Perfumes of fresh baguettes baking fill the air before the break of dawn. Boulangeries by the Seine in the 5th district are a dime a dozen. The best of the best crunch is hand delivered to Gusteau’s. 

The Parisian palace creates on unpretentious tone with the simple classics it serves at the highest caliber.

First impressions might be a little bit intimidating. The wine cellar carries over 10,000 different bottles including a 1947 Cheval Blanc. Last seen, the wine sold for over $135,000 at auction.

Confits are syrupy and smooth regardless of what meat one orders. Frog legs taste like frog, which is a very good thing. Indian Runners are used for the Duck à l’Orang. It’s served rare in a lake of its own natural fat fused with the sherry, red currant jelly, and butter.

The coup de grace is the confit byaldi. A ratatouille type casserole kicked up a notch or two. A tomato and pepper sauce hold the dish together. Mandolin sliced vegetables placed like dominos are baked and then molded accordion-style onto a porcelain plate drizzled with a balsamic vinaigrette. In all honestly, as Instagrammable as the dish is, it’s best eaten the next day as left overs. All casseroles are.

Gusteau’s is a restaurant that makes each bite a celebration. It places its passion in its consistency.  Escoffier, Robuchon, and Child would be proud.



ATMOSPHERE: Well to do, middle-aged, renaissance socialites dressed to the nines yearn for old Paris

SERVICE:  Speedy, efficient, and on roller skates.  The front of the house has the same passion for the cuisine as the back of the house.

SOUND LEVEL:  Piano. Only the smacking from patron’s lips.

RECOMMENDED:  confit byaldi

DRINKS AND WINE:  1947 Cheval Blanc

PRICES: In US dollars, $150 a person

OPEN: Tuesday thru Saturday from 6-11pm.



Wi-Fi:  No

Restrooms: Separate men’s and women’s featuring multiple stalls.

Smoking: Outside only

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