Le Quincy
French restaurant · Quinze-Vingts ·
Hearty French classics served tableside, rich pâtés, and flambéed plum liqueur
Hearty French classics served tableside, rich pâtés, and flambéed plum liqueur
"A cosy ambience prevails in this utterly timeless establishment, which was dominated by its larger-than-life boss, “Bobosse”, for so many years. Even though he doesn’t pop in quite so often anymore, his personality continues to underscore the DNA of this haunt of foodies. For fifty odd years, fine food lovers have been digging into wholehearted, rustic dishes from Berry or Ardèche. The chef scrimps neither on quality nor quantity when it comes to the house terrine of cabbage and garlic, poultry in cream or the rum-flavoured ice cream! An establishment whose existence is almost anachronistic in today’s restaurant universe." - Michelin Inspector
"If you’re up for an experience, check out this bona fide Paris bistro like they don’t make them anymore, frequented by an older local crowd of habitues. The dining room — paneled, tile-floored, complete with red-and-cream jacquard tablecloths and napkins — is run by the theatrically grumpy Michel Bosshard, aka Bobosse, who babies friends with snifters of prune de Souillac (plum liqueur) and teases everyone else. The succulent, hearty, old-fashioned French cooking includes a house-made terrine de campagne, stuffed cabbage, and a textbook blanquette de veau (veal in cream sauce). Located in the 12th arrondissement. Know before you go: Cash only (and it’s a bit pricey)." - Alexander Lobrano
"At Le Quincy, kitsch is still chic, and that's exactly why you're here. The wood-paneled bistro steps from Gare de Lyon looks like it was airdropped from the French countryside, with red gingham curtains and a framed pig portrait on the wall—it’s appropriate given all the pork-driven specialties and saucy French classics on their menu. When you arrive, snap a pic of the bottomless charcuterie baskets and terrines in the center of the dining room, and follow your welcome saucisson and bubbly with the caillette, a caul-fat-wrapped pâté redolent with herbs. Waiters ceremoniously spoon most main dishes tableside from rustic cassolettes, like a veal chop swimming in decadent morel cream and fork-tender rabbit glazed with white wine sauce, a rarity outside of a country grand-mère’s kitchen. Make sure to hit the ATM before arrival: it’s cash only." - emily monaco
"At Le Quincy, kitsch is still chic, and that's exactly why you're here. The wood-paneled bistro steps from Gare de Lyon looks like it was airdropped from the French countryside, with red gingham curtains and a framed pig portrait on the wall—it’s appropriate given all the pork-driven specialties and saucy French classics on their menu. When you arrive, snap a pic of the bottomless charcuterie baskets and terrines in the center of the dining room, and follow your welcome saucisson and bubbly with the caillette, a caul-fat-wrapped pâté redolent with herbs. Waiters ceremoniously spoon most main dishes tableside from rustic cassolettes, like a veal chop swimming in decadent morel cream and fork-tender rabbit glazed with white wine sauce, a rarity outside of a country grand-mère’s kitchen. Ask the kitchen to vacuum-pack your leftovers so you can indulge in serving yourself spoonful after spoonful of intense chocolate mousse from a bowl big enough to feed six. Just be sure to hit the ATM before arrival: it’s cash only. photo credit: Wenkang Shan" - Emily Monaco
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