This straightforward bistro has for years been a favourite amongst wine lovers, who arrive hoping to plumb the depths of Rodolphe Paquin’s cellar. Whether or not you style one thing from the carte, or persuade Paquin to share an off-list treasure from his cave, wine is undoubtedly the spotlight of any expertise right here. Paquin’s terrines are additionally extraordinary. He’s written a e-book in regards to the topic and sells them entire in ceramic crocks to go. In autumn and winter, that is the place to go for wild sport. The whole lot else right here is fairly common, apart from the service, which is atrocious. Two totally different tables stormed out throughout my most up-to-date go to. What saves the expertise for some is the joyful welcome from Paquin, the affable host (some women would possibly say too affable) who greats regulars like lengthy misplaced mates. Since I’ve been coming for years, I get a squeeze and a smile however nonetheless endure by means of the horrible service… nobody is secure. Guests to Paris who can’t cite a winemaker connection or who haven’t but been launched will most probably be ignored and questioning why we’ve included this on our website. We’ve included it to reclassify Le Repaire de Cartouche as an important place to sit down on the bar with out reservations, order wine with a slab of terrine, and wait on your desk to open up at Au Passage. It’s nonetheless nice enjoyable as a wine bar, even when it could possibly now not ship as a restaurant.
Sensible data
Tackle: 8 boulevard des Filles du Calvaire, 75011
Nearest transport: St. Sebastian Froissart (8)
Hours: Open Tuesday-Saturday for lunch and dinner; Open Sunday & Monday for lunch solely
Reservations: Guide a number of days upfront
Phone: 01 47 00 25 86
Le Repaire de Cartouche in pictures
What individuals are saying
Time Out (2012) additionally complains in regards to the service. ” The whole lot is true about this restaurant – the flavours, the unique, prime quality dishes – however at these costs, the service leaves lots to be desired. The patron’s mates may be warmly welcomed, however the common consumer would possibly get caught with a characteristically grumpy French waiter – at €150 for 2 (and no digestif!) that is one custom we may do with out.”
Not Ingesting Poison in Paris (2011) calls this “the perennial fallback reservation of each visiting wine business particular person I do know” and says it “ain’t broke” however then goes on to element a large number of faults with the expertise. He concludes that “so long as the crew behind Le Repaire de Cartouche can tolerate the fashionable world, and so long as the fashionable world can tolerate the crew behind Le Repaire de Cartouche, it’s going to proceed to be attainable to have a wonderfully satisfying meal there.”
Barbra Austin (2011) says “sure, many individuals have had horrible service experiences at Le Repaire. However other than the truth that this can be very troublesome to acquire a carafe of water right here, I haven’t actually had any issues. And the meals, as a go to early this yr reaffirmed, is a improbable, excessive fats French feast. Home made terrines and pâtés, foie gras everywhere, pork in lots of varieties, wild sport in season…Put together to be stuffed.”
John Talbott (2010) says “I simply love the place, from its tall chef, Rodolphe Paquin, who has run the NYC Marathon and frequents dives such because the Enfants Rouges after service hours to the charming wall work to the carte, it’s a secure harbor.”
L’Specific (2009) consists of this of their roundup of locations to eat wild sport, citing a dish of grouse breast in cabbage, a fricassée of untamed hare in mustard, and a daube of untamed boar.
David Lebovitz (2009) recounts one other episode of horrible service, concluding that “it’s unhappy to see the eating room employees not take delight within the meals they had been providing, and never do even a halfway-decent job serving it*. It’s particularly unlucky when the kitchen is working so onerous to make such nice meals. And for all of the flak the French get about customer support, even in easy cafés, the waiters are invariably fairly skilled and aware of the purchasers. I can forgive incompetent service or waiters who get busy or neglect one thing, however can’t forgive them in the event that they’re purposefully unpleasant and act like kids.”
Alexander Lobrano (2009) “I’ve had a number of complaints in regards to the service at Le Repaire de Cartouche and in addition at Mon Vieil Ami, and so I’m placing each eating places on a watch record…”
