Mensae is a up to date French bistro not removed from the sprawling Buttes-Chaumont park. Consolation meals like frogs’ legs dripping in garlic butter and crispy pork stomach with braised cabbage share house on the menu with brighter fare like confit trout with beets and horseradish, or a falling-apart lamb shoulder with creamy beans and preserved lemon. They provide lunch menus at a lunch menu at 29€ and 34€, and a three-course dinner menu for 49€. A six-course tasting menu is on the market at lunch or dinner for 64€.
MENSAE
23 rue Melingue, 75019
Open Tuesday-Saturday for lunch & dinner
Closed Sunday & Monday
Reservations on-line or at +33 1 53 19 80 98
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OUR PHOTOS OF MENSAE
IN OTHER WORDS
Le Monde (2016) François Simon says to rely on spending €100 for 2 folks sharing a pleasant bottle, until you go for the €20 lunch steal. He’s charmed by the meals – merlan (whiting) with crisp pores and skin and recent peas, on this go to – and praises the very form service for elevating his meal.
Chocolate and Zucchini (2016) Clotilde Dusoulier selectes this as considered one of her Paris Favorites, calling it “A youthful bistro providing a up to date, vividly flavorful French delicacies.”
Desk à Découvert (2016) Caroline Mignont says that chef Kevin d’Andréa is creating easy, nourishing bistro dishes which have been up to date for contemporary instances. Quaint rigor, like beef inventory that’s been simmering day-after-day since 7am, is an indication of his “vigor, ardour and sincerity.”
Paris Bouge (2016) For these guys, there’s nothing unbelievable concerning the decor, however what’s taking place across the desk is noteworthy. They’re particularly keen on desserts like caramelized pear with buttermilk ice cream.
Alexander Lobrano (2015) “Our starters have been wonderful. Bruno’s pastry-enclosed terrine de gibier (recreation) was unctuously wealthy and autumnal, with a brilliant garnish of sweet-and-sour pickled greens, and my leeks with a mimosa garnish (sieved hard-cooked egg) have been gently marinated and delightfully accompanied with crispy croquettes of de-boned calf’s toes.”
John Talbott (2015) John reminds us that Mensae is a undertaking from two Prime Chef alumni, and, throughout his first go to in December, raves a few recent herring and vegetable salad, adopted by foie gras raviolis “with a wild mushroom sauce that tasted virtually like truffles.” He returns the next Might and raves about tender octopus and a strawberry pistachio dessert.
Time Out (2015) “However the meals – predominantly conventional French dishes with a contemporary twist – may be very spectacular. The kitchen specialises in sharing plates, comparable to frogs’ legs with garlic and parsley served in a saucepan, which is easy however completely finished, or a comforting dish of pork cheeks cooked in a brilliantly potent stew and flanked by a facet of creamy polenta.”
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