Le Comptoir des Résistants, a restaurant and wine bar with eco-responsible values and dishes

For nearly 8 years now, Les Résistants has been crusading, through its restaurants Les Résistants, L'Avant-Poste and Les Résistants Epicerie-Cave, in favor of local good food, the defense of French agriculture and terroir, and of its producers and craftsmen who defend a certain savoir-faire, but also the protection of the environment and the products that the planet offers us - vegetables, fruit, fish and meat.

Working hand in hand with over 300 farmers, breeders, market gardeners and winegrowers- the true Resistance fighters of history, who are committed to respecting a very detailed quality charter - the Resistants recently opened a new place that puts the very best ofFrench craftsmanship andagriculture at the center of the plate and in the hollow of the glass: Le Comptoir des Résistants.

Among the main guidelines of the charter to be respected in order to join this large eco-responsible family: respect for animal welfare and traditional production methods; maintenance of France's agricultural and culinary heritage; promotion of raw and fresh, organic, sustainable, seasonal and local products; as well as unfailing traceability of meat and fish.

Halfway between a bistro and a wine bar, Le Comptoir des Résistants is not only morally, humanely and ecologically respectable, but Florent Piard 's new address also has the added bonus of being affordable: count €19 for a starter/main course or main course/dessert, and €22 for a starter/main course/dessert at lunchtime. Three times the proof that it's possible to eat local, French and organic without breaking the bank.

Behind the stoves, Marie Conquet at lunchtime and Marc-Hippolyte Jandrain in the evening complement each other to offer a fine bistro-style cuisine, with a focus on good produce. The à la carte menu at lunch features just 3 starters, 3 main courses and 3 desserts, which change according to the day's arrivals; at dinner, sharing plates ranging from €8 to €18.

Delightful pâté de tête de porc Kintoa, the Basque country's Rolls Royce of pork, and its motley ribambelle of vegetables, purple turnip collar, multicolored fane carrot, fig bourjassotte and pineapple mint; velouté de poireaux de saison, crème de bardes de Saint-Jacques de plongée, buckwheat and Mexican tagetes ; white tuna tataki, marinated emulsion with Bigorre black pork chorizo, Andean horned tomato sauce and Ushiki Kuri pumpkin purée; Gallic poultry supreme with Patte Bleue, persimmon and chili chutney, French fries and tarragon gwell...

• To be read
• Locavore restaurants in Paris, our best addresses for local food
• Tips for the week of November 18 to 24, 2024 in Paris: free or inexpensive outings
• What to do in Paris and the Paris Region in November 2024? Our tips and ideas for outings

On the plates, nothing is left to chance, and while each plate contains a dozen or so raw products and preparations on its own, nothing seems too much, with no fuss, everything is justified and balanced. Right down to the desserts, an apple tartlet, Corsican citron, raw cream with peated single malt; and a compote of Reine Claude, gwell labneh, spelt crumble, red wine reduction, pomegranate and pineapple sage.

Of course, when it comes to beverages, it's impossible not to trust the Maison, which boasts no fewer than 300 references of red, white and rosé wines, all of them organic, natural and biodynamic, from vintage wines to the latest from estates that have just come into being.

A cutting-edge table in the glass and on the plate.