Alexander Lobrano

"Aptly named chef Thierry Breton's Breton-inspired cooking is reliably delicious, with dishes like kig ha farz (a stew of pork and veal served with buckwheat stuffing), great game in season, and one of the best Paris-Brest pastries (a ring of choux pastry filled with hazelnut cream) in town."

Saveur

"Aptly named chef Thierry Breton's Breton-inspired cooking is reliably delicious, with dishes like kig ha farz (a stew of pork and veal served with buckwheat stuffing)."

Marie-France Thorisson

"A decadent choux pastry filled with praline and coffee cream reminding us all of good times spent at Chez Michel (10 Rue de Belzunce, 75010 Paris), one of our favourite bistrots in Paris, where they make the best Paris-Brest in the world."

Travel + Leisure

"Signature dishes include fish soup, pork rillettes, roasted John Dory, and Paris-Brest (a choux pastry filled with hazelnut cream)."

Time Out

"The Paris-Brest by Chez Michel, sprinkled with caramelized walnuts, is a king of desserts."

Epicurious

"Steps from the Gare du Nord, talented young chef Thierry Breton also does a modern take on a regional kitchen—that of Brittany—at Chez Michel, with delicious, hearty dishes like tuna steak with coriander and tabouleh, roast John Dory with potato puree, and a terrific Paris-Brest (choux pastry filled with hazelnut cream)."

Tania Brimson

"No need to beat around the bush: the unbeatable Chez Michel Paris-Brest, sprinkled with caramelized walnuts, is the king of the map."

The Geek cooks

"For his main Danny had “kig ha farz”, a traditional meat stew of the Brittany region which had veal, bacon, smoked sausage, carrot and cabbage all in a delicious broth. The bacon in this was mind-blowingly good — as was everything else in the stew."

Mathilde Dewilde

"Don’t miss the Kig ha farz (traditional Britanny stew)."

Olivier Brandily

"The Kig ha farz with the pronounced broth is a kind of stew of beef with its small fondant vegetables. The secret lies in the addition of a buckwheat flour dough to the tiny currants that give a broth cooked in a unique taste. Ah!"