Caillebotte, the affordable, gourmet bistro in Paris's 9th arrondissement

At Caillebotte, Pantruche's little brother, the atmosphere is that of a traditional bistro, warm and unpretentious, where large glass windows bathe the space in natural light, and wooden tables add a touch of authenticity. Behind this setting, designed by Camille Flammarion, lies an open kitchen that reveals the magic worked by Franck Baranger, the golden-hands chef trained in Michelin-starred kitchens such as Le Bristol. He and his team transform seasonal produce into generous, balanced plates full of surprises, true to the spirit of the Parisian bistro.

The menu, reflecting the generosity and inventiveness of the house, features dishes such as delicious duck legs with romanesco cabbage and orange sauce, or breaded veal head, boldly accompanied by daikon, sorrel, tarragon and parsley gribiche-style. Seasonal asparagus is paired with cockles in marinara and pecan nuts for a fresh discovery.

As for the main course, we're delighted by the shredded pork shoulder with smoky roasted sucrine, potato gratin and a honey-mustard condiment to liven things up. The special of the day that day was an exquisite beef onglet with roasted turnip.

• To be read
• 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
• Where to eat out in Paris? Good addresses, discoveries and favorites by arrondissement

The desserts are not to be outdone, with creations such as semolina cake with orange cream and blood orange supreme and coriander oil, and rice p udding with nougatine and sage ice cream, offering a sweet and original end to the meal.

Caillebotte's cellar, though modest, is full of nuggets, including lively wines that are the perfect accompaniment to every dish. This balance between quality cuisine, a welcoming setting and fair prices makes Caillebotte a real Parisian bistro bonanza.

Franck Baranger, the talented chef, orchestrates dishes of unrivalled freshness and avant-garde style, the fruit of his secret recipes. Each dish, despite its pared-down name, is transformed into a culinary work of art, skilfully blending textures and aromas. We're seduced by ice creams made with Pacojet, rich sauces harmoniously blended with tangy condiments. The cuisine, characterized by pronounced, gourmet and vibrant flavors, perfectly complements the warm atmosphere of the place.

The simple, smiling welcome reinforces the family atmosphere of the restaurant, which just makes you want to have a good time. On sunny days, from April onwards, the terrace takes up a corner in front of the restaurant, so you can enjoy the fine weather while having a good time, on the plate.

Caillebotte reflects a lively Parisian cuisine, where quality is enjoyed without fuss, but with real savoir-faire. In short, if you're looking for a good neighborhood restaurant in the 9th arrondissement, offering creative, seasonal cuisine, Caillebotte could be just the thing.