Janine

Chef Thibault Sizun's cooking at Janine represents the best of contemporary French bistrot cuisine—rooted in classic technique, elevated by modern sensibility, and driven by exceptional ingredients. His approach respects the foundations of French cooking while refusing to be constrained by them, resulting in dishes that feel both comfortingly familiar and excitingly fresh. The menu structure follows bistrot tradition, offering a selection of entrées, plats, and desserts that change with the seasons. Sizun's signature dishes reveal his culinary philosophy: the joue de bœuf confite showcases patient, slow-cooking technique that transforms a humble cut into something sublime, while the lapin à l'escabèche demonstrates his ability to balance acidity, richness, and delicate protein in perfect harmony. Starters at Janine set the tone for the meal ahead. The terrine de campagne, crafted from grandfather Jean's recipe, delivers authentic, rustic flavors with refined execution—this isn't rustic in the sense of rough or unfinished, but rather in its honest celebration of quality ingredients and time-honored technique. At 12€, it represents exceptional value for a dish that requires days of preparation. The menu also accommodates modern dietary preferences, with thoughtful vegetarian options that receive the same attention as their meat-based counterparts. Main courses reveal Sizun's range and technical skill. The joue de porc braisée demonstrates mastery of braising—the meat yielding to the fork while maintaining structure, surrounded by a sauce that's been reduced to concentrated essence. The magret de canard au miel épicé (29€) balances the richness of duck with the complexity of spiced honey, creating layers of flavor that evolve with each bite. Fish preparations, when featured, showcase the chef's ability to handle delicate proteins with precision, often accompanied by seasonal vegetables that have been treated with equal care. Throughout the menu, you'll notice Sizun's commitment to sourcing. Fresh, local ingredients form the foundation of each dish, with seasonal availability driving menu changes. The house-made pickles that accompany charcuterie, the carefully selected vegetables, even the levain bread from Bacillus next door—every element reflects a commitment to quality that extends beyond the kitchen's walls. Desserts at Janine deserve equal attention. The forêt-noire façon Janine (12€) reimagines the classic Black Forest cake with contemporary technique, while the poire pochée au vin demonstrates the beauty of simple preparations executed perfectly. These aren't afterthoughts but carefully considered conclusions to the meal, often showcasing seasonal fruits at their peak. The wine program complements Sizun's cooking beautifully, focusing on terroir-driven bottles that reflect their origins. The selection includes accessible options for casual dining and impressive magnums (ranging from 119€ to 195€) for celebrations. The team's knowledge allows them to guide you toward pairings that enhance both food and wine, whether you're exploring unfamiliar regions or seeking a reliable favorite. Portion sizes strike the right balance—generous enough to satisfy without overwhelming, allowing you to enjoy multiple courses comfortably. The lunch formula at 28€ offers remarkable value, providing access to Sizun's cooking at a price point that encourages regular visits. Evening à la carte dining, averaging around 60€ per person before wine, positions Janine as an accessible fine dining option rather than a special-occasion-only destination.