> Paris-Bistro
: Selection of good Aveyronnais Bistros in Paris - le Marais Le Royal Turenne- Paris 75004
Situated in the corner between the Franc-Bourgeois and Turenne streets, 10 metres from the place des Vosges, the Royal Turenne is inevitable.
It is ran by a charming couple, Jean-Philippe, a Cantal native who arrived from Aurillac 27 years ago and Françoise, a Gironde native with a personality as forceful as the wines from the right bank of the Gironde.
In any case, their Royal Turenne is as colourful as they are. Faithful to his native region, Auvergne, the boss honors cantal products.
Cooked pork meats are from Aurillac and on their board, dried sausage and fritons fight to catch the amateur’s eye before freeing their magic flavours to the conquered palates.
The cheese-board is in accord. Saint-nectar cheese comes from farms and Cantal cheese develops a unique taste after being refined in the disused railway tunnels which pierce the mountains of Cantal.
We could also tell you about other specialities of the house. Thus, some patrons only order the marrow bone with Guerande salt seasoning whereas others only hang out in the Royal for its soft and tender pounti, a typical Auvergne recipe, in which the prunes delight the papillas of the tourist who is finally happy to get away from steak and chips.
But as the chef is half Breton, he joins forces with the feminine owner to make people also feel the breath of the sea, so, sole and sea-bass(according to delivery) are unloaded direct from trawlers of Grandcamp (Calvados). And it is obvious in your plate.
The terrace is obviously another matter. We can take advantage of the sun, chatting without sweating or burning thanks to the two atomisers the boss has installed on each side which nicely refresh the atmosphere. It is ideal for an aperitif before going inside to get down to serious matters.
The cheese-board is in accord. Saint-nectar cheese comes from farms and Cantal cheese develops a unique taste after being refined in the disused railway tunnels which pierce the mountains of Cantal. 
We could also tell you about other specialities of the house. Thus, some patrons only order the marrow bone with Guerande salt seasoning whereas others only hang out in the Royal for its soft and tender pounti, a typical Auvergne recipe, in which the prunes delight the papillas of the tourist who is finally happy to get away from steak and chips.
