Caillebotte
The Caillebotte
To the recaled of the essential Pantruche, award-winning for the quality of its cuisine, which nestles close to the intersection of the Rue des Martyrs and rue Massé, and where lunch without reservation is a beautiful feat of strength , the bosses of the Caillebotte, Franck Baranger (the chief) and Edouard Bobin (in room), made a beautiful declaration of love. That of a bistronomy in the same vein as their parent company in an ultra-modern atmosphere. Marble counter, Scandinavian high chairs, high ceilings, clarity, sobriety and a breathtaking view of the kitchen give an unstoppable character instead. Especially as the quality is at the rendezvous on the plate. The team, well run, offers a limited variety of dishes per service depending on the market. The poached egg with crushed pumpkin, chicken juice, almond milk, almost raw veal and pea muslin, the decadded Vendée quail stuffed with roe and Chinese cabbage or the oysters signature dish Roumegous flashed steam lettuce broth are a must. For dessert, enjoy chocolate ganache, roasted figs or ice cream with gingerbread and crumble. The wine list is affordable with a wide enough choice to vary the pleasures by the glass. Rates are far from prohibitive with the first formulas around 20 €.
The Caillebotte
8, rue Hippolyte-Lebas
75009 Paris
01 53 20 88 70 (reservation recommended)
M° Cadet, Our Lady of Lorette, Saint-Georges, Le Peletier