Astier
One hopes that bistros like Astier continue to be relevant in the age of fast food and delivery apps. As you step foot in the restaurant, you can’t help but notice its untouched design of the 1950s such as the typical Parisian wooden chairs, checkered napkins and bright red plates with their printed white logo. They still expertly execute classics like paté en croute, bisque de homard and baba au rhum that can spark any french person’s nostalgia. The real surprise is witnessing the rare tableside service of deboning, slicing and serving of monkfish. Mix these elements with contemporary plating, along with the unforgettable famous cheese platter display, you instantly become a repeat customer.
Pictured: Lotte (Monkfish) with summer vegetables
Notable Mentions
Paris By Mouth:“Astier was best known for its consequential cheese course, delivered blissfully unceremoniously for a bottomless fromage feeding frenzy, only to be whisked away to be offered to strangers.”
David Lebovitz: “The star of the show at Astier, which I hope they never take off the stage (I’m sure there would be a riot if they did, and I’d lead the pack) is the massive cheese plate. There’s hardly room on the table for it.”
CN Traveler: “A favorite of designer Vanessa Bruno and architect Jean Nouvel (both have studios nearby), it turns out bistro classics. Have the Foie Gras Royale if it's on the menu.”
The NY Times: “not only does it have one of the best cheese trays in the city, it’s open seven nights, which is unusual and valuable.”
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