Even though we reserved online here and got a confirmation, when we arrived they said that they don't have a table for us.
Shame on them and on you.
Never again both of you.
Very small space,, quite loud. Attentive staff and generally very good food at a reasonable price, but quite disappointed in my serving of Poulet Fermier. Received a hind quarter of mostly bone with back, hip and leg, all dark meat, and more skin and fat than meat, while patron beside me feasted on a very large white meat breast and wing. Flavor was good, accompanied by y dauphine potatoes. Was not offered a choice in cut, but if you go and want the chicken, try to specify what cut you prefer.
BISTROT D'HENRI-PRINCESSE: A Reliable Parisian Gem
BISTROT D'HENRI-PRINCESSE remains a firm favorite whenever we find ourselves in Paris, and our recent meal only solidified that. My starter of Herring Fillets with apples in oil was a delightful surprise. The presentation was simple, yet the combination of flavors was exceptional. The tender herring, served in a light oil, was beautifully complemented by the crisp, slightly tart apples, creating a refreshing and unique taste experience unlike any herring dish I've encountered before. I would order it again without hesitation.
For my main course, I chose the Pork tenderloin with Roquefort sauce and fresh pasta. The pork was cooked to absolute perfection – tender and juicy – and the Roquefort sauce was expertly balanced, providing a subtle creamy richness that enhanced the flavor of the meat without overpowering it. The accompanying fresh pasta was perfectly cooked and absorbed the delicate sauce beautifully.
While I thoroughly enjoyed the pork, it brought back fond memories of a previous visit where I had the kidneys, which were truly superb. It speaks to the bistro's skill that they can excel with both classic and more adventurous dishes.
My wife's choices were equally impressive. She started with the Bistro Salad, which she thoroughly enjoyed for its freshness and vibrant flavors. Her main course of Sea bass fillet with beurre blanc sauce and leek fondue was also a highlight. The sea bass was cooked flawlessly, and the classic beurre blanc sauce was rich and velvety, perfectly complementing the delicate fish. The leek fondue added a subtle sweetness and smooth texture to the dish.
While we were too satisfied to indulge in dessert on this occasion, the overall experience reinforced why BISTROT D'HENRI-PRINCESSE is a "go-to" for us. The style of cooking here isn't about elaborate fuss; it's about showcasing the natural flavors of high-quality ingredients. Each component on the plate is distinct and delicious. For those who appreciate honest, flavorful, and well-executed "real food," a meal at Henri's is a must. We're already looking forward to our next visit!
