Cuppa Café sur Paris

Absolutely amazing spot filled entirely with locals. Highly suggest the scallops, cabbage, and profiteroles. The staff was friendly and very helpful!

I have been fortunate to dine at Café des Ministères several times over the past year and it is my favorite restaurant in Paris. Every dish has been prepared with care and technical precision. The staff is professional—friendly, efficient, and knowledgeable—with a genuine appreciation for traditional French cuisine. Thanks in particular to Roxane for her recommendations and taking the time to answer questions. I have included photos from my recent visits, though they can’t quite capture the depth of the flavors. The Cassoulet, in particular, is a standout. The top layer is perfectly caramelized, giving way to incredibly tender duck confit, high-quality house-made sausage, and pork. It is an excellent example of balance and traditional French cooking. The Beef Wellington was amazing as well.

Really enjoyed my flavorful stuffed cabbage here…So much so that I did something unusual. I brought the remaining half home to the U.S. and immediately made batches of soup including slices of it. The rich, salty savory treat paired well with fresh noodles and broth to make an exquisite 2nd meal. Thank you again for the wonderful cooking and hospitality.

In the life of a gourmet, there are restaurants that leave a lasting impression, like "Café des Ministères," which truly honors French cuisine (Mr. Septime would be very proud...). A warm welcome and a very pleasant chef taking our order. Be warned: the portions are rather generous! An incredible slice of duck foie gras paired with goose foie gras, worthy of the name, a delight. And what can I say about the vol-au-vent (unfortunately without truffle), which truly impressed me with its flavor, seasoning, and magnificent homemade puff pastry—bravo! The stuffed cabbage with cream, its assembly with millimeter precision and perfect seasoning, not to mention its exceptionally well-executed cooking. As for the dessert, "extraordinary" would be the exact term, with vertiginous and delicious profiteroles under a hot chocolate sauce poured at the last minute. A culinary experience in Paris that you absolutely must have, with truly authentic cuisine. Thank you, Patrick.

Finally. The impeccable restaurant in Paris. The Rolls Royce of bistros.

This restaurant has been on my list for several years already. Finally got the chance to manage a booking. This restaurant has lived up to all of my expectations on what quintessentially French Classic bistro should be, it's generous, a bit rustic, seasonal and with great sauces!! Some highlights: The poitrine de cochon et coques in sauce persillade is a great dish with a good balance of fat, freshness and the salinity of the cockles and lard. Cockles are cooked very tender and they are really fresh. Their signature dish "Vol au vent" is something I will always miss and dream about. The ris de veau and the poulet fermier are cook really good(perhaps the only thing I want is the sweetbread to be a bit crispier, I am being nitpicky here). However the star of this dish is definitely the jus truffé, it is perfectly seasoned,and reduced. I think they put vin jaune in the jus too, it gives such a nice depth to the sauce. Ended dinner with their other signature dish, profiterole, a show stopper. The dessert itself is very balanced, not overly sweet, the chocolate sauce is bittersweet. Very fun to eat and it is a perfect way to end this dinner. A very satisfying experience

The stuffed cabbage was too salty.

This is a must-visit restaurant in Paris. The food is delicious; I went once in May and again in July, but reservations are a must.

I highly recommend this restaurant. I invited a friend who was visiting the capital. The meal was fantastic, with generous and carefully prepared cuisine. The wine list is also remarkable, offering a varied selection of wines by the glass if, like us, you choose one of you to have fish and the other the vol-au-vent.

Good classics, a bit overpriced. Service was a bit slow on that day.