Looking for an authentic Parisian bistro dining experience?
Take a tip from the latest edition of Le Lebey’s Paris – London Guide to top restaurants and bistros in Paris.
Les Canailles is one of two establishments selected in this year’s 2017 edition as the independent inspector’s coup de ceour (special favorites).
Scroll down to the bottom of the page for a transcript in English
The 2017 edition is limited to 200 of the best restaurants and bistros in Paris and London. Getting a mention is tough. Being selected coup de coeur is quite something.
A perfect French dining pick after a day of sightseeing in Paris
You’ll find Les Canailles in Paris’ 9th arrondissement.
It’s just a few steps away from Pigalle, a lively and historical area in Paris.
Les Canailles is a good choice for lunch or dinner after spending time sightseeing in the area.
Visit the surrounding attractions, including la Place Blanche and La Butte Montmartre. Dine there before taking in a show at Moulin Rouge!
Experience Parisian bistro culture, like a local
Les Canailles is the creation of two guys from Brittany, Yann Le Pevedic and Sébastien Guillo (Head Chef).
The modern décor reflects the quality and style of the dishes – simple and authentically Parisian.
The whole dining experience is a great example of Parisian bistronomy, blending casual decor with quality food; fusing classical bistro culture with modern French gastronomic trends.
Like any authentic Parisian bistros, you’re welcomed and served professionally. But there’s none of the great fuss of palatial restaurants.
Dining “bistro style” in Paris is a more relaxed dining experience. And at Les Canailles, it’s a real “local” neighborhood experience.
There are two dining spaces joining the bar. Each sitting caters for no more than 34 guests, so it’s intimate and cozy.
There’s a real “next door” feeling about it, which the locals and Parisian gastronomes love.
Enjoy the comfort and conviviality … and the excellent French food!
Experience authentic French cuisine, Parisian bistro style
The food at Les Canailles fuses creativity and authenticity with refinement.
There’s a comprehensive selection of dishes to choose from, all elaborated with clarity from seasonal produce. The quality is excellent and servings are generous.
In the kitchen, Sébastien Guillo’s French cuisine is traditional and flavorsome. He elaborates dishes that are simple yet refined.
And like all good chefs, he cooks with the seasons and it’s best produce
Each season brings its own specialties at Les Canailles
You’ll not find strawberries on his menu in January. Nor will you find apricots in February.
You’ll find dishes like redfish with artichokes in the spring.
In summer, he can create pan fried veal’s head with seasonal vegetables.
In winter, a silky smooth cauliflower soup with poached eggs and truffle oil. Or maybe a parmentier of wild boar’s meat, a rabbit stew, or pies of foie gras or wild boar.
One of Sébastien Guillo’s specialities is a carpaccios of ox tongue with “gribiche” sauce (chopped hard-boiled eggs mixed with capers).
And when it comes time to eat, you’ll also enjoy some great French wines.
Yann Le Pevedic will guide your choices expertly.
Les Canailles has collected a vast selection of good French wines from many regions across France. Enjoy the wine journey, also!
The best way to take the journey and find out how good Les Canailles is … Simply to give it a try.
And here’s how to dine at Les Canailles
25 rue La Bruyère, 75009 PARIS
+33 (0) 1 48 74 10 48
Here’s the map view:
The closet Metro stations:
Saint-Georges (Line 12)
Pigalle (Line 2 and 12)
Monday to Friday,
12 to 2:30 pm
7 pm to 11 pm
Les Canailles is closed on Saturday and Sunday
Dine à la carte or opt for one of their set menus:
For an starter / first course with main dish: 27€
For a main course dish with dessert: 27€
For a starter / first course plus main dish and dessert: 35€
Enjoy … bon appetite!
Here’s a quick transcript in English of Sébastien Guillo’s video presentation
“Why is our bistro called Les Canailles?
… because we’re in a neighborhood just under pigalle
So it’s a neigborhood where you’d come to play around a little in the 1970s
And secondly, it’s called les canailles because of “les abats”.
[“Abats” are the ogan meats. They’re highly sort after by French diners. “Les abats” are considered a delicacy. You’ll find them in most pâtés, terrines and sausages. They include meats like duck liver, veal kidney, ox tongues and similar.]
What we call the little pieces of canailles … veal liver and the like …
We created a typical bistro …
With good produce, no fuss, quality wine, a simple and authentic table dressing …
It’s a place where you can come and eat quality French food …
One of my favorites is the roasted veal, just like we’d cook it traditionally at home …
I prefer to use the heart of a haunch of tender veal and to sauté it, just like a fillet of beef …
Add a little roman, thyme, garlic … hazelnut butter … served with a carrot mousse and mushrooms
And the sauce made with the veal juice …
All done preserving the natural qualities of the produce …
I’ve worked in the palatial restaurants of paris, where there’s a lot of fuss, white napkins …
But we wanted to create an authentic Parisian bistro
With wooden tables, quality steak knives, and simple cutlery …
And, of course, a napkin to catch the drops!”