door you are greeted with a warm hello from the boss, Veronique. Just come at lunch time to see the success of the place. Here, clients are from all social class, workers, lawyers, businessmen and media and even U.S. singers like Kelly Rowland. This atmosphere, the warmth of the place is due to the personality of the bosses, Veronique and Serge. Customers come primarily for the dishes.…