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Benoit first opened its doors in 1912 and is now one of the last remaining authentic Parisian bistros around. Sold to Alain Ducasse in 2005 by the Petit family who had been its owners for three generations, Benoit is an address that is renowned for its warm, friendly, atmosphere so typical of a family business. Food lovers flock from far and wide to enjoy a delicious lunch or evening meal in this animated location, the only Parisian bistro to boast a Michelin star. Just a stone’s throw from the Hôtel de Ville (Town Hall), the Pompidou Centre and the famous Tour Saint-Jacques, Benoit has been welcoming fans of traditional French cuisine since the early XXth century: “Chez toi Benoit, on boit, festoie, en rois” (“Come over to Benoit’s and once you’re in you’ll drink and feast just like a king”). At Benoit, the welcome and service must reflect the surroundings: simple, warm and of excellent quality. The chef of Benoit, Fabienne Eymard, wished to give rural produce and French culinary specialities pride of place on his menu to truly honour their flavour. The chef will delight your taste buds with some of France’s more traditional dishes: “Lucullus-style calf’s tongue, heart of romaine with mustard”, "Snails in shells, garlic butter, fine herbs", "Nantua-style sole fillets, lightly creamy spinach leaves", "Calf’s head with ravigote sauce", "Home-made cassoulet white beans", "Profiteroles Benoit, hot chocolate sauce"… Every one of these dishes is served in an enormous white porcelain plate beautifully decorated with floral motifs and with a "B” inscribed in the centre. Fabienne Eymard, leads a brigade of about fifteen cooks. To accompany this French bistro cuisine, the sommelier, Rudy Reis, offers some 350 wines to choose from. Carefully selected by Gérard Margeon, Head Sommelier of Alain Ducasse restaurants, they honour all the main French wine-producing regions. The wine list at Benoit gives centre stage to the great French classics, the “A-grade” wine growers, the top range vintages, all those great vineyards that have established the country’s reputation.
Menus 2018 - Benoit
• Creamy crayfish soup with chives • Thick Scottish salmon steak, seasonal vegetables and bearnaise • Iced pistachio/passion fruit nougatDrinks
• 1 glass of Champagne Selection Alain Ducasse • 2 glass of wine • 1/2 bottle of water 1 coffee or tea Dinner Menu
• Our pâté en croûte, lettuce leaves with walnut oil and capons in garlic • Fillets of sole with crayfish, lightly creamy spinach leaves • Crunchy praline and chocolate delight, hazelnut ice creamDrinks
• 1 glass of champagne Selection Alain Ducasse • 1/2 bottle of wine • 1/2 bottle of water 1 coffee or tea
1 glass of Champagne Selection Alain Ducasse
1/2 bottle of wine
1/2 bottle of water
1 coffee or 1 tea & Sweets
1 sweets bag on departure
3 course-menu with choice on site from a selection of a la carte menu
The extras will be charged on site
Confirmation will be received within 48 hours of booking, subject to availability