A neo-bistro with creative recipes
You don’t need a reservation to find something delicious cooking at La Maison Bleue. With its friendly welcome, non-stop service, and eclectic décor, this “blue house” feels just like home.
- Prix moyen : 7-17€
“We really take heed of the seasons here. You will never find zucchini or tomatoes in our winter dishes, or wild bass during spawning season.”
With its white and navy wood cladding, well-stocked bookshelves, and family photos displayed on the walls, La Maison Bleue has the feel of a family vacation home. While this restaurant has all of the qualities of a classic bistro—a polished tile floor, traditional tables, and imitation leather benches—there is a certain “je-ne-sais-quoi” appeal to this place that will make you want to stay for hours, with a good book in one hand and a gin cocktail, mixed with locally distilled liquor, in the other. From the kitchen, you can count on homemade cuisine, often comprising local and organic ingredients, and featuring as many French products as available; the same can be said about the wine and liquor.
As its vacation-home vibe would well suggest, La Maison Bleue’s eclectic menu has something to please everyone, from classic dishes—like scrambled eggs with truffles, or slow-cooked beef stew—to more contemporary offerings, including cheeseburgers made from beef raised in France, as well as a number of vegetarian options. “We really take heed of the seasons here. You will never find zucchini or tomatoes in our winter dishes, or wild bass during spawning season,” says David, whose evolving eco-consciousness has set the tone for his restaurant. In addition to encouraging customers to supply their own reusable containers for takeaway orders, making accommodations for small appetites, and prioritizing products raised or made in France, he plans, in the coming months, to double his supply of organic ingredients.
- Author: Maeve AT / Jeanne Bourdier
“With a menu like ours, everyone can feel at home here. Our dishes split the difference between classic pub fare and bistro-style gastronomy.”
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