Yves Camdeborde’s beloved bistro, as soon as neo and now basic. Ebook months prematurely for weeknight, no-choice dinner, or simply queue up at lunch or weekends for the so-called “brasserie menu”.
Sensible info
Handle: 9 carrefour de l’Odéon, 75006
Nearest transport: Odéon (4, 10)
Hours: Open day-after-day for lunch & dinner
Reservations: Ebook many weeks prematurely for dinner weeknights; reservations not accepted for lunch & weekends
Phone: 01 43 29 12 05
Web site Fb
Le Comptoir in photos
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What individuals are saying about Le Comptoir
Condé Nast Traveler (2015) “Yves Camdeborde helped outline ‘new bistro cooking’ with dishes like roasted scallops in algae butter. An informal eatery by day, it reopens with white tablecloths and a prix fixe menu at evening.”
Bon Appetit (2014) “A part of Le Comptoir’s attraction is its value… Half is the restaurant’s bustling, studio-apartment-size area, utterly freed from pretense in a metropolis well-known for pretense; A part of it’s the truth that there isn’t a menu—you eat no matter ingenious, abundantly recent, elevated bistro dishes Camdeborde chooses to prepare dinner that night… Lastly, there’s the cheese board, oozing with only-in-France creations (and honey and quince jam and all that great things) that your waiter plunks down on the desk after your meal and allows you to have at it.”
Le Figaro (2011) “Bistrote de haut vol au déjeuner invitant le meilleur des produits et clamant haut et fort le goût du terroir…”
Le Figaro (2010) “Canaille et décomplexée en journée et le week-end, elle s’adapte à son écrin, le soir, en titillant les produits nobles, la saint-jacques, la truffe, le foie gras… le tout au rythme des saisons et en rotation quotidienne. Menu distinctive, certes, mais quelle qualité!”
Simon Says (2010) “C’est parfait.” (Video evaluation)
Alexander Lobrano (2010) “If the general high quality of what we ate was higher than common, the whole lot was boldly over-priced and by the point we’d completed our meal, an enormous looming crowd had gathered…my distinct impression of this place is that it’s turn into a savvy tourist-oriented money-spinner. So I’d say, in case you actually need to pattern Yves Camdeborde’s rightly legendary bistro cooking do the whole lot you possibly can to snag a desk for the wonderful prix-fixe dinner”
Desk à Découvert (2010) “salades gourmandes…assiettes de salaisons, de fromages et plats mitonnés qui font envie. Comme cette poitrine de veau braisée aux épices tandoori…croustillante et caramélisée…c’est trop bon.
Meals Snob (2009) “The overall theme was one in every of easy but luxurious ‘consolation meals’…A good suggestion although was foiled by execution and uncooked supplies that have been discovered wanting.”
Sophie Brissaud (2005) “…pur Camdeborde : saveur, moelleux, croustillance, richesse et creativeness ; des plats érotiques et nobles qui semblent vous déclarer leur amour à chaque coup de fourchette.”
