Le Bon Georges, Paris, 12/1/18

building
building

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.

closer
closer
interior
interior, upper room
another room
lower room
img_7479
Frankie and the restaurant details
chalkboard menu
chalkboard menui
specials menu
specials menu
table set up
table set up
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.

sparkler front
sparkler front
sparkler back
sparkler back
through the kitchen door
through the kitchen door
looking out the window
looking out the window
Frankie climbed the sign to look out the window
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.

pate and bread
paté and bread
bread
raisin nut bread
pate
paté
Frankie found both salt and pepper grinders on the table
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.

table bread
table bread
other end
other end
wine
wine
Sommelier Clement and Frankie
Sommelier Clement and Frankie

 

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.

beef with fries and side salad
beef with fries and side salad
Beef steak with cep sauce and fries
Beef steak with cep sauce and fries
turned
turned
inside
inside
fries
fries
closer
closer
side salad
side salad
clsoer
closer
Hermance and Frankie
Fun Server Hermance and Frankie

 

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.

desserts
desserts
Mille Feuille
Mille Feuille
from the top
from the top
closer
closer
pear tart with pistachios and side of cream
pear tart with pistachios and side of cream
other side
other side
one more angle
one more angle
inside
inside
Manager and Frankie
Super friendly Manager Arnaud and Frankie

 

To finish the meal we had a coffee and it came with a divine buttery cookie.  This place should rate a visit from you.

img_7455
coffee and cookie
Frankie and the coffee and cookie
Frankie and the coffee and cookie

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