Le Beurre Noisette

At Le Beurre Noisette, Chef Thierry Blanqui practices the art of bistronomic cooking—that distinctly French approach that brings gastronomic techniques and creativity to the bistrot format. His cuisine is firmly rooted in French tradition while incorporating contemporary touches that keep the menu feeling fresh and relevant. The foundation of his cooking philosophy rests on market-fresh ingredients, with daily visits to local suppliers inspiring the menu's evolution.

The restaurant's signature dishes showcase Chef Blanqui's technical skill and creative sensibility. The chinchard brûlé (seared horse mackerel) exemplifies his ability to elevate humble fish through precise cooking and thoughtful presentation. The brandade de haddock reimagines the classic Provençal preparation with refined technique, while the selle d'agneau (saddle of lamb) demonstrates his mastery of premium ingredients. His pâté en croûte—a notoriously difficult preparation—speaks to his commitment to traditional French charcuterie techniques.

The menu reveals a chef comfortable working across the full spectrum of French culinary traditions. Starters might include carpaccio de tête de veau (veal head carpaccio), a dish that requires both technical precision and confidence, or the more rustic terrine de campagne. Main courses span from the delicate filet de maigre à la plancha (plancha-grilled meagre) to the rich, caramelized poitrine de cochon (pork belly), each preparation highlighting different aspects of French cooking technique.

Chef Blanqui also demonstrates flexibility in accommodating contemporary dietary preferences without compromising his culinary vision. The menu includes thoughtful vegetarian options like houmous with eggplant and confit fennel, preparations that apply the same care and technique as the meat and fish dishes.

Desserts receive equal attention, with the nougat glacé à la lavande (lavender nougat ice cream) offering a sophisticated, Provençal-inspired conclusion to the meal. The baba au rhum ambré showcases classic French pastry technique, while options like tartelette au chocolat noir and glace ribot (buttermilk ice cream) provide both familiar and unexpected sweet endings.

The restaurant's approach to wine complements the food philosophy perfectly. The wine list, described as featuring "prix sages" (wise prices), encourages exploration and pairing without the intimidation factor of inflated markups. This thoughtful curation reflects the same values that guide the kitchen—quality, accessibility, and respect for both tradition and the diner's budget.

What distinguishes Le Beurre Noisette's cuisine is its consistency and honesty. This isn't cooking designed to shock or impress through molecular techniques or exotic ingredients. Instead, Chef Blanqui focuses on sourcing excellent products, applying classical French techniques with precision, and presenting dishes that taste as good as they look. The result is food that satisfies both intellectually and viscerally—you can appreciate the skill involved while simply enjoying the delicious flavors on your plate.

The menu structure offers flexibility for different occasions and budgets. Lunch menus starting at 25€ provide exceptional value for weekday dining, while the more elaborate dinner menus (38€-52€) and the 68€ tasting menu allow for more exploratory dining experiences. The à la carte options provide additional flexibility for those who want to customize their meal.

This is cooking that respects its ingredients, honors French culinary traditions, and serves the diner rather than the chef's ego—exactly what you want from a neighborhood bistrot with gastronomic ambitions.