Au virage Lepic
French Restaurant — Grandes-Carrières (Paris)
About
Nestled in the heart of Montmartre, Au Virage Lepic is an authentic bistro that embodies the Parisian soul of the 1960s. The walls are adorned with portraits of French cinema stars, creating a nostalgic and warm atmosphere. The traditional menu celebrates classic French cuisine with iconic dishes like pot-au-feu, cassoulet, and duck confit. Guests are welcomed by a friendly owner who offers valuable wine recommendations. With only 25 seats, this intimate restaurant provides an authentic gastronomic experience, far from tourist traps. A true gem for lovers of traditional French cuisine and vintage cinema.
Mentions
The green painted front of the Au Virage Lepic a restaurant which serves traditional French food located on Rue Lepic in Montmartre, Paris France Stock Photo - Alamy
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Michel Gondry
Leurs restos préférés RÉALISATEUR * Date de publication 10 sept. 2017 * partager * Romain Duris au Chateaubriand, Yelle au Gavroche, Simon Johannin au Dong Huong… Où croiser vos artistes préféré·e·s, au déjeuner ou en rentrant de soirée ? De Paris à Cancale, en passant par Montréal, le Fooding vous refile les adresses fétiches de la fine fleur des personnalités françaises et internationales. Au Grain de Folie 24, rue la Vieuville 75018 Paris Au Virage Lepic 61, rue Lepic 75018 Paris Auberge du Bonheur rue principale 30750 Camprieu * partager * La crème de la crème ET LES MEILLEURES TABLES BELGES DE L’ANNÉE SONT... 22 sept. 2025 Meilleur bistrot, meilleure saucisse, Fooding d’amour, meilleur bar à délices, meilleur matin, midi et soir… 15 adresses toutes plus géniales les unes que les autres ont été primées ce lundi 22 septembre entre les murs indus’ du Wiels, à Bruxelles, à l’occasion de la soirée de lancement du guide Fooding Belgique 2025. lire la suite * Fooding 2.0 LE GUIDE PMU® X ÉDITIONS FOODING® EST DE RETOUR ! 21 oct. 2025 Partez sur la route des bars PMU® à la rencontre de nos régions ! lire la suite * Hors menu À TABLE, LES ENFANTS DE CHEFS SONT-ILS AUSSI RELOUS QUE LES NÔTRES ? 10 oct. 2025 « J’aime paaaaaaas ! » Une fois, ça va. Dix fois, ok. Mais quand l’inimitié contre toute nouveauté culinaire se ré... lire la suite *
lefooding.com
MY FOODIE ADVENTURES IN PARIS - where and what to eat
Paris is a monochromatic city. A pale low sun, illuminates the nineteenth century buildings and their classic zinc rooftops. Gray on gray. If you've never been there, Paris is difficult to describe; Reading these first lines, you could imagine a sad and boring city. In truth, the city is an ideal backdrop to bring out wonderful surprises to discover behind every corner. Colors and fragrances hidden everywhere, just looking for them. The bright coats of two girls waiting for the bus to stop. Cascades of flowers that bloom from small, old, shops. Walls of golden brown Baguettes indicating where to buy bread. The warm yellow light of the umbrella heaters outside cafes Parisians. Bright colored Tablecloths and the little square of painters in Montmartre. Although, at first sight, it is looked like a sad city, Paris reveals itself as an elegant, old lady, walking with young grandchildren, cheeky and mischievous, hiding theirselves behind doorways, peeking out from corners and joking with strangers. This is Paris: austerity, elegance, impertinence, joke. Feelings that move in his cuisine. Here the cooks have become "Chef", the cookery has become art. If you like my posts, please give me a +1 a simple action to help the growth of this blog 🙂 France does not have the wealth of products which owns Italy, but has made this defect as a quality, refining the techniques, creating a code, exalting the name of its chef, and exporting this knowledge with expertise, cunning and quality. While away the Italian cooks use to prepare wonderful dishes of the peasant tradition, closed in small taverns, French chefs were organized under the sign of Marie Antonine Carême. Already in the eighteenth century, the great French cuisine had shared rules, national dishes and the resolute aim to conquer the world. BAGUETTE AND JAMBON I start my journey into French cuisine looking for a place to taste the simplest of its delicacies: Baguette et le Jambon. Coming out of the metro station Opéra I immerse myself in the 2nd arrondissement, a district rich and elegant. Among old jewelers and luxury stores, finally I find what I was looking for: a small bistro with outdoor seating covered by a red curtain, "Le Petit Verdôme". Is almost lunchtime, so I struggle to enter in because of so many people coming to eat. Inside, "Le Petit Verdôme" I can’t see any tourists, many Parisians. The tables inside the place are all occupied; Platters of Saucisson a l'ail, Andouille, Jambon Cru, Carembert, Roquefort… these delicacies tickle my nose and my stomach. I stand patiently in line and order a Casse-Croûte a la Baguette (literally dirty baguette crust!) with Jambon de pais (typical cured ham originating from the region of the French Basque Country) and Chèvre Frais (soft goat cheese). I sit at one of the tables outside, warmed by an heater umbrella, biting my Baguette sandwich with curiosity. The Crispy bread crust break down easily, (forget those little mushy untasty Baguette found in your groceries!). The intense flavor of Jambon is enhanced by the pungent taste of the goat cheese. A wonder in its simplicity! MAGRET DE CANARD, OEUFS EN COCOTTE AND OTHER CLASSICS Starting from Pigalle district on the 18th arrondissement, I clamber on the hill of Montmartre. I’m looking for the classic French recipes, timeless masterpieces as Magret de Canard, Coq au Vin or Oeufs en Cocotte. Montmartre is a wonderful and romantic place, and for this reasons very crowded with tourists. Here in Montmartre is still possible eat very well, although a plenty of tourist traps, so I must be careful to choosing the right place. Fortunately, I have been many times in Paris the last few years, so I know a couple of fantastic places. My first stop is the shady veranda of "Chez Plumeau". I sit at a table ordering a must from the classic French appetizers, the Escargot a la Bourguignonne. After a few minutes, the waiter hand over my table an hot metal plate, designed specifically for Escargot: large land snails are waiting to be devoured, lying comfortably on special dips just shaped for them. I take a toothpick and the tongs, and I taste the first snail, gently pulling out from its shell: the flavor is intense and delicious… butter, fresh parsley and garlic to flavoring the meat. Without realizing it, I finish quickly the dish! After the Escargot, I order Oeuf Cocotte, another classic Parisian. Poached eggs are served plunged in two different sauces: one made with smoked salmon, the other roquefort cheese-based. I splits the eggs into the bowl, stirring with the sauce. The flavor is unique, right combination between the simplicity of the egg and the richness of the sauces. Montmartre and its restaurants are not resolved with a single visit, so the next night I find myself climbing on the same hill going in search of the "Au Virage Lepic". This small, but cozy restaurant (25 seats, booking is recommended) seems stuck in the 60s, resisting fashions and changes. The owners of the restaurant have rustic ways, but you I’m greeted with sympathy; No signs of any noisy flattery typical of the tourist traps! The menu describes the triumph of French traditional cuisine: escargot onion soup, baked rabbit, Andouillette, duck breast, foie gras, creme brulee... wonders of an ancient time, flitting from the kitchen to my table! At the end of this feast of the senses, I pay a proper check plunging back to the by now deserted streets of Montmartre. GRAND GUIGNOL AND FOOD FOR BRAVES More than one time, eating in Paris, I thought about the Grand Guignol, the macabre Parisian theater in the late nineteenth century. Gruesome, bloody and popular the Grand Guignol reflects very well a big part of French cuisine, the most cruel, based on simple ingredients, often waste animal parts brought to to excellence by the wisdom and the skills of the French chefs. For those not born and raised in France, many of these recipes may seem anything except edible, but if you are brave enough to try them, you will discover ancient and surprising flavors. Happen to enter into a French kitchen and see the snout of a large head of Pig peeping out from a big pot full of boiling water. A strong vision, horrible in many ways: a gargantuan animal’s head that slowly simmer in a thick and turbid broth. If you not run out, horrified at this view and however decide to sit at your table, the chef will serve you a delicate pork terrine, a slab of meat pressed together with a fantastic homemade mayonnaise aside, sober and elegant dish. This is the essence of French cuisine: use all edible parts of the animal, even the weirdest, and make them wonderfully appealing to the eye and palate. Another dish worthy of being joined the Grand Guignol’s fan club is the Andouillette; A traditional French sausage, native of the city of Troyes, but then widespread and appreciated throughout France. This particular sausage is made with stomach and intestines of pork and beef. Stop! I know that you have your hand on the mouse, ready to run away from this horror! Before leaving You have to know that its delicate flavor is inimitable, another delicacy that is hidden under an horrible guise. Continuing our journey inside this horror gallery we find Les Rognons, nothing more than the kidneys of calves which, if properly cooked, become a delicate and elegant dish. For those who want to approach the real French cuisine, can not miss from this list Les escargot - the famous French land snails - and Le boudin noir: the name of this last might seem a normal pudding dark chocolate, but if you are looking for a sweet, opt for a good creme brulee, because the boudin noir is a delicious sausage made from pig's blood and flesh! I know, if you are not familiar with the real French cuisine this list could be simply a catalog of horror, but if you are planning a trip to Paris, you can not fail to try even one of these dishes, only after this experience you say that you were really in France! CONTEMPORARY FRENCH
philosokitchen.com