A brief history of Paris's great restaurants: Benoit, the soul of the Parisian bistro

Since 1912, Benoit, located in the 4th arrondissement of Paris, has embodied the soul of the traditional Parisian bistro. Under the impetus of the Matray family and then Maison Ducasse, this historic address perpetuates the tradition of bistro cuisine in a refined period decor.

The origins of Benoit, a bistro for bon vivants

Restaurant Benoit was founded in 1912 by Benoit Matray, a butcher by trade and an enlightened culinary enthusiast. He infused the establishment with a spirit of conviviality and generosity, quickly recognized by Halles traders, artists and Parisians in search of authenticity. The establishment then passed into the hands of Michel Petit, the founder's grandson, who took over management in 1961 on graduating from the hotel school. He modernized it without betraying its original character, creating a private lounge, renovating the kitchen and enlarging the dining room. His wife, Catherine Petit, adorned the restaurant with decorative elements, while a loyal customer, the pyrograveur Lesage, came up with the motto:"Chez toi, Benoit, on boit, festoie, en rois".

Entering the Ducasse world

In 2005, the Petit family entrusted the reins of Benoit to Alain Ducasse, who preserved its DNA while bringing it international visibility. Two more Benoit restaurants were opened: in Tokyo in 2005, then in New York in 2008, a sign of the universality of the French bistro. In Paris, the spirit remains unchanged. The décor, with its wood panelling, tiled floors, red velvet and stucco, plunges diners into a timeless Paris, cosy and warm.

• To be read
• A brief history of Paris's great restaurants: La Mère Catherine, a Montmartre institution
• The story of Paris's great restaurants: La Fermette Marbeuf, now Beefbar
• A brief history of Paris's great restaurants: Au Petit Riche, Belle Epoque table de terroir

Gourmet bistro cuisine

Since then, Benoit's cuisine has remained true to its roots: pâté en croûte, escargots, boudin noir, ris de veau, savarin au rhum and profiteroles are all part of the house repertoire. Old-fashioned service, generously presented dishes and a wine list that focuses on the French regions of Beaujolais, Burgundy and the Rhône Valley all contribute to a gourmet experience.

Our review of Benoit:

Benoit Paris, Alain Ducasse's Michelin-starred bistro at Les Halles
A landmark for bon vivants since 1912 in the 1st arrondissement, Alain Ducasse's Michelin-starred Benoit Paris restaurant plunges us into the Paris of yesteryear with delight. [Read more]