Michelin Guide

"In a lively atmosphere, shoulder-to-shoulder with other diners, you will enjoy fine traditional fare (homemade terrine, coq au vin)."

Michelin Guide

"In a lively atmosphere, shoulder-to-shoulder with other diners, you will enjoy fine traditional fare (coq au vin)."

David Lebovitz

"They make a very respectable Coq au vin. In the dinged-up casserole, you’ll need to drag the spoon through the thick, dark sauce to pluck out a piece of chicken. And it’ll likely be a more flavorful morsel from elsewhere on the bird, which in France is one that’s been cooked close to the bone."

Alexander Lobrano

"10 of the best bistros in Paris: A la Biche au Bois - In season, this is the place to go wild for game, and otherwise they serve boeuf bourguignon and other great Gallic monument-type dishes."

David Lebovitz

"When you get a Salade Perigourdine, out comes a oval of foie gras ringed with fat, but with it comes still-warm toasted slices of baguette whose heat melts the duck liver just a tad, enough to soften it and highlight its creamy consistency."

Deb Perelman

"What we ate: Alex loved his wild boar stew and salmon rillettes, and I loved my steak au poivre and mushrooms a la Grecque."

Patricia Wells

"There's a parade of terrines - rabbit, duck, or a mix of meats - all classic and rich, all outdoing one another."

Petit Futé

"So run there, because it serves a delicious and generous cuisine, where game is divinely honoured during the hunting season. Do not miss the rabbit terrine."

John Whiting

"Meanwhile, the slate of the day’s specials included a Terrine compagnarde, a coarse pork terrine with visible small pieces of meat. It was a generous slice, fatty and utterly delicious."

Jen Murphy

“This is a simple, straight forward neighborhood bistro that serves great steak au poivre paired with a very simple Medoc."