Best Dishes at Chez Georges
Frisée aux Lardons
StartersFinely shredded frisée endive—bitter and tender—is dressed in warm vinaigrette and topped with thickly cut chunks of salty, crispy bacon (lardon) and a soft-poached egg with a runny yolk that becomes the sauce. This is a bistro classic, simple to describe but requiring impeccable execution. The yolk breaks into the greens, coating them in rich, eggy sauce. It's comfort and indulgence in a single bowl.
Steak au Poivre
MainsA thick-cut beef steak is seared hard until the crust is deeply caramelized, then rested and finished in a sauce of crushed Sarawak pepper, cream, butter, and a touch of cognac. The sauce is powerful without drowning the meat, the pepper sharp and aromatic. Served with golden frites. This is bistro cooking at its most classic—the version other restaurants aspire to replicate.
Foie Gras de Canard
StartersFresh, seared foie gras served warm with crisp brioche toast and a small pot of savory aspic gelée. The foie gras is sliced thick and quickly seared in a hot pan, concentrating the flavors while keeping the interior silky. The brief sear prevents it from becoming greasy. At Chez Georges, this classic preparation is executed with elegant simplicity—no fancy plating, just impeccable technique.
Filet de Boeuf Béarnaise
MainsA pristine beef filet is seared and served with a silky béarnaise—an emulsion of egg yolk, clarified butter, tarragon vinegar, and fresh tarragon. The sauce is tangy and aromatic, the beef is buttery-tender, the frites are perfect. This is classical French bistro plating. It's a dish that appears on countless Paris menus, but at Chez Georges, the execution sets the standard.
Sole Meunière
SeafoodThe Dover sole arrives whole, is filleted with ceremony tableside, and is served glistening in nutty brown butter. The flesh is delicate, perfectly cooked, and seasoned simply with lemon juice and fresh parsley. This is the platonic ideal of sole preparation—no sauce to hide behind, just exceptional fish and perfect technique. Multiple reviewers call this the benchmark for how this dish should be executed.
About Chez Georges
Chez Georges has operated continuously since 1926 on a small street near Place des Victoires in the 2nd arrondissement. It's an old-school Paris bistro in the truest sense: handwritten menus on chalkboards, tables packed so closely neighbors become dining companions, waiters who flirt and joke, and food that never changes. No celebrity chef, no Instagram-worthy plating—just classical French bistro cooking done with quiet proficiency. Dover sole, steak béarnaise, escargots, foie gras, and cheese. The room is unpretentious, the clientele is loyal, and return visits feel like coming home.
Top 5 dishes at Chez Georges:
- Frisée aux Lardons – 85% recommended(Signature)
- Steak au Poivre – 89% recommended(Signature)
- Foie Gras de Canard – 86% recommended(Signature)
- Filet de Boeuf Béarnaise – 87% recommended(Signature)
- Sole Meunière – 91% recommended(Signature)
Details
- Cuisine:
- French
- Price Range:
- €€€
- Phone:
- +33 1 42 60 07 11
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 12:00 PM - 11:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 PM - 11:00 PM
- Tuesday:
- 12:00 PM - 11:00 PM
- Wednesday:
- 12:00 PM - 11:00 PM
- Thursday:
- 12:00 PM - 11:00 PM
- Saturday:
- 12:00 AM - 12:00 AM
Chez Georges takes only phone reservations—no online booking, no walk-ins guaranteed. Call +33 1 42 60 07 11 as far in advance as possible. The restaurant is small and tables turn slowly.
Tables are packed very close together. You'll overhear other diners' conversations and they'll overhear yours. This is part of the charm—it feels like a Parisian café of the 1950s. Don't request a quiet corner; embrace the convivial noise.
The menu changes seasonally and is written on chalkboards. There's no printed menu. Ask your server to describe the daily specials—they're usually the best items available that day, based on market availability.
Lunch is quieter and easier to book than dinner. The menu is the same, the food is the same, and the price is lower. Many Parisians come here for lunch, knowing they'll rarely get into dinner.
The cheese course is excellent here. Ask the server for a recommendation—the selection is seasonal and well-curated. The portion is generous, and the cheeses are served at proper temperature.
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