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Benjamin Schmitt Restaurant
Modern French
A Pigalle bistro where the menu moves freely between classic and modern French without apologizing for either. The chef's cooking is rooted in the land, so the produce does the heavy lifting: duck, foie gras, and pâté en croûte sit alongside guinea fowl with aubergine and cherries in red wine vinegar. Lunch is an affordable set menu; evenings open into tasting menus and à la carte. Neighborhood tables, unfussy room, serious cooking.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Farm-raised guinea fowl
“farm-raised guinea fowl cooked two ways with herby aubergine and cherries in red wine vinegar”
Michelin Guide -
Tanzanian dark chocolate mousse
“Tanzanian dark chocolate mousse with coffee-hazelnut praline and coffee ice cream”
Michelin Guide
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