Benjamin Schmitt is turning into recognized for his cassoulet – a scrumptious crock filled with creamy and richly flavored beans, properly browned sausage and decadent duck confit. However other than that one dish his menu is fairly fashionable, that includes dishes like licorice-flavored pork loin with anchovy-spiked Swiss chard. The area feels grown up, with deep blue banquettes and glazed tiles. Service is ultra-professional and the wine listing is enjoyable. It is a nice choice close to Montmartre for contemporary & artistic delicacies… plus one very conventional cassoulet. Additionally they have a big desk that may seat teams of ten.
BENJAMIN SCHMITT
41 rue Catherine de la Rochefoucauld, 75009
Open Tuesday-Saturday for lunch & dinner
Closed Sunday & Monday
Reservations on-line or at +33 1 42 81 00 17
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OUR PHOTOS OF BENJAMIN SCHMITT
IN OTHER WORDS
- Michelin (2024) “Within the coronary heart of Pigalle, this eatery pays tribute to the land and those that work it. The youthful chef cultivates culinary eclecticism, seamlessly segueing from one model of delicacies to a different and from conventional to fashionable. The attractive names of the dishes reside as much as their promise: duck, foie gras and pork pâté en croûte; veal breast confit with olives, aubergine and anchovies; strawberry and rhubarb pavlova… Sensibly priced lunch menu, tasting and à la carte menus within the night.”
- Emily Monaco (2024) “I’m of the opinion that cassoulet is very similar to pizza, in that even when it’s dangerous, it’s nonetheless cassoulet. However there was one thing really wonderful about this iteration, which managed to be flavorful and wealthy with out ever being too salty or too fatty. The beans had been every completely cooked and seasoned, studded with tiny cubes of white fats. The sausage was nice – maybe a bit dry and fewer flavorful than among the different bites – however the duck confit was beautiful. We advised ourselves we’d pack up any leftovers to go… however buddies, there have been no leftovers.”
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