The story
Le Bon Saint-Pourçain is a bistro at 10 bis rue Servandoni in Paris, between Saint-Sulpice and the Jardin du Luxembourg. It carries a Michelin Recommended listing for 2026, and Le Fooding named it Best Bistro in 2016.
Mathieu Techer trained under Senderens and at Le Sergent Recruteur, and he cooks from behind the counter in a small kitchen. The modern cuisine here is seasonal and instinctive, with sharp seasoning and precise timing. Produce, fish and meat come from a selection by Terroirs d'Avenir. The slate stays steady at lunch and dinner: four starters, three mains and three desserts.
Leek vinaigrette with a perfect egg and peanut, and the baba au rhum with vanilla whipped cream, anchor the slate. Recent menus list roast free-range guinea fowl with chard and a vin jaune sauce, and coalfish with glazed fennel and a carrot-orange vinaigrette. A côte de veau for two is the chef's suggestion when the market allows.
The bistro has a midnight blue façade, light Baumann chairs, red leather banquettes and white tablecloths. Seven tables fill the interior, and four more sit on the sunny terrace. Guests can also stand at the zinc and talk to the chef. About seventy wines are listed, mostly French and mostly biodynamic, with the namesake Saint-Pourçain among them.
Recognition
Ambience
Details
History
Located between Saint-Sulpice and the Jardin du Luxembourg, the ultra chic Bon Saint Pourçain from serial-bistrotter David Lanher (Caffè Stern, Racine des Prés , La Crémerie , etc.) keeps its rather refined Saint-Germain-des-Prés crowd happy. The space? A midnight blue façade, Baumann chairs, scarlet banquettes, white tablecloths… and a tiny, stainless-steel-clad kitchen where Mathieu Techer (ex-Senderens and Sergent Recruteur) whips up some impressively delicate dishes. For us, the other night: stunning coalfish with perfectly pearly white flesh, served with lettuce hearts, orange slices, crisp cucumber and a Thai vinaigrette; incredibly tender roasted pork chops with yellow zucchini, an onion purée and an outstanding jus de cuisson ; before our guilty pleasure, the baba au rhum topped with whipped cream. On a nearby table, we eyeballed a deboned free-range guinea fowl thigh and suprême with Noirmoutier potatoes, chard, button mushrooms and a mushroom emulsion, plus a chocolate lava cake with crème anglaise. // A.D.
Located between Saint-Sulpice and the Jardin du Luxembourg, the ultra chic Bon Saint Pourçain from serial-bistrotter David Lanher (Caffè Stern, Racine des Prés , La Crémerie , etc.) keeps its rather refined Saint-Germain-des-Prés crowd happy. The space? A midnight blue façade, Baumann chairs, scarlet banquettes, white tablecloths… and a tiny, stainless-steel-clad kitchen where Mathieu Techer (ex-Senderens and Sergent Recruteur) whips up some impressively delicate dishes. For us, the other night: stunning coalfish with perfectly pearly white flesh, served with lettuce hearts, orange slices, crisp cucumber and a Thai vinaigrette; incredibly tender roasted pork chops with yellow zucchini, an onion purée and an outstanding jus de cuisson ; before our guilty pleasure, the baba au rhum topped with whipped cream. On a nearby table, we eyeballed a deboned free-range guinea fowl thigh and suprême with Noirmoutier potatoes, chard, button mushrooms and a mushroom emulsion, plus a chocolate lava cake with crème anglaise. // A.D.
Location