À La Biche au Bois - Menu

misleadingly small, it is a weight competitor for the fabulous French cuisine. It's the real nut soup business.

Everything he promised to be! a Parisian bistro serving honest and well executed dishes from high-quality ingredients.

It is an outstanding place in a discreet location with french food out of the ordinary and the cherry on top is the friendliness of the staff. View menu

So, I left the restaurant 3 minutes ago and I am back in my hotel. I consider myself well travelled and a lover of food and good service. Words cannot express the delight I have just encountered. Food delicious and plentiful, atmosphere Parisian and warm, service absolutely 100% second to none....... when I return to Paris this will be the reason!!!!!!

We have been looking for a nice restaurant in paris to enjoy a lovely meal but these were hard to find. Untill we found this place where we enjoyed one of the little good dinners during our stay in Paris. The staff was very helpfull and enthousiastic. The dinner was good for a reasonable price, although we found the fries to be a bit soft to our liking. When we ordered a medium steak it first came back a bit on the rare side. This was immediately noticed by our waiter who suggested to send it back to the kitchen to cook it a little bit further. The dessert was also tasty. We also enjoyed a free glass of wine as suggested by our waiter.

I had booked a table for nine o'clock but we missed our train from Avignon. When we eventually arrived closer to ten my wife told me she wasn't so hungry any more but she still ordered the coq au vin which arrived in it's cooking pot. I looked at her and although she made a valiant attempt, her appetite had gone. We both had the poached eggs for starters which were yummy. I had beef fillet with cepes sauce and a large plate of frites arrived with it. I think the waiter was a bit baffled as to my wife leaving so much of her food in the pot but we told him she had passed the hungry stage. She had sorbet which was light for dessert and I had cherry clafoutis served with crème anglaise or custar... View menu

This is an unassuming little bistro in a working class area of Paris that delivers a truly enjoyable dining experience. We were able to get seating without reservations at around 7 pm but the place was packed within an hour. The owner, Bertrand, is a very congenial host and makes an effort to chat with guests at all of the tables. Wife had the coq au vin and I the veal shoulder in a vegetable- type stew. Both were served in simple small crock pots without fanfare but were remarkably delicious. The red wine recommended by our waiter paired very well with the meal. Our two kids, 12 and 8, devoured their fillet of salmon with frites. Creme brulee for dessert was also excellent. The bill came to...

I've debated reviewing this restaurant because it's so special to us that I wanted to keep it "our little secret". But really, how often do we get to Paris? So here it is. Our favorite place in the whole city with truly amazing, abundant French food at crazy reasonable prices! You must make a reservation because the place is tiny, and they don't rush you. We were seated at a table for 2, next to a local gentleman dining alone who turned out to be a diplomat from one of the local embassies. He eats here every night while in Paris! He went through the whole menu with us, making recommendations. He was spot on. We had duck, pork, and fish. The owner came by several times to see how we liked our...

It is quite possible to become a victim of media like TripAdvisor or Eater. This is, no doubt, a temple of simple but delicious French traditional food; the coq au vin, the andouillettes, escargots..., I could go on. And it's thoroughly good at À la Biche. But with international fame come the challenges: "all the world" want to experience the genuine French food and the atmosphere of the place. And suddenly, the servers find themselves explaining the most obvious facts to a clientele who don't know what an "andouillette" is, ("you problably won't like it"), "gesiers", "ile flottante"... I could go on. There's nothing wrong with that. But even the most patient staff will eventually be influen... View menu