Le Grand Pan, Paris, 12/4/15

exterior
exterior

A very small place of about a dozen tables and most for two. The young chef, Benoit Gauthier, peeks out of the tiny kitchen’s window often to keep an eye on the packed dining room.  It’s a chalkboard menu and the staff while not as fluent in English as many are very friendly and communication happens. It is simple but great food. The tastes are fresh and full.  Small items like just having great greens in the salad make the place seem that much better and it is obviously a hit with the locals.

interior
interior
table set up
table set up
chef
chef Benoit Gauthier
cool floor
cool floor
menu
menu
day's specials
day’s specials

The eggs and truffles were quite good but the foie gras and figs was the standout to me. We ordered their grilled beef for two which came with salad. We did get fries with our steak but the waiter forgot to bring them and we devoured them before I got to get a picture, but trust me, they were just fine. I saw the pork chop and it looked to be scrumptious – it will be on my order next time. The dessert was a wonderful combination of meringue, cream and chestnut paste, which is only offered in the winter months, but I can easily see why it is their most popular offering.

Frankie wanted to nap in the bread basket
Frankie wanted to nap in the bread basket
wine
wine
Eggs and truffles
Eggs and truffles
Frankie approved of the eggs
Frankie approved of the eggs
Fore gras and fig with salad
Fore gras and fig with salad
beef
beef
side salad
side salad
dessert
dessert
inside
inside
Chef Benoit Gauthier
Chef Benoit Gauthier
Frankie thought the view was better from atop the water bottle
Frankie thought the view was better from atop the water bottle
bar room on the entry side
bar room on the entry side

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