The story
Roxane and Jean run Café des Ministères on the rue de l’Université in Paris’s 7th arrondissement, a traditional French bistro that has earned a Michelin recommendation for its straightforward, seasonal cooking. The restaurant’s name nods to its neighbourhood near the Assemblée Nationale, and the atmosphere — warmed by a loyal local clientele — stays true to the Parisian bistro spirit.
The kitchen works with local, fresh, seasonal products, and everything is made in-house. The short, market-driven menu changes regularly, reflecting what’s best at the market. Diners can choose from a set of classic bistro dishes, prepared with care and without fuss. The dining room is complemented by a terrace for warmer months, and the restaurant also offers private dining for groups.
Café des Ministères is open for dinner Monday through Thursday and for lunch Tuesday through Friday — a schedule that suits the rhythm of the neighbourhood. Reservations open 21 days in advance and are made directly through the restaurant’s website. With its Michelin recommendation and a firm commitment to honest, seasonal French cooking, this is a dependable address for a proper meal in the heart of the 7th.
Recognition
Ambience
Details
History
In the mood for a little traditional charm? Then head over to the Assemblée neighborhood, with its beautiful hôtels particuliers and cushy, overpriced brasseries… as well as the discreet Café des Ministères (a marbled bar, cobalt blue banquettes). After years of cuisine that was as pleasant as a parliamentary meeting, it’s now been taken over by the Sévègnes duo – Roxane in the dining room and Jean in the kitchen. There’s nothing too revolutionary on the menu, but the Ducasse-trained chef’s dishes have plenty to put you in a good mood! The other day at lunch: a perfectly prepared homemade noir de gascon pork and chicken liver terrine, served with a small jar of pickled vegetables; astonishing “gras double” beef tripe in a sublime sauce basquaise, available as either an appetizer or a main; light and airy vol-au-vent, generously filled with veal or lamb sweetbreads, free-range chicken, spinach and a sublime truffle jus: truly superb! And for the finale, an excellent baba au rhum made with slightly syrupy rum from Martinique, plus some delicious chantilly cream. Everything else on the menu was as classic as could be: calf’s head with sauce gribiche, stuffed tomatoes with basmati rice, line-caught hake with sauce basquaise, profiteroles or pavlova for dessert… // Albert Gredinbar
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