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Le Timbre

Fodorite Reviews

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Le Timbre Review

Working in a tiny open kitchen, Manchester native Chris Wright could teach many a French chef a thing or two about cuisine française. He uses only the finest suppliers to produce a constantly changing seasonal menu that keeps the locals coming back: in fall you might sample the cochon noir de Bigorre (a pedigreed pig from southwest France) with marinated red cabbage, or blood sausage with french fries. The signature mille-feuille is spectacular, but try not to miss le vrai et le faux fromage (literally "the real and the fake cheese"): perhaps a two-year-old British cheddar juxtaposed with a farmer's goat cheese from the Ardèche. (The joke is that the English cheese is the "real" cheese and the French cheese is fake—although French people might read it the other way.)

    Restaurant Details

  • Reservations essential.
  • Credit cards accepted.
  • Closed Sun., Mon., mid-July–mid-Aug., and 10 days at Christmas.
Updated: 02-19-2014

Fodorite Reviews

Average Rating:  
  • Food  
    Décor  
    Service  
    Value  

    a meal to remember ... in paris!

    tired of walking into typical brasseries, i prepared for this trip & read review on Le Timbre.We went to look for it, and it was worth it! We ended up having LUNCH & DINNER there, all in 1 day. Food quality & presentation is superb! The 2 duck dishes are must-try. Appetizers are wow! Plus, they understand English!

    by PinkAddict, 9/24/08
  • Food  
    Décor  
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    A tiny jewel

    One chef,one waitress, five starters, five entrees and a small desert list all perfect. It was like a private cooking lesson watching the chef. Small but good wine list.
    Look close or you will miss it!

    by Beckdog, 3/13/08

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