La Bourse et La Vie
Bistro · Vivienne ·
Classic French bistro fare with superb steak frites & foie gras
Classic French bistro fare with superb steak frites & foie gras
"La Bourse et la Vie is a fine dining restaurant in a bistro-esque trenchcoat—with the prices to match. The solution is to go at lunch, when they serve their impeccable hanger steak au poivre for just €28. Unlike more common tenderloin, this beefy, mineral-forward steak actually manages to stand up to the intensity of the house pepper sauce studded with whole green peppercorns and topped with a coarse grind of black pepper. The full flavor more than makes up for the diminutive portion size, even by Parisian standards, and the copious yet anemic fries. (Don't ask for ketchup—they definitely don't have any.)" - Emily Monaco
"This bistro owned by an American chef is a big hit. So what is the secret of his success? Distinctly French dishes, slightly tweaked, quality ingredients and flavours that are on point. Leeks with vinaigrette; onglet de bœuf (a skirt steak) with peppercorn sauce; chocolate mousse: all manner of bistro classics that you'll be delighted to come across (again)." - Michelin Inspector
"Chef Daniel Rose’s second Paris restaurant has become one of the city’s best bistros. He delivers superb versions of the rock-of-ages French dishes that people yearn to eat. His superb foie gras de canard comes to the table perched on a fresh artichoke heart with a dribble of aspic-like shallot vinaigrette on the side, a brilliant detail. Don’t miss the collier d’agneau provencal (braised lamb neck Provençal style) either. Located in the Second Arrondissement." - Alexander Lobrano
"Operating in Paris, this is the restaurant I own and operate where the use of corn was traditionally scoffed at in the French register; my continual talk about corn stems from that history and from the fact that we never permitted ourselves to use corn in France when I was cooking or learning there." - Cathy Chaplin
"Located in Paris, La Bourse et La Vie is Daniel Rose’s restaurant where chef Audrey Renninger previously worked, and her move from that kitchen is highlighted as part of the Le Select staffing plan." - Naomi Waxman
