Food

Bistrot Paul Bert: A Meeting of Minds

by HiP Paris
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HiP Paris

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13 comments on “Bistrot Paul Bert: A Meeting of Minds

Hi Rie,

Reservations are a very good idea, especially during the summer when Paris is at its most crowded! Tory

I’m so excited to happen upon your site – I’m leaving for Paris in a couple of weeks with friends & am definitely going to add Paul Bert to the list. I’m assuming reservations are a must, right?

Lloyd, thank you for correcting us! Now I know for when I order it tonight! Have you been to Bistro Paul Bert? –Maggie

Not to be too picky, but Paris Brest is made with pate a choux, not puff pastry. Puff pastry is that flaky stuff used for Napoleons and the like. Pate a choux is for “cream puffs” and other pastries, typically stuffed with “creme patissiere”, which is what Paris Brest is classically stuffed with.

I am visiting Paul Bert this weekend and cannot wait. Thanks for posting, Will! Love your site and all those great French films. –Maggie

At the risk of sounding silly, I think I’d love to visit Bistrot Paul Bert for the gorgeous waiter pictured in the first photo as much as for the delicious food!

I’ve been hearing (and reading) wonderful things about le Bistrot Paul Bert lately. I’ll have to make it a point to enjoy a meal there later this year when I return to Paris. How lucky you are to live in such a wonderful city.

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