Au Petit Panisse - Paris

We had the pleasure of having dinner at the Au Petit Panisse. The food was delicious and creative with an interesting combination of flavors. Our service was very hospitable, like the boss, Jeff Schilde and his team. Definitely recommend a place and back to! Thank you.

A few days' visit to Paris in Switzerland, we fell on this restaurant by chance one evening looking for a quiet and friendly place and a good bistro/brasserie cuisine in the Bastille/Nation district. We weren't disappointed. Very nice team (presented if necessary but not invasive), the room was full but not too noisy, the kitchen exactly as we expected. I advise. Only a little negative: the control of sanitary passes seemed foolish.

Card developed but unpretentious and changes almost every day. From the entrance to the dessert everything is good. Very charming places thanks to the rustic decor and the very pleasant terrace in the sun at noon. Besides, the staff is nice. I went there several times and I'll be back.

My parents found the heart of the duck and the velvet of the celery rave very good, the juice of the spoil was excellent and the velvet very creamy and comforting. For dishes, we chose the tab of beef and cod. The tab was very well cooked, bleeding needed with a good juice, the purée was simple and good, the radicchio brings a touch of crisp and originality. The chicken dish in the broth was good overall, but I found a pity that the flesh is not seasoned and that only the skin has been salted (too salty according to me) because it is a little rare when you eat only the flesh with the broth, but it is too salty if I eat it with the skin. There's still a dish I enjoyed. The desserts were a little disappointing and “too simple” for the price (9€ for half caramel chocolate and the mm for the Fontainebleau it seems to me), we almost did not feel caramel in the cooked environment and I find that at this price we should be a little more generous in quantity and make qqch more gourmet overall.

The entrance veal feet are a treat, we take them to share but we really shouldn't have. The tartare is also excellent with its small potatoes that have a taste to come back. Mid-cuit is a satisfaction, very strong in chocolate and it is the salty butter caramel that delicately picks up the taste. Bravo!