Bistro/Brasserie | Casual | With family | With friends
Gault&Millau's review2026
The place is legendary; it tells the story of a bygone Paris—a bit rough-and-tumble and working-class—and is the capital’s last remaining example of what used to be roadside diners. The restaurant is thriving and weathering fleeting trends, steadfastly offering an affordable menu and traditional, crowd-pleasing dishes. For a satisfying and compelling lunch, try the chef’s pâté en croûte, eggs with mayonnaise, pike quenelles with Nantua sauce, the Routiers-style stuffed cabbage with tomato cream sauce, the string-tied andouillette with mustard sauce, the omelet and salad, and a freshly made millefeuille.
Chef
