Le Bon Georges

The cuisine at Le Bon Georges represents French bistrot cooking at its most authentic and accomplished. Chef Loïc Lobet has built a menu that honors traditional preparations while showcasing exceptional ingredients sourced from small producers throughout France. This is cooking that respects the seasons, celebrates French terroir, and demonstrates that classic techniques, when executed with skill and quality ingredients, never go out of style.

The menu opens with beloved French starters that have stood the test of time for good reason. The œufs mayonnaise exemplifies the bistrot philosophy: a simple preparation that relies entirely on the quality of its components and the precision of its execution. The pâté en croûte de volaille showcases more elaborate technique, with its perfectly seasoned filling encased in golden pastry. The vol au vent d'escargots offers a luxurious take on a French classic, while the terrine de campagne provides rustic, satisfying flavors that speak to the countryside origins of French cuisine.

Seasonal offerings ensure that the menu evolves throughout the year. When girolles are at their peak, you'll find them featured in a poêlée that celebrates their earthy, delicate flavor. The kitchen's commitment to seasonality means that each visit offers the opportunity to discover what's currently at its best, whether that's spring vegetables, summer tomatoes, or autumn mushrooms.

The main courses demonstrate the full range of French bistrot cooking, from delicate fish preparations to robust meat dishes. The dos de cabillaud showcases the kitchen's ability to handle fish with a light touch, while the thon rouge mi-cuit demonstrates confidence in serving premium ingredients with minimal intervention, allowing the quality of the fish to speak for itself. The sole meunière represents classic French fish cookery, with its simple butter sauce highlighting rather than masking the delicate flavor of the sole.

Meat lovers will find much to celebrate at Le Bon Georges. The coq au vin stands as one of the restaurant's signature dishes, a preparation that requires time, technique, and quality ingredients to achieve its deep, wine-enriched flavors. The lièvre à la royale represents haute cuisine technique applied to game, a dish that demonstrates the kitchen's ambition and skill. The confit de canard and magret de canard offer two different approaches to duck, one slow-cooked and tender, the other quickly seared and served pink.

The restaurant's most prestigious offering is undoubtedly the boeuf Alexandre Polmard, sourced from Blonde d'Aquitaine cattle raised by one of France's most respected breeders. This exceptional beef represents the pinnacle of French cattle breeding and aging techniques, offering flavors and textures that justify its premium positioning. It's worth noting that the kitchen's preferred preparation for meats tends toward "bleue" or "saignante" (very rare or rare), reflecting the French appreciation for meat that retains its natural juices and allows the quality of the beef to shine through. If you prefer your meat more cooked, it's advisable to specify this when ordering.

The steak tartare and steak frites represent more casual bistrot fare, though executed with the same attention to quality ingredients and proper technique. These are dishes that regulars return to again and again, finding comfort in their familiarity while appreciating the consistency of their preparation.

Seafood offerings extend beyond fish to include oysters and the option of a plateau de fruits de mer, bringing the flavors of the French coast to this Parisian bistrot. The moules marinières offer another classic preparation, simple yet satisfying when done well.

Desserts maintain the commitment to French classics, with the mousse au chocolat earning particular praise from regulars. The menu also features other traditional sweet endings that provide the perfect conclusion to a meal rooted in French culinary tradition.

The weekday lunch formula at €21 offers exceptional value, providing access to this quality of cooking at a price point that makes regular visits feasible. The à la carte menu, ranging from €20 to €50, allows for flexibility depending on your appetite and the occasion, whether you're stopping in for a quick bite or settling in for a full bistrot experience.

Throughout the menu, you'll find evidence of Chef Lobet's relationships with small producers and his commitment to sourcing ingredients that represent the best of French terroir. The fin gras du Mézenc, for example, comes from a specific region known for its exceptional beef, while other ingredients are selected with similar care and attention to provenance.