A current go to didn’t stay as much as the hype wherein Thierry Dufroux’s Basque-inflected bistrot was declared “one of many revelations of 2013.” Except for a vanilla millefeuille with contemporary strawberries, each dish was advantageous however forgettable. The wine listing was uninspired and repair was brisk and joyless. Three years in the past, when most of this restaurant’s opinions have been written, Belhara might have stood out as extra thrilling. It might have truly been extra thrilling again then. However at the moment, when Paris is experiencing a renaissance of old style delicacies bourgeoise, Belhara doesn’t fairly make it to Our High 50 Paris Eating places. Its saving grace: three programs for 38€ continues to be a terrific worth for dinner within the 7ème close to the Eiffel Tower.
– Meg Zimbeck, 2016
Sensible info
Deal with: 23 rue Duvivier, 75007
Nearest transport: École Militaire (8), La Tour-Maubourg (8)
Hours: Closed Sunday and Monday; Open Tuesday-Saturday for lunch & dinner
Reservations: E book a few weeks upfront
Phone: 01 45 51 41 77
Common worth for lunch: 20-39€
Common worth for dinner: 20-39€
Type of delicacies: Basic French, Basque
Web site Fb E book On-line
Critiques of curiosity
John Talbott (2015) “It’s obtained that crusty previous bistrot look however delivers trendy/conventional meals, no matter that’s.
The Wall Road Journal (2015) “His menu follows the seasons however runs to picks like a luscious pâté chaud, a flaky golden pastry full of hashed duck and foie gras; veal sweetbreads with Bayonne ham; and possibly the perfect rice pudding in Paris.”
Alexander Lobrano (2013) “Casually elegant, technically excellent, and respectfully conventional with a tweak of irreverence to make it his personal. Small marvel then that this restaurant has so impressively established itself as a neighborhood favourite inside months of opening, and this whereas strolling the tight-rope of an prosperous however reflexively parsimonious clientele who’re cautious of something that wanders too vast of the mark of conventional French meals.
Les Grands Ducs (2013) “Le Bistrot Belhara possède tous les attributs du petit caboulot parisien comme on les aime, le décor aux accents familiers (bar, banquette de velours rouge, carreaux de ciment, menu à l’ardoise), le patron en delicacies à la bonne humeur communicative, le service de tabliers noirs à la connivence facile, ses ambiances de province bourgeoise, bien mise, sûre d’elle et sereine, savoureuse.”
Slate (2013) “Toutes ces préparations exactes, mitonnées avec amour, figurent au menu à 35 euros avec quelques suppléments. On est loin du bistrot de quartier, on est en présence d’un singulier passionné des casseroles qui sait réjouir les hôtes et emballer les saveurs comme dans un grand restaurant.”
John Talbott (2013) “It was scores-ville; a beautiful heat “rustic” pate en croute with foie gras and duck and a wealthy crimson wine sauce and sweetbreads identical to I really like them – crispy exterior, moist inside with completely cooked teeny tiny potatoes.”
L’Categorical (2013)”Sans aucun doute l’une des révélations 2013! On n’avait pas senti depuis des mois tant de coeur à l’ouvrage, de sincérité et de précision d’exécution dans un zinc de moins de 30 couverts.”
Le Figaro (2013) “Girolles, œuf mollet, lard: d’une rondeur «sur sapide». Coques, palourdes au vin blanc, poulpe et encornets à l’ail: gagnerait à ne pas s’assortir de spaghetti. Caneton croisé frotté au piment d’Espelette: rassurant.”
