The story
Since 2012, Bistrotters has been a fixture in the 14th arrondissement, earning a trusted place in the local dining scene and a consistent spot in the Michelin Guide. Here, Chef Clément runs a kitchen that is both rooted in French tradition and open to the world.
The restaurant’s philosophy is simple: "Le plaisir de faire plaisir" — the pleasure of giving pleasure. That translates into a menu that is 100% made in-house, from broths prepared with dedicated vegetables and bones to sauces and jus finished to order. The foundation is local, seasonal produce, but the flavors take inspiration from the chef's travels, creating a style of modern cuisine that feels both familiar and surprising.
The setting is a classic Parisian bistro, but refreshed. The atmosphere is warm and welcoming, designed for a proper meal — your time to relax and enjoy something delicious. The team takes that mission seriously.
The menu is concise and changes with the seasons. A two-course menu (starter + main, or main + dessert) is 39€, and three courses are 47€. Starters might include an artichoke panna cotta with basil and a creamy celeriac and hazelnut sauce, or squid in parsley and garlic with fennel cream and sautéed zucchini and bell peppers.
For mains, comfort and technique meet in dishes like pork tenderloin with maple jus, polenta, and oyster mushrooms, or a hake fillet in a mussel sauce with spelt risotto. A standout is the Vosges quail stuffed with tarragon, served with a cider jus and parsnip gnocchi. Vegetarian options are always available.
Desserts are classic with a twist. The "acclaimed" pain perdu (French toast) comes with salted butter caramel and crispy chocolate. There is also a lemon cream with Breton shortbread and verbena meringue, and a pecan praline choux pastry with chocolate ganache. A cheese trio is offered for those who want to finish on a savory note.
Located at 9 rue Decrès, near the Plaisance metro, Bistrotters is open every day for lunch and dinner. The Michelin recognition is a testament to the consistent quality, but the real draw is the genuine hospitality and the cooking — a modern cuisine that respects its French roots while looking outward. It’s a place that has earned its reputation, one plate at a time.
Recognition
Ambience
Details
History
Despite what you might imagine because of its name, Bistrotters doesn’t really cook cuisine from far away – on the contrary! In their classy bistro (original hardwood floors, an old-school zinc bar, glass paste lampshades), Adrien Desveaux-Toutain and Manon Kervella play the seasonal, locavore (ingredients from Ile-de-France) card. The other day at lunch, Uruguayan chef Martin de los Santos’s menu gave us a fine demonstration: a cheeky andouille and pig ear meatball lit up by fried jalapeños and hoisin sauce; pork belly that was crispy on the outside and tender on the inside, served with fennel and a cider sauce; before an addictive French toast with salted caramel and crunchy chocolate. // D.C.
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