Thin-sliced potatoes layered with cream and sautéed garlic, topped with melted Gruyère and baked until the top is golden and the interior is creamy and tender. Served as a side dish or shared as a starter. The ratio of cream to potato is what matters—Chez Gladines gets it right, making it rich without being heavy. At €6.50, this is a perfect complement to the duck or a showstopper side to share.
A no-fuss salad for those who want to keep it light. Fresh mixed greens dressed in a tangy vinaigrette with warm potatoes, tomatoes, and homemade croutons. The portion is still generous—this is Chez Gladines, after all. At €7.90, it's the entry point to the salad experience and remains one of the best-value salads in the 5th.
The salad that made Chez Gladines famous. A mountain of greens tossed with warm potatoes, tomatoes, then crowned with chunks of tangy Cantal cheese, tender poultry livers, crispy bacon, and a soft poached egg. The gizzards add a gamey richness that deepens the whole plate. At €14.50, reviews consistently say one salad can feed two people. The size is what shocks most first-timers—you order 'one' thinking that will be it, then you're halfway through realizing you'll need a doggy bag.
A thin, delicate veal cutlet pounded paper-thin, breadcrumbed, and fried in butter until golden and crispy. Plated with a generous tangle of sautéed mushrooms (usually a mix of button and cremini) in a light sauce. The veal is tender and mild, letting the earthy mushrooms take center stage. At €15, it's a lighter alternative to the duck for those who want something less rich.
A whole duck leg and thigh, cured and slow-cooked in its own fat until the meat is so tender it slides off the bone with a fork. Served warm with crispy sautéed potatoes and a peppery Basque sauce (piperade). The crackle of the skin against the silken meat is the contrast that makes it sing. Reviews emphasize this is the dish to order if you want something hot and filling—perfectly cooked and generously portioned.
Chez Gladines opened in the 5th arrondissement in 2011, after 25 years of success from the original Butte aux Cailles location. The draw is simple: a €7.90 salad that could feed two people, duck confit with meat falling off the bone, and an outdoor terrace heated in winter. No reservations—just show up, grab a seat, and watch the queue build behind you.
No reservations—come off-peak (2-3 pm or after 9:30 pm) if you want to avoid a 30+ minute wait. The Saint-Germain location draws bigger crowds than other branches.
The salads are genuinely large enough to split. Order one salad and one main dish for two people instead of two mains. You'll save €10+ and still be full.
The terrace is covered and heated year-round. In summer, it fills up by 12:15 pm, but it's worth waiting for a table outside—the people-watching on Saint-Germain is part of the experience.
Cash is preferred but cards are accepted. The restaurant can get quite loud during service—it's lively, not quiet. If you want conversation, embrace the chaos.
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