Le Quincy - Menu

family time, with a baby! 6... excellent reception, excellent cuisine, with more than generous servings, our good traditional French dishes! Offered , loire sparkling white glass with sausage logs, and rich and delicious regional dishes! A great moment!

Thank you boboss business with 2 customers, including 1 person who is used to large tables. what to say?!!! perfect, super local meal, a boboss a little tired but always as welcoming, impeccable service with perfect room boys.Don't forget the digestive!Thank you

There's a place worth the detour. The boss, atypical, is part of the show if we play the game. The decor is... indescribable. The dishes are amazing: calf blanquette, fermière poultry with crayfish, cassoulet: turies. Warning: no CB and as the boss told me: it's been 50 years since his hard. Not to be missed. View menu

Having been recommended Le Quincy, my fiancé and I went to celebrate my birthday there on a special trip to Paris.One could have forgiven the mediocre food, but the owner / waiter was so rude to us during the ordering process, that our mood was destroyed, our whole trip discoloured and our evening a disaster.Sadly, I cannot recommend this restaurant to anybody; certainly not until the old senile man retires, and a polite professional takes his place.

There are places like this to bet and I'm absolutely happy to have been there. Thank you Boboss!Warning, you must be hungry! and what a treat! vegano-vegetarian culinary innovations can be enjoyed (I have discovered delicious dishes in these restaurants) and one can go to boboss another day. It's a time I haven't known, it's a gabin, it's a leaning curator, it's that atmosphere there. Maybe the service a little fast. You have to digest between the dishes. high quality kitchen.

A restaurant owner of a certain age who attacks you if you ever had the idea of eating a salad sheet and drinking water...Salle of a certain age also, with her jute canvas, her canisses on the ceiling, her red tiles, her pork muzzle as a trophy on the wall, her chickens, hooves. and other decorations of another time. The kitchen is very good, very - too much - copier, traditional such as calf blanquette or calf rib with bits.Good advice from sommelier. The addition is as light as the kitchen! View menu

This place has personality. Not the order-from-a-catalog personality but genuine we-care personality. Please let them guide you to a perfect meal. The choices from the owner or your waiter may not be your first choice but trust them to be the food experts that they are. We went here on a recommendation from Thomas Keller as his favorite Paris restaurant. Tourists are likely not to find the spot on a walk-by and thats the good news. Hopefully there are a sufficient nay-sayers to detract from it's alarming popularity as a unique spot like this will not last forever - and the owner is in his 80's and very hands-on and concerned about your being completely satisfied with your meal.The DO NOT tak...

We came here for lunch, we were served with welcome champagne right after we were seated and were given a chunk of salami to nibble, which both tasted nice, a good sign!! Having studied the menu before we came, we soon ordered Tarte aux poireaux (leek tart) and Caillette Ardéchoise as starters, La Côte de Veau aux Morilles, Sauce Crème and La Queue de Boeuf de la Camille as mains. We were amazed at the portion sizes; each dish was more than enough for two servings. The leek tart was delicious, but the Caillette Ardéchoise was truly to-die-for, the taste reminded me of the dish my mum used to make. We had nice house wine to go with our meal, the patron, Monsieur Boboss was chatting away at a...

the gastronomic columnist of the Marian weekly recently titrated his article by "the veal head is the france". There he boasted the merits of this emblematic touch of the house on Ledru-Rollin Street, not hesitating to designate his head as the best bet. I'll add that quincy is france. Indeed, this modest establishment, which does not pay a mine from outside, offers what our country's cuisine has invented better: gribiche calf head, calf rib to the bits, calf blanquette, white wine bunny, cassoulet, beef tail and I pass. all is excellent and very copyy. It is therefore useless to order an entry even if they seem appetizing: terrines, ardéchoise caillette (exit of stuffed paste with salad), m... View menu