Godaille
Restaurant · Quinze-Vingts ·
Fried chicken, mussels in curry, natural wines, steak
Fried chicken, mussels in curry, natural wines, steak
"Godaillein French slang means feasting and making merry among good friends. So let's get to it and tuck into this invigorating, flavoursome cuisine! This eatery run by a group of pals gives pride of place to spices and fresh herbs, in dishes such as fried chicken with super-soft meat in a crispy golden crumb, alongside a ginger-lemon sauce; bouchot mussels are served with a coconut-green curry sauce and Thai herbs. The pleasant, slightly retro interior is complemented by a lovely bunch of fresh flowers on each table. A fine selection of natural and organic wines (including some orange wines)." - Michelin Inspector
"One half of the partnership behind this modern bistro on Square Trousseau formerly worked at Septime, which means there was some built-in buzz when it opened. Stroll through the nearby Marché d’Aligre before making your way here for a leisurely, €30 three-course lunch. They also have an a la carte menu with appetizers like green curry mussels and smoked trout in a sesame and peanut sauce, and mains like a hefty hanger steak with marshmallow-sized fried gnocchi in a light, Frenchified BBQ sauce. The beautiful, high-ceilinged room, with brass sconces and distressed leather seats, is nice and inviting, and the service is, as the French say, top." - sara lieberman, lindsey tramuta
"One half of the partnership behind this modern bistro on Square Trousseau formerly worked at Septime, which means there was some built-in buzz when it opened. Stroll through the nearby Marché d’Aligre before making your way here for a leisurely, €30 three-course lunch. They also have an a la carte menu with appetizers like green curry mussels and smoked trout in a sesame and peanut sauce, and mains like a hefty hanger steak with marshmallow-sized fried gnocchi in a light, Frenchified BBQ sauce. The beautiful, high-ceilinged room, with brass sconces and distressed leather seats, is nice and inviting, and the service is, as the French say, top." - Sara Lieberman
