Name: Le Connetable
Address: 55 Rue des Archives, Paris, 75003, France
Telephone: +33142774140

Illustrative image: French — Fig. 01Symbolbild© Jacques Lameloise - Editer par Arnaud 25 · CC BY-SA 3.0

Le Connetable – Symbolbild, Image 1 — Fig. 01Symbolbild© Jacques Lameloise - Editer par Arnaud 25 · CC BY-SA 3.0

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About Le Connetable

Automatically generated

Le Connetable is a restaurant (French) in Paris, in the Quartier des Archives district. The address is 55 Rue des Archives, 75003 Paris. Up-to-date information is available on its own website, and you can reach it by phone at +33142774140. Just around the corner: Hôtel de Guénégaud (sight, 17 m) and Musée de la Chasse et de la Nature (museum, 33 m).

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At a glance

Category: Restaurant › French
Rating: no reviews yet · write a review
Address: 55 Rue des Archives
75003 Paris, France
District: Quartier des Archives
Phone: +33142774140
Website: www.leconnetable.net
Email: leconnetable55@gmail.com
Coordinates: 48.86131° N · 2.35824° E
Data quality: confidence 1.00
Identifier: ID a37fbb9f-384…

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Location & surroundings

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Radius

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According to the website

automatically summarized

Le Connetable is located in Paris's historic Marais district, opposite the Musée de la Chasse and the Archives Nationales. The building, with roots dating back to 1340, houses a bar on the ground floor and, on the first floor, a dining room surrounded by a vaulted cellar. The menu offers classic French dishes such as Filet de canard aux figues fraiches, Emincé de filet de bœuf à l'échalote crue, or Coquilles St Jacques à l'échalote crue. In addition to à la carte dishes, there is a Menu conseillé as well as a variety of starters and desserts. Reservations are possible for your visit.

Source: leconnetable.e-monsite.com · retrieved 11/6/2026 · Text generated by a language model from the website's information, no guarantee of accuracy

Preise: meist 12–23 €
Merkmale: Reservierung
Auf der Karte: Coquilles St Jacques à l’échalote crue (+, Filet de canard aux figues fraiches (+, Emincé de filet de bœuf à l’échalote crue (+, Terrine de foie de volaille maison, Terrine de poisson avec sa crème ciboulette, Mousseline de St Jacques tiède au coulis d'écrevisses

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