Carry your urge for food and pockets to Josephine Chez Dumonet – a perennial favourite for old style dishes like boeuf bourguignon, duck confit and gigot d’agneau. It’s the French bistro you’ve at all times imagined proper right down to the communal pot of pickled herring, the gruff waiters and crimson gingham bathroom. They make a imply Grand Marnier soufflé as large as your head that should (and may) be ordered originally of the meal. The millefeuille is value saving room for, too. When half parts can be found, order these as they are usually the scale of every other restaurant’s regular parts. There’s a superb number of Armagnac and different digestifs to assist wash down all of the duck fats.
JOSEPHINE CHEZ DUMONET
117 rue du Cherche Midi, 75006
Open Monday-Friday for lunch & dinner
Closed Saturday & Sunday
Reservations at +33 1 45 48 52 40
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OUR PHOTOS OF CHEZ DUMONET
IN OTHER WORDS
Simon Says (2015) “Il s’agit d’un feuilleté de pigeon. L’intitulé vous fait peur? Tant mieux. Et cette sauce marron glacé (matez son brillant), lourde comme du pétrole? Et ce feuilleté de pommes de terre?! C’est un vrai délice scélérat. J’étais venu debout sur les freins, avaler une salade de gringalet, je me suis retrouvé en prepare de saucer religieusement, piéger les dernières traces de ce plat magique.”
David Lebovitz (2015) “All of the meals that I’ve had at Chez Dumonet, a spot-on basic Parisian bistro, have been memorable…The reminiscences final lengthy after that feeling of being completely stuffed have diminished — the following few days after a meal listed below are invariably ‘salad days.’”
Condé Nast Traveler (2015) “With its lace curtains and old school duck confit and sole bonne femme, this basic bistro feels just like the form of place you’d take your grandmother. I like to decorate up just a little to go right here.”
Time Out (2013) “After a slab of fantastic home made terrine, we tried the often-abused tournedos Rossini. Right here, the contemporary truffles and slice of foie gras on a young fillet may need discovered favour with the nice musician.”
Bon Appétit (2012) “Josephine “Chez Dumonet” crackles with that uniquely Parisian environment created by the collision of significant energy and critically good meals (and perhaps greater than just a little intercourse–this Belle Epoque magnificence is mistress central). Eat essentially the most chic terrine de foie gras you’ve ever had, then scarf down a casserole of what, for our euros, is the world’s final beef bourguignonne.”
The Guardian (2011) “… a scrumptious sepia-toned expertise of pre-war Paris… in case you’re craving old-school dishes like morel mushrooms filled with foie gras, truffles and nation ham…and bœuf bourguignon, you received’t do higher than this…”
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