Chez Georges

Frommer's Review

Not to be confused with a bistro of the same name in the 2nd Arrondissement, this is a worthy choice. It has flourished since 1926 despite an obscure location. The setting has changed little -- cheerfully harassed waiters barge through a dining room sheathed with old-fashioned paneling and etched glass, and savory odors emerge from the busy kitchen. Two enduring specialties are leg of lamb with white kidney beans and standing rib roast with herbs (especially thyme) in its own juices and au gratin of potatoes. Preceding these might be Baltic herring in cream sauce; a savory pot-au-feu; or a selection of sausages and pork products eaten with bread, butter, and sour pickles.

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