Great restaurant in Le Marais!

Thanks Danielle!
What did you have?

Following! I've decided to go ahead and get excited about our planned trip to France and Italy in a few months, so I'm bookmarking restaurant and sight recommendations.

We started with the French onion soup, for plats -Croque Monseur., beef Bourguinion, and sea bream. Dessert was portiferole, rice pudding w/salted caramel, and Paris Brest. Oh and some fantastic wine!
There’s a meilleur ouvrier boulangerie (Christian Vabret) across the street, and I suspect that’s where they get their incredible bread!

Agree Danielle! Au Bourguignon Du Marais was a 3 min. walk from our Le Marais Hotel. We were there a few years ago and it was a beautiful September day. One of those restaurants to return to! I actually made Beef Bourguignon for our holiday dinner. (Julia’s recipe). Thanks for the reminder!

I looked up the address: 52, Rue Francois Miron, in the 4th.

Janis, we love Julia's boeuf bourguignon. We use the recipe in the French Chef Cookbook, the one from her first TV series. This past summer, we made her coq au vin when some of our former RS tourmates stopped by on their way home from a trip to the west coast. The recipe is identical to that for boeuf bourguignon, except for a shorter cooking time. And wonderfully delicious.

Jane & Danielle, funny story about our experience at the restaurant. It was a warm day and we decided to eat outdoors. Unfortunately a couple were smoking and we decided to eat indoors. The windows were open and we still got some residual smoke coming in. Other than that we really enjoyed our meal! We would definitely go back.

Jane, I have also used Ina Garten’s Recipe as well. Excellent. I experiment with different red wines and really liked the Pinot Noir this time. ;)

Janis, I think I used a Pinot Noir for the coq au vin, assuming a Burgundy would be best. It's been a while since we made the boeuf, but I think we used a Malbec for that.

Thanks for your menu Danielle, sounds good. Like travel, I also like to eat vicariously… ; )

Daniel Boulud, in the December 15, 2021 of Wine Spectator, advocates cooking down two bottles of red wine to the volume of one for his coq au vin. That would definitely enhance boeuf bourguignon as well. He didn't specify which red wine. This is on the do to list.

Schteffi, I think this would definitely work better for the boeuf bourgignon. I was pleasantly surprised by how good the coq au vin was. I "auditioned" it first for some friends with whom we share dinners several times a year, then tweaked it a bit (by remembering to add the garlic!) before our out-of-town visitors arrived.

Great with noodles or polenta.