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Aug 6, 2006 01:22 PM

Le Comptoir report

After reading all the glowing reports about this bistro in the 6th, we went there early on a Saturday night, waited in line for about 25 minutes, then sat down with great expectations. We used to truly enjoy La Regalade, where the chef started out. Firstly, the tables are crowded and small, but that had been the case at the other restaurant as well. However, there was nothing at all distinctive about the food, and we came away feeling we wouldn't recommend the place to anyone. I don't even recall what we had, which is telling.

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  1. Having stayed at the hotel it is my understanding that the dinners that are so popular at Le Comptoir are served Monday through Friday evenings. At lunch and on Saturday and Sunday evenings they serve their bistro menu. We ate their one night for dinner and for lunch twice and really enjoyed it.

    1. I had an excellent experience at Le Comptoir on May 1 of this year, when they were serving the bistro menu. The following is copied and pasted from my blog entry at

      Dinner that night was at Le Comptoir. Due to the holiday, they were serving the bistro menu that they usually serve on weekends and during weekday lunch rather than the more elaborate gastronomic menu. With the bistro menu comes a no-reservation policy, which was fortunate for Andy and me because reservations at Le Comptoir are usually spoken for months in advance. The food was outstanding and the service terrible, so I'll talk about the food. I ordered a plate of the house-made sausage, which arrived thinly sliced and with a small pot of pickles. Andy was served a huge portion of foie gras, which I happily helped him eat. Most foie gras in France is served cold in a terrine or pate, unlike the seared preparations popular in the US. This foie gras was sweet, creamy, and in my opinion, one of the best bites of the trip. My main course, osso buco, is pictured at It was unctuous, rich, and unbelievably delicious. I loved that it was served in a little terra cotta dish that kept it warm until the last bite. Andy uncharacteristically ordered the rack of lamb, which turned out to be an excellent choice. It was very salty and heavily scented with thyme, perfectly complementing the tender, medium-rare meat. After so much rich food, I barely had room for dessert, but in the end I couldn't pass up the chocolate pot de creme. It was like the richest, most wonderful chocolate pudding you can imagine, made with (yes!) excellent quality chocolate. I was too busy with my pot de creme to pay much attention to Andy's dessert, but he assures me that his chocolate opera cake was as good as the rest of the meal.

      1. We waited about 20 minutes for a table (they don't take reservations). I have to say that the food was really solid. It certainly wasn't the best that we had in Paris, but it was up there. It seems like they specialize in Pork, so when you go there try to order to "Cochonailles" platter and if you can stand it- another pork entree. I wouldn't go there for fish though. The fish dishes I saw looked pretty mediocre at best.

        2 Replies
        1. re: saleena1

          Saleena, did you go to the Comptoir in carrefour de l'Odéon? Normally you must have a reservation in the evening, so I wonder if you were maybe at another restaurant?

          1. re: henri cat

            You have never needed a dinner reservation for Saturday and Sunday, and not usually in the summer (at least in August).

            I also heard he was dropping the reservation only (bistro) service for weekday evenings and going to the no-reservation (brasserie) style he uses during the day. But I don't know when that is due to happen, I suspected it was going to coincide with the opening of the "tapas" bar in the old creperie next door as this was originally designed to be an area to wait for a table in.

            Does anyone know if the format has changed yet?

        2. While I have eaten here but once, the experience is a special memory and your report saddens me. Hopefully you went to the wrong address.