Opening hours
| M | T | W | T | F | S | S | |
|---|---|---|---|---|---|---|---|
| Lunch | |||||||
| Dinner |
| Open | Closed |
Type of restaurant
Atmosphere
Service
Price
- Average lunch price : 35 €
- Average dinner price : 53 €
- An exclusive selection of premium restaurants.
- Experts to help you make the best choice.
- The restaurant's price list without any booking fee.
- Customer service Monday to Friday from 9.00 AM to 7.30 PM.
-
- Vin et Marée Voltaire
- 75011 Paris
- Restaurant Fish and Seafood
- Book
-
- Paper invitation
- Starting from 100€
-
- E-invitation
- Starting from 50€
Restaurant Le Tintilou - Paris
-Restaurant Gourmet cuisine
37 bis rue de Montreuil 75011 ParisAccess map
100%
- 19 reviews
Member benefits
Return to previous page
- Book
- By phone
Located next to Nation, near the Bastille, Boulevard Diderot and Rue du Faubourg-Saint-Antoine in the 11th district of Paris
L’Aiguière is owned and managed by chef Jean François Renard. He has renovated the restaurant from top to bottom, including the kitchen and dining room. The decoration is modern, invigorating and refreshing with wood panelling, beams and warm layered colours (reds, aubergines, turquoise blues and whites). The interior has a warm and contemporary feel. Soft comfortable banquettes in colourful fabrics line the walls and there are matching chairs. The specially designed solid wood tables are laid with colourful runners. In short, this is an excellent spot for lingering over a meal that will impress you with its quality and creativity. Comfortable function rooms are available for private and business meals. The dining room team is led by the amiable Virgile Pont, formerly of Senderens, who does everything to ensure that your experience is an enjoyable one.
Inventive gourmet cuisine
Regarding the cuisine, Jean François Renard is an artist and creator. Cooking is his passion. He is aiming to make L’Aiguière a MUST venue for those seeking inventive gourmet cuisine at reasonable prices. Whether fish, meat or vegetables, he enhances the recipes with Asian touches but no unnecessary additions. Jean François has a gift for working on recipes: creating, putting together the best or right ingredients and in the right quantity. Meat, fish and vegetables, chosen for their quality aznd freshness, are prepared with the utmost care. The dishes are presented with the same level of care, without ostentation. He’s designed a menu and set meal that change every month. You can start with macaron 4 épices, rouget barbet, fruits de la passion followed by cocotte du mois, l’agneau de lait d’Aveyron façon tajine and end in style with ganache tendre, moelleux basilic et madeleine tiède. The cellar is packed with excellent vintages, with advice available for the best food and wine pairings.
Le Chef Jean François Renard
An inquisitive chef and jack of all trades who’s passionate about what he does and eager to share his creations with others
Read more- Set lunch à 36 €
- Le menu du Tintilou : (hors boissons)
Entrée + plat + dessert
Entrées :
Velouté de Chanterelles, Lardo Di Colonata
Ou
Les poireaux « Crayon », maquereaux cuits au sel
Plats :
La Dorade, pulpe de panais et agrumes
Ou
Joues de Bœuf confite, thon rouge laqué
Desserts :
Ganache tendre, crème passion et madeleine tiède
Ou
Sablé aux clémentines, sorbet du moment
- Set dinner à 36 €
- Le menu du Tintilou : (hors boissons)
Entrée + plat + dessert
Entrées :
Velouté de Chanterelles, Lardo Di Colonata
Ou
Les poireaux « Crayon », maquereaux cuits au sel
Plats :
La Dorade, pulpe de panais et agrumes
Ou
Joues de Bœuf confite, thon rouge laqué
Desserts :
Ganache tendre, crème passion et madeleine tiède
Ou
Sablé aux clémentines, sorbet du moment
- Discovery menu à 49 €
- Menu « Surprise » du Chef en 4 Services
To be noted
Jean François Renard - Chef of the Restaurant Le Tintilou
An inquisitive chef and jack of all trades who’s passionate about what he does and eager to share his creations with others
He graduated from Jean Drouant Hospitality School in Paris.
He gained practical experience in the industry by working his way up from the bottom in several restaurants, from commis de cuisine to chef de partie at the Michelin-starred La Flamberge.
His quest to learn more about the secrets of cooking and hone his skills led him to the restaurant La Bourgogne.
He was then hired as sous-chef and chef de cuisine at the restaurant A Beauvilliers by Edouard Carlier.
He wanted to travel, moving to Portugal to work as chef de cuisine at the restaurant Casa Velha in the Algarve. He returned to France four years later to open the restaurant Carte Blanche with a partner.
In 2011, he decided to stand on his own two feet with L’Aiguière, a welcoming gourmet restaurant that he has successfully renovated and redecorated.
Photos of the Restaurant Le Tintilou
See the photos of the restaurant Le Tintilou taken by our specialsed photographers : interior design photos and photos of dishes and specialities of the restaurant Le Tintilou.
-
Restaurant Le Tintilou : -
Restaurant Le Tintilou : -
Restaurant Le Tintilou : -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : Restaurant Le Tintilou -
Restaurant Le Tintilou : -
Restaurant Le Tintilou : -
Restaurant Le Tintilou :
Reviews on the Restaurant Le Tintilou
All the reviews are written by Exclusive Restaurants customers who have had lunch or dinner at this restaurant.
This restaurant is recommended by 100% from our customers (19 reviews).
The general impression of this restaurant is : 8.6/10
- Welcome quality rating 9/10
- Service quality rating 9/10
- Cuisine quality rating 9/10
- Atmosphere rating 8/10
- Hygiene and cleanliness rating 9/10
- Value for money rating 8/10
Practical information for the Restaurant Le Tintilou
View all features and services for the Restaurant Le Tintilou in order to book your table in the best conditions.
Opening days and hours
| M | T | W | T | F | S | S | ||
|---|---|---|---|---|---|---|---|---|
| Lunch | 12:00 à 14:30 | |||||||
| Dinner | 19:30 à 22:00 |
- Restaurant address
- 37 bis rue de Montreuil
- 75011 Paris
- Metro stations
- Métro Reuilly-Diderot
- Métro Rue des boulets
- Métro Faidherbe - Chaligny
- Capacity
- 65 Covers
- Average bill at the restaurant
- Average lunch price : 35 €
- Dinner : 53 €
- Accepted payments
- Carte Bleue, Carte Visa, Carte MasterCard
Space and capacity
| Layout | Total capacity | ||
|---|---|---|---|
| Sitting meal | 65 | ||
| Standing meal | 200 | ||
| Salle Principale - Rez de Chaussée | 35 | ||
| Salon Bistrot | 30 | ||
| Salon Bleu | 12 | ||
| Mezzanine | 14 |
Workshops and packages available
- Culinaire
News of the Restaurant Le Tintilou
Click on the news title to see details.
- 03/06/2012 - Brunch Gastronomique au Tintilou tous les 1er dimanche du mois
- 17/11/2011 - soirée beaujolais
- 14/09/2011 - Cours de Cuisine au Tintilou
Restaurant
A proximité
Chargement...
- Mariette
- 75007 Paris
- Book
Here are the reviews concerning this restaurant
Le service, l'acceuil, l'ambiance
Originalité de certains plats.
Le dessert en deçà de la qualité des plats.
L'accueil, le menu surprise était parfait, la qualité des plats, le vin
Menu surprise
Le fait que nous ayons eu le même dessert tous les 2 alors que jusque là les plats étaient différents
lieu vraiment sympa - assez intime et dans un quartier calme, à proximité des transports et des taxis une cuisine vraiment excellente - d'une grande finesse et vraiment bien appréciée des convives vins excellents qui furent une découverte pour beaucoup les participants, jeunes ou moins jeunes ont été séduits par ce restaurant et beaucoup souhaitent déjà y retourner .
une salle un petit peu petite, située à l'entrée du restaurant et donc un peu fraiche (du moins en première partie de soirée avec la porte qui s'ouvrait) un service qui a tardé à démarrer -certes tout le monde n'est pas arrivé à 19 h 30 / 20 h. mais les personnes qui étaient là avaient à boire à volonté ... beaucoup de vin servi, mais strictement rien à manger pour aller avec les verres servis (un peu dommage qu'il n'y ait pas eu quelque chose de prévu (autre que du pain servi à notre demande)
salon privé beaucoup trop petit pour la taille du groupe. Convives très serres
L'originalité des plats proposés
la salle, l'ambiance, la gentillesse de l'accueil et le professionnalisme
Le problème des parkings. Toute l'équipe a eu beaucoup de mal pour se garer...
la qualité des plats
répartis sur plusieurs tables