Photo: DR

They appreciate the cuisine of chef Matthieu Garrel, whose flavors are lavished in a setting and atmosphere typical of Parisian bistros. Long period counter, pretty wooden furniture, leather benches, refined crockery, this 1900 decor immediately puts you at ease ...

As for the plate, the master of the furnaces concocts a tasty and creative cuisine whose common theme is between land and sea as with this ravioli of young leeks with mussels and its creamy broth. Its Breton origin is for much in a thematic largely revisited and handled with tact, without exaggeration or useless pageantry.

Photo: DR

The value here lies in these sometimes bold, often delicious recipes. The heart of creativity and to be found in this art of marrying local products with those of the ocean. The wine list - also regularly updated - traveling between Bordeaux, Burgundy or the Loire Valley, is prepared with the same care, in the service of this perfectly mastered cuisine.

What can I say about the friendliness of the hosts, worthy of this generous taste ... Without forgetting a detail that is important: the quality / price ratio is unbeatable here, what is more in an area which is sorely lacking in beautiful houses. Then, the Bélisaire will become for you an address to register carefully among your favorite tables in the capital. A must on the left bank.

Emma Cocotte.

Pratical information

The Bélisaire
2, rue Marmontel 75015 Paris
Tel: 01.48.28.62.24

Operation: Monday to Saturday (except Saturday noon) from 12 p.m. to 14 p.m. and from 20 p.m. to 22:30 p.m.
Annual closings: 3 weeks of August / Christmas holidays

• Lunch formula: Starter / Main course / Dessert 26 euros - Single course 15 euros
• Dinner formula: Starter / Main / Dessert 35 euros
• Unique formula on Saturday evening: Menu at 38 euros two compulsory starters, choice of dish: sea / land / noble products, cheeses, dessert

www.lebelisaire.free.fr