Travel Reference
In-Depth Information
baguette sandwiches stuffed to bursting (€3) make the perfect lunch: consume over sweep-
ing city panoramas in nearby Parc de Belleville.
NEOBISTRO
FELICITY LEMON
( MAP GOOGLE MAP ; 01 71 32 71 11; www.felicitylemon.com ; 4 rue Lemon, 20e; small plates
€4-15; noon-2.30pm Wed-Sat, 7-10.30pm Tue-Sat; Belleville)
Excellent music, a stylish interior with vintage tables and chairs, and contemporary art for
sale give this small 'cantine de quartier' in Belleville instant sex appeal. (Yes, it is named
after the private secretary of Agatha Christie's Hercule Poirot.) The tapas-inspired menu fea-
tures creative dishes to share: sweet duck breast with mango, pan-fried pears and asparagus,
cucumber-feta salad etc.
Watch Felicity Lemon's Facebook page for events and happenings.
VIETNAMESE
DONG HUONG
( MAP GOOGLE MAP ;
01 43 57 42 81; 14 rue Louis Bonnet, 11e; dishes €7-12;
lunch & dinner
Wed-Mon; Belleville)
Despite a name that sounds like a Spanish Lothario, this no-frills Vietnamese canteen - a
real Belleville institution - serves great bowls of pho (noodles) to rooms packed out with
noisy, appreciative regulars. Food comes out fast, and extra kudos for the pictorial menu
aimed at Dong Huong's adoring, non-Asian fans.
CHINESE
TAI YIEN
( MAP GOOGLE MAP ; 01 42 41 44 16; 5 rue de Belleville, 11e; noodles €5.80-9.20, mains
€9.20-12.50; lunch & dinner daily; Belleville)
Packed to the rafters at lunchtime, this wholly authentic Hong Kong-style 'steam restaurant'
is the real McCoy - there is no better address for a rice or noodle fix, especially late in the
evening. It's hard to imagine better char siu (barbecued pork) outside Chinatown.
MODERN FRENCH
BLUE VALENTINE
( MAP GOOGLE MAP ; 01 43 38 34 72; http://bluevalentine-restaurant.com ; 13 rue de la Pierre
Levée, 11e; 2-/3-course menu €29/36, 8-course tasting menu €54;
noon-2.30pm & 7.30-11pm Wed-
Sun, bar 7pm-2am; République)
This thoroughly modern bistro with retro decor in the increasingly gourmet 11e was a hit the
moment it opened in late 2013. A hip crowd flocks here for well-crafted cocktails and
Japanese chef Saito Terumitsu's exquisite dishes flavoured with edible flowers and a profu-
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