Food

Le Bon Georges: A Modern French Bistro in the 9th

by Emily Dilling

Have you heard about our Sweepstakes? The top prize is a week-long stay in Paris as well as many other unique prizes! Le Bon Georges have generously donated a lunch for two people at their Paris restaurant for the top prize winner. For more information and to enter, click here.

In honor of our Sweepstakes, we’ve decided to take a peek through the archives and revisit this article on Le Bon Georges published a few years ago. Le Bon Georges is still yummy and friendly. Bon appétit

2 montages from the Parisian bistrot "Le Bon Georges". Left: The owner, Benoît Duval-Arnould, smiles and stands at the door of his restaurant in his bright blue shirt and gray apron. The exteriors of the restaurants are painted navy blue. Right: A close up of one of their menu, the Steak Tartare, served in a wooden board with salad on the side, a small red pot for the sauce, and a glass of white wine. On the background are male customers in blue shirt.
Top right & above left: Le Bon Georges / Top left & above right: Palmyre Roigt

With a menu that embraces the best of France and an approach to customer service that rejects the worst, Le Bon Georges is swiftly becoming a new neighborhood favorite in the 9th arrondissement.

Lunch service starts with a smile from a hostess and a seat in the sun-soaked, airy dining room where the attentive waitstaff takes over, buzzing between tables and sharing their excitement about the food they serve.

The reasonably priced lunch formule is 15 euro for the plat du jour with your choice of starter or desert. The price is right to entice locals who come on their lunch break, giving the restaurant a nice, neighborhood feel.

When I stopped by for lunch, I was happily surprised to see a mixture of French locals and visitors from afar sharing the dining room – a refreshing mixture for an area that is becoming increasingly touristic.

2 montages from the Parisian bistrot "Le Bon Georges". Left: An employee serves a martini espresso with a evident smile behind her white face mask. She is wearing a white polo shirt, blue suspenders, and beige trousers. Right: A close up of one of their menu, a fish dish, served in antique white and blue plates, creamy sauce, and garnished with a fresh herb.
Le Bon Georges

An all-star team of suppliers is behind the quality ingredients in Le Bon Georges’ cuisine. A proudly displayed list detailing the origins of various products assures the customer that even the mushrooms have their own specialty producer.

Here the veggies are from famed market farmer Joël Thiébault, fish is sourced from rue du Nil based Terroirs d’Avenir, and the coffee comes from the locally roasted beans of L’Arbre à Café. This special attention to sourcing is happily on the rise in Paris and Le Bon Georges, which has been open barely four months, is on point when it comes to creating a network of top-notch suppliers.

While the fixed price lunch menu is a great deal, it is easy to be tempted to go off menu and order à la carte. The (rather meat-heavy) menu offers many enticing options, all seasonal and made in-house with fresh ingredients: a cut of beef that stewed for 72 hours (24 euro), a peak-season spring chicken (24 euro), and an entire roasted lobster (34 euro) all came highly suggested.

2 montages from the Parisian bistrot "Le Bon Georges". Left: A picture of the exterior/terrace of the restaurant composed of woven white and blue chairs, brown tables, navy blue walls, cozy lights, and decorative garden plants. Right: A close up of one of their menu, a slice of meatloaf or "pâté", drizzled with red sauce on top, with sides of salad and a jar of pickles. The dish is served in an antique white and blue plate.
Le Bon Georges

While I was disappointed to see that there are no natural wines on the wine list, there is a wide selection of whites, reds, rosés, and sparkling wines. The staff is happy to advise on the best glass (6-9 euro) or bottle (with several selections hovering around the 30-40 euro mark) to go with your meal.

I opted for the céteaux (a fish from the Charente Maritime region resembling a miniature sole) with steamed spinach (21 euro), served with a basket of crispy, crusted brown bread (from Maison Landemaine) that was perfect for soaking up the citrus and butter juices left behind.

A glass of white wine from the Luberon made me a little sad that I couldn’t have ordered something more interesting and natural, but overall I had a wonderful lunch.

2 montages from the Parisian bistrot "Le Bon Georges". Left: A waiter in pale pink top and beige apron stands in the middle and talks to a group of customers. The restaurant's black board is seen containing all their menu, while other customers are seated and another waitress in black top serves.
Palmyre Roigt

I admire the unwavering commitment to quality and conviction (meat is served only rare or bloody, for example) at Le Bon Georges. When paired with a welcome that makes each diner feel like a guest of honor, this restaurant is one I wouldn’t hesitate to recommend.

The overall approach to dining, which combines quality, ingredient-focused food, exceptional customer service, and a diverse mix of locals and foreigners creates a dining experience that I wish were more common in Paris. Le Bon Georges may just be a sign of good things to come.

Le Bon Georges

45 Rue Saint-Georges, 75009 Paris, France

+33 1 48 78 40 30  http://www.lebongeorges.com

A close up of one of their menu, the Steak Tartare, served in a wooden board with salad and fries on the side. The fries is served in a white small cylindrical bowl.
Palmyre Roigt

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Written By

Emily Dilling

Emily Dilling is a France based writer and author of My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes. In 2005 Emily moved to Paris from her native California and began exploring the cities markets, restaurants, and cafés. In 2010 she founded the blog Paris Paysanne, where she writes about her favorite addresses and artisans in the city. Emily currently lives in the Loir-et-Cher region of France, where she writes and works in the grapevines. View Emily Dilling's Website

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