Bistro français · Paris
From onion
to obsession.
French onion soup, the slow way.
Picked at dawn.
The market, before Paris wakes up.
Sliced thin.
Cried over.
Six kilos of onions, every morning.
Four hours.
No shortcuts.
Butter, patience and a wooden spoon older than the chef.
A little cognac.
A lot of drama.
Gratinée
or nothing.
Gruyère, under the fire, until it gives up.
Break
the crust.
Soupe à l'oignon gratinée · 14 €
La carte
Four dishes.
Jean-Philippe refuses to add a fifth.
-
Soupe à l'oignon gratinée
14 €Onions cooked for four hours, a splash of cognac, a crust of gruyère. The reason we exist.
-
Steak au poivre, frites
28 €Cracked pepper, cream and cognac again. Fries cut by hand, reluctantly.
-
Coq au vin
24 €Chicken, a whole bottle of Burgundy, mushrooms and lardons. Slow, like everything here.
-
Crème brûlée
9 €Vanilla custard and burnt sugar. Jean-Philippe cracks the first one himself, every night.
Prix nets, service compris.
Le fondateur
Jean-Philippe, 24.
Founder, chef and sole owner of the wooden spoon.
He learned the soup from his grandmother, Mamie Odette, and has made it the same way every day since. In that time he has not changed the recipe, the haircut or his expression.
Jean-Philippe does not give interviews. He makes onion soup.
- Height
- 1.85 m
- Onions per day
- 6 kg
- Smiles per year
- 0
- A fifth dish
- Non.
L'avis
★★★★★
“He is my son. The soup is very good. Jean-Philippe, call your mother.”
1 review · 5.0 average · We are working on it.
Réserver
Book a table.
Tuesday to Saturday, 19h to 23h. Twelve tables, one soup.
Merci.
No table was booked.
Chez Jean-Philippe is a fictional bistro. The films, the website and this form are real work by chapter growth.
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