It all started with a chef whose nickname was ‘La Vieille’ – ‘the Old Woman’ – though she was only 25. Adrienne was exactly like her cuisine: French and authentic, a real strong temperament. She made a success of Chez La Vieille for more than 30 years. All the spirit of Les Halles remains in the walls of Chez la Vieille and in its recipes.
Daniel Rose fell in love with Chez La Vieille the first time he ate there in 2009.
Today thanks to him, Chez La Vieille has reopened more joyful and ‘canaille’ than ever.
You can stand, you can sit, you can share it all….
Come and sit at the zinc bar, La Vieille will take good care of you!
À la Carte
Normandy oyster n°2 3,50€ (each)
Herring & potato salad 9€
Leeks vinaigrette 12€
Beet salad 11€
Terrine de canard 14€
Lentils & foie gras 14€
Veal tongue and sauce ravigote 11€
The famous broth of La Vieille 11€
Monkfish bourride 25€
Chicken Célestine 25€
Blanquette de veau 26€
Veal chop 100€ / kg
Rice pudding 6€
Crème caramel 6€
Chocolate tart 8€
If you have any dietary restrictions, please let us know in advance! Our cooks will be happy to accommodate you.
1 rue Bailleul, 75001 Paris, France
Metro ligne 1, Louvre-Rivoli
The restaurant is open for dinner from Tuesday to Saturday, from 6PM – 10:30PM.
The restaurant opens for lunch only on Fridays and Saturdays, from noon – 2:30PM.
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.
Reservations are accepted for the upstairs dining room only.
Reservations are not accepted for the ground floor bar.
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.