Those who say “quality restaurant” say “quality bread,” so Bistrot Alexandre III chose to work with the best: Jean-Luc Poujauran, whose reputation is now well established. He has one of the biggest names in gastronomy, but also in the bistrot scene. This reputation is not a phenomenon of fad, but is due to his pain au levain (leavened bread) and it’s long-lasting taste. Our Bistrot burgers are made with Jean-Luc’s buns.
Hugo Desnoyer, whose product quality is no accident, is the official supplier of not only renowned Michelin-starred restaurants, but also small neighborhood restaurants that search, as does Bistrot Alexandre III, for quality meats.
We buy charcuterie of quality, well aged similarly to Bellota Iberian ham from Spain.
Jean Christophe Piquet, former sommelier of Taillevent, expert taster and wine trader, advises and offers us characteristically organic wines unique from those developed by oenologists.
Our Coffee and Tizane Teas
Our tea selection comes from Thé Damman Frères.
L’abus d’alcool est dangereux pour la santé, à consommer avec modération.