La Régalade

The bistronomique movement started here, under Chef Yves Camdeborde (who now works at Le Comptoir du Relais), when people flocked to this sweet little bistro, with its cracked tile floors, polished wood, and burgundy banquettes, to taste excellent food in a low-key setting. Since then, the bistronomy movement has taken off, and Paris now boasts a large number of places that combine bistro ambience and prices with excellent culinary skills and ingredients. In 2006, Camdeborde sold La Régalade to Bruno Doucet, who has maintained the tradition and become a respected chef in his own right. Meals here begin with a help-yourself crock of homemade terrine, served with bread and gherkins, and continue with starters such as foie gras in asparagus bouillon or marinated sea scallops with basil and Parmesan. Mains are comforting, such as caramelized pork belly with mashed potatoes or sea bream with caramelized fennel and black olives. Dessert could be a stinky Reblochon cheese or a molten Guanaja chocolate cake.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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