Colvert

2 Days in Paris: Authentic Bistros and Hidden Gems Locals Love

"It looks like a bistro, it feels like a bistro (with some gussied-up decor), but Chef Baptiste Borderie brings a more modern flair to Colvert through his work with sauces, flavor pairings and textures. Of course, given the restaurant’s name — “colvert” is French for “mallard” — the menu leans heavily on meat and game. “You have the codes of the bistro here, but we’ve tried to update them,” says Borderie. “We have all the classics but we’ve lightened them, modernized them with newer techniques and influences from our travels.” However, while making classics lighter, he and his team have also preserved the generosity one expects from a bistro meal. A classic leek vinaigrette recipe was refreshed with the earthy flavors of raw champignons de Paris (button mushrooms) and cooked trompette de la mort mushrooms, plus toasted hazelnuts and fried onions for added texture. The vol-au-vent was served with ris de veau (sweetbreads) and seasonal root vegetables, dressed in a Comté cheese sauce. And if you’re lucky, dessert might be a riff on the classic clafouti, prepared with poached plums instead of sour cherries and topped with a scoop of cardamom-almond ice cream." - Lindsey Tramuta

Where to Dine Near Notre-Dame: 12 Must-Try Paris Restaurants

"Recently reopened with a new concept and chef, the airy Colvert bistro in Saint‑Germain‑des‑Prés gives French classics a contemporary, gastronomic spin—think compressed and candied potatoes with caramelized onion juice and summer truffle—offered via a weekly-changing, three-course prix‑fixe that showcases Top Chef alum Arnaud Baptiste’s talents and is paired with a thoughtfully curated wine list from both legendary producers and surprising newcomers." - Lane Nieset

"Revealed by the French Top Chef TV show, Arnaud Baptiste and his flamboyant moustache and numerous tattoos, is something of a media darling. He has set up shop in a vintage street corner bistro (banquettes, bistro chairs, tightly packed tables, bare stone walls, cement tiled floor and a counter which now serves standing customers) in the somewhat touristy, but nonetheless picturesque 6th district of Paris. Arnaud happily crafts market-fresh, bistronomic fare. The seasonal menu is suitably concise and hits the spot every time: confit of cod, hollandaise sauce, courgettes and absinthe gel or figs, served roasted, raw and in pickles with a fig sorbet and ice cream." - Michelin Inspector