Auberge Bressane is a really conventional French restaurant that serves traditional dishes like escargots, frogs’ legs and coq au vin. They do these dishes extremely properly, together with regional classics like oeufs en meurette, quenelles de Brochet and hen with morels and vin jaune, in a typical bistro setting that appears like a postcard. Regardless of being inside strolling distance of the Eiffel Tower, this place hasn’t been taken over by vacationers. We had been surrounded by locals on our current go to – common clients who had opinions about what we must always order, folks celebrating birthdays, {couples} sharing the trio of candy soufflés. It was charming and scrumptious. We’ve included Auberge Bressane amongst our 50 favourite eating places in Paris.
AUBERGE BRESSANE
16 avenue de la Motte Piquet, 75007
Open Monday-Friday for lunch & dinner
Closed Saturday & Sunday
Reservations on-line or at + 33 1 47 05 98 37
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OUR PHOTOS OF AUBERGE BRESSANE
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IN OTHER WORDS
Alexander Lobrano (2015) “A residing archive of the good tastes of Gaul… With the attainable exception of the worth–there’s a superb worth 24.50 Euros lunch menu, nevertheless it’s costly to order a la carte, which we did–every thing about this meal happy.”
Time Out (2012) “The welcome is precisely as you’d anticipate in a rustic inn, as properly, pleasant and unpretentious. The menu options hearty dishes like eggs en cocotte in beaujolais with bacon and shallots, frogs’ legs provençale, totally conventional coq au vin. If you happen to indulge, keep in mind to order one of many unforgettable dessert souffles, Baked Alaska or flamboyant crepes suzettes in the beginning of your meal.”
Le Figaro (2011) “Un petit joyau régionaliste, tel qu’on les affectionnait après-guerre, lorsque le mot design n’existait pas encore. Cela donne du papier peint à fleurs de lys, des suspensions en fer forgé et lampes bougeoirs, des nappes blasonnées, des fauteuils en cuir cloutés et tout le cortège habituel de moules à charlotte, tonnelets-service à liqueurs et diplômes de boudin qui vous façonnent un décor. On plonge avec délice dans ce giron provincial activement préservé. Trop bien!”
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