At the Tire-Bouchon Rodier restaurant, bistronomic tapas to share and good wines

Good food, good wine and simplicity - that's what awaits us at this favorite restaurant in the capital's 9tharrondissement . Le Tire-Bouchon Rodier is the home of chef Marc Favier, who invites us to savor tasty, authentic gastronomy, with an emphasis on local produce, in a relaxed atmosphere.

Imagine French-style tapas, bistronomic style: that's how you could sum up the concept of the menu that awaits you in this elegant, uncluttered restaurant opening onto an open kitchen, where the magic happens to the background of a hip-hop playlist. The space between diners provides ample privacy, both at the tables and at the counter, where you'll find an impressive lump of butter to help yourself to as much as you like.

The majority of our dishes are small plates, which can be shared or not, making indecisive diners happy: yes, why choose when you can take and share whatever you fancy? A format that lets you stay in control of your budget without depriving yourself! And there's no need to order everything at once: you can go as you please, without pressure, following your inspiration, your desires and your appetite. In fact, a little tip from our customers: start with the cold plates before moving on to the hot ones. And if you're a big eater and you're worried about tapas for the fussy eater, don't worry: therestaurant also offers a number of more substantial dishes, to share or not!

What's more, the menu is sufficiently varied, from land and sea to vegetarian dishes and meat specialties, to suit most diets and tastes. That's why Le Tire-Bouchon Rodier is one of those places where everyone agrees. As an added bonus, you can indulge in reasonable splurges with exceptional products served "à la pièce", encouraging a spirit of discovery and democratizing dishes that are often rather expensive when served as a main course, such as scallops, the real thing, offered at 5€ per shell and served with their own maître d'hôtel butter and concocted according to the rules of the art.

Of course, the "péchés mignons" are also on the menu, with regressive, comforting dishes that nevertheless have that "little something extra", such as the melting pommes dauphine topped with orange gel and served with carrot purée, the pissaladière that will bring back tasty vacation memories for some, or the cod brandade croquettes with tartar sauce. All in all, familiar specialties presented in a more refined version, with careful preparation that doesn't detract from the gourmet experience.

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By offering a good balance between great classics and more daring recipes, the Rodier Corkscrew attracts us to an almost playful approach to French gastronomy, and from plate to plate, we enjoy and are tempted by less consensual dishes such as the juicy duck hearts en persillade, or the more inventive tapas, such as the combo of kobocha squash gnocchi, curry and old mimolette, well worth a forkful, or the tuna tartare spiced up with ginger, coriander and lemongrass, topped with wasabi ice cream. Fear not, for those who dread overly spicy flavors, this frosted twist enhances the taste of the condiment without the spiciness.

Don't forget the dessert section, and don't forget to dismiss any preconceptions you may have, because at Le Tire-Bouchon Rodier, we revisit the classics. The proof is in the brioche perdue, a dessert that's oh so gourmet, but often too heavy at the end of a meal. Here we find a brioche that's well soaked, yet lightly toasted for a soft, slightly crunchy texture, topped with a light vanilla cream and a salted butter caramel that brings the regressive sweetness we've come to expect from this must-have. Expect a brioche perdue like you've rarely tasted before.

Another delicacy you'd be hard-pressed to resist is the rather airy warm chocolate-praline mousse, with its crunchy roasted hazelnuts covering vanilla ice cream, offering both that hot-cold twist and a nice balance that should delight chocovores.

Le Tire-Bouchon Rodier is one of those good addresses that we recommend for its adaptability, value for money, and recipes that are as well thought-out as they are well executed. The same menu is available for lunch and dinner, and at lunchtime there's a starter, main course and dessert menu at 26€, and a starter, main course and dessert menu at 21€.