Café de l'Usine
Restaurant · Folie-Mericourt ·
Seasonal French dishes, local ingredients, natural wine
Seasonal French dishes, local ingredients, natural wine
"Is it the space that makes the food more enjoyable or vice versa? It’s a bit of both at this casual bistro in the industrial courtyard of a former sneaker factory from the 1930s. The restaurant is spread across two floors with an antique ceramic stove that greets you when you walk in and plenty of wrought iron, wooden beams, and 1940s-style bistro chairs and tables. The weekly changing menu has only a few options for starters, mains, and desserts, but you can be sure dishes are always rooted in French tradition, like the confit beef cheek with glazed vegetables, stuffed cabbage with spicy onion jus, or a pumpkin tart with a simple green salad. Lunch is a good deal for €25 but dinner, with five dishes for €45, is the better one, so book a table in the second-floor loft to dine beneath the skylights as the sun sets over Paris." - sara lieberman, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, lindsey tramuta, sara lieberman, sara lieberman, sara lieberman, lindsey tramuta, sara lieberman
"Is it the space that makes the food more enjoyable or vice versa? It’s a bit of both at this casual bistro in the industrial courtyard of a former sneaker factory from the 1930s. The restaurant is spread across two floors with an antique ceramic stove that greets you when you walk in and plenty of wrought iron, wooden beams, and 1940s-style bistro chairs and tables. The weekly changing menu has only a few options for starters, mains, and desserts, but you can be sure dishes are always rooted in French tradition, like the confit beef cheek with glazed vegetables, stuffed cabbage with spicy onion jus, or a pumpkin tart with a simple green salad. Lunch is a good deal for €25 but dinner, with five dishes for €45, is the better one, so book a table in the second-floor loft to dine beneath the skylights as the sun sets over Paris." - Lindsey Tramuta
