Fodor's Expert Review Le Baratin
This place has been around for more than 20 years, but that hasn't stopped it from being one of the more sought-after and reliable out-of-the-way bistros in Paris. The key to its success is the combination of fresh, comforting cooking and a lovingly selected list of organic and natural wines from small producers. The chef learned the art of making bouillons from none other than star Breton chef Olivier Roellinger, and uses them to bring out the best in any ingredient from fish to foie gras.
3 rue Jouye Rouve
Paris, Île-de-France 75020, France
- Artisanal charcuterie
- Late hours
- Affordable lunch menu