Handle: 67, rue Saint Maur, 75011
Nearest transport: Rue Saint-Maur (3) or Saint-Ambroise (9)
Hours: Open day-after-day
Phone: +33 9 83 56 94 11 (reservations not accepted)
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La Buvette, opened in 2013, is probably probably the most trendy and intimate wine bar of its era in Paris. Its Lilliputian confines are the dimensions of the common e-cigarette store, and but handle to comprise 4 small tables, a skinny zinc bar, a prep kitchen, and within the rear, an authoritative-looking wine fridge. Scrawled on a wall-mounted mirror is the menu: a rotating array of intellectual nibbles, starting from orange-zested white broad beans in olive oil to thick-cut nubs of andouille au lard, or gut sausage laced with lardo.
Proprietor Camille Fourmont’s pure wine choice, belying the dimensions of the fridge, is slightly restricted, however at any given time it comprises at the very least just a few sought-after bottles from cults vignerons like Alsace’s Jean-Pierre Riestch or Sologne’s Julien Courtois. Wine pricing is excessive, in comparison with conventional wine outlets, however the 8€ corkage payment makes bottles consumed on-site a cut price in comparison with restaurant wine lists. La Buvette closes at 10pm, making it higher suited to early apéros than nightcaps.
The precise providing of La Buvette has by no means a lot diverged from the scores of different caves-à-manger that dot east Paris. However greater than most others, Fourmont foresaw the worldwide media potential of a tiny, impeccably well-designed Paris pure wine bar. From her tiny zinc counter on rue Saint-Maur, Fourmont, a self-promoter of considerable genius, has organized La Buvette occasions in Tokyo, consulted on lodges, and organized her personal pop-up occasions with well-known international cooks.
Immediately, the discrepancy between the renown of La Buvette and the restricted caviste-apéro companies it affords is astonishing. Fourmont herself is much less usually on premises. Most of the native regulars might need moved on, however La Buvette nonetheless attracts droves of younger, questing Anglophones, to whom the concept of a wonderful, tiny wine bar – of the sort that would by no means pay the payments within the New World – has everlasting enchantment.
La Buvette in Footage
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Travis Montague on the doorstep -
Terrine -
White beans -
Andouille sausage -
Menu -
Inside
In Different Phrases
Le Fooding (2017) calls La Buvette “the perfect spot for chewing the fats with the perfect of free-spirited wines.”
The Guardian (2015) “Every thing on this enchanting tiny bar is minimalist however good, from the small 50-odd checklist of unusual wines to the half-a-dozen delicate sharing plates, handwritten on a mirror, usually together with broad beans and lemon zest, contemporary goat’s cheese with black garlic and cherries, and marinated child octopus with saffron… Camille already has a critical following, so be ready to courageous the crowds who cram in right here most nights – with no reservations attainable.”
The Monetary Instances (2014) “… looks like somebody’s entrance room, crammed with lovely curios. You’ll be able to’t ebook and, due to licensing, it’s a must to eat as effectively (largely chilly snacks corresponding to mackerel or saucisson) nevertheless it’s effectively well worth the go to. A small however tasty number of wines is accessible by the glass and bottle; attempt the Julien Courtois if it’s on the checklist.”
Not Consuming Poison in Paris (2013) “The wine choice…is usually pure – Fourmont’s solely criterion is that she fairly sensibly needs to promote solely wine she adores. This implies a solid of excellent producers, on whom she and I enthusiastically agree –Métras, the Courtois clan, Domaine Valette, Alexandre Bain.”
The New York Instances (2013) says “She favors obscure wines that don’t price so much, cult bottles from unorthodox vintners whose labels usually seem like arty liner notes” and that “the meals can also be easy and sincere.”
Le Figaro (2013) slightly prophetically referred to as La Buvette’s a naive, juvenile, and deliciously novice delicacies, whose solely advantage is to enhance the concept of the up to date snack.
Pictures by Aaron Ayscough © Paris by Mouth
