L'Opportun

L'Opportun Restaurant Review:

A "Beaujolotherapy" disciple, Serge Alzerat took an old, infamous bar in Montparnasse and turned it into a bistro serving meats from Aubrac and Salers. In the sought-after taproom, he consults on thirst and the best way to down goblets of Beaujolais. Diners can snack on andouille from Cantal, ham from Ariégeois, rillons from Val de Loire, rosettes from Beaujolais, dry sausage from Corsica, palette from Bellota and homemade pâté. The dining room features walls painted in nicotine yellow and conventional bistro furniture, and the atmosphere is very warm and friendly. The beef entrecôte, aged 21 days and weighing 400 grams, and the côte de bœuf for two (1.2 kilos) are perfectly cooked and served with cabbage sautéed with fat, streaky bacon and homemade fries that are golden brown and crispy. If you still feel like having dessert, try the baba au rhum, which many claim is excellent.