45, Rue Saint-Georges, 75009
Open each day for lunch & dinner
Reservations on-line or at +33 1 48 78 40 30
IN OTHER WORDS
The Gannet (2015) “Le Bon Georges is extra conventional than the opposite newcomers on the Paris restaurant scene and the delicacies is nearer to conventional French cooking, with an accent on well-sourced elements. On a current go to, I used to be wowed when the chef remastered the basic oeufs mimosa, chopping the egg white then setting a barely poached egg yolk on prime. It was served with some bonito (tuna) flakes and a beneficiant dollop (and stripe) of Dijon mustard sauce, which gave it a full of life kick.”
David Lebovitz (2015) “The emergence of Le Bon Georges… makes it clear that individuals nonetheless starvation for the basic Parisian bistro. And for good, sincere meals ready by a workers that cares. Proprietor Benoît Duval-Arnould has managed to reinvigorate the Parisian bistro, making it related to at present by fastidiously sourcing his elements from the very best French producers.”
The Wall Avenue Journal (2015) “A post-card-pretty, traditional-style bistro within the ninth arrondissement… The menu on the very talked-about Le Bon Georges adjustments virtually day by day however runs to homey, fastidiously cooked dishes reminiscent of rabbit stewed with prunes, roasted rack of child lamb and butter-braised yellow pollock with roasted child leeks. The côte du boeuf Polmard, or rib-steak for 2, needs to be reserved prematurely.”
Alexander Lobrano (2014) “Just about excellent neighborhood bistro… good, strong, easy meals.”
L’Categorical (2014) “Un vrai bon plan… Le Bon Georges, le bistrot qui a (presque) tout bon!”
Desk à Découvert (2014) “L’œuf poché et sa blanquette de légumes. Pas très généreuse la blanquette me dis-je en voyant arriver l’assiette. C’était avant de goûter… Au premier coup de cuillère, j’étais encore plus frustrée. L’œuf délicat et sa word maîtrisée de vinaigre, le crémeux de la liaison, son goût presque sucré par les légumes, les divers légumes en coupés en brunoise et la verdeur du persil plat ciselé créaient une synergie further.”
John Talbott (2014) “Actually cool, actually previous, actually pleasant joint… proper now this stands Quantity 3 on my Nice Hits Listing for 2014.”
Le Figaro (2014) “Un bistrot bien campé dans le parigot entre sérieux répertoire comptoir et fameux bagout viandard (notamment un fameux bœuf de chez Polmard).”
