La Bourse ET La Vie!….Since Daniel Rose took all he loves from the bristrot cuisine—the trick AND the treat—to give it all back to you.
From heartwarming pot-au-feu to naughty steack frites, French traditionnal classics with Daniel’s twist, for lunch and dinner.
In its olive grey-green velvet decor, La Bourse et La Vie is a Bistrot Bourgeois nested in a very parisian street, between Palais-Royal and Bourse.
À la Carte
Three Oysters « Gillardeau » in gratin, with Normandy crème fraîche 14€
Leeks and hazelnuts from Piemont vinaigrette 11€
Artichoke & foie gras 21€
Veal Pot-au-feu, fresh herbs & lime 32€
Steak, fries & salad, anchovies vinaigrette 29€
Fish of the day 29€
Chocolate mousse 9€
Crème caramel 8€
Should you have any dietary restrictions or preferences, do not hesitate to let us know in advance, our cooks will be happy to accommodate.
Daniel Rose started to cook because he likes to eat. Before becoming a chef, Daniel studied ancient Greek, dreamed of kayaking from Texas to Guatemala, and even tried to join the French Foreign Legion. Having moved to Paris to complete University, he fell in love with French cuisine and started to cook for himself. He began to learn on a coal burning stove in Brittany, and he is still learning today. On his way he met Marie-Aude and probably took the best decision of his entire life: marry her. From the 16 seats at the very first Spring on rue de la Tour d’Auvergne, to the today’s Spring on rue Bailleul, 10 years have passed. Willie and Otto were born. La Bourse et la Vie too. Chez La Vieille re-opens and Le Coucou is taking off.
‘Le meilleur est à venir !’
Ask Andy what his favourite cuisines are and he’ll respond with 5 different regions across the globe. His introduction to cooking came as a boy with his Bolivian grandmother; preparing everything from Italian pastas to North Indian curries. At 16, he took his first kitchen job as a dishwasher in a Japanese restaurant operated by a Korean family. A few years later at WoodFire Grill in Atlanta, GA, he found his passion: the product. Only local, seasonal, and sustainable produce on a daily-changing menu. The team was small, tight, and joyful. From bread to fish to vegetables, he did it everything there, including feeding the fire in his wood-burning oven.
What Andy shares with Daniel are his unreasonable standards. Nothing is good enough until it is. Andy left the US looking for a fresh perspective, and it was the ‘Chef bringing Escoffier’s recipes back to the table’ who gave it to him.
Please note, your table will be released 15 minutes after
your arrival time if you don’t show up.
Thank you for your understanding.