This long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants

Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honoured methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses.

In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes.

Learn to make the best versions of the classics—everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meunière, tarte tatin, and Grand Marnier soufflés. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau’s expert guidance, written with the home cook in mind.

For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking.

Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant by Bertrand Auboyneau is available at Amazon.com, Amazon.co.uk and Indigo.ca. 

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Grand Marnier Soufflé

Serves 2

Preparation time: 15 to 20 minutes

Cooking time: 30 minutes

2 teaspoons (130 g) unsalted butter

⅓ cup plus 1½ tablespoons (100 ml) whole milk

1 tablespoon (127 g)  Grand Marnier

1 large egg yolk

½ cup (100 g) sugar, divided

1 tablespoon plus 2 teaspoons (12 g) cornstarch

2 large egg whites

Pinch salt

Confectioners’ sugar, for dusting

1. Preheat the oven to 350°F (180°C). Grease two 2-inch (5 cm) tall x 4-inch (10 cm) diameter ramekins with the butter.
2. In a medium saucepan, bring the milk and Grand Marnier to a boil.
3. In a large bowl, vigorously whisk together the egg yolks, ¼ cup (50 g) of the sugar, and the cornstarch  until well combined. Gradually pour the hot milk mixture into the yolk mixture while whisking continuously.
4. Scrape the entire mixture back into the saucepan and, over medium heat, cook, stirring the whole time, for 1 minute,  until a thick pastry cream forms. Remove from the heat and set aside.
5. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they become frothy. Increase the mixer speed to high and sprinkle in the salt and remaining ¼ cup (50 g) sugar. Remove the bowl from the mixing stand and very gently fold the beaten egg whites into the pastry cream.
6. Divide the soufflé batter evenly between the ramekins, leaving a  little space at the top. Bake for 15-20 minutes, or  until the soufflés have risen about 1 inch (3 cm) above the rims of the ramekins and the tops have turned golden brown. Dust with a  little confectioners’ sugar and serve immediately.

Recipe published with permission from Abrams Books.