Benoit Paris

The cuisine at Benoit Paris represents the pinnacle of traditional French bistrot cooking. Under the direction of Chef Kelly Jolivet, the kitchen honors recipes that have been perfected over generations while maintaining the exacting standards that earned the restaurant its Michelin star. This is not fusion or modern interpretation—it's authentic French cooking executed with exceptional skill and the finest ingredients.

The menu showcases the full spectrum of classic bistrot fare, from elegant starters to hearty main courses and indulgent desserts. The restaurant's signature pâté en croûte exemplifies the kitchen's technical mastery, with its perfectly seasoned filling encased in golden, flaky pastry. The tête de veau ravigote demonstrates their commitment to traditional preparations that many restaurants have abandoned, offering adventurous diners a taste of authentic French cuisine. For those seeking comfort, the cassoulet maison delivers rich, satisfying flavors developed through hours of careful preparation, while the sole meunière showcases the kitchen's ability to treat delicate ingredients with the respect they deserve.

Meat preparations receive particular attention, with the kitchen demonstrating excellent control over cooking temperatures and timing. The filet de cabillaud rôti arrives perfectly cooked, its flesh tender and flaky, while seasonal offerings like the lièvre à la royale showcase the chef's ability to work with game and create complex, layered flavors. The menu changes to reflect seasonal availability, ensuring that ingredients are at their peak when they reach your plate.

Desserts maintain the same commitment to tradition, with the millefeuille à la vanille serving as a perfect example of classic French pastry work. The delicate layers of puff pastry, rich vanilla cream, and precise assembly require both skill and patience—qualities evident in every bite. The wine list complements the menu beautifully, featuring selections that pair naturally with bistrot cuisine while offering options for various budgets and preferences.

What sets Benoit apart is the consistency and refinement evident in every dish. This is bistrot cooking elevated to its highest form, where familiar dishes are executed with a level of precision and care that justifies the Michelin recognition. The portions are generous without being excessive, the presentations are classic rather than overly elaborate, and the flavors are bold and satisfying. Chef Jolivet and the team understand that great bistrot cuisine doesn't need reinvention—it needs respect, skill, and exceptional ingredients, all of which are abundantly present at Benoit Paris.