Recipes that form the identity of the Paul Bert bistro in Paris, embellished with testimonials: eggs in red wine sauce, foie gras, crispy pig's trotters, beef carpaccio, roast chicken, salt pork with lentils, rabbit with mustard, pasta with sea urchins, tartar sauce, floating island with pink pralines, red fruit pavlova, among others.
"This book is a bit like the identity card of the Bistrot Paul Bert. It attempts to explain how, from what was initially a strictly professional project, Gwen and I managed to turn it into such a special place.
Over the years, our establishment has become a benchmark in the restaurant industry. Luck smiled on us; we were in the right place at the right time, and we often met the right people.
Thanks to them."
About Paul Bert
Le Paul Bert , run by Bertrand Auboyneau and Gwénaëlle Cadoret, stands out as an essential Parisian institution. More than just a bistro, it's a venue where conviviality, high-flying cuisine, and an international clientele mingle. Immerse yourself in the history of this legendary estaminet in the 11th arrondissement, where bistronomy found its definition and where each dish tells the story of an adventure.
