The perfect combination of Parisian bistro and Thai restaurant. On the plates a thousand flavors are unleashed around coconut milk, coriander, satay, galangal, bergamot or lemongrass. Fresh, innovative and more traditional recipes such as the Crying Tiger, a crying tiger with marinated and grilled Angus beef or the always succulent fresh mango with sticky rice and coconut milk. As the place also unleashes passions, it is advisable to book.
The Crying Tiger
72 rue du Cherche-Midi 75006 Paris
Monday to Saturday, lunch from 11:45 a.m. to 2:30 p.m., dinner from 7:30 p.m. to 10:30 p.m.
For his first restaurant after twelve years in the Costes group, Quentin de Fleuriau wanted to create a truly unique place, in this corner of the Faubourg Saint-Germain that he particularly likes since it is here that he grew up.
For the decoration, he chose decorator and antique dealer Florence Lopez, who created a multi-faceted place, whose atmosphere changes throughout the day, bucolic during the day and more intimate in the evening. A deliciously shaded terrace, a bar worthy of the wildest Parisian years and, here and there, cozy spaces that lend themselves as well to conversation as to tasting.
In the kitchen, Quentin de Fleuriau wanted to preserve the values of a true French bistronomy even if the chef often likes to revisit it. Delicious savory and sweet surprises for foodies, including those who have chosen to be vegan.
But we also come here for exceptional events since Ma Kiss Room, created by the artist Mathias Kiss, can be privatized.
It’s simple it is unanimous! Everyone, or rather all the worlds, meet at La Laiterie Sainte-Clotilde. Head known or not, it feels at home. The menu is simple, it’s the market, and every dish is delicious. Jean-Baptiste Varenne and his team always welcome you with the same kindness, the conversations are sometimes tied between the tables, in short it is a place that gives fishing and which is quickly a haven.
Kitchen Ter, as the third of the name, after Kitchen Gallery and Kitchen Galerie Bis, but also Kitchen Earth because William Ledeuil admires his admiration, he the great lover of natural ingredients since forever.
In this third restaurant, the star is the dough, obviously exceptional, prepared by Roland Feuillas, peasant baker in Cucugnan, based on exceptional flours, from ancient wheats, and shaped with ancestral processes.
Six kinds of pasta created by both men, accompanied by Asian flavors, unique ingredients such as citrus or forgotten vegetables, and subtle broths. We always recognize the signature of William Ledeuil, unique.
Bernard Loiseau was one of the first Grands Chefs to create a Bistrot in 1999 where you can taste his cuisine at more reasonable prices than in his 3 Stars de Saulieu.
Since his death, it is the chef Pedro Gomes, with the complicity of Patrick Bertron, who revisits the Burgundy classics, for a tasty and light tasting. Some of Bernard Loiseau’s recipes are always à la carte, like the Morvan ham. But the chef is also keen to adapt to the new demands of his clientele, with light dishes giving pride of place to vegetables and fish steamed. With of course a large selection of Burgundy wines.
Its cuisine is based on classic dishes, but with, always, a touch of originality that makes them unique: the cake is accompanied by candied citron, asparagus of a thyme and lemon sorbet, mackerel of potato chips. avocados and marinated daikon and light cream rum baba with tonka beans … Original and delicious flavors and textures and of course a seasonally focused cuisine, lighter sauces, less salt, less sugar, less animal protein, less flour …
Under the historic glass roof of the Hotel Lutetia brought to light and in color by Fabrice Hyber or in the Art-Deco patio, the Saint-Germain is both a restaurant and a real place to live throughout the day.
The chef, Benjamin Brial, says of his cooking that it is inspired by all his travels around the world, but it also proposes to a more hurried customers an excellent Carte Bistrot.
For the Tea time, a spirit both Germanopratin and British with a selection of mini sandwiches but also very French pastries !
In a beautiful dining room imagined by Jean-Michel Willmotte, one enjoys great modern and light, rotisserie-themed cuisine by Guy Savoy. Maître Albert is a ‘bistronomic’ restaurant along with Les Bouquinistes.
L’ATELIER MAITRE ALBERT
1, rue Maître Albert 75005 Paris 01 56 81 30 01
Open every days Noon – 2.30 p.m and 6.30 – 11.00 p.m
A mythical an unmissable venue that concentrates all the essence of Saint-Germain. There, one sips a glass of champagne or a mojito at the bar then dine with the heady scent of lilacs and the sound of piano jazz in the spring.
