La Bourse ET La Vie!….Since Daniel Rose took all he loves from the bristrot cuisine—the trick AND the treat—to give it all back to you.
From heartwarming pot-au-feu to naughty steack frites, French traditionnal classics with Daniel’s twist, for lunch and dinner.
In its olive grey-green velvet decor, La Bourse et La Vie is a Bistrot Bourgeois nested in a very parisian street, between Palais-Royal and Bourse.
Snails, smoked beef ham, herb butter 15€
Three Oysters like a mignonette, fresh coriander 14€
Leeks and hazelnuts from Piemont, vinaigrette 11€
Steak, fries & pepper sauce 29€
Should you have any dietary restrictions or preferences, do not hesitate to let us know in advance, our cooks will be happy to accommodate.
12, rue Vivienne, 75002 Paris, France
Metro ligne 3, Bourse
+33 1 42 60 08 83, from 10 am to 3 pm and from 5 pm to 10 pm
The restaurant is open from Monday to Friday, for lunch and diner.
Daniel Rose started to cook because he likes to eat. Before becoming a chef, Daniel studied ancient Greek, dreamed of kayaking from Texas to Guatemala, and even tried to join the French Foreign Legion. Having moved to Paris to complete University, he fell in love with French cuisine and started to cook for himself. He began to learn on a coal burning stove in Brittany, and he is still learning today. On his way he met Marie-Aude and probably took the best decision of his entire life: marry her. From the 16 seats at the very first Spring on rue de la Tour d’Auvergne, to the today’s Spring on rue Bailleul, 10 years have passed. Willie and Otto were born. La Bourse et la Vie too. Chez La Vieille re-opens and Le Coucou is taking off.
‘Le meilleur est à venir !’
Born in an epicurean family, Hugo Richier was always a gourmet. Obsessed with the tastes and scents of the family meals, he started his training as a chef at 15 … he had no idea what was coming!
Hugo completed his apprenticeship with Guy Savoy, with whom he discovered through La Monnaie De Paris and LEtoile de Mer the thrills of a restaurant opening. 2 years ago, Hugos former tutor and Spring chef Gilles Chesneau called him to work with him for Daniel.
Daniel and Hugo not only share a passion for the quality and the history of products. But first and foremost they share a passion for a cuisine that is a little different&, joyful and generous.