Next year, Astier celebrates its 70th birthday. I hadn’t been since 2014 but had been meaning to go for a while since its rather short closing last year, IRRC. Once I did, became a regular, repeatedly returning for the combination of quality and value. My report is here.
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Thanks for this report! We used to go to Astier on each visit to Paris, starting with my first trip with my then-wife in 1992, when she was pregnant with our first child. One could have three courses for 100FF or add the cheese course (a volonte from a huge platter with about twenty different cheeses on it) for another 20FF. The last time I was there was in 2011, separated from my wife and accompanying my daughter (now out of utero) to the start of her university term abroad in Morocco, with a week in Paris beforehand. The place had changed concepts (and perhaps chefs), with a more upscale bistro feel, and our meal was correct but without much of the previous joie de vivre. So I’m glad to see it has regained some ground.
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Once again, thanks, Onz. We had been twice around 20 years ago — but not since. Looks like the interior has been substantially updated. And the dining looks excellent. Yet another place to put back on to our list! — Jake
Haven’t been in about 6 years. It wasn’t very good then. It’s not what it was 10+ years ago but I will try again given your experience.
Googling reviews of Astier, it does indeed look like there was a slump in the years leading up to covid (and maybe after). IRRC, the restaurant was closed for part of last year or maybe it was back in 2023, so there were some changes made.
Also need to add my fond memories of Astier! Took my daughter on our first trip together to Paris, and we went there after reading Alexander Lobrano’s book, “Hungry for Paris,” in which he describe the “Holy Cow cheese plate!” they serve. We memorably went back for New Year’s one year, and I’m not at all sure why I haven’t been back since! Merci, @onzieme, I am planning to come for a first trip (!) with my son to Paris in September, and will definitely put Astier on our list!
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About 12 years ago, I had an unexpectedly stellar cote de boeuf there. Was really surprised.,
Our last meal at Astier was at least 20 years ago, but as memorable as if it were yesterday. I ordered pig feet and the waiter returned the menu to me and said “Non!” . I was obviously flummoxed And replied in French, why is it bad? “ No, but it’s not for you!” Returning my menu to me and walking away from our table. Of course, this was a red flag in front of a bull! My husband was indignant and said “ If you want it order it.” So I did, but our waiter refused to come to our table and sent his alternate. My pigs feet came, A large portion, And I went through them knuckle by knuckle bone by bone and left on my plate a pile of clean bones. A table behind us of six business men were highly amused by the entice situation, and gave me nods of approval when the waiter finally came to remove our plates.
It was a Pyrrhic victory .
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Interesting, I consider pig’s feet not particularly challenging compared to other animal “parts.”
I’ve never had rude service at Astier, not even close. I do remember taking friends to Chartier in the '90’s and their request for milk with their coffee being refused (I was not surprised).
Throughout our latest visit (a few weeks ago), we had friendly and engaged service, not even indifferent or remote. That seems a change from pre-COVID, or perhaps we were just lucky this time. At times service was inefficient, but it was usually not the servers’ fault; they were run off their feet.
