Chez Martine

The story

Chez Martine Paris: Seasonal French Bistro Cooking Near Trocadéro

The Kitchen and Its Suppliers

Chef Florent Durand runs the pass at Chez Martine in Paris, steering the menu toward seasonal French bistro cuisine. The kitchen cuts fresh fries every morning and relies on meat deliveries from Lesage while pulling andouillettes directly from Lyon. Starters feature delicately seasoned oeufs mayonnaise topped with pickled mustard seeds, followed by dry-aged sirloin prepared with chimichurri. This reliance on established regional producers keeps the bistro cooking grounded and deeply tied to local supply chains.

Room and Neighborhood Rhythm

Velvet banquettes line the perimeter while curated Art Deco light fixtures hang above tables dressed in crisp gingham cloth. A zinc-topped wooden bar sits near the entrance in the sixteenth arrondissement, placing diners just steps from the Trocadéro gardens. The owner increases the volume on Friday nights to match the surrounding streets and keep the local crowd engaged. Standard glassware rests beside the counter for quick pours during the midweek rush.

Wine Selection and Evening Finish

The beverage list prioritizes Burgundy, the Rhône Valley, and select Loire estates while maintaining a solid core of Bordeaux labels. Producers like Graillot, Ogier, and Cuilleron appear alongside familiar houses such as La Dame De Montrose. Staff members keep every existing reference of Chartreuse behind the bar for guests requesting a proper digestif. The kitchen closes the service with comforting cherry clafoutis and rich crème brûlée that balance the savory plates.