An Exciting Restaurant Series From The Marais Neighborhood in Paris
Bertrand Auboyneau is taking over rue Paul Bert in the 11e arrondisement in the Marais neighborhood of Paris and we are certainly not complaining about it! Owner of four very different restaurants in nearby Paris neigborhoods, Bistrot Paul Bert, L’Ecailler du Bistrot, Le 6 Paul Bert and his newest addition Le Cave du Paul Bert, his restaurants never disappoint. We had the chance to sit down with Chef Louis-Philippe Riel, the Montrealer chef formerly of Le 6 Paul Bert and currently that of Le Cave du Paul Bert.
Chef Louis-Philippe first worked for Auboyneau in his Bistrot Paul Bert. He must have left quite the impression since a few months later Auboyneau asked him if he wanted to open Le 6 Paul Bert with him and later Le Cave du Paul Bert. Chef Louis-Philippe tells us about his experience working in the Paul Bert restaurants and what makes them such a success.
Bertrand Auboyneau is taking over rue Paul Bert in the 11e arrondisement in the Marais neighborhood of Paris and we are certainly not complaining about it! Owner of four very different restaurants in nearby Paris neigborhoods, Bistrot Paul Bert, L’Ecailler du Bistrot, Le 6 Paul Bert and his newest addition Le Cave du Paul Bert, his restaurants never disappoint. We had the chance to sit down with Chef Louis-Philippe Riel, the Montrealer chef formerly of Le 6 Paul Bert and currently that of Le Cave du Paul Bert.
Chef Louis-Philippe first worked for Auboyneau in his Bistrot Paul Bert. He must have left quite the impression since a few months later Auboyneau asked him if he wanted to open Le 6 Paul Bert with him and later Le Cave du Paul Bert. Chef Louis-Philippe tells us about his experience working in the Paul Bert restaurants and what makes them such a success.
A truly authentic French Bistro, Le Bistrot Paul Bert is designed for providing a genuine and immersive French experience. From the classical bistro style (the zinc bar, the mustard pots, the oversized linin napkins and chalkboard menus), to the traditional menu (Roasted sucking pig with thyme and homemade mashed potatoes, Lamb shoulder from Lozère with tarbes beans…) and even to how the kitchen is run. Chef Louis-Philippe described the kitchen as “bordélique” (messy in English) and with a smile on his face, said he loved it. In contrast to the structured kitchens of the gastronomic restaurants that he worked in before, in the kitchen of the Bistrot Paul Bert it is not uncommon to hear the cooks yelling, speaking different languages…in all it’s a lively kitchen.
The 6 Paul Bert is very different from the bistro in its focus on small modern plates, but the emphasis on good products still remains. The menu changes every day depending on seasonal produce. Currently on the menu: Carpaccio of brill, pineapple, endive, watercress and taramasalata; Rabbit with wild garlic, tangerine and green asparagus…
The 6 Paul Bert is very different from the bistro in its focus on small modern plates, but the emphasis on good products still remains. The menu changes every day depending on seasonal produce. Currently on the menu: Carpaccio of brill, pineapple, endive, watercress and taramasalata; Rabbit with wild garlic, tangerine and green asparagus…
Chef Louis-Philippe describes le 6 Paul Bert as once his “home”. This was his first experience as a head chef in a restaurant and as a creative collaborator in the opening of the restaurant. He explained that originally the 6 Paul Bert was supposed to be more like what Le Cave du Paul Bert is with its focus on simple small plates, but became more gastro-like due to the clientele and their love for particular dishes.
Le Cave du Paul Bert is probably the best representation of Chef Louis-Philippe and in more than one aspect than one might expect. The Cave du Paul Bert’s first focus is on wine and as we learned about Chef Louis-Philippe, he actually studied sommelier which introduced him to cooking. The wine bar offers an excellent selection of natural wines. And to accompany the wine, amazing charcuterie or one of Chef Louis-Philippe’s “simple” plates that are far from ordinary: Hard boiled eggs with mayonnaise and truffle, Beets with oranges, yogurt and mint, Veal tartare with taramasalata and olives…
Chef Louis-Philippe created more than the menu as he actually built the bar. Pay a visit to Le Cave du Paul Bert to enjoy the delicious food, but to also appreciate the Chef’s beautiful metal and woodwork. He built the façade of the bar, the back of the bar and my favorite aspect, the bar itself: a beautiful tree trunk cut in half and positioned long-wised where your delicious glass of wine will be standing on.
Chef Louis-Philippe created more than the menu as he actually built the bar. Pay a visit to Le Cave du Paul Bert to enjoy the delicious food, but to also appreciate the Chef’s beautiful metal and woodwork. He built the façade of the bar, the back of the bar and my favorite aspect, the bar itself: a beautiful tree trunk cut in half and positioned long-wised where your delicious glass of wine will be standing on.
Sample These Restaurants From The Trésor Trio of Luxury Apartments
Bistro Paul Bert
The restaurants of Bertrand Auboyneau are primarily located near Rue Paul Bert, which is a 30 minute walk through Le Marais from our Renoir and Monet luxury apartments in the Trésor Collection.
- Verre Volé: http://leverrevole.fr/
- Baratin: http://parisbymouth.com/le-baratin-2/
Bistro Paul Bert
The restaurants of Bertrand Auboyneau are primarily located near Rue Paul Bert, which is a 30 minute walk through Le Marais from our Renoir and Monet luxury apartments in the Trésor Collection.
Bistro Paul Bert
The restaurants of Bertrand Auboyneau are primarily located near Rue Paul Bert, which is a 30 minute walk through Le Marais from our Renoir, Monet and Degas luxury apartments in the Trésor Collection.
Classic French
18 rue Paul Bert, 75011
Closed Sunday and Monday
01 43 72 24 01
6 Paul Bert
Small plates
6 rue Paul Bert, 75011
Closed Sunday and Monday
01 43 79 14 32
La Cave du Paul Bert
Wine bar, small plates
16 rue Paul Bert, 75011
Open everyday
01 58 53 50 92
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