La Fontaine de Mars

At La Fontaine de Mars, Chef Pierre Saugrain champions the kind of French bistrot cooking that has sustained Parisians for generations—honest, flavorful, and deeply satisfying. His cuisine celebrates the classics without apology, recognizing that dishes like œuf mayonnaise, cassoulet, and blanquette de veau have earned their place in the French culinary canon through decades of refinement. This isn't cooking that seeks to reinvent or deconstruct; it's cooking that honors tradition while insisting on the highest quality ingredients and careful execution.

The menu reflects a particular affinity for southwestern French cuisine, with specialties like cassoulet, confit de canard, and poulet aux morilles showcasing the rich, hearty flavors of that region. The cassoulet, in particular, has achieved near-legendary status among regulars—a proper version of this iconic dish, slow-cooked with white beans, duck confit, and sausage until everything melds into comforting perfection. The canard à l'orange, featured as Tuesday's plat du jour, demonstrates the kitchen's mastery of classic French technique, balancing the richness of duck with the bright acidity of orange sauce.

Beyond these southwestern specialties, the menu offers a comprehensive tour of French bistrot favorites. The œuf mayonnaise—often considered a litmus test for bistrot quality—receives the care it deserves, with perfectly cooked eggs and house-made mayonnaise. The boudin noir appeals to those who appreciate traditional charcuterie, while the andouillette satisfies lovers of authentic French offal preparations. On Wednesdays, the coq au vin showcases another classic, with chicken braised in red wine until tender. Thursday's blanquette offers the gentle comfort of veal in cream sauce, and Saturday's gigot dauphinois presents roasted lamb with creamy potato gratin.

The menu's pricing reflects both accessibility and quality, with the daily lunch special at €23 offering exceptional value, while à la carte selections range from €21 for certain dishes to €39 for premium options like filet de bœuf, with some special preparations reaching €101. This range allows you to enjoy a satisfying bistrot meal at various price points while maintaining consistent quality throughout.

Seafood receives equal attention, with fresh oysters, sole meunière, and other fish preparations demonstrating the kitchen's versatility. The côte de veau represents another house specialty—a substantial veal chop prepared with the kind of attention that makes simple dishes memorable. Vegetarian options are available, acknowledging contemporary dining preferences while maintaining the restaurant's traditional character.

Desserts continue the theme of classic French preparations done right. The île flottante, garnished with pralines, has earned particular acclaim—a cloud of meringue floating on crème anglaise, demonstrating that traditional desserts remain irresistible when executed with skill. The crème brûlée offers another timeless pleasure, with its crackling caramelized sugar giving way to silky custard beneath. House-made desserts ensure that your meal ends on the same high note it began.

The wine list complements the cuisine beautifully, offering selections that range from approachable everyday bottles to special occasion wines. With glasses priced from €5 to €68, the list provides options for every budget and preference, curated to pair well with the rich, flavorful dishes emerging from the kitchen. This thoughtful wine program enhances the overall dining experience, allowing you to discover new favorites or enjoy familiar bottles in the perfect setting.