Paris in 2010 was experiencing a brilliant culinary renaissance, and this Season 6 episode of No Reservations captured the city exactly as a new generation of chefs was shaking up the old establishment. While Bourdain’s deep love for classic French bistros was well-documented, this visit focused heavily on the “bistronomy” movement. The culinary scene he highlighted was a thrilling mix of the old and the fiercely new: perfect, old-school veal kidneys alongside boundary-pushing tasting menus at places like Frenchie and Le Châteaubriand. Bourdain’s angle was to prove that French food wasn’t stagnating; it was being revitalized by chefs who were ditching the stuffy white tablecloths but keeping the flawless technique and profound respect for ingredients. He wanted to showcase a Paris that was dynamic, accessible, and thrillingly delicious. To taste the evolution of one of the world’s greatest food cities, here are the essential stops he made.
When Anthony Bourdain visited Paris on his show No Reservations Season 6 Episode 24 (originally aired September 6, 2010), he and his crew picked many restaurants. Here are the addresses and the dishes showcased on Anthony Bourdain – Paris, all in a convenient list.
DISH – Rognons de Veau aux Champignons
WHAT IS IT?
Rognons de veau aux champignons is a traditional French dish of veal kidneys and girolle mushrooms (golden chanterelles) with Espelette pepper. Kidneys are very popular in French restaurants due to their delicate texture and taste.
WHERE IS IT?
Je Thé… Me
4 Rue d’Alleray
Paris, France
NOTES – Anthony Bourdain – Paris
Je Thé… Me is a family-run neighborhood joint in Paris that serves traditional offal dishes.
READ MORE: THE ULTIMATE PARIS ATTRACTIONS BY ARRONDISSEMENT
DISH – Ravioli with Mousseron Mushroom
WHAT IS IT?
Ravioli is a pasta dish wherein filling is enclosed in pasta dough. In mousseron mushroom ravioli, mousseron mushrooms (also known as fairy ring mushroom) are used as filling.
WHERE IS IT?
Les Cocottes
135 Rue Saint-Dominique
Paris, France
NOTES – Anthony Bourdain – Paris
Les Cocottes is owned by Christian Constant and Thierry Marx.
DISH – Sirloin Steak
WHAT IS IT?
Sirloin steaks are typically pan fried or grilled. They are often served with sides of vegetables, potatoes, bread or rice, and sauce or gravy.
WHERE IS IT?
Frenchie
5 Rue du Nil
Paris, France
NOTES – Anthony Bourdain – Paris
Frenchie is a prix fixe restaurant. Its menu changes every day with the market. Here, Anthony Bourdain sampled smoked mackerel with a spear of wild asparagus, fried beets, raspberries, hazel nuts and pork belly strips, hake with a ragout of spring vegetables, and a sirloin of beef with lardo served on a base of pureed black rice.
READ MORE: ANTHONY BOURDAIN PROVENCE : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – Sweetbread – No Reservations Paris
WHAT IS IT?
Sweetbread refers to the pancreas or thymus of calf or lamb. Sweetbreads can also be extracted from beef or pork but are not commonly eaten.
WHERE IS IT?
Le Jeu de Quilles
45 Rue Boulard
Paris, France
NOTES – Anthony Bourdain – Paris
Le Jeu de Quilles used to serve breakfast and lunch fares. Anthony Bourdain sampled its breakfast platter of freshly-laid organic eggs, prosciutto, fresh sausage and pata negra Iberian ham, and sweetbread with chanterelle mushrooms and wild asparagus sautéed in butter. The restaurant is no longer in business.
DISH – Pieds Paquets – No Reservations Paris
WHAT IS IT?
Pieds paquets is a traditional French dish of stewed sheep’s feet and tripe.
WHERE IS IT?
Le Papillon
129 rue Mouffetard
Paris, France
NOTES – Anthony Bourdain – Paris
Le Papillon served pieds paquets made of pig’s feet and tripe. The restaurant has closed at this location.
DISH – Seared Fish – No Reservations Paris
WHAT IS IT?
Traditional French cuisine features a lot of fish, including seared fish recipes. Fish used can practically be anything, including red mullet and white seabream.
WHERE IS IT?
Le Châteaubriand
129 Avenue Parmentier
Paris, France
NOTES – Anthony Bourdain – Paris
Le Châteaubriand serves modern French dishes in a bistro setting. While at Le Châteaubriand, Anthony Bourdain enjoyed an amuse-bouche of beef carpaccio with salad greens and anchovies, pan-seared red mullet, white seabream with white asparagus, mascarpone cheese and brown butter, and fresh almonds with mâche.
DISH – Roasted Veal Loin – Anthony Bourdain – Paris
WHAT IS IT?
A roasted veal loin is prepared through cooking the veal loin in slow, dry heat, typically in an oven.
WHERE IS IT?
Le Comptoir du Relais
9 Carrefour de l’Odéon
Paris, France
NOTES – Anthony Bourdain – Paris
Le Comptoir du Relais is a prix fixe restaurant that also offers a bistro menu during lunch. Here, Anthony Bourdain enjoyed an amuse-bouche of foie gras, crab, flying fish eggs, and spring vegetables in a foie gras gelée, ravioli of blood sausage, roasted veal loin with salted butter, sautéed chanterelles, shallots and chives with an almond and rhubarb jus, and a cheese plate.
DISH – Sole Meunière – Anthony Bourdain – Paris
WHAT IS IT?
Sole meunière is a timeless French dish prepared through dredging a whole or filleted sole in flour before pan frying it in butter. It is then served with brown butter and lemon.
WHERE IS IT?
L’Atelier de Joël Robuchon
Hôtel du Pont Royal, 5 Rue de Montalembert
Paris, France
READ MORE: Our review of L’Atelier de Joël Robuchon
NOTES – Anthony Bourdain – Paris
At l’Atelier de Joël Robuchon, Anthony Bourdain sampled their gazpacho, sole meunière, and the renowned Robuchon mashed potato.
This return to Paris was significant for highlighting Bourdain’s continued relevance and his finger firmly on the pulse of global dining trends. He effectively championed the bistronomy movement, proving to an international audience that fine dining in France could be casual, highly creative, and stripped of pretense. It showed his immense respect for both the untouchable masters like Joël Robuchon and the young rebels rewriting the rules. The episode remains a vital guide to the modern Parisian dining landscape. Book a table at a crowded neo-bistro, order the tasting menu, and experience the new Paris.
