It all started with a woman cook nicknamed ‘La Vieille’ though she was only 25. Adrienne was exactly like her cuisine: french and authentic, a real strong temperament. She created and made the success of this place for more than 30 years. And all the Halles’spirit remains in its walls, all its taste in the recipes.
Daniel Rose fell in love with Chez La Vieille since the very first time he ate there, in 2009.
Today thanks to him, Chez La Vieille reopens more joyful and ‘canaille’ than ever.
From noon to midnight, you can stand, you can seat, you can share it all….
Come and seat at the zinc, The Old Lady will take good care of you!
À la Carte
Utah Beach n°2 oyster 3,50€ (per one)
Herring & potato 8€
Charcuterie from Franche-Comté 9€
Adrienne’s duck Terrine 11€
Lentil & foie gras 13€
Blood sausage from Basque country & apples 9€
La Vieille’s bouillon 11€
Half cockerel « à la diable » 15€
La Vieille’s blanquette 20€
Rice pudding & pink pralines 6€
Pear in red wine 6€
« Les petits pots de crème » 6€
Should you have any dietary restrictions or preferences, do not hesitate to let us know in advance, our cooks will be happy to accommodate.
1 rue Bailleul, 75001 Paris, France
Metro ligne 1, Louvre-Rivoli
+33142601578, from noon to midnight.
From 12 am to 2:30 pm for lunch, from 7:30 pm to 10:30 pm for dinner
The restaurant is open from Tuesday 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 !’
Oleg Olexin met Daniel by concidence, started cooking by chance, and dislikes answering questions. For him it is all about giving pleasure, and sensibility, that’s it. Born in Ukraine and raised in Israel, where he experienced everything about a restaurant from being a dishwasher to a waiter before becoming a chef. He landed one day in Paris and stayed there. Ask anyone who worked with Oleg and they’ll all say the same: Oleg is totally unique. A mix of grace and generosity in his gestures, as technical as authentic in his actions, he immensely takes care without taking himself seriously. Reluctant to any form of pose or attitude, there is something strong and simple about him, a sincerity. And his plates look alike when they reach you.
At the comptoir there is no reservation.
In the dining room you can only make a booking
at 12:30 pm for lunch and at 7:30 pm for diner.
Please note, if you are more than 15 minutes late for your reservation
we may not be able to honor your booking.
Thank you for your understanding.