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From corner bistros to charming neighbourhood eateries, Paris has no shortage of affordable pit stops. But it pays to be in the know. The bouillon – the no-frills, accessible eating house of the 1900s – is starting to make a comeback. Drawn by that elusive rapport qualité-prix (value for money), penny-pinching students rub shoulders with families and the well-heeled at Bouillon Pigalle restaurant. Its chef, Clément Chicard, knows a thing or two about eating well on a budget. Here are his Paris picks.

 

Chef Clément Chicard on the capital’s affordable eats

  • Pottoka

    4 Rue de l'Exposition, 75007

    by Madévi Dailly

    “Hailing from Bayonne, chef Sébastien Gravé takes inspiration from the Basque region in this small, charming restaurant. Everything at Pottoka is fresh, made in-house and prettily plated. The lunch menu is great value.

    Try the day’s special; I have fond memories of his spin on the classic pot-au-feu stew.” Two-course lunch menu, €23.

  • Le Bellerive

    71 Quai de la Seine, 75019

    by Madévi Dailly

    “This is a great spot on the canal for a coffee. The Bellerive has a great terrace with views of the canal boats and a pétanque pitch – it doesn’t feel like Paris at all. Office workers flock here for the lunch menu of bistro classics.

    Check the chalkboard for the butcher’s plate of the day. The home-made fries are excellent.” Two-course lunch menu, €12.50.

  • Le Galopin

    34 Rue Sainte-Marthe, 75010

    by Madévi Dailly

    “Le Galopin is a bit more of a splurge, but I don’t know anywhere else in Paris that does a tasting menu for €55. I took my girlfriend there for dinner when we lived in the neighbourhood. The three starters, three mains and three desserts were beautifully crafted.

    I had a butternut squash velouté, a light tuna tataki and some perfectly cooked fish with a fennel emulsion. We were bowled over.”

  • Les Arlots

    136 Rue du Faubourg Poissonnière, 75010

    by Madévi Dailly

    “I know the chef at Les Arlots from a collaboration in the early days of Bouillon Pigalle. He’s a really nice guy and I like his style of cooking – simple, but efficient. He makes everything in house, including black pudding, which is a bit of a faff in the kitchen.

    His sausage and mash is award-winning, and just €17.”

Image credits: © Lauremoussie; © Lauremoussie; © pottoka; © Lauremoussie; © le galopin; © Les Arlots