Le Parisien Bistrot

French Onion Soup

Deep, properly caramelized broth under a thick layer of Gruyère that browns at the edges — a benchmark dish done right

Steak Frites

Hanger or bavette steak with crispy, well-salted frites and a classic béarnaise or herb butter on the side

Escargot

Six snails in garlic-parsley butter, served bubbling hot in the traditional ceramic dish with crusty bread for sopping

Crème Brûlée

Vanilla custard with a properly torched sugar crust that shatters cleanly — textbook execution

Coq au Vin

Braised chicken in red wine with pearl onions and lardons — hearty and well-executed, best in cooler months

Moules Marinières

Steamed mussels in white wine and shallot broth, served with frites — a reliable brasserie staple

Duck Confit

Slow-cooked duck leg with crispy skin, typically served over lentils or with roasted potatoes

Roasted Chicken

Profiteroles