The months of researching where to eat in Paris had resulted in a long list of restaurants to try.
What I hadn’t realised was that our hotel was in a fabulous position for many of these restaurants. In the streets nearby, Japanese and Chinese restaurants flourished, and gauging by the queues that formed outside many of them, there are some very good ones.
At the end of the street was the restaurant, Les Bistronomes. After our fabulous day exploring the King’s private apartments at Versailles and Marie Antoinette’s Playground and Hamlet, this cozy little bistro was a perfect choice for dinner.
Small and intimate, we were immediately made welcome by one of the owners, Sylvain, who quickly found our table marked with a small blackboard with our name on it. A novel idea for reservations.
When I’m in Paris, I like to try different terrines and pâtés. I was not disappointed here. The pâté, wrapped in a pastry crust, had a knob of foie gras and a slice of duck breast in it. It was served with tasty pickled vegetables. Fabulous.

Pâté en Croûte at Les Bistronomes, Paris
Pâté en Croûte with pickled vegetables

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A beautiful red

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Merlan with Artichokes at Les Bistronomes, Paris
Merlan with Artichokes

How could I resist the lemon meringue tart!
Lemon meringue Tart at Les Bistronomes, Paris
Lemon meringue Tart

Another popular restaurant, La Regelade Saint- Honoré was just around the corner in Rue Saint- Honoré. Unfortunately we could not get a table but I’m mentioning it so that you can add it to your list!
A bit further from the hotel, but still in the 1er Arr, is the restaurant ‘Spring‘. I was so excited when the hotel emailed me to say that they had been successful in making a reservation. This was no mean feat. Spring is one of the hardest restaurants in Paris to get into at the moment. Since its reopening in 2010 after moving from the 9th Arrondissement the buzz surrounding Chef Daniel Rose’s cooking has not stopped. You must literally ring on the day, one month prior to when you want to go, to make a booking.
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On the way to your table, you pass the open kitchen at Spring. We kept popping up during the night to check what was happening but chef Daniel Rose (on the right) had it all under control!
The kitchen at Spring in Paris
Chef, Daniel Rose supervising in the kitchen

The kitchen at Spring, Paris
Another view of the kitchen

It’s always an interesting experience when the chef decides the menu! This is the case at Spring, where set menus prevail and each course is a surprise.
The lobster tail in fish soup starter set the bar very high. The seafood bisque had obviously been simmering for a while and had been reduced to a fabulous soup for the perfectly cooked lobster tail.
Breton Lobster Tail in Fish Soup at Spring, Paris
Breton Lobster Tail in Fish Soup

The Vegetable Torte was an unusual course but at the same time, so perfect. Filled with roasted tomato, capsicum, zucchini, beetroot and enclosed in a pastry case, it was a tasty surprise.
Vegetable Torte at Spring in Paris
Vegetable Torte

Bonito Tuna at Spring in Paris
Stunning Bonito Tuna

Chicken Cheeks at Spring in Paris
Chicken cheeks and leg with bacon

Just when you think you can’t possibly eat another morsel, out comes not one, but two desserts
Needless to say, every crumb disappeared!
Rasberry & Chocolate Mousse at Spring, Paris
Raspberry & Chocolate Mousse

Coconut Icecream with Pistachios at Spring, Paris
Coconut Ice cream with Pistachios

I wonder what the menu will be for our next visit!
Do you like to plan your restaurants or do you prefer to ask the hotel to make a suggestion?

Spring
6, Rue Bailleu
Paris 75001
Tel: 33 01 45960572
Spring 
Les Bistronomes
34 Rue de Richelieu
Paris 75001
Tel: 33 01 42605966
Les Bistronomes 
La Regelade St Honore
123 Rue Saint- Honoré
Paris 75001
Tel: 33 01 42219240