La Tour Montlhéry - Chez Denise

"Verdict: There’s nowhere else like it for gut-busting food, generous portions, and the boisterous bistro experience. Chez Denise, an original bistro from Les Halles’ heyday as the city’s central food market, is for serious French food lovers and bon vivants. Their red gingham tablecloths, gigantic portions, and historic recipes haven’t changed, not even when the namesake proprietor passed and the restaurant was taken over by the group that also manages Lipp, Le Procope, and Au Pied de Cochon. That consistency in quality is why locals pack in like sardines and share everything from veal blanquette, stewed tripe, and coq au vin to increasingly rare dishes like haricot de mouton, a mutton and white bean stew from the 14th century. They wash it all down with wine à la ficelle, which means they only pay for what they consume. If you don’t make it for lunch or dinner, keep this place in mind for late-night meals—the kitchen churns out food until 11pm." - lindsey tramuta

"Chez Denise, an original bistro from Les Halles’ heyday as the city’s central food market, is for serious French food lovers and bon vivants. Their red gingham tablecloths, gigantic portions, and historic recipes haven’t changed, not even when the namesake proprietor passed and the restaurant was taken over by the group that also manages Lipp, Le Procope, and Au Pied de Cochon. That consistency in quality is why locals pack in like sardines and share everything from veal blanquette, stewed tripe, and coq au vin to increasingly rare dishes like haricot de mouton, a mutton and white bean stew from the 14th century. They wash it all down with wine à la ficelle, which means they only pay for what they consume. If you don’t make it for lunch or dinner, keep this place in mind for late-night meals—the kitchen churns out food until 11pm." - Lindsey Tramuta

"Among the other restaurants the chef visited during his trip were mainstays like the 100-year-old Chez Denise for traditional French dishes." - Sean Flynn

Blanquette de veau (veal stew), rum baba (dessert), wine.