Maison Louvard, the cosy bakery-restaurant in the 9th arrondissement

How about a visit to Maison Louvard, a large, home-made Brasserie combined with an artisanal Boulangerie? Let's head for the corner of rue de Chateaudun to discover this large space that required the purchase of a restaurant and two adjoining stores to unveil this original concept.

On the menu: a high-quality French bistronomic menu where everything is homemade. At the helm of this bakery-restaurant are Virginie and Stéphane Louvard, two entrepreneurs with a long track record. Together, they have already set up two bakeries, one in Champigny-sur-Marne, the other in Paris, on rue de Miromesnil in the 8th arrondissement. Stéphane works in the bakery. He trained as a pastry chef, and in 2012 won 1st prize in the competition for the best almond galette in Ile de France, and in 2016 2nd prize in the competition for the best pain au chocolat in Paris. Virginie is in charge of sales in the bakery and service in the restaurant.

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In terms of décor, don't expect a small bakery tearoom, but a large, spacious restaurant with a variety of spaces. We love the touch of Old Paris, the marriage of wood and plants. So, next to the bakery on the right, we discover a large central bar and tables opposite with cosy corners to spread out on cozy leather armchairs.

At an angle, on the other side, a superb wooden table d'hôte opens up with a green decor and numerous tables at the back for two or more.

When the weather's fine, there's a terrace overlooking the church of Notre Dame de Lorette.

In the kitchen, young Norman chef Gaëtan Le Hain is at work to delight us. A chef who has cut his teeth in a number of restaurants, some of them Michelin-starred: demi chef de partie at the 1-star " La Scène " restaurant at the Prince de Galles in Paris, a stint at the 5-star Sheraton Grand Mirage ressort, and most recently, after a year in Australia, chef de partie at the 5-star "La Régalade" restaurant at the Hôtel de Nell in Paris. In the kitchen, he is supported by two cooks.

In the bakery, let yourself be seduced by the pastries, but above all the delicious organic breads made with flour from the Ferme de Challoué in the Perche region. On the menu, there's something for everyone. It's not just a baker's menu that's on offer, but a brasserie menu where everything is homemade.

You'll love the generous, freshly garnished sea bream ceviche, the Andalusian gazpacho or the delicious cauliflower combination of sweetness, crunch and pickles!

For the main course, we were tempted by the excellent Risotto de petit épeautre from the famous Challoué organic farm (and that changes everything), generously garnished with baby vegetables, parmesan and garlic emulsion. And, of course, you can't miss the famous Clem Burger, made from scratch. It's topped with a cocktail sauce, a delicious onion compote, smoked bacon and cantal cheese. Serve with fresh French fries and you're in heaven.

To finish off with a sweet treat, you can opt for a dessert on the plate, such as the famous Millefeuille minute with crispy caramelized tuiles, the ultra-melting Riz au lait served by the ladle and gently cooked in the bakery for hours, or the famous pastries from the boulange.

In short, here's a discovery you're sure to enjoy!