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PARIS: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON NO RESERVATIONS

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.

READ MORE: Le Timbre, in Paris – Because the French capital is cramped and fast-paced, so should the best places to eat in Paris

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.

DISH – Sweetbread

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

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

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.

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