Oui Mon Général !

The cuisine at Oui Mon Général ! represents French bistrot cooking at its most authentic and satisfying. The menu reads like a love letter to traditional French gastronomy, featuring dishes that have stood the test of time and continue to delight diners who appreciate honest, well-executed food.

The restaurant's commitment to quality begins with its selection of products. Charcuterie and cheese occupy a place of honor on the menu, with carefully chosen artisanal offerings that showcase the best of French terroir. These aren't mere appetizers but rather central components of the dining experience, often served on sharing platters that encourage communal enjoyment.

Signature dishes demonstrate the kitchen's mastery of bistrot classics. The œufs mayo bio elevates this humble bistrot staple through the use of organic eggs and perfectly emulsified mayonnaise—a dish that seems simple but requires precision and quality ingredients to execute properly. The onglet de boeuf showcases the kitchen's ability to handle beef cuts with expertise, delivering tender, flavorful meat that exemplifies French butchery and cooking techniques. The house-made pâté en croûte represents a more ambitious undertaking, requiring skill in both pastry and charcuterie to achieve the perfect balance of flaky crust and savory filling.

More adventurous offerings reveal the kitchen's respect for traditional French cuisine in all its forms. Carpaccio de tête de veau and salade de pieds de veau demonstrate a willingness to work with offal and less common cuts, preparations that are increasingly rare in modern bistrot cooking. The lapin à la moutarde showcases classic French technique, braising rabbit in a mustard-enriched sauce that balances richness with acidity.

Vegetarian options are thoughtfully included, ensuring that plant-based diners can enjoy the bistrot experience. The wine list deserves equal attention, featuring selections from grands vignerons and biodynamic producers that complement the robust flavors of the cuisine while offering opportunities for discovery.

Desserts maintain the traditional bistrot spirit with offerings like baba au rhum and pavlova aux fruits, providing sweet conclusions that honor French pastry traditions. Even the coffee service receives special attention, accompanied by house-made cannelés that demonstrate the kitchen's commitment to quality at every stage of the meal.

The pricing structure, ranging from approximately €10 to €31, reflects the restaurant's commitment to accessibility while maintaining high standards for ingredients and execution. This approach makes quality French bistrot cuisine available to a broad audience, from neighborhood regulars to visitors seeking an authentic Parisian dining experience.