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The restaurant’s clientele is made up of local regulars and tourists who don’t hesitate to cross Paris for lunch. It’s true that there are very few places that offer this old-fashioned cuisine in such a sophisticated way.
Astier
Astier, a historic bistro in the 11th arrondissement, is a place whose 50s decor is a real curiosity. The other attraction is its traditional but modernized cuisine. Here’s the story of a lunch.
The room
Dishes and napkins bearing the restaurant’s name, chairs and tables that have seen thousands of customers pass through their doors. Welcome to Chez Astier. A place with atmosphere. On this particular day, we sit on the terrace. For starters, I choose a Gravellax-style salmon with steamed leeks. But there’s plenty of choice on the menu: herring, sweetbread terrine, veal tongue.
Salmon
For the main course, I have a roasted Chateaubriand with a barigoule of artichoke peppers and a small purée served in a slightly old-fashioned ramekin. A real treat.
Le Chateaubriand
The house also offers an old-fashioned cheese platter that has made the place famous.
The cheese platter
For dessert, it’s baba au rhum with its light cream and rum syrup that we enjoy the most. The menu indicates that this is one of the restaurant’s cult dishes. And the title is well deserved.
Le Baba
The restaurant’s clientele is made up of local regulars and tourists who don’t hesitate to cross Paris for lunch. It’s true that there are very few places that offer this old-fashioned cuisine in such a sophisticated way.
What’s more, Astier is open all summer long.
Astier
44 Rue Jean-Pierre Timbaud, 75011 Paris
01 43 57 16 35
www.restaurant-astier.com
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