AUBERGE PYRÉNEES-CÉVENNES
Bistrot – Brasserie
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€€
Go there and contact
01.43.57.33.78
2024
Recommended
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2024
Inn in Paris sharing scrambled eggs, meat, fish and a house specialty: cassoulet
The word innkeeper (aubergiste) has lost some of its splendor for years. Yet, an innkeeper that has the sense of welcome, well-being and of course, and he likes to share the taste of good things. Here, whether you are a regular or a gourmet visitor, the treatment is the same. You can enjoy scrambled eggs on piperade, herring fillets, breaded pig's trotters, fricassee of sweetbread with porto, pike quenelles, cassoulet (one of the house specialties) or chocolate profiteroles. An inn in the noble sense of the word.
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Members' reviews on AUBERGE PYRÉNEES-CÉVENNES
4.7/5
42 reviews
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A conseiller pour un tablée de bonnes et bons mangeurs dont aucune / aucun n'est à la diète.
(Avis d'origine)
One of the best restaurants I have been to. Cassoulet was incredible and the service is wonderful. Excellent wine menu
Nos escargots étaient délicieux et la salade était bonne. Pour le plat principal, nous avons eu un ragoût ainsi que de l'agneau gratiné et tout était spectaculaire. Je suis une grande fan de Mille-feuille et c’est le meilleur que j’ai mangé de ma vie.
L'ambiance à l'intérieur était vraiment pittoresque et juste un endroit amusant.
Ma seule remarque est que le restaurant est un peu à l'étroit, j'ai donc eu l'impression de devoir être écrasé à la table pour permettre aux autres clients de passer.
(Avis d'origine)
This is one of my favorite spots in Paris! The food is amazing while also being extremely affordable. We wanted to find something authentic during our stay, and this was it!
Our escargot was yummy, and the salad was nice. For mains we got a stew as well as the lamb with au gratin and everything was spectacular. I am a big fan of Mille-feuille and this was the best I’ve had in my life.
The vibe inside was really quaint and just a fun place to be.
My only note is that it is a bit cramped in the restaurant so I felt like I needed to be squished to the table to allow room for other guests to get past.