L'auberge Des Deux Ponts sur Paris

When my wife and I honeymooned in Paris in 2018, we stopped here for a meal. We were the only ones for a while, and the owner, who was also the chef and server at the time, made us feel extremely welcome. His food was excellent. At one point, he was making a dessert for us and ran out of an ingredient. Instead of telling us he couldn’t make it, he stepped out quickly to a shop down the street to get what he needed! We still talk about this restaurant to this day.

Small restaurant with a very good chef who also serves at the table and pampers the diners. Food all prepared in house including fois gras is truly exquisite. Unbeatable value for money. I hope to return to Paris and to this restaurant

I started to wonder where I was when I entered the restaurant: at 8:30 p.m. on a Tuesday evening, I was the only customer. An old gentleman was sitting in a chair at the back, listening to a sports commentator on the radio. The restaurant was however well rated. Doubt. I sit down anyway. I took the opportunity to read some very clear Google reviews: people either love it or hate it. Well, I'm shaking a little. The boss is a silent old man, who grumbles and doesn't smile. He does everything by himself: the kitchen and the room. Rustic atmosphere, heated room with an old oil-filled radiator plugged into a socket between two tables. The wooden tables are a little sticking, it must not have changed since 1975. If you saw a goat or a duck passing in the middle of the room it wouldn't be out of place. On the menu, there is foie gras everywhere. No wonder: the boss does it himself. I decide on a duck fillet... with foie gras, accompanied by a glass of Jurançon to add a little sweet freshness. The kitchen is visible from the room. It looks clean, my host is busy, asks me how the duck is cooked, in four words. The dish is rustic. From refuge cuisine: potatoes, fat, good smells, no fuss. It's good. The piece of foie gras melts gently placed on its fillet. A little spicy, it tastes like... duck, it's nice. The requested cooking is respected, the meat is tender, the room always silent, I am the only customer. The boss's radio is now broadcasting some contemporary classics with decor. Jurançon is young. I didn't ask for the name: it's very fruity which cleans the duck fat well. For dessert, crème brûlée, in front of me, with a hot iron. I didn't know the technique and found myself caught in the steam of the caramelizing sugar. Boss didn't warn me. He does not say anything. I bet he's having fun, the guy. The caramel of the cream is a little too thick for me, it has a hard skin and you have to hit the spoon hard to get to the dessert. This cream is ultimately a good allegory of Périgord. 33€ for all that: 26 for main course+dessert+coffee and 7 for wine. In Paris it's worth it, but are we really in Paris? For a while, I thought I was in Souillac, and it took the smell of piss and the Seine when leaving the restaurant to remind me that this southern enclave is on the island of Saint Louis.

Claude manages his kitchen and master's room. The dishes are excellent and plentiful. All this is done in a cheerful family atmosphere.

Un restaurateur très motivé, à la cuisine et en salle, attentif et souriant ! Tellement rare!

amazing dishes at a great price point, and the owner was very kind! very authentically french

Un délice ! Et super rapport qualité prix Ah et l'atmosphère tellement cosy, le chef cuisine à proximité de vous et vous sert en prime Un super moment de passé ! Allez y sans hésiter

Amazing food, owner was very patient and helped us order. Bit nervous overall as it's a small place and we don't speak french. Overall, a great experience.

Petit restaurant avec ambiance conviviale et très bonne cuisine.

Un endroit incroyable dans Paris, un Monsieur passionné par la cuisine, le service , la restauration. Le seul endroit dans Paris dans lequel j'emmène systématiquement tous mes invités. Je recommande à 1000% cet endroit pour les bons vivants, fans de bonne cuisine française et généreuse, servie avec passion.