The Grande Épicerie pays tribute to the Parisian bistro with a special menu at La Table restaurant

In Paris, the bistro is no joke — especially when La Grande Épicerie de Paris pays tribute to it. From January 7th to February 1st, 2026, this iconic institution on Rue de Sèvres will showcase checkered tablecloths and celebrate the very DNA of the classic Parisian bistro. The lineup includes a special menu at La Table, featuring signature dishes borrowed from legendary Parisian institutions, along with a curated selection of bistro-inspired products available in-store.

La Grande Épicerie de Paris is making a spirited comeback and rolling out the red carpet for a classic bistro experience! From January 7 to February 1, 2026, the iconic store on Rue de Sèvres, right next to the Bon Marché Rive Gauche, is reclaiming the traditional bistro vibe — with checkered tablecloths at the center and a celebration of Parisian brasserie charm. Expect hearty recipes, perfectly balanced sauces, and desserts that leave regulars swooning.

At the heart of this celebration, La Table, the in-house restaurant, is offering a 100% bistro menu from January 7 to 31, 2026, crafted by chef Cédric Erimée. The concept? A tour of iconic Parisian classics, inspired by three legendary local addresses.

For starters, eggs cooked in Madiran wine style à la meurette from La Fontaine de Mars, a classic recipe passed down by Christiane Boudon, a key figure of the establishment.

For the main course, head over to Bistrot des Tournelles and indulge in a chicken dish topped with yellow wine and morel mushroom sauce, served with its natural jus and homemade chicken gravy.

To end on a sweet note, indulge in the timeless floating island dessert at Brasserie Lipp. As tradition dictates, it's served generously and crafted by Chef Pascal Jounault.

To bring the charming atmosphere of a classic Parisian bistro home, La Grande Épicerie de Paris has curated a selection of products from over 70 brands, including 8 new ones. They’ve also gathered their chefs to create a collection that exudes the flavors of traditional counter cuisine: pâté en croûte, stuffed cabbage, cassoulet, flan, rum baba…

Finally, to top it all off, indulge in the exclusive, limited-edition creations by Simon Auscher, a star chef on Instagram. With Nomie Épices, he unveils a spicy smoked salt and a "béchamel" blend to elevate sauces just like at a bistro. Meanwhile, with Tava Hada, he jars up a zingy harissa mustard and ketchup.

The bistro, elevated to top-tier status.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.