Photos by Annabelle Schachmes
Known for its chalkboard menus, perfectly pressed white tablecloths, and the comforting clatter of cutlery and conversation, Bistrot Paul Bert has long been a place where classic French dishes are prepared with sincerity, skill, and an unwavering respect for tradition. In a new beautifully photographed cookbook — Le Bistrot Paul Bert: French Comfort Food From The Parisian Restaurant — proprietor Bertrand Auboyneau opens the doors to one of Paris’s most beloved dining institutions, sharing the philosophy and time-honored techniques behind more than 100 recipes that define French comfort cooking.
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The charm of the book — and of the restaurant itself — lies in its devotion to simplicity done exceptionally well. Auboyneau’s dishes rely on a handful of quality ingredients, straightforward methods, and an intuitive sense of what makes bistro fare so enduringly appealing.
In the March/April 2026 issue, we’re delighted to share four recipes from the book that capture the heart of the French bistro tradition. Our spring meal includes a Yellow Bean Salad with Foie Gras Shavings, Chicken Breast with Wine and Morel Sauce, Pork Ribs with Roasted Potatoes, and Flambéed Crêpes in Orange Sauce (or Crêpes Suzette). These dishes offer the home cook a chance to bring a little Parisian pleasure into everyday life.
Crêpes Suzette Recipe
This beloved classic French dessert traces its roots to the grand dining rooms of the Belle Époque, when flambéed sweets embodied the height of culinary spectacle. Here, restaurateur Bertrand Auboyneau keeps the ritual alive with a version that feels both luxurious and comfortingly straightforward. Delicate crêpes are folded warm from the pan and bathed in a buttery orange sauce, lightly scented with zest and finished with a generous splash of Grand Marnier. The result is a dessert that balances bright citrus, gentle sweetness, and the soft, tender texture of freshly made crêpes.
Served straight from the pan while the sauce is still warm and glossy, Crêpes Suzette transform a simple batter and a few pantry staples into a decadent Parisian delicacy that can be served right from your own kitchen.
SEE A PREVIEW OF THE MARCH/APRIL 2026 MAGAZINE
To see all of the recipes featured in the March/April issue, get a copy of the magazine here. For all of Bistrot Paul Bert’s recipes, get the cookbook here.