Bistrot Paul Bert

Bistrot Paul Bert Restaurant Review:

This must be the most “bistro-ish” bistro of the world. Not only has this former butcher’s shop, with its hooks anchored in the ceiling, been kept in its original and somewhat worn out condition, but they may very well have scratched the walls creating some scars to add some additional patina. In this once-popular arrondissement on the east side of Paris, not far from the Bastille and now under a gentrification process, one might occasionally bump into some characters seemingly straight from “Les Misérables.” Diners may find themselves seated next to one of these “exotic” profiles of the past. Here, the nineteenth century is de rigueur. Food-wise, it’s fair enough to acknowledge that, beyond the show, the capable director of the set, M. Auboyneau, has successfully devoted his efforts to present a real cuisine at prices of the past century, or almost. You can eat truffles on sunny side eggs or on a generous “terrine de campagne” as a beginning. For entrées, one may hesitate to choose from the squab roasted in its jus and celery purée or the calf’s liver with mini vegetables. But to fully enjoy this bistro experience, one should not miss the copious “pot au feu” maison, as traditional as it gets. To finish in the same style: crêpes Suzette, baba au rhum or île flottante.