Amaranth | Restaurants in Bastille, Paris

Amaranth |  Restaurants in Bastille, Paris

For who ? The branchouillards
Cult dish? Dinvigorating tripe with olives, with hearty home made mash

Burgundy banquettes, white partitions, paunchy fifties… Something however fashionable, however oh so good. Generally it feels good to throw away the hanging mild bulbs, the chick plates, and get again to fundamentals. A bistro dream, which owes so much to the chef, Christophe Philippe. Which has no equal to simmer for thirty (!) hours an especially tender veal cheek, tender as you want (you do not even want a knife: it may be reduce with a fork). Or a chic veal tongue, very finely sliced, served with home made mayo (€12).

L’Amarante is our little ritual, our gloom chaser: we reserve by sms/textual content message on our pal Christophe’s cellular phone. In any other case by voice (Friday, Saturday, Sunday, Monday, Tuesday). On D-Day, a heat welcome, a great nostril (pink Raffut 2015 from Sylvain Bock, €5 a glass) and it is typical for the aptly named “employee’s menu” at 22 balls (12:30-2:30 p.m.). Or the unbeatable components at €19, like that lunchtime, with a starter a fats tarama of sole (missing in salt, too dangerous), flanked by an ultra-fresh and completely seasoned inexperienced salad. The crescendo suite: tinvigorating grapes with olives, unbelievable, resting on a hearty home made mash… No extra room for dessert, and obligatory loosening of the belt on leaving… However twenty gods, what good is it!

At The Best Paris, all institutions are examined anonymously by our editors, paying the invoice every time, like several buyer!

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