Bonne Aventure

Chef Alcidia Vulbeau's cuisine at Bonne Aventure represents a thoughtful evolution of French bistro cooking—rooted in tradition but informed by contemporary sensibilities about seasonality, sourcing, and technique. The menu reflects a commitment to local, seasonal, and organic ingredients, with dishes that showcase quality products through careful preparation rather than unnecessary complexity.

The cuisine demonstrates Vulbeau's ability to elevate bistro classics while maintaining their essential character. The veal tartare with hazelnuts exemplifies this approach—a traditional preparation enhanced by the textural contrast and nutty richness of hazelnuts, creating a dish that feels both familiar and refined. The duck breast (magret de canard) represents another cornerstone of French bistro cooking, prepared with the precision that allows the quality of the meat to shine. For dessert, the Breton shortbread with fig combines regional French baking traditions with seasonal fruit, offering a satisfying conclusion that's neither too heavy nor overly sweet.

The evening menu shifts toward a more convivial style with small plates designed for sharing, encouraging a more exploratory, social approach to dining. This format allows diners to sample multiple preparations and flavors throughout the meal, creating a more dynamic experience that pairs particularly well with the restaurant's extensive wine selection. The menu also includes thoughtful vegetarian options, ensuring that plant-based diners have genuine choices rather than afterthoughts.

Lunch service offers exceptional value with menus priced under €20, making Vulbeau's cooking accessible to a broader audience while maintaining the quality standards evident in the evening service. This pricing strategy reflects the restaurant's neighborhood character—a place that serves its local community while attracting food and wine enthusiasts from across Paris.

The cuisine at Bonne Aventure ultimately succeeds because it doesn't try to be something it's not. Vulbeau has created a menu that honors French bistro traditions while embracing modern values around sourcing and seasonality, resulting in food that feels both comforting and contemporary, familiar yet thoughtfully executed.