French food just got even better


The French are known for their culinary expertise and fine dining, but even in Paris there is still a lot of bad food. But that is changing fast, with a swath of small restaurants making big changes.

Not only are Parisian chefs getting more creative with their culinary creations, but the service is better than it has been in the last 40 years, according to Bloomberg’s restaurant know-it-alls. And that’s welcome news indeed. No more service with a sneer!

Bloomberg asked some of France’s top chefs for the lowdown on where to dine. They highlighted 21 bistros that offer affordable fare ranging from oysters and seafood, to falafel and even Italian. They include:



Souffles, lobster bisque and a side of industrial chic, this contemporary brasserie by Alain Ducasse is housed at the Canopéein Forum des Halles. It opened just this April. Get there before the masses do.

Chez L’Ami Louis


Although it’s a tourist mecca in the Third Arrondissement, waiting for a spot might actually be well worth the wait. It reportedly serves the best roast chicken and fries in Paris.

Le Comptoir du Relais


Chef Yves Camdeborde’s bistrot in Saint Germain is known for food that is rich and beautifully made. According to chef Jean-Francois Piege of Le Grand Restaurant, “Yves is one of my best friends. I always love to go to his restaurant because it is so good and the wine list is amazing.”



Though minimal in aesthetic and menu, this bistrot in the 17th Arrondisement makes up for it in its style and creativity. Chef Christophe Saintagne whips up a Cochon fermier en promenade à Utah beach, featuring pork belly and boudin noir with edible sand and seafood, which is reportedly a favorite of chef Alain Ducasse.

“If I say that Papillon is a Parisian absolute must-go venue, it’s not because Christophe worked with me for more than 15 years,” Ducasse says. “His cuisine is altogether contemporary and elegant, with a touch of humor that makes it an exciting experience.

Here is the full list of Parisian hotspots.