Le beau, la brute et le Bon Georges
The Bon Georges is the kind of bistro that only Paris can offer. A place where life is good, where you can have a laugh and occasionally have a drink. A place where people can get away from it all and forget their everyday lives. That’s what a bistro is, and what a beautiful place it is! With a service with character (Parisian after all!), we’re in the very best of bistro temples. An attractive, gourmet menu, an impressive wine bible (as impressive as its prices), a traditional decor where the black slate displaying the menu headings sits alongside rows of renowned wine bottles and an enticing cheese platter. Open up, Georges…
Two rooms, two menus, one atmosphere
It’s in the small room at the back of the restaurant that a table of friends feasts happily out of sight. Around a counter with just a few seats, chef Loïc Lobet welcomes his guests and cooks a menu especially for them. Using market produce, in season of course (needless to say) and according to his inspiration, the chef has fun and takes pleasure in pleasing his guests. At Le Bon Georges, there’s no showboating, but there’s a hell of a lot of technical skill, combined with almost limitless generosity. So, let yourself be guided… to the superbly cooked scallops topped with a bewitching sabayon of champagne, lemon caviar and smoked pike roe. A disconcerting and unsettling introduction that sets the tone from the outset.
We’ve barely regained our senses when the bolets come into play. Prepared with foie gras, two worlds dance together. Loïc Lobet cooks the mushrooms in the fat of the foie gras, and adds a creamy porcini mushroom and foie gras sauce to accentuate the marriage. The whole dish is sprinkled with a few pear pickles on top. Mutual consent and love at first sight. The veal mignon, meanwhile, is cooked in beef fat, basted regularly, escorted by roasted chanterelles and girolles, accompanied by the inevitable potato cake, all served with reduced veal jus. An immense pleasure!
A guardian of tradition
The chef likes to joke with his guests, but he doesn’t joke with his cooking. Le Bon Georges’ contemporary gourmet menu now more than ever fulfills its role as guarantor of institutions and traditions.
