Le Connetable

This restaurant is not an experience everyone will appreciate, but I loved every minute.
The decor is rustic, but charming. I had a rickety chair which wobbled and creaked when I moved; but I didn't care, given the surroundings it was perfectly fitting. I had the three course meal for 24 euros, by far the cheapest meal we'd enjoyed in Paris, but it was superb. The profiteroles with goat cheese appetizer was great but didn't blow me away, however the salad with lardons was awesome. For the main course I ordered chicken with porcini - just excellent. Then for dessert I highly recommend the Crème renversée au beurre salé avec son caramel mason. I'm not a huge fan of desserts but the salt and semi-sweet was just a perfect combination.

If you appreciate great French food, rustic decor, traditional surroundings, friendly and laid back service and conventional presentation then go here. Seriously!
If you're looking for a modern environment with cutting edge contemporary food then go elsewhere.

Note: if you're counting the calories don't even consider it.

We'd passed this corner restaurant and bar on the way to the amazing Dessance restaurant. It looked cozy and so we managed to get back here on a dark winter night. Without a reservation (though the first to arrive), we got the very last table. By the time we left, it was completely full, and I think this was only a Monday or Tuesday. Le Connetable is both a bar and restaurant and the hotel dates back to 1340. It has a fantastic historic feel to it, and serves traditional French bistro food. Because of that, and because the menu looks pretty typical, my expectations were only medium. But after tasting the food (we each had the 24 euro formula), we were super impressed. It was simple, wonderful and tasty, a whole notch above the dozens of other French bistros, as well as above our expectations. My salad of green beans with chicken livers was a thumbs-up as was S.'s hot chevre profiterole. He was happy with his very tender lamb, as was I with my turkey scallopini with a heavy rich cream sauce of sorrel (I think: Oseille, in the original). I finished with a baked custard with salted butter, but snagged a tasty piece of S.'s pear and chocolate tart. We were very happy with choosing Le Connetable.