We'd add
Tête de veau et sa cervelle, sauce gribiche
Tête de veau, calf's head, with its brain and gribiche, a sauce of egg, capers and herbs, and the season's vegetables. We'd share it as a starter.
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstSteak tartare « Spécialité Maison »
The house speciality, raw beef chopped and seasoned, with sautéed potatoes and a green salad.
From Chez Paul's own menu and pages, as we read them in October 2026.
Chez Paul
French · Paris bistro · Bastille, Paris
13 Rue de Charonne, 75011 Paris
New to LocalBite
A Paris bistro of the old school that keeps calf's head, the tête de veau, and raw beef tartare on its standing carte.
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