L'Ardoise

L'Ardoise Review

This minuscule storefront, decorated with enlargements of old sepia postcards of Paris, is a model of the kind of contemporary bistros making waves in Paris. Chef Pierre Jay's first-rate three-course dinner menu for €35 tempts with such original dishes as mushroom and foie gras ravioli with smoked duck; farmer's pork with porcini mushrooms; and red mullet with creole sauce (you can also order à la carte, but it's less of a bargain). Just as enticing are the desserts, such as a superb feuillantine au citron—caramelized pastry leaves filled with lemon cream and lemon slices—and a boozy baba au rhum. With friendly waiters and a small but well-chosen wine list, L'Ardoise would be perfect if it weren't often crowded and noisy.