Le Bon Georges, Paris, 12/1/18

Le Bon Georges is in the lower level of a corner building and divided into 2 rooms. One room, set a little lower, felt a tad bigger and had a tile floor whereas the second room also held the bar and service area with the door to the kitchen and had a wood floor. I think the noise level was better upstairs than below. Tables are small bare wood, set with a high quality paper napkin, and close together. Walls are covered with signs, objects and windows to the outside. It has been here for only 4 years but feels like a place that’s been here for a much longer time. The menu is on a chalkboard brought to the table as well as a large wall written version. Service is ultra friendly and helpful with the atmosphere being cozy and fun. I would recommend putting this place on your agenda.

Frankie studied the floor desing — Frankie studied the floor design

We started with a glass of their sparkling wine that was just 9 euros a glass and a good way to start the fine meal to come.

Frankie climbed the sign to look out the window

A terrine of Foie gras and chutney was 2 good sized slabs of smooth, rich and tasty terrine. It was ideal to split and came with a side of raisin nut bread that had been nicely toasted. The chutney contained apricot, grapefruit and nuts and was excellent. You can bet every bit of this was consumed with gusto.

Frankie found both salt and pepper grinders on the table

The tabl’s regular bread was a dark dense bread with a good crisp crust.

For a main course we both had the Faux-filet naturé with cepes sauce – the heart of a sirloin steak with mushroom sauce – and it came with a side of fries. We also added a side salad to split. The meat was nicely beefy cooked to a perfect rare, tender and topped with tasty mushroom chunks and sitting in a delicious sauce. Salt and pepper were on the table if you wanted more. The sauce was divine and brought out the best in the meat and the fries. They were crisp with a good potato flavor inside. The salad was nicely dressed and filled with crisp, fresh ingredients. I could come back and eat this on a regular basis.

For dessert we tried the Millefeuille with vanilla cream. It was very flakey crisp pastry that almost burst with bits of caramel sauce and rich tasty cream. It was very good. The pear tart was made with pistachios and pine nuts and came with a side of cream. It had an amazing buttery, flakey crust and didn’t need the cream. It was great. Both great sweet fixes.