What to know before you reserve:
- If you are looking for a quiet night out, you are better off at a restaurant which is built for that.
- Service is BRISK – order & get on with having a great time with each other. When you need something later, use your best polite technique to grab a server’s attention.
- Don’t mess with French culture on meat being cooked “badly” if its cooked more than medium. If you need your meat cooked well-done, it is better not to reserve here and risk be disappointed/offended when they tell you they won’t do it.
- As the owner politely explained to Andrew Zimmern on TV, “We’ve already killed the animal once, why would we do it twice?”
Why do certain diners get it so wrong?
Reality: Because it is exactly what all French people know of as a bistrot. It isn’t a Disneyland copy doing things for mass tourists pretending they are in the film Ratatouille. BPB has been doing things authentically Parisian for 24 years.
Seating: The owner originally acquired the main room, then over time acquired two more spaces next door, etc. It is three separate rooms. If you are the kind of person that feels “shoved” to the back instead of just enjoying your friends’ company, then please just don’t go.
Service: Those that complain about the lack of service, they are expecting restaurant service. “Service” in a bistrot is providing the menu, taking orders, bringing food and the bill.
Language: Too many people are speaking English (someone PLEASE tell me what language other people are speaking next to you has to do with your meal?) These people won’t get it and never will. I feel for them.
Bistrot Paul Bert
- 18 Rue Paul Bert, Paris, France
- +33 01 43 72 24 01
Lunch & Dinner, Tuesday - Saturday 12:30-2pm, 7:30-10pm
- Faidherbe – Chaligny