The incomparable pepper steak is the signature dish of Bistrot Paul Bert, and this is the pepper behind it: Sarawak black pepper, from the north of the island of Borneo. Rare and renowned, it shows a delicate fruity freshness with nuances of underwood and licorice.
Beyond meats and fish, it lifts sweet and savory recipes and sautéed fruits with woody, citrus notes.
Bistrot Paul Bert
Opened in 1997 on rue Paul Bert, in the 11th arrondissement, Bistrot Paul Bert boasts one of the most charming dining rooms in Paris and one of its most agreeable crowds: newcomers feel they have walked into the Parisian bistro of their dreams. Run by Bertrand Auboyneau and Gwenaëlle Cadoret, the house entrusts its stoves to chef Thierry Laurent.
The menu draws straight from the classic bistro repertoire: steak frites, andouillette, soufflé and tarte Tatin, not forgetting the steak au poivre, the house's signature dish. Compared with many other bistros, Paul Bert stands out for its first-rate sourcing and careful cooking. The dining room is open Tuesday to Saturday, for lunch and dinner.
