Tackle: 93, boulevard Beaumarchais, 75003
Hours: Open Monday 9:30am-9pm. Open Tuesday-Saturday 8:30am-9pm. Open Sunday 9am-8pm.
Phone: +33 1 71 18 19 09
Web site / Fb / Instagram
This sprawling 500m² house on the sting of the fashionable Northern Marais does double obligation. On one facet, it’s an upscale market, boasting recent vegetables and fruit, top quality cheeses, charcuterie, and deli objects, in addition to a bakery, a superb number of wines and a variety of luxurious native and imported grocery objects. On the opposite, it’s a café, serving a small vary of dishes constituted of substances offered subsequent door. In a neighborhood surprisingly devoid of excellent grocery purveyors, the shop is a revelation: The boulangerie seems the perfect croissants for a number of blocks, the charcuterie is great and that is the go-to spot for top-notch pickles or correct English tea. With the Bastille market simply across the nook prospects would possibly balk on the value of produce right here, but when solely kale will do, that is the shop for you. Within the café, the concise lunch menu affords superb – if overpriced – easy French classics. At a cheaper price level, and for smaller appetites, there’s additionally a pleasant number of quiches, tartines and sandwiches.
— Emily Brookes, November 2015
Further Location
Tackle: 35 Place du Marché Saint-Honoré, 75001
Hours: Open Monday-Saturday 10am-5pm.
Phone: +33 1 83 97 96 96
In Different Phrases
Simon Says (2016) “Victime d’un bashing aussi intense que la promo démesurée, la maison a l’âme quelque peu cabossée.”
Paris Bouge (2015) “Dans la partie restaurant, on peut s’attabler pour goûter les produits de la Maison cuisinés sur place — ce qui permet de bien gérer les shares d’éviter beaucoup de gaspillage alimentaire —, grâce à un menu imaginé avec le chef Bruno Doucet. Au fond, on voit le boulanger travailler auprès de son fournil. Autre non négligeable bonus du lieu : la terrasse est grande, et parfaitement mi-ensoleillée, mi-ombragée…”
Le Figaro (2015) “Une adresse qui a tout bon… A Paris, ce sort de idea agrégeant produits alimentaires et restauration dans un même espace de taille raisonnable n’existait pas encore.”
The New York Instances (2015) “The star bistro chef Yves Camdeborde consulted on the restaurant, and chef Bruno Doucet, who took over Camdeborde’s La Regalade… designed the menu. It runs to what Plisson describes as “scrumptious issues that French individuals like to eat,” together with chilly tomato soup with piment d’Espelette from the Basque Nation, floor rooster meatballs on a mattress of bulgur with a light-weight sauce of veal cooking juices, and rice pudding for dessert.”
Picture through Maison Plisson’s Fb
