Chez Michel

Frommer's Review

Adapting to the tastes and income of its loyal crowd, this restaurant near the Gare du Nord serves generous portions of well-prepared Breton dishes. In a pair of dining rooms accented with exposed wood, you'll enjoy the fruits of the fields and seacoast, densely flavored and traditional; they include veal chops fried in butter and served with gratin of potatoes enriched with calf's foot gelatin, and codfish filets served on a bed of tomatoes and onions with a tapenade of black olives. Other regional choices include a Celtic stew (kig ha farz, in Breton dialect) made from stewed veal and pork, and served with grilled lard, herbs, and baby vegetables; and les craquelins de Saint Mâlo (small Breton-style tarts) stuffed with aromatic goat cheese.

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