Les Petits Parisiens (Bistrot de bons goûts)

"Les Petits Parisiens brings a refined glow-up to the classic French bistro. Take a seat at one of the wooden tables spaced out judiciously across the tiled floor—ideal for quiet conversation with your date—and sip one of 175 wines from delicate, thin-stemmed glasses (a pleasant upgrade to those stocky goblets). Flavors are straight out of the French bistro bible, like a steak au poivre with a well-peppered sauce, while plating takes cues from fine dining, as with the rich celery remoulade's wisps of fresh celery root arranged in a ring and crowned with apple matchsticks and smoked haddock cubes. Cap the romantic night with a digestif from the gorgeous wooden bar, where bottles stand out like rainbow fairy lights along a salmon-colored wall. Or share a cast iron cassolette of rice pudding with the most decadent salted caramel sauce ever." - emily monaco

"Les Petits Parisiens in the 14th brings a refined glow-up to the classic French bistro. Take a seat at one of the wooden tables spaced out judiciously across the tiled floor—ideal for quiet conversation with your date—and sip one of 175 wines from delicate, thin-stemmed glasses (a pleasant upgrade to those stocky goblets). Flavors are straight out of the French bistro bible, like a steak au poivre with a generously peppered sauce, while plating takes cues from fine dining, as with the rich celery remoulade's wisps of fresh celery root arranged in a ring and crowned with apple matchsticks and smoked haddock cubes. Cap your romantic night with a digestif from the gorgeous wooden bar, where bottles stand out like rainbow fairy lights along a salmon-colored wall. Or share a generous cast iron cassolette of rice pudding with the most decadent salted caramel sauce ever." - Emily Monaco

"Chef Clément Gélard, after honing his skills in top establishments, is crafting modern bistro fare, adding an inspired touch to time-honoured family favourites such as stuffed cabbage. Food lovers won’t be able to resist the chocolate mousse with olive oil and fleur de sel or his absolute must: vanilla flavoured rice pudding with dried fruit and butterscotch – to die for!" - Michelin Inspector

"Opened by Yves Camdeborde in the 1980s as La Régalade, this legendary restaurant was the birthplace of bistronomy." - The MICHELIN Guide