You’ll be able to name Quedubon a bistro or a wine bar or a cave. All apply to this handle close to the gorgeous Parc des Buttes Chaumont. The straightforward meals ranges from gentle (capriccios of recent fish) to homey (braised meats) to downright offal (veal brains), and is washed down by one of many vins naturels that populate the spectacular wine record maintained by Gilles Bénard. Owing partly to the non-central location, there’s a village-like feeling to this pleasant place. You may also purchase bottles to go.
Sensible info
Tackle: 22 rue du Plateau, 75019
Nearest transport: Buttes Chaumont (7bis)
Hours: Closed Sunday & Monday; Open Tuesday-Friday for lunch and dinner; Open Saturday for dinner solely
Reservations: E book just a few days prematurely
Phone: 01 42 38 18 65
Web site
[slideshow_deploy id=’53456′]
Opinions of curiosity
Le Fooding “La rue du Plateau n’a rien pour elle. Ah ! si : Quedubon, qui justifie à lui seul la rando. Grâce à Gilles Bénard, ancienne tête d’affiche de Ramulaud dans le 12e (toujours un mot par-ci, une principal sur l’épaule par-là…), à la delicacies qu’on y sert (tremendous palette de porc croustillante avec ses p’tits légumes croquants, parfait moelleux aux mirabelles…) et aux vins soigneusement sélectionnés, dont la vaste ardoise couvre tout un mur de l’espace lofté.”
Patricia Wells (2011) “Methods to resolve between the braised oxtail with orange and an avalanche of aromatic and scrumptious carrots and child turnips; moist roast pork with mounds of soppy and succulent cabbage; farm hen with braised endive? A couple of glasses of Jean Foillard’s raspberry-rich Morgon Côtes de Py helped take off the January chill…”
Not Ingesting Poison in Paris (2010) “Some scrumptious uncooked sardine filets marinated in coriander (8eu), adopted by sort of a middling joue du bœuf croustillant in pink wine sauce… However: that blackboard-scrawled wine record. It deserves a lot appreciation. Rare gaps and thumb-smudges testified to its being edited nightly, on the fly. No scarcity of fantastic names…”
Gilles Pudlowski (2010) “Dans ce qu’on mange chez lui, tripaille cousine avec ripaille… dans l’amusant tartare de langoustine marié au carpaccio de pied de porc, la salade de lentilles avec magret séché et rondelles d’oignons..On cite, mais on sait que ça change tout le temps, chez Bénard.
John Talbott (2008) “Good reception, good place, unimaginable record of very low-cost wines… Ardoise larger than most wine bars. I ordered a “small” (learn big) platter of charcuterie and a souris (big) of lamb. The charcuterie was fantastic…the butter was not Bordier however Echine, however why the crappy bread and faux-Laguiole knife? Plus the lamb was not spring lamb however aged mutton…”
Chroniques du Plaisir (2007) “Et c’est vrai qu’elle est bonne cette delicacies de ménage au goût du jour qui ne tergiverse ni avec vos sens, ni avec votre appétit. De quoi tenir tête aux adresses dans le vent, siphonner vite fait la clientèle alentour et en remontrer aux additions des beaux quartiers…”
