Bistronomie 2017

“Bistronomy has as much legitimacy as the Michelin stars restaurants in Paris. We would have liked to showcase the diversity of the bistro: hard-boiled egg on the counter, local flavours, rustic and haute cuisine. All these bistros radiate on the Parisian landscape, but with the exception of the Fooding guide or Parisian boho style, this bistronomy has little success, especially abroad” said Stéphane Jégo.

In 1992, Yves Camdeborde gave birth to the bistronomy in his restaurant, La Régalade, with the desire to change in the face of the Gulf War. A militant act in a world in crisis that screams its hatred and despair. At his level, Yves Camdeborde reacts and gives access to gastronomy through a cuisine that preserves products and techniques from gastronomy, but at the service of a simpler table, more real and more accessible. 25 years later, the crisis is still present, the attacks rise uncertainty and the bistronomy continues in good humour to seduce customers in search of taste, shared meals and friendships.

We count from now on the bistronomes cooks in generations, the first, that of Camdeborde whose first disciples were Stéphane Jégo, Brunot Doucet and Jean-Marc Notelet who trained the younger generation themselves. Everyone claims a bistronomy which has as many bistronomies as there are cooks practicing this cuisine which, and most importantly, is made with the same techniques and the same products as gastronomy in a spirit of simplicity, taste and conviviality. And this is where the bistronomy finds its full meaning, giving to the largest number of people the best of cooking without fuss. To eat is to live, to eat good and healthy food is to recognize beyond pleasure all men and women, farmers, market gardeners, fishermen and breeders without whom nothing would be possible.

In April, Anne Hidalgo, Mayor of Paris, greeted 100 chefs, 100 restaurants, 100 signatures of the Parisian bistronomy. Today, it is a matter of promoting French cuisine in Paris, France and around the entire world. Faced with the crisis, depression and attacks, she wishes to encourage people to go out, seduce tourists with the strong points of France and affirm more than ever, that bistronomy is an element of the economy of the city.

To highlight the bistronomy and its different facets, a collective made up of 7 chefs leads the actions: STÉPHANE JÉGO, BRUNO DOUCET, JEAN-MARC NOTELET, JULIEN DUBOUÉ, DAVID RATHGEBER, PHILIPPE BOURGUIGNON and ALAIN DUCASSE – and they selected a hundred restaurant owners, as an image at a very precise moment the map of the Parisian bistronomy: TATIANA LEVAH, LE SERVANT/SÉBASTIEN GRAVÉ, POTTOKA PARIS/PATRICK CANAL, LES ARTIZANS/ROMAIN TICHENKO, LE GALOPIN/THIERRY BRETON, LA POINTE DU GROIN/IÑAKI AIZPITARTE, LE CHÂTEAUBRIAND/ALESSANDRA MONTAGNE, TEMPERO/BERTRAND GRÉBAUT, CLAMATO/CHRISTIAN ETCHEBEST, LA CANTINE DU TROQUET/SIMON HORWITZ, ELMER/NICOLAS PANDO, COMPTOIR CANAILLES among others.

Therefore, they are 100 restaurants who respect a charter based on French cuisine, fair prices, valorisation of short supply chains and a genuine dialogue with small producers. Each place is embodied by his chef present in his restaurant, the wine list offers variety and quality, and finally, there are chefs in all 20 districts in Paris.

Therefore, they are 100 restaurants who respect a charter based on French cuisine, fair prices, valorisation of short supply chains and a genuine dialogue with small producers. Each place is embodied by his chef present in his restaurant, the wine list offers variety and quality, and finally, there are chefs in all 20 districts in Paris.