Les Bavards, Ménilmontant’s convivial gathering place

In Ménilmontant, Les Bavards leans into conviviality. A neighborhood brasserie where locals linger gladly on the large terrace for the aperitif, more than for its bistrot fare, which remains very traditional.

Just minutes from the Père-Lachaise Cemetery and its prestigious slumberers, Les Bavards has set up on a bustling boulevard in the east part of Paris, in the Ménilmontant district, with the aim of rekindling the spirit of the neighborhood bistros in popular streets.

Behind the address sits Anis, also the mind behind Riviera, who champions a friendly approach to dining and affordable prices. On these points, Les Bavards ticks all the boxes: open from 7 a.m. to 2 a.m. continuously, the venue doubles as a neighborhood café and a go-to rendezvous for pre-dinner drinks!

The decor stays true to the familiar Parisian brasserie codes: a grand counter, red banquettes, retro-inspired furnishings, and Vichy-checkered tablecloths. But it’s outdoors where this spot reveals its real ace...

Its expansive terrace, offering around sixty seats, isparticularly inviting, with the option of a sunlit table or, conversely, a shaded spot under the long awning. Despite the proximity to a busy thoroughfare, the atmosphere is surprisingly calm, making it easy to linger over lunch or enjoy a drink when the weather is nice!

The menu, too, sits squarely in the French bistro register, boasting a lineup of timeless classics: eggs mayonnaise (6,50€), pâté en croûte (9€), beef tartare, rib-eye (28€), burger (19€), sausage with aligot (22€), as well as seafood picks from the deep sea.

An original touch: the side dishes (gratin, baby potatoes, mashed potatoes, fries, vegetables) are offered à la carte, as is the sauce (béarnaise, pepper, vierge, etc.), allowing diners to assemble their plate to suit their taste.

At the table, the experience is more uneven. While the recipes stay faithful to the great classics of the genre, their execution sometimes struggles to rise above the greasier-spoon register. The plating feels a bit dated, as with the drizzle of balsamic cream that coats every starter and every main course—a cosmetic detail that evokes another era of dining.

Several dishes also give the sense that the quality of the ingredients isn’t necessarily up to the mark, even though Les Bavards insist their plates are built from market produce. The aforementioned tomato starter, for instance, prefers cherry tomatoes to fine seasonal varieties—quite a pity.

Same impression for certain dishes. The beef tartare, prepared with meat ground very fine rather than chopped by hand, lacks depth, the seasoning is subtle and the condiments typically expected, like capers, shine only through their timidity.

The dauphinois gratin, far from crisp, is crowned with truffle oil that wasn’t listed on the menu. As for the salmon tartare, it reveals gray, fatty portions of the fish along with rubbery myosepta, usually removed for aesthetics and flavor, which spoils the tasting experience.

Without trying to position itself as the latest dining destination in Menilmontant, nor is that its goal, Les Bavards nevertheless remains a pleasant rendezvous where it’s nice to share a drink with friends, thanks to its reasonable prices and its spacious sunny terrace.

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