Le Garde-Robe's signature sandwich using quality ham and cheese, pressed on a griddle until the bread becomes golden and crispy while the cheese melts inside. It's a refined take on the classic croque monsieur. Reviews note the bread quality and balance of ham to cheese.
Tips from diners
This pairs perfectly with a glass of dry natural white wine from their list — ask the sommelier for a 1-glass recommendation.
A carefully curated board of cured meats sourced from Chavassieux, a legendary charcuterie. The selection changes seasonally but typically includes prosciutto, saucisson, coppa, and other air-cured meats. Each slice is cut to order to ensure maximum freshness. This is refined charcuterie.
Tips from diners
Order this as your main dish for dinner paired with wine, or as a lunch item. The staff will recommend which meats pair best with which wines.
Simple but essential: artisanal bread from a nearby bakery, sliced and served with cultured butter. This is offered as an accompaniment to all dishes and can be ordered standalone as a snack.
Chef Nigel sources vegetables daily from the organic market and prepares them with minimal intervention — roasted, raw, or lightly blanched. The plate changes completely with the season. This is the restaurant's lighter option and is particularly strong in summer with heirloom tomatoes and summer squashes.
An ever-changing selection of raw milk and farmhouse cheeses chosen for optimal ripeness and flavor. The board typically includes soft, semi-hard, and hard cheeses from different regions of France. Each cheese comes with a small spoon and are meant to be tasted in progression from mild to strong.
Tips from diners
Ask the sommelier to pair a natural wine with the cheeses — the pairings are more creative than traditional wine-cheese matches.
Founded in 2006, Le Garde-Robe pioneered the natural wine movement in Paris when few were paying attention. Sommelier Solenne curates over 140 constantly evolving natural, organic, and biodynamic wines. Chef Nigel pairs this wine collection with simple, seasonal charcuterie boards, farmhouse cheeses, and healthy vegetable dishes from the organic market. It's a neighborhood joint that feels like discovering a secret.
If you're new to natural wines, don't be intimidated — Sommelier Solenne is generous with recommendations and enjoys introducing people to this style. Start with a white wine (more approachable) rather than an orange or red.
Lunch is more casual and easier to experience without reservation. Arrive between 12:30-1:30 PM for the best selection. Dinner requires a reservation, especially for weekends.
Le Garde-Robe is tucked away in Les Halles, near the old market quarter. Walk around the neighborhood afterward — there are galleries, vintage shops, and other wine bars nearby.
The bar vibe shifts in the evening — it becomes more crowded and social. Go for lunch if you want conversation with staff, or come after 9 PM for a louder crowd.
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