Sauvage

On the south side of the river, Sauvage is a great spot where for less than €50/person you can have a meal in a casual setting that would cost twice that in a more formal setting. Great wine list too!

If you go to the bathroom in this place you have to walk through the kitchen and you’ll be left wondering how they can make this amazing food in what is possibly the smallest kitchen I’ve ever seen (smaller than an East Village apartment kitchen!!!)

The menu changes daily but I highly recommend the fois gras appetizer and the bonito appetizer. The place is famous for its sweet bread entre but the lamb is very good too!

One of the most generous portions of Fois Gras I’ve ever been served.

Bonito is basically a japanese tuna tartare. And this is as good as they come. Served in onions, coriander and in a sweet sauce made with some kind of black currant berries. Amazing!

Cochon (Pork) was very hearthy and well cooked.

Sweet bread, the place’s specialty, is cooked to perfection. Simple but better than anywhere else I’ve ever had sweet bread.

Their Faisselle cheese dessert is also very good. Strained raw milk cheese with citrus slices and sauce.

Menu changes daily.

The tiny tiny kitchen, unbelievable!

Albion

Opened in 2011 by a kiwi and brit who came from the highly regarded Left Bank restaurant Fish La Boissonnerie, this place offers some great fish preparations (after all you are in the Poisonnerrie neighborhood) served in a casual setting and to a very local crowd. Very centrally located, a block from the subway and affordable, the restaurant also has a small wine shop.

€28 for appetizer and dessert or €34 for main and dessert. If you are two people I suggest you do one of each so you can share an appetizer and share a dessert and still have one entrée each, so you can try more things!

Great lunch spot!

Although it doesn’t look like it, that is an octopus salad and it was rather good. It certainly is no match to the octopus in Spain or Southern Italy but I did appreciate the different take on the preparation of such a delicacy.

Beautifully played salmon with bonito fish skin flakes and ratatouille.

Amazing dessert made with rice pudding, citrus and exotic fruit (mango, passion fruit) and gentle layers of creme brûlé crust.