Paloma

Chef Marie-Anna Delgado's cooking at Paloma reflects her journey—trained in French technique, influenced by time in Catalonia, and deeply connected to the terroir of the Gers region. The result is cuisine that feels both rooted and exploratory, respecting bistrot traditions while incorporating Mediterranean sensibilities and a commitment to seasonal, organic ingredients that goes beyond mere marketing.

The lunch menu, offered at an exceptional 16€ for three courses, showcases classic French bistrot cooking executed with care and quality ingredients. The mushroom velouté demonstrates Delgado's ability to coax maximum flavor from seasonal produce, while the cuttlefish ragout shows her comfort with seafood preparations that require both technique and timing. The apple turnover that often appears as dessert represents the kind of traditional French pastry that's increasingly rare to find done well at this price point—flaky, buttery, with fruit that tastes like fruit rather than sugar.

Evening service shifts the format to tapas, priced accessibly between 6€ and 14€, encouraging the kind of sharing and exploration that builds conviviality. The yakitori-style lamb sweetbreads reveal Delgado's willingness to work with challenging ingredients and present them in ways that bridge French and international influences. The Jerusalem artichoke hummus and lacquered pork demonstrate range—the former showing her ability to transform humble vegetables into something compelling, the latter displaying the kind of glazing technique that requires attention and skill.

Signature dishes that appear across both services have developed loyal followings. The lentil and goat cheese salad might sound simple, but it's the kind of dish that reveals a chef's understanding of balance, texture, and how to make vegetables the star. The beef tataki shows confidence with raw preparations and an understanding of how to season and present meat minimally. The lemon sponge cake has become a particular favorite—light, bright, and satisfying without being heavy, it's the kind of dessert that leaves you feeling good rather than overstuffed.

What distinguishes Paloma's food is the consistency of sourcing and execution at prices that remain neighborhood-friendly. Delgado's commitment to organic, seasonal ingredients isn't performative—it's fundamental to how she cooks, informing menu changes that follow what's available rather than forcing ingredients out of season. The Catalan influence appears not in obvious ways but in an approach to flavor that's perhaps slightly bolder, more willing to let ingredients speak loudly, than traditional French bistrot cooking might allow.

The kitchen's ability to shift between substantial bistrot fare at lunch and lighter, shareable tapas in the evening demonstrates both versatility and an understanding of how people want to eat at different times of day. Lunch diners seeking a proper meal before returning to work find satisfaction in the three-course format, while evening guests can graze through multiple small plates, building their meal according to appetite and curiosity. This flexibility, combined with consistent quality and intelligent pricing, explains why Paloma has become an essential address for both neighborhood regulars and destination diners seeking the kind of honest, skilled cooking that represents the best of contemporary Paris bistrot culture.