REVIEW

Benoit

This classic French bistro celebrated its 100th anniversary in 2012.  Located just steps from the Hôtel de Ville, the restaurant has served every mayor of Paris since 1912.  After three generations of ownership in the Petit family, it was sold in 2005 to Alain Ducasse, a man who collects Michelin stars like lint.  Benoit accordingly possesses the distinction of being the only brasserie in Paris to hold a Michelin star.  It is thus a perfect marriage of history and cuisine, unlike many of the pedigreed bistros in Paris whose food is now run-of-the-mill.  Benoit's motto has long been "Chez toi Benoît, on boit, festoie, en rois." 

Chef Eric Azoung turns out traditional bistro classics like escargots with garlic butter, tête-de-veau in a ravigote sauce, cassoulet and langue de veau lucullus (thin slices of tongue interleaved with duck foie gras).  Less adventurous eaters can content themselves with selections such as smoked salmon, Scottish salmon with béarnaise sauce and filet of beef with bordelaise sauce.  The cozy bistro has tiled floors, red-velvet banquettes, wood-paneled walls, etched glass and a painted trompe l'eoil ceiling, lending an air of Parisian authenticity to the ambience which might otherwise be drowned out by the hordes of tourists that now frequent it.  One can hardly blame them, however, as Benoit is arguably the best bistro in Paris. 

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INFORMATION

4th Arrondissement
20 Rue Saint-Martin
+33 (0)1 42 72 25 76
Mon-Sun, noon-2pm, 7:30pm-10pm
    Eric Azoug, Chef
    Pierre Charles Gandilhon, Sommelier
    Alain Ducasse, Restaurateur

    TAGS

    • Paris
    • French
    • Best Decor
    • Private Dining Room Private Dining Room: 20 seated

    OTHER REVIEWS

    RECOMMENDED DISHES See All

    • LANGUE DE VEAU LUCULLUS - Coeur de romaine à la crème moutardée
    • 9 ESCARGOTS - en coquille, buerre d'ail, fines herbes
    • Filets de SOLE NANTUA - épinards en feuilles à peine crèmes
    • TÊTE de VEAU TRADITIONNELLE - en ravigote
    • CASSOULET MAISON - haricots blancs