The story
Le Savarin is a bistro at 4 rue de Navarin in Paris, between Pigalle and Saint Georges, and it appears in the Michelin Guide's Recommended selection for 2026. The house was previously Belle Maison and belongs to the Pantruche family of restaurants.
Franck Baranger, Édouard Bobin and Nicolas Chatelain carried over from Belle Maison, and the modern cuisine stays rooted in home cooking. Le Fooding, which also listed the restaurant in 2026, praised a daikon radish cannelloni stuffed with crab in a tom kha kai coconut sauce. The hand-cut steak tartare comes with fries, and the vanilla flan closes the meal.
At lunch there is a set menu. On the day Le Fooding visited, it offered rockfish with ricotta gnocchi and grilled red endives in a bouillabaisse sauce. The à la carte list includes a monkfish vol-au-vent, the more ambitious plate of the bistro repertoire.
Le Savarin is an independent Parisian house of two levels, with nautical wall tiles, white tablecloths and globe pendant lights. Upstairs are big communal tables. The first floor can be privatised in whole or in part for tables of 8 to 50, and the house seats 60 in all.
Recognition
Ambience
Details
History
It’s (almost) all change in the 9th arrondissement. Belle Maison, the maritime darling of the Pantruche galaxy (Le Pantruche, Coucou Café, Caillebotte, Café Mirette) has changed tack and now sails under a new name: Le Savarin. A portmanteau of savoureux (“delicious”) and Rue de Navarin? A nod to the cheese, the dessert or the legendary French gastronome? Take your pick. As for the decor, it hasn’t budged an inch (nautical wall tiles, crisp white tablecloths, globe pendant lights, big communal tables upstairs), nor has the dream team of Franck Baranger, Édouard Bobin and Nicolas Chatelain. The other day at lunchtime, they delivered an effortlessly cool take on “home-style cooking,” the sort that sneaks up on you and refuses to let go: daikon radish cannelloni stuffed with crab, slicked with a delightfully exotic tom kha kai coconut sauce; beautifully chunky hand-cut steak tartare, inevitably paired with first-rate fries; and to finish, an ultra-creamy vanilla flan that hits all the right nostalgic notes. Next time, we’ll be tempted by the set lunch menu (that day’s special: rockfish with ricotta gnocchi and grilled red endives in bouillabaisse sauce) or perhaps the more ambitious monkfish vol-au-vent waiting patiently on the à la carte menu. · Omar Ciboulette
Location