I just returned from Paris and a highlight of the trip was a lovely lunch at Bouillion Racine near Odeon. The decor is stunning Art Nouveau and the food was delicious and reasonably priced. The wait staff was very welcoming and accomodating. I will definitely return on my next visit to Paris.

We took our friend there for her 60th birthday. It is a lovely place, great for a special occasion. The food was very good except for the Cod - we called it "cod mashed potatoes". The people who got it said it tasted like salty mashed potatoes. Inedible. They sent it back - much to the waitress's surprise. Got the chicken instead. Tasty.

It's a lively place - not very expensive and not snooty.

I am happy you enjoyed it. We had a Fodors GTG there in the bar area two years ago.

"cod mashed potatoes". The people who got it said it tasted like salty mashed potatoes.

That's what it's supposed to taste like. It's brandade, a classic dish in France and Spain and probably elsewhere, made from salt cod mixed with mashed potatoes. I love the stuff.

thanks...will be staying close by soon and am always looking for restaurants with recommendations

Provence's proximity to the sea informs its seafood-dense cuisine. Locals use salt cod to make brandade, a combined Provencal cuisine. And I, another who can't get enough of it
but never tasted it as too salty.

I make brandade here in Nantucket very frequently. It is like New England codfish cakes, only garlicky, tres garlicky. Even those raised on traditional codfish cakes love it!

But they might not like it if they thought they were eating mashed potatoes!

The usual in France is brandade de morue, salt codfish and potatoes, but you can make brandade from any salt fish, and one sometimes sees brandade de quelque chose. All delicious in our view.

I absolutely love brandade de morue.

They serve baccala with polenta in the Veneto - delicious.

The true recipe from Nîmes has no potatoes and no garlic.