Bistrot Paul Bert

The cuisine at Bistrot Paul Bert represents French bistrot cooking at its finest—dishes that honor tradition while showcasing exceptional ingredients and technical skill. Under the guidance of chef Thierry Laurent, who has helmed the kitchen for over 20 years, the restaurant has perfected the art of preparing classic French dishes with consistency and care.

The menu is a celebration of French culinary heritage, featuring the kind of dishes that define bistrot cuisine. The undisputed star is the filet de bœuf sauce au poivre, prepared with beef from Sarawak pepper that delivers the perfect balance of heat and flavor. This signature dish alone accounts for approximately 14,000 servings annually, a testament to both its quality and the restaurant's popularity. The steak frites is another crowd-pleaser, executed with the kind of precision that makes a seemingly simple dish extraordinary.

Seafood receives equal attention, with offerings like the sole meunière showcasing classic French technique, and fresh oysters providing a briny, elegant start to the meal. The Saint-Jacques rôties au kari gosse demonstrates the kitchen's ability to add subtle complexity to premium ingredients without overwhelming their natural flavors. These dishes benefit from the restaurant's commitment to quality sourcing and seasonal cooking.

The menu ventures into more traditional territory with dishes like hure de cochon, côte de cochon fermier, and cerf rôti—preparations that require skill and confidence to execute properly. Starters like potage Dubarry and feuilleté de ris de veau showcase refined technique, while the jeunes poireaux du Perche en vinaigrette highlights the restaurant's connection to its own potager in Orne, established in 2012 to ensure access to the finest seasonal produce.

Since 2012, Bistrot Paul Bert has maintained its own vegetable garden in Orne, allowing the kitchen to work with exceptionally fresh, seasonal ingredients. This commitment to quality sourcing elevates every dish, from the simplest vegetable preparation to the most complex sauce. The kitchen's approach is straightforward: source the best ingredients, treat them with respect, and let their natural qualities shine through proper technique.

Desserts maintain the traditional bistrot spirit with offerings like the moelleux baba au rhum—a classic French dessert that requires precise execution to achieve the perfect balance of moisture, rum, and sweetness. The crêpes Suzette provide a theatrical finish to the meal, while other sweet offerings round out a dessert menu that satisfies without overwhelming.

The portions are generous without being excessive, reflecting the bistrot philosophy of providing satisfying, hearty meals that leave diners content. Prices range from €15 to €48, offering remarkable value for the quality of ingredients and execution. The wine list complements the cuisine beautifully, featuring natural producers like Sylvain Bock and Joé Chandellier whose wines pair perfectly with the robust flavors of traditional French cooking.

Chef Thierry Laurent's two-decade tenure has ensured consistency and quality, maintaining the standards that have made Bistrot Paul Bert a destination for both locals and international visitors. His approach respects tradition while ensuring that every dish meets exacting standards, creating a dining experience that feels both timeless and impeccably executed.