Paris: Bistrot Paul Bert

Even after 20 years, Bertrand Auboyneau’s classic bistrot is world-renowned for its rustic French comfort food like eggs & black truffle shavings, peppery filet mignon in Cognac butter cream sauce, house made frites, cheese platters, soufflés & bottles of natural wine. It is literally, my favorite place to eat in the world. 

Insider Tip:

Please, TRIPLE CHECK THE ADDRESS. Diners are accidentally going to an unaffiliated Bistrot Paul Bert north of Paris by the flea markets.

What to Order:

Rare for Paris, they grow a lot of the food themselves. Chalkboard menus (each with different options & price) that circulate between tables feature products sourced directly from their farms in Normandy and Brittany.

The menu changes seasonally. I am always thrilled when I see the smoked herring, warm potato & caviar cream / Tempura grouper cheeks & tartare sauce / Seared in the shell scallops w/mushroom & butter / Eggs topped with black truffle / Whole sole meunière / Peppercorn beef filet sautéed in a butter-Cognac-cream combo / Paris-Brest hazelnut cream filled choux pastry / Grand Marnier® Soufflé

Getting In:

Reservations are ONLY taken by phone. Try calling an hour before/after peak meal hours when they can answer the phone.

What to know before you reserve:

  • If you are looking for a quiet ambiance or intimate romantic date night, you are better off at a restaurant which is built for that. By design & nature, a bistrot is tight on space, packed to the gills, a bit noisy, fun, and has a lively ambiance with servers rushing to tables trying to keep up.
  • Service is BRISK – order and get on with having a great time with each other. When you need something, use your best polite technique to grab a server’s attention to ask for it.
  • Like most of France, Bistrot Paul Bert prizes its meat cooked “perfectly” – rare or medium rare. Please don’t pick a fight with an entire culture that doesn’t understand burning its best quality meat. If you just have to eat red meat well-done, it is probably best to order something else from the wonderful menu. As the owner politely explained to Andrew Zimmern on TV, “We’ve already killed the animal once, why would we do it twice?”

Respect Your Reservation:

Confirm your booking the day of or in case you need to cancel, do so in advance.

If they don’t hear from you or if you don’t show up, not only do they lose business, they deny others who want to dine.

If you don’t confirm your table, they cannot guarantee your booking, and fifteen minutes after the time of your booking, the table can be replaced.

Bistrot Paul Bert

Bistrot Paul Bert