With its delightful 1876 décor of wood, brass and tulip lamps, this independently owned, very friendly institution feels like a museum of what a true Paris brasserie should be. What’s more, details such as the good wine list – the Guigal Côte Rôtie at 297F – and tasty rye bread served with the oysters show a proud desire to please. Try the ‘oeufs dur à la mayonnaise’ with a ‘macédoine’, the nicely prepared pig’s foot served with decent béarnaise sauce and chunky frites, or the steak served with pepper sauce. Finish with chocolate tart and a huge slice of meringue.
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