An homage to the classic French bistro by Bertrand Auboyneau, owner of the Paul Bert in Paris, and François Simon, renowned Le Figaro food critic.
Auboyneau offers a seasonal selection of the Paul Bert’s finest recipes, and Simon explains the ten essentials that make – or break – a great bistro. Featuring a dozen of the best bistros in the French capital.
- The Paul Bert with Bertrand Auboyneau.
- Introduction, François Simon.
The ten bistro essentials
- The owner.
- The bar: a solid foundation.
- The chef.
- Michel Picquart: forefather of the modern bistro.
- The chalkboard menu.
- Heirloom vegetables.
- The wine.
- The cheese tray: a fragrant bouquet.
- The servers.
- Give us our daily bread!
- The table.
- L’Écailler du bistrot: the call of the open sea.
- The decor.
- The bistro chair.
- The clients.
- A bistro will never be perfect.
- The ambiance.
- Desserts: the cherry on top.
- The aromas.
- Coffee: the grand finale.
- Classics Parisian bistros.
- The Paul Bert’s suppliers.
About the author:
Bertrand Auboyneau is the owner of the renowned Paul Bert in Paris. He is a disciple of the late Michel Picquart, the founder of the modern “bistronomy” movement, and has successfully established his bistro as a benchmark within this category.
François Simon is a revered food critic for Le Figaro and the author of several books devoted to gastronomy. He makes frequent appearances on French television and also has his own restaurant review show, but – in order to protect his anonymity – he never reveals his face.