tag:blogger.com,1999:blog-83397714520308101482024-03-13T12:28:28.119-07:00Paris Restaurants and Beyondmortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-8339771452030810148.post-57769370522545039082020-01-12T18:32:00.001-08:002020-01-12T18:32:08.664-08:00My 20 Favorite Paris Restaurants for Lunch in 2020<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-On2IVkU0w7g/XhiOjKdWkpI/AAAAAAAAEOI/-FgR8rIEpxI_NNmAPtiibLsqI5qaK-uDwCLcBGAsYHQ/s1600/rallonge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="812" data-original-width="1252" height="258" src="https://1.bp.blogspot.com/-On2IVkU0w7g/XhiOjKdWkpI/AAAAAAAAEOI/-FgR8rIEpxI_NNmAPtiibLsqI5qaK-uDwCLcBGAsYHQ/s400/rallonge.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish dish at Rallonge</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is a lunch follow-up to my favorite dinner venues in Paris as we ease into the 2020s. It's a twice as long list, mainly because I tend to go out to lunch more frequently than dinner. I love partaking in the Paris lunch scene. There are a lot of things that disappoint me about Paris - the music scene is a disaster, for example - but the lunch culture lives up to its billing (as it does in Italy and Spain). Pick a decent, inexpensive spot to experience the animated conversations of a business or neighborhood crowd, have a glass or two of wine, and take advantage of great two or three plate daily specials, and you will see what I mean.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I repeat the caveat from my previous post - the list that follows does not represent my attempt at a 'best of' list, although you may find a few on the top critics' lists, but rather some of the establishments that I return to, time after time, on the basis of the following criteria : inexpensive 'formules', decent to high quality food, good atmosphere, comfortable for dining alone (given that my spouse works for a living), welcoming and efficient staff. I typically select an <i>entree</i> and <i>plat</i> for lunch, along with a glass or two of wine or beer, and typically this results in a bill of around 20 euros - a lot of times less, a few times more. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you plan on arriving at peak lunch hour, say around 1 - 1:30 pm, you might be smart to reserve. I find that if I wander in about 45 mins. before closing - usually around 2:30 pm - I am led to a table without problem. Sometimes that strategy doesn't work, which is why I always go out to lunch with a Plan B in mind. And believe me, there is always a Plan B. A lot of the entries on my list can be found around Chemin Vert, as well as the Jacques Bonsergeant and Chateau d'Eau neighborhoods - funky, ethnically diverse, and non-touristy - call me an East-side kind of guy.</span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><u><b>20 Favorites for Lunch</b></u> (in alphabetical order)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. BAR A IODE (Charonne)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> 18 rue Jean Mace - Paris 11 tel. 01 40 56 08 94</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> (there is also a Bar A Iode Saint Germaine, which I haven't tried)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Very fresh seafood (oysters, eperlans, couteaux), but my favorite is the entire grilled fish a la plancha.</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2. BONHOMIE</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> 22 rue d'Enghien - Paris 10 tel. 09 83 88 82 51</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I really enjoy this modern place - sit at the bar and engage with the English-speaking staff who come from all corners of the globe. Great price/quality relationship.</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i> </i> 3. BOUILLON PIGALLE</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">22 bvd de Clichy</span> - Paris 18 tel. 01 42 59 69 31</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The popular, traditional 'bouillons' trend really picked up in 2019 - large venues, often ornately adorned, with traditional French dishes at ridiculously low prices. You won't find these restaurants snagging Michelin stars, but the food is satisfying and fresh. At the more modern-looking Pigalle, don't miss the half bottle of red wine for 6.60 euros.</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4. CHEZ JANOU</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2, rue Roger Verlomme</span> - Paris 3 tel. 01 42 72 28 41</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I think this venue is sometimes unfairly maligned as a tourist trap. I've never had a bad lunch here, and although it is true that you'll often find English speakers at nearby tables, I'm a sucker for the Pagnol inspired decor and can't say no to a bistrot that offers 80 varieties of pastis.</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5. <span style="font-family: "arial" , "helvetica" , sans-serif;">CAFE DE L'INDUSTRIE</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">16 Rue St Sabin</span></span> - Paris 11 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 47 00 13 53</span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The food here is far from fantastic, but it does the job, and the atmosphere makes up for any shortcomings. There's a really inexpensive lunch special that varies by day.</i></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6. <span style="font-family: "arial" , "helvetica" , sans-serif;">CHEZ MINNA</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">20 rue D'Hauteville - Paris 10 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 71 37 97 04</span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Decent Corsican restaurant with some pretty good daily specials that, unfortunately, often run out well before closing time.</i></span></span></span><br />
<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">7. GALERNA<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">7 rue du Cher</span></span> - Paris 20 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">09 81 29 27 12</span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Relatively new Spanish restaurant near </i></span></span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pere Lachaise is rapidly becoming one of my favorite lunch spots. Classic lunch formula and fantastic, original tapas offerings for dinner.</i></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8. GEORGIA<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">12, rue du Chateau D'Eau</span></span> - Paris 10 tel. </span><span class="w8qArf"> 01 42 40 85 68</span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><br /></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Another new option, this one American, with good lunch deals. Unlike most of the other American restaurants in Paris - the ones that offer tasteless facsimiles of stereotypical American dishes -this one actually serves unique offerings with French accents. Disappointed by their crab cakes, but I'm from Baltimore, so sue me.</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i> </i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">9. LE DAILY SYRIEN<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">12 rue des Petites Ecuries</span></span> - Paris 10 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 42 29 33 86</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"> (a 2nd around the corner at 55 Faubourg Saint Denis, haven't tried)</span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Always crowded and abuzz, terrific place for a Middle Eastern lunch. I usually sit at one of those tiny round cafe tables facing the window, and sip on a couple glasses of red wine during the often extended wait for a satisfying, filling, inexpensive meal.</i></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10. LES RESISTANTS<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">16-18 rue du Chateau d'Eau</span></span> - Paris 10 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 77 32 77 61</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"> </span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The food is here is more refined than many of the other options in this list - fresh and original dishes. Just a few meters from Georgia, this spot is a bit more expensive than what I noted above, but worth it.</i></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">11. LE ROBINET D'OR<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">17 rue Robert Blache</span></span> - Paris 10 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 44 65 14 50</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"> </span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The small corner hotel up from the Quai de Valmy has a roomy restaurant, with some inexpensive lunch specials that hit the spot.</i></span></span></span><br />
<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></span><br />
<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i> </i></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">12. LUZ VERDE<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">24 rue Henry Monnier </span></span> - Paris 9 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 70 23 69 60</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"> </span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Although the carte of this Mexican spot in Pigalle is more limited at lunchtime, at least it's not packed to the gills as it often is at dinnertime, and the guacamole is really good. <span class="LrzXr"><br /></span></i></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="LrzXr"></span></i></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">13. MI RANCHITO PAISA<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">35 Rue de Montholon, Paris</span></span> 9 tel. </span><span class="w8qArf"> </span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 48 78 45 94</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"> </span></span></span><br />
<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;">I don't get over to this traditional Colombian restaurant very often because the neighborhood </span><span style="font-family: "arial" , "helvetica" , sans-serif;">doesn't do much for me, but for a change of pace, I've found the few, cheap meals I've had here to be hearty and good. They're not wasting their money on light bulbs inside, so if you are looking to hide, this is a good spot.</span></i><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="LrzXr"> </span></i></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="LrzXr"> </span></i></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">14. PAGE 35<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">4 rue du Parc Roya Paris</span></span> 3 tel. 01 44 54 35 35</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span><a href="tel:+33 1 44 54 35 35"><span class="restaurants-detail-overview-cards-LocationOverviewCard__detailLinkText--co3ei"></span></a></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;">I've never gotten around to asking why this Breton-based restaurant on the edge of Le Marais bears its name, but the inexpensive specials vary by day and are usually good. I just wish they'd give that goddam clich</span></i></span><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span><span data-dobid="hdw">é</span></span>d French music that plays non-stop a rest. The restaurant also serves as a quasi art gallery, so just plug your ears and enjoy the art on the walls while you are eating and everything will be fine.</span></i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">15. RALLONGE<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">4 rue du Parc Royal Paris</span></span> 3 tel. 01 44 54 35 35</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span><a href="tel:+33 1 44 54 35 35"><span class="restaurants-detail-overview-cards-LocationOverviewCard__detailLinkText--co3ei"></span></a></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;">Out of the many options listed here, Rallonge may be the cream of the crop in terms of high quality lunch cuisine. Rallonge offers a traditional lunch formule, with dishes elevated to a level that far exceeds the bargain price. Like Galerna, Rallonge transforms into an excellent tapas restaurant for dinner. Not in the most exciting neighborhood, but worth the trip.</span></i></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"></span></i></span><br /><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span class="LrzXr"></span></i></span></span></span></span></i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">16. SOON GRILLE<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="w8qArf"></span><span class="LrzXr">78 Rue des Tournelles</span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr"> Paris</span></span> 3 tel. 01 </span></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span>42 77 13 56</span></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;">This elegantly designed Korean restaurant was a late 2019 discovery for me, and I'm not sure how I missed it. It's in an area resplendent with eateries (Chez Janou, Page 35, Les Caves Saint Gilles) and one of my favorite photography galleries in Paris (Polka Galerie). The offerings are far more expansive than the typical Korean BBQ fare (which is available as well), and though it may get a bit pricey for dinner, I had a terrific, reasonably priced lunch there a couple months ago and plan on going back.</span></i></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">17. SHOUK<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="w8qArf"></span><span class="LrzXr"></span></span></span></span></span></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr"><span class="LrzXr">59 Rue de Lancry</span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr"> Paris</span></span> 3 tel. 09<span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span></span></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span>87 57 87 68</span></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;">The atypical Israeli restaurant Shouk is the third point of my Lancry triangle, along with Les Resistants and Georgia. I've often gotten off at the Jacques Bonsergent metro stop and visited all three restaurants, comparing menus and checking out which has some available tables and a still available lunch deal. As far as the latter, Shouk often strikes out, but the food is very good and the options, a bit pricier outside the lunch formule, are numerous, thankfully beyond the typical Israeli falafel and houmous fare. Along the way to Shouk are other reasonable options, such as the Mexican <b>El Guacamole</b> and the very good Vietnamese spot, <b>Le Mekong</b>. I've often also been tempted by the highly rated <b>Sur Mer</b>, but have yet to try it. You won't go hungry on rue de Lancry.</span></i></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"></span></i></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">18. STREET BANGKOK GRILL & BEER - CANAL<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="w8qArf"></span><span class="LrzXr"></span></span></span></span></span></span></span><span class="w8qArf"></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr">3 Rue Eugène Varlin</span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr"> Paris</span></span> 10 tel. 0</span></span></span></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span>1 42 05 22 51</span></span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span></span></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;">Sometime last year, I returned to </span></i></span><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span><span class="restaurants-detail-overview-cards-LocationOverviewCard__detailLinkText--co3ei">rue des Petites Ecuries to lunch at </span></span>one of my favorite Asian fast food joints, W for Wok, only to find that it was gone - boarded up and done. In its place is the more inventive Asian restaurant <b>Bruce</b>, where I lunched once without great results (although the dinner menu seems to have more potential). My go-to Asian fast food in W's wake is Street Bangkok, a few steps from the Quai de Valmy. Here, I order my calamar salad, and the fiery curry du jour, washed down with a couple beers because there is no wine. If all the seats at the picnic tables are taken, there is the casual <b>Le Valmy</b> on the corner, and the aforementioned <b>Le Robinet d'Or</b> up the street.</span></i></span><br />
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<span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">19. WALY FAY<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="w8qArf"></span><span class="LrzXr"></span></span></span></span></span></span></span><span class="w8qArf"></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr">3 Rue Eugène Varlin</span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr"> Paris</span></span> 11 tel. </span></span></span></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span>01 40 24 17 79</span></span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span></span></span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span></span></span></span></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;">My long-time favorite Senegalese restaurant in Paris is one I haven't managed to get back to for dinner in over a year, but I've made up for it with a couple of reasonably priced, satisfying lunches. </span></i></span><br />
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">20. </span></span></i></span></span></i></span></span></i></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span style="font-family: "arial" , "helvetica" , sans-serif;">ZICATELA REX</span></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></span></span><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></i></span><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="w8qArf"></span><span class="LrzXr"></span></span></span></span></i></span></span></i></span><span class="w8qArf"></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr"></span></span></span></i></span><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr"><span class="w8qArf"></span></span></span></span></i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr"><span class="LrzXr">42 Rue Poissonnière</span></span></span><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></span></span><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr"> </span></span></span></span></span></i></span></span></i></span></span></i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="LrzXr">Paris</span></span> 2 </span></span></span></span></span></span></span><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></span></i></span></span></i></span></span></i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> tel. </span></span></span></span></span></span></span><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> <span style="font-family: Arial, Helvetica, sans-serif;">0</span></span></span></span></i></span></span></i></span></span></i></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph"><span>1 73 75 70 84</span></span></span></span><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;">This casual, authentic (at least by Paris standards) Mexican restaurant probably wouldn't have made the list if one of my favorite Spanish restaurants, Pessic, hadn't closed last year. Nonetheless, Zicatela Rex offers copious meals, including excellent enchiladas, at reasonable prices. </span></i><br />
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<i><span style="font-family: Arial, Helvetica, sans-serif;"> </span></i><span style="font-family: Arial, Helvetica, sans-serif;">There are several venues I couldn't quite get to in 2019 that I will make it a point to visit this year. At the top of the list are <b>Saul's, Le Petit Bouillon Pharamond, Mokoloco, and the Oyster Club. </b>You just might be reading about them at this blog before you know it.</span><b><i><span style="font-family: Arial, Helvetica, sans-serif;"></span> </i></b><br />
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<tr><td class="tr-caption" style="text-align: center;">Typical lunch fare at Le Daily Syrien</td></tr>
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<span class="LrzXr zdqRlf kno-fv"><i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i></span>mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com1tag:blogger.com,1999:blog-8339771452030810148.post-4975319904240058332020-01-08T07:40:00.003-08:002020-01-08T07:51:14.927-08:00My 10 Favorite Paris Restaurants for Dinner in 2020<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Dc56oFLUFRg/XhXpvFvjnKI/AAAAAAAAENw/b4dkrBqs5mQ7tQcZimEhXNDCwFQz_pGOACLcBGAsYHQ/s1600/l%2527innocence.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="828" data-original-width="939" height="282" src="https://1.bp.blogspot.com/-Dc56oFLUFRg/XhXpvFvjnKI/AAAAAAAAENw/b4dkrBqs5mQ7tQcZimEhXNDCwFQz_pGOACLcBGAsYHQ/s320/l%2527innocence.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A L'Innocence entree</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">It must be nice to live in a small town that only has one great restaurant - you wait for a couple of special occasions during the year, save up your spare change, and enjoy the experience. No racking your brain making a choice. That is a luxury one does not have in Paris, where, according to one estimate, there are over 40,000 choices, many of which are good. A lot really suck as well, which is why I suggest that you never, ever, walk into a restaurant in Paris cold because it looks good from the outside and has an interesting menu on the window. If it isn't packed by 9 pm, forget about it. And if it is, you won't get a table anyway. This is why, unless you are slumming it and popping into a fast food or other casual venue, always make it a point to reserve in advance. With a reservation in France, you are (a) guaranteed a table, and (b) never have to wait beyond your selected reservation time. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Below, I provide a list of 10 spots that I confidently suggest you should reserve for dinner. In my next post, ditto for lunch. I'm not suggesting that these are the best restaurants in Paris - read the title of this post - because I haven't tried all 40,000 yet. But I'm pretty sure you will not be disappointed by my recommendations, and even better, they won't break the bank.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><u><b>10 Favorites for Dinner</b></u></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In alphabetical order, each of these restaurants proposes a prixe fixe menu consisting of several dishes for under 200 euros total for two persons, including a reasonably-priced (under 55 euros) bottle of wine.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>1.</b> <b>AUX PLUMES</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b> </b> 45 rue Boulard, Paris 14 <span style="background-color: initial;">tel. </span><span itemprop="telephone">01 53 90 76 22</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>A great deal for either lunch or dinner.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><b>2. KORUS</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> 73 Rue Amelot, Paris 11</span>
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">01 55 28 53 31</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>Ex-Iratze, also a good bet for lunch.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><b>3. LE CHATEAUBRIAND</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span itemprop="telephone"><span class="LrzXr"><span class="LrzXr">129 Avenue Parmentier</span>, Paris 11</span>
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">1 43 57 45 95</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>Inventive dishes served up by the famous chef </i></span><span itemprop="telephone"><i>Iñaki Aizpitarte.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>4</b><span itemprop="telephone"><b>. LE GALOPIN</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span itemprop="telephone"><span class="LrzXr"><span class="LrzXr">34 Rue Sainte-Marthe, Paris 10</span></span>
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">1 42 06 05 03</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>Unimposing on the outside, nice surprises inside.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><b>5. LE RIGMAROLE</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span itemprop="telephone"><span class="LrzXr"><span class="LrzXr">10 Rue du Grand Prieuré, Paris 11</span></span>
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">1 71 24 58 44</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>My favorite restaurant of 2019. Quasi-personalized multi-plate experience, and you lose count somewhere along the line. <a href="https://www.eater.com/2019/3/12/18255036/paris-restaurant-le-rigmarole-menu-robert-compagnon-jessica-yang">https://www.eater.com/2019/3/12/18255036/paris-restaurant-le-rigmarole-menu-robert-compagnon-jessica-yang</a></i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>6</b><span itemprop="telephone"><b>. L'INNOCENCE</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span itemprop="telephone"><span class="LrzXr">28 Rue de la Tour d'Auvergne, Paris 9</span>
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">1 45 23 99 13</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>Comfortable little venue that, if you've followed my blog over the years, has been home to previous favorites (La Vitrine, Maloka), but L'Innocence is the best yet.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>7</b><span itemprop="telephone"><b>. LOUIS (</b></span><span itemprop="telephone"><b><span class="st">Stephane Pitré)</span></b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span class="LrzXr">23 Rue de la Victoire, Paris 9</span><span itemprop="telephone">
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">1 55 07 86 52</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>This one won't surprise you if you've been to this blog before. A very high level dining experience.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i> </i></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>8</b><span itemprop="telephone"><b>. PIERRE SANG ON GAMBEY</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span itemprop="telephone"><span class="LrzXr">6 rue Gambey, Paris 11</span>
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">9 67 31 96 80</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>With the addition of Signature, Pierre Sang virtually owns rue Gambey, and you are sure to see him flitting back and forth between his three restaurants, including the one on the corner of Oberkampf. I've been to, and love, all three, but Gambey is my clear favorite.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>9.</b><span itemprop="telephone"><b> VILLARET</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span class="LrzXr">13 Rue Ternaux, Paris 11</span><span itemprop="telephone">
<span style="background-color: initial;">tel. </span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">1 43 57 89 76</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>I probably imprinted on Villaret, given it was one of the first restaurants I visited when I relocated to Paris that I didn't find through the cheap deals Routarde guide. Still serves up satisfying meals.</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>10</b><span itemprop="telephone"><b>. VIRTUS</b></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><span class="LrzXr"> </span></span><span itemprop="telephone"><span class="LrzXr"><span class="LrzXr">29 Rue de Cotte, Paris 12</span></span>
<span style="background-color: initial;">tel. 0</span></span><span class="LrzXr zdqRlf kno-fv"><span data-dtype="d3ifr" data-local-attribute="d3ph">9 80 68 08 08</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span itemprop="telephone"><i>Great atmosphere on the animated rue de Cotte, with elbow room (a rarity in Paris), and ex-home to some of my past favorites, like La Gazetta. But Virtus may be the best incarnation yet.</i></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-59O6cj05CsA/XhX3N1zu0KI/AAAAAAAAEN8/jiSzIgLNGrEFSJEkw9RwQy922eWPdF9NQCLcBGAsYHQ/s1600/louis.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="830" data-original-width="1092" height="303" src="https://1.bp.blogspot.com/-59O6cj05CsA/XhX3N1zu0KI/AAAAAAAAEN8/jiSzIgLNGrEFSJEkw9RwQy922eWPdF9NQCLcBGAsYHQ/s400/louis.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A dish at Louis</td></tr>
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<span style="font-family: "times" , "times new roman" , serif;"></span><span style="font-family: "times" , "times new roman" , serif;"></span><br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-85928438959681624462018-01-04T10:14:00.002-08:002018-01-04T10:14:36.404-08:00Lunch-eon Paris - Hits and Misses <div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-CG0PAIfExSI/Wk0CKuTBfjI/AAAAAAAAEI4/aFtjCPhnZ4sifz1xSO61w-lBjyWsz5eRQCLcBGAs/s1600/chef.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="350" data-original-width="653" height="171" src="https://1.bp.blogspot.com/-CG0PAIfExSI/Wk0CKuTBfjI/AAAAAAAAEI4/aFtjCPhnZ4sifz1xSO61w-lBjyWsz5eRQCLcBGAs/s320/chef.jpg" width="320" /></a>You may not know this, and why would you, but I am a night person. Not quite a vampire, but I'm <br />
working on it. Although I love the night, the dark, the quiet, I admit, there are some drawbacks to sleeping from 5 am to 1 pm. One is that if you get a craving for, oh, I don't know, let's say cookies, at 3 am and your cupboard is bare, it is not like you can hotfoot it to the all-night supermarket. No, we are not in Kansas anymore. Another problem with waking up so late is that by the time I pull myself together, do my 250 'morning' pushups and try to become conscious again, most of the restaurants in Paris have stopped serving lunch. On the other hand, pull yourself out of bed by, let's say, noon at the latest, and you are in business. Because one of the things I love about France is its lunch culture. You no doubt know what I'm talking about, but if you don't, just walk into a busy bistro or cafe in Paris during lunchtime and you will see and feel what I'm talking about. Of course, this isn't particular to Paris, or to France in general, but is an aspect of most European countries. Only in Spain, you can stay in bed a lot, lot later.<br />
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The upshot of this post is that I had managed to get out of the house in time for lunch a number of times in 2017, so I thought it might be a good idea to share some of my good (hits) and bad (misses) experiences, without getting too verbose. That is what you will find below, starting with the hits.<br />
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<a href="https://2.bp.blogspot.com/-urXjn15NOdY/Wk0DytAgnOI/AAAAAAAAEJE/WL6vxt3KwhEIESFsuIUaxdyHDiZMC3FAQCLcBGAs/s1600/hits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="96" data-original-width="211" src="https://2.bp.blogspot.com/-urXjn15NOdY/Wk0DytAgnOI/AAAAAAAAEJE/WL6vxt3KwhEIESFsuIUaxdyHDiZMC3FAQCLcBGAs/s1600/hits.jpg" /></a></div>
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<u><b>AUX PLUMES </b></u><br />
<b>45 rue Boulard, Paris 14</b><br />
<b><span style="background-color: initial;">tel. </span><span itemprop="telephone">01 53 90 76 22</span></b><br />
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Towards the end of my <a href="https://parisrestaurantreviewsandbeyond.blogspot.fr/search?q=aux+plumes">review</a> of a dinner at <b>Aux Plumes</b> last May, I mentioned that the restaurant appears to have one of the best lunch deals in Paris. I can now confirm that, based on a couple of visits last Fall. An 18€ lunch menu nets an entree of 3 small, original dishes followed by a high-quality main dish. The only drawback is that if you are opting for wine by the glass, that will set you back another 7 euros or so; sans wine carte, the server will make a suggestion and let you taste a couple before deciding. This is such a great deal, I hesitate to say any more in fear that it will become too popular and impossible to snag a table at lunchtime (not that I egomaniacally assume to have such an impact on Parisian dining habits). Just to add, Co. and I returned for another dinner last October and it rivaled our first experience. P.S. that is chef <span style="background-color: initial;">Kazuhiro Fujieda at the top of this post.</span><br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-oTHe2koHQZ8/Wk0Ge4EZRQI/AAAAAAAAEJU/56V3yU3HidYB03iidfqIQcaGwzAOsnIHQCLcBGAs/s1600/snag1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="852" data-original-width="1360" height="250" src="https://4.bp.blogspot.com/-oTHe2koHQZ8/Wk0Ge4EZRQI/AAAAAAAAEJU/56V3yU3HidYB03iidfqIQcaGwzAOsnIHQCLcBGAs/s400/snag1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 dishes in a box to start off lunch</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-F6TQjzJz3Jk/Wk0GqbAPuII/AAAAAAAAEJY/xivIvtlE12sS7fEr-ByvWV5mHd2Wq1FJQCLcBGAs/s1600/snag2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="909" data-original-width="1202" height="301" src="https://1.bp.blogspot.com/-F6TQjzJz3Jk/Wk0GqbAPuII/AAAAAAAAEJY/xivIvtlE12sS7fEr-ByvWV5mHd2Wq1FJQCLcBGAs/s400/snag2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The main dish, la volaille (I believe that would be pintade)</td></tr>
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<b><u>YA LAMAI</u></b><br />
<b>4 Rue Jean-Pierre Timbaud, Paris 11</b><br />
<b>tel. 09 81 41 97 3</b><b>0</b><br />
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If you regularly visit this site, you know I left my heart in the 11th arrondissement of Paris. where there are so many outstanding restaurants that it is ludicrous to say this is the one you should lunch at. There also are many excellent Thai restaurants in Paris. But if you want to make your choice easier, you have <b>Ya Lamai</b> for a terrific authentic Thai lunch deal. A menu can be had for 14€50, which includes a choice from several dishes for entree and plat. A variety of beverage options as well, and the one I opted for was a 'Whiskey' Thai, a Mekong spirit that has the distinct taste of rum. At 7€, it did the job, even if I am not a rum drinker. One of Ya Lamai's walls in the two modest dining room areas displays some basic Asian food items that can purchased. I picked up a bottle of the spicy sriracha sauce (4€50)- the same sauce that was brought to my table when I asked for something to help me sweat. A more complete review of Ya Lamai, with photos, can be found at the <a href="https://somanyparis.com/2017/03/29/ya-lamai-cuisine-et-sourire-thai/">So Many Paris</a> website.<br />
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<u><b>W FOR WOK</b></u><br />
<b>12 rue des Petites Ecuries, Paris 10</b><br />
<b>tel. 01 42 46 57 74</b><br />
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<b><u>LE TRICYCLE STORE </u></b><br />
<b><span class="_xdb"> </span><span class="_Xbe">51 Rue de Paradis, Paris 10</span></b><br />
<b><span class="_Xbe">tel. 06 26 03 05 43 </span></b><b><span class="_Xbe"><span class="_Xbe _ZWk kno-fv"><a class="fl r-idtcmWbx76Vc" data-number="+33626030543" data-pstn-out-call-url="" data-rtid="idtcmWbx76Vc" data-ved="0ahUKEwjLxJf8g73YAhUIWBQKHaeoB1QQkAgIrQEoADAS" href="https://www.google.fr/search?client=firefox-b&dcr=0&ei=HHJNWuqTMobXU6OtppgF&q=le+tricycle+paris&oq=le+tricycle+paris&gs_l=psy-ab.3..0l4j0i22i30k1l6.76439.83167.0.83279.21.19.2.0.0.0.133.1807.10j8.18.0....0...1.1.64.psy-ab..1.20.1819...38j46j0i46k1j0i67k1j0i10k1j0i46i67k1j46i67k1j0i22i10i30k1j0i10i19k1j0i22i30i19k1j0i22i10i30i19k1.0.hnU7PhGAdpo#" title="Call via Hangouts"></a></span></span></b><br />
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<b>W for Wok</b> is one of a few places I passed along rue des Petites Ecuries with Co. as we went along our way to the hot new spot in town, <b>Eels</b>. As we did, I ungrammatically proclaimed, 'I definitely got to try these places for lunch.' By the way, Eels was for dinner, so I'm afraid I can't dig deep into that one here, except to say that it was very good, but from my perspective, a bit overrated. Maybe it was a bad idea to pick a table next to a party of 10 celebrating someone's 80th birthday. As usual, I digress. One of the other places I passed on the way to Eels was Jah Jah by Le Tricycle, another vegan venture by the brainchild (or is it brainchildren?) behind <b>Le Tricycle Store</b>, the Rastafarian top spot in Paris to purchase vegan hotdogs. Well, while I'm here, you can add Le Tricycle Store<span class="_Xbe"> to your growing list of interesting and inexpensive lunch venues because I had a cheap, pretty satisfying and enjoyable meal there a few months ago and apparently forgot to tell you.</span><br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-v0-pBnVN5Xk/Wk2CZ6BXZnI/AAAAAAAAEJs/zUDHLRfqK2M_f8W6CKUB03uftBE_skamACLcBGAs/s1600/snag%2B1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="906" data-original-width="1221" height="236" src="https://2.bp.blogspot.com/-v0-pBnVN5Xk/Wk2CZ6BXZnI/AAAAAAAAEJs/zUDHLRfqK2M_f8W6CKUB03uftBE_skamACLcBGAs/s320/snag%2B1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tricycle's vegan hotdog and accompaniments</td></tr>
</tbody></table>
<br />
<span class="_Xbe"><br /></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-b09rQcyp2jU/Wk2CjMWSzQI/AAAAAAAAEJw/a23zULP8Xs0-cHGWggjg_D5xj0efTDQPQCLcBGAs/s1600/snag2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="904" data-original-width="1365" height="211" src="https://2.bp.blogspot.com/-b09rQcyp2jU/Wk2CjMWSzQI/AAAAAAAAEJw/a23zULP8Xs0-cHGWggjg_D5xj0efTDQPQCLcBGAs/s320/snag2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Upstairs from the carryout/kitchen of Tricycle</td></tr>
</tbody></table>
<br />
<br />
<span class="_Xbe">Long story shorter, I was all set to check out <b>Jah Jah</b> one Tuesday last month only to find out that the venue was closed on Tuesdays. Hey, this is Paris - you want to close on Tuesday, you close on Tuesday. So I crossed the street and popped into W for Wok. For want of a better description, <b>W for Wok</b> can best be described as an Asian street food cantine, pardon the oxymoron. W offers up some intriguing options, including their famous Ramen burger, wok dishes (hence the name), nems, wings, and brochettes. But for my money, the best deal is to choose one of 90 possible 'Mega' combination meals, composed of three steps: (1) choice of a rice or noodle base, (2) choice of accompaniment (tofu, chicken, shrimp, calamari, etc.), and (3) choice of sauce (satay, curry coco, satay, oyster, etc.). Served in one of those nondescript plain Chinese carryout boxes, the food arrives steaming hot and tasty. For my visit, I chose red rice, shrimp, and hot spicy sauce, a filling meal that set me back a mere 13€ and which I washed down with a Singha beer (1</span><span class="_Xbe"><span class="_Xbe">€50). With 89 combinations left to go, I think I'll be making W for Wok a regular haunt for future lunches.</span></span><br />
<span class="_Xbe"><span class="_Xbe"><br /></span></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-LDRLdOjRRn8/Wk2DZIBmvWI/AAAAAAAAEJ4/iRD8hrUSmos-AoQkREhA-HvEMhxJfIroACLcBGAs/s1600/snag1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="905" data-original-width="1005" height="288" src="https://1.bp.blogspot.com/-LDRLdOjRRn8/Wk2DZIBmvWI/AAAAAAAAEJ4/iRD8hrUSmos-AoQkREhA-HvEMhxJfIroACLcBGAs/s320/snag1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of 90 W for Wok combination meals</td></tr>
</tbody></table>
<span class="_Xbe"><span class="_Xbe"></span></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wuDhwiROMrk/Wk2DlVhLfyI/AAAAAAAAEKE/ydOLzN3ut1AvDUPKxQdDvfpOb26p4GX8gCEwYBhgL/s1600/snag2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="903" data-original-width="1359" height="212" src="https://1.bp.blogspot.com/-wuDhwiROMrk/Wk2DlVhLfyI/AAAAAAAAEKE/ydOLzN3ut1AvDUPKxQdDvfpOb26p4GX8gCEwYBhgL/s320/snag2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A happy W for Wok diner at the next table</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-xGob5ZqB3f4/Wk2D00487HI/AAAAAAAAEKE/tTXX7Kr2f0wP0mFbyfYMFPou6sytPKUfACEwYBhgL/s1600/snag3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="898" data-original-width="1299" height="221" src="https://4.bp.blogspot.com/-xGob5ZqB3f4/Wk2D00487HI/AAAAAAAAEKE/tTXX7Kr2f0wP0mFbyfYMFPou6sytPKUfACEwYBhgL/s320/snag3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's street food, so carryout is clearly an option at W for Wok</td></tr>
</tbody></table>
<br />
<br />
<u><b>OH AFRICA!</b></u><br />
<b>Marché Saint-Quentin</b><br />
<b>85 bis Bouldevard Magenta, Paris 10</b><br />
<b>tel. 06 58 63 75 27</b><br />
<br />
Serendipity strikes again. One Tuesday in December, I wanted to find a casual lunch spot close to the Gare du Nord and came upon some good reviews for <b>Chez Silvana</b>, the Portuguese addition to the covered Marché Saint-Quentin. Co. and I usually explore this market at year's end when we make our annual visit for oysters at <b><a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2011/12/pleine-mer-oyster-heaven.html">Pleine Mer</a></b>, and just a few doors up from the market is <b><a href="https://parisrestaurantreviewsandbeyond.blogspot.fr/2016/12/mamagoto-asian-confusion.html">Mamagoto</a></b>, another promising lunch destination, despite my tepid response to a dinner there last year. At any rate, psyched for a nice Portuguese lunch, when I arrived, I found Chez Silvana all boarded up and was informed that it was closed on Tuesdays because, hey, this is France and if you want to close your restaurant on Tuesday, you close your restaurant. Fortunately, this is a large enough market to offer a few alternatives. A tiny Brazilian spot was empty and uninviting, so I turned my attention to the snug little <span class="st">afro-antillaise </span>venue, <b>Oh Africa!</b> sitting not far from one of the market's entrances. When I entered, a three-person film crew was busily interviewing a couple as they ate, the only other customers in the joint at a relatively late lunch hour (re: tough to get out bed, etc.).<br />
<br />
Spatially challenged and not the most comfortable seating possibilities, Oh Africa! nonetheless earns its exclamation point by offering a incredible lunch deal: for 10€, a choice of one of three daily platters, with a homemade juice of your choice running to another 2€. (I lost my receipt and vaguely remember the juice offered free of charge.) I opted for the coconut chicken platter, which arrived with a heaping mound of rice, plantains, a bowl of curry, and a substantial piece of chicken. I splurged and also ordered a spicy ginger potable. While I waited for my meal to arrive, I agreed to be interviewed by the team, students at a journalism school who were interested in why I chose the restaurant, how I feel about African food, etc. It was an enjoyable interaction, and the server behind the counter joined in the camaraderie. When asked whether eating African food is a way of 'visting Africa' I had to say, 'no, it is not,' but that it is a way of tasting exotic cuisine that I don't regularly eat. If you want to know what it is like to visit Africa, you have to go to Africa.<br />
<br />
Oh Africa! was a nice little find, but I'm still eagerly awaiting my next trip to Chez Silvana.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-S4_Y8YmnspU/Wk5HnSiYSiI/AAAAAAAAEKU/ikZIycyb1lYeXXMWM-byr-O50EFr1-biACLcBGAs/s1600/oh-africa-les-petites-tables-vue-large.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="212" src="https://4.bp.blogspot.com/-S4_Y8YmnspU/Wk5HnSiYSiI/AAAAAAAAEKU/ikZIycyb1lYeXXMWM-byr-O50EFr1-biACLcBGAs/s320/oh-africa-les-petites-tables-vue-large.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside the market</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-AEEaujyVFZ4/Wk5HwA2Cy9I/AAAAAAAAEKY/pHn4eBpmIuUW_oBuao_E2McuQYhawe_DQCLcBGAs/s1600/oh-africa-les-petites-tables-restaurant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="900" height="213" src="https://3.bp.blogspot.com/-AEEaujyVFZ4/Wk5HwA2Cy9I/AAAAAAAAEKY/pHn4eBpmIuUW_oBuao_E2McuQYhawe_DQCLcBGAs/s320/oh-africa-les-petites-tables-restaurant.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside Oh Africa! (two photos courtesy of <a href="https://www.lespetitestables.com/restaurant/oh-africa-paris-75010/">Les Petites Tables</a>)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-SLl-Uge0BeY/Wk5IAxOz5tI/AAAAAAAAEKc/NGe9FCqv95gl-FeNOWxHV3qoMqL4flRAgCLcBGAs/s1600/menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="857" data-original-width="1046" height="262" src="https://4.bp.blogspot.com/-SLl-Uge0BeY/Wk5IAxOz5tI/AAAAAAAAEKc/NGe9FCqv95gl-FeNOWxHV3qoMqL4flRAgCLcBGAs/s320/menu.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lunch deal</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-zU-BuVxTWBc/Wk5IHfqA5cI/AAAAAAAAEKg/4YS54nXw91g_ZuX1gE3sqmvdcIU1WVVRwCLcBGAs/s1600/interview.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="902" data-original-width="1334" height="216" src="https://2.bp.blogspot.com/-zU-BuVxTWBc/Wk5IHfqA5cI/AAAAAAAAEKg/4YS54nXw91g_ZuX1gE3sqmvdcIU1WVVRwCLcBGAs/s320/interview.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where better to interview people about Afro cuisine than in an African restaurant?</td></tr>
</tbody></table>
<br />
<b>ALSO NOTEWORTHY:</b><br />
<br />
<b><u>LUZ VERDE</u></b><br />
<b>24 rue Henry Monnier, Paris 9</b><br />
<b>tel. 01 70 23 69 60</b><br />
<br />
See my <a href="https://parisrestaurantreviewsandbeyond.blogspot.fr/2017/12/luz-verde-seduce-and-destroy.html">previous post</a> for details. Just to remind you: best guacamole in Paris.<b> </b><br />
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<u><b>SENSE.EAT</b></u><br />
<b>39 Rue Mazarine, Paris 6</b><br />
<b>tel. 01 46 34 54 71</b><br />
<br />
<b>Sense.eat</b>,
a vegetarian Italian restaurant, may have a lousy name, but it offers
another great lunch deal: 19€ for two courses (entree/plat or
plat/dessert). Recommended if vegetarian Italian is your cup of
risotta.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-UUqIG13bzp0/Wk5PJdN1kFI/AAAAAAAAEKw/eiWtKBHBoXArrC9YvI1SZyd4F24oFuIRwCLcBGAs/s1600/snag1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="802" data-original-width="1034" height="248" src="https://1.bp.blogspot.com/-UUqIG13bzp0/Wk5PJdN1kFI/AAAAAAAAEKw/eiWtKBHBoXArrC9YvI1SZyd4F24oFuIRwCLcBGAs/s320/snag1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sense.eat's betterave/radis entree</td></tr>
</tbody></table>
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<b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Riv6Sgog1mw/Wk5PaLNwifI/AAAAAAAAEK0/vzcoDLwo_Ms_Rms0TxbrUa0mxsBrT9GEgCLcBGAs/s1600/snag2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="874" data-original-width="1075" height="260" src="https://4.bp.blogspot.com/-Riv6Sgog1mw/Wk5PaLNwifI/AAAAAAAAEK0/vzcoDLwo_Ms_Rms0TxbrUa0mxsBrT9GEgCLcBGAs/s320/snag2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An excellent risotta </td></tr>
</tbody></table>
</b><br />
<br />
<b><u>L'ESTAMINET</u></b><br />
<b>Marché Des Enfants Rouges</b><br />
<b>39 rue de Bretagne, Paris 3</b><br />
<b>tel. 01 42 72 28 12</b><br />
<br />
Although there is indoor seating, the great appeal of <b>L'Estaminet</b> is to have a satisfying and inexpensive lunch inside the Marché Des Enfants Rouges's courtyard on a nice sunny day. It is hard to think about this at the present time, given we haven't seen the sun in over a month in Paris, but it is a good one to bookmark.<br />
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<u><b>CAVES ST GILLES</b></u><br />
<span class="_Xbe">4 Rue Saint-Gilles,Paris 3</span><br />
<b>tel. 01 48 87 22 62</b><br />
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<b> </b>I remember an enjoyable, copious lunch at this Spanish tapas venue.<br />
<b><br /></b>
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<b><a href="https://4.bp.blogspot.com/-0FAIS6wEAhQ/Wk5Qk2lnoXI/AAAAAAAAELA/zkH5eP5gUa8Qwnm-eFAsg_qdDbWK61axQCLcBGAs/s1600/miss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="312" data-original-width="276" height="200" src="https://4.bp.blogspot.com/-0FAIS6wEAhQ/Wk5Qk2lnoXI/AAAAAAAAELA/zkH5eP5gUa8Qwnm-eFAsg_qdDbWK61axQCLcBGAs/s200/miss.jpg" width="176" /></a></b></div>
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Not all was fun and roses on the lunch front for me in 2017. A few ventures left me wondering why I ever got out of bed so early.<br />
<br />
<b></b>
<b>L'INEDIT CAFE</b> (<span class="street-address">4 rue Taine</span>, Paris 12) - it had a nice ambience and a friendly staff; the food was inexpensive, but not very good.<br />
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<b>PANAME BREWING COMPANY</b> (<span class="_Xbe">41 bis Quai de la Loire, Paris 19) - a rarity in Paris, an actual brew pub. I imagine if you are schmoozing with your friends for a quick burger and beer, a table on the terrace would fill the bill, but I couldn't find a spot on the terrace and ended up eating inside, where a waitress was busy chasing a pigeon and not doing much else, ultimately grabbing the pigeon and tossing it out the window. I had to order my meal from the bar, although it was brought to my table - an uninspiring pulled chicken sandwich with fries. The beer was good, but the experience was a bust.</span><br />
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<b>LES BANCS PUBLICS</b> (<span class="_xdb"></span><span class="_Xbe">2 Rue de Nantes, Paris 19) - what this place has going for it is its proximity to the canal Saint Martin and La Villette. It offers a nice view, which you will have plenty of opportunity to enjoy as you endlessly wait for your meal to arrive. A popular venue, the food is decent enough, but the chaos inside will create a strong desire to flee.</span><b> </b><br />
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<b>PO BOY CAFE (</b>72, quai de Jemmapes, Paris 10) - I know you may find it shocking that I add a hot spot of the moment, Po Boy, to this list, although to be fair, 'disappointing' would be more accurate than 'miss.' My pulled chicken plate wasn't bad, but it certainly didn't live up to the 'authentic New Orleans' hype. Po Boy is the ground floor of Two Stories, with the more expensive and formal Nola upstairs. Co. and I tried Nola for a dinner last year and found that, too, somewhat disappointing. I may give Po Boy another shot, opting for the jambalaya next time, but it's not high on my list.<br />
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<b> </b><b> </b>mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com1tag:blogger.com,1999:blog-8339771452030810148.post-81121559810905464232017-12-09T18:27:00.002-08:002017-12-09T18:27:07.712-08:00Luz Verde - Seduce and Destroy<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-4mXRkqUP1lc/WiyLhRrLtcI/AAAAAAAAEHI/D0_DM10_Xn0Ljio7RDzeGY7f_w-1bxeVgCLcBGAs/s1600/facade.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="905" data-original-width="1164" height="155" src="https://2.bp.blogspot.com/-4mXRkqUP1lc/WiyLhRrLtcI/AAAAAAAAEHI/D0_DM10_Xn0Ljio7RDzeGY7f_w-1bxeVgCLcBGAs/s200/facade.jpg" width="200" /></a></div>
BEST GUACAMOLE IN PARIS.<br />
<br />
Now that I have your attention . . . where the hell have I been? You may wonder, or not. I could say I have been in restaurant reviewing purgatory after that little episode last June in Le Servan when I knocked a half litre bottle of water to the floor, whereupon it shattered into a thousand pieces, leaving a piercing sound in my ears to this day. Don't blame me. I can't help it if the Moose dragged me to the Vodka Lab around the corner on rue St. Maur where we found ourselves at the mercy of a benevolent entrepreneur who for some reason deemed us test subjects for tasting trials of every unknown variety of Russian vodka on the planet. Or it may have been that faux pas I repeatedly commit when I wander into Paris cafes during my photo treks demanding a glass of red wine without first asking what they have to offer by the glass. I could go on. But I won't.<br />
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At any rate, I am back to seduce and destroy. Actually, that sounds good, but my mission here is not so much to destroy the typical template for Paris restaurant reviews which, however accurate, are BORING, but to guide, admire, discover, and recommend in as casual a manner as whatever my relative state of sobriety allows. I digress.<br />
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I've been doing a lot of eating in the months since my <a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2017/05/the-clown-bar-how-do-you-say-clown-in.html">Clown Bar review</a>. (Was that really in 2017?). I hope you were sitting down when you read that. To precise (as we French are fond of saying), eating in restaurants. But lately I've been getting into the lunch circuit and have much to relate. I begin by <b>Luz Verde</b>, a small taqueria on quiet rue Henry Monnier, a couple blocks walk from the not-so-quiet center of Pigalle. At Luz Verde you will find the BEST GUACAMOLE IN PARIS. Would I joke about something as momentous as that? I know what you're thinking. Best guacamole in Paris - ben, that ain't saying much. That is true. The bar for good guacamole in Paris is low. Very low. Typically, what you will find in French Mexican restaurants is a cup of tasteless, creamy avocado accompanied by a small basket of stale nacho chips. Let me tell you something about nacho chips in Paris restaurants. They are ALWAYS stale. I can't for the life of me explain why that is the case, but trust me on that. Which is one reason the guacamole at Luz Verde is worth the visit. On the two occasions I tried the dish, a full basket was brought to the table bearing nacho chips that were relatively fresh. Not only that, the guacamole was somewhat chunky, very tasty, and arrived in a large bowl accompanied by refried red beans, large coriander leaves (the closest thing to cilantro you will find in a Paris restaurant), tomato, red pepper, onion, and lime. Certainly in the same ballpark as the many dishes of <i>genuine</i> guacamole I sampled during my various visits to Monterrey, Mexico. Have a look.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9hZXT_y1Lds/WiyQCsRYQEI/AAAAAAAAEHU/7nvUlD4XLNU4cX6YfMInmLmKad8aHfECgCLcBGAs/s1600/guacamole1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="906" data-original-width="1041" height="347" src="https://1.bp.blogspot.com/-9hZXT_y1Lds/WiyQCsRYQEI/AAAAAAAAEHU/7nvUlD4XLNU4cX6YfMInmLmKad8aHfECgCLcBGAs/s400/guacamole1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luz Verde's guacamole: a meal in itself, and the dish is yours for €9</td></tr>
</tbody></table>
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Luz Verde also has received strong positive reviews for its tacos and I can't disagree there. During my first visit I opted for the tacos de poulet duo (€7) pictured below. The second visit, I gave the tacos de gambas a shot (€9). Fresh and tasty, with one big gripe. You cannot pick these babies up. Believe me, I tried. The first time, I got the message and quickly shoved them into my half eaten bowl of guacamole. This was a mess - the 'destroy' part of the title (see photo), and probably a good thing that there were few in the restaurant at that point in the afternoon to observe my uncouth eating behavior. Things were worse with the gambas - don't get me wrong, the gambas were large and seductive, so much so that I quickly tried to bring the taco to my mouth and half of its contents quickly fell onto the table. I quickly scooped everything up and shoved what I could salvage into the guacamole bowl. I'm telling you, once I obtained a small cup of hot sauce from the waiter and threw that in with the rest of the slop, the meal was excellent. Etiquette begone.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-IQv6pPvtlGo/WiySAv77T-I/AAAAAAAAEHg/aVl6Xbr4Fhwpf4wSUzAEpc5QpKxkIb5ywCLcBGAs/s1600/chicken%2Btacos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="856" data-original-width="1315" height="260" src="https://1.bp.blogspot.com/-IQv6pPvtlGo/WiySAv77T-I/AAAAAAAAEHg/aVl6Xbr4Fhwpf4wSUzAEpc5QpKxkIb5ywCLcBGAs/s400/chicken%2Btacos.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken tacos before I tried to eat them.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-2O6m9M0AvsE/WiySKn_jExI/AAAAAAAAEHk/s3-A0AOcli4B28wNU8AU4hymqdgJ9izbwCLcBGAs/s1600/mess.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="903" data-original-width="1289" height="280" src="https://4.bp.blogspot.com/-2O6m9M0AvsE/WiySKn_jExI/AAAAAAAAEHk/s3-A0AOcli4B28wNU8AU4hymqdgJ9izbwCLcBGAs/s400/mess.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the aforementioned chicken tacos several minutes after I tried to pick it up to eat.</td></tr>
</tbody></table>
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One drawback to Luz Verde at lunch is the limited carte, lacking some of the more intriguing items available at night, such as guindillas, poulpe, and couteaux al ajilla. Maybe I just got there too late in the afternoon, but one advantage to that is this (see below).<br />
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<a href="https://4.bp.blogspot.com/-5FDugVZWXbo/WiyTvkK_SPI/AAAAAAAAEHw/c-OVCM2uFc0GdprZBjtnt8sGR4WeygWEwCLcBGAs/s1600/inside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1328" height="270" src="https://4.bp.blogspot.com/-5FDugVZWXbo/WiyTvkK_SPI/AAAAAAAAEHw/c-OVCM2uFc0GdprZBjtnt8sGR4WeygWEwCLcBGAs/s400/inside.jpg" width="400" /></a></div>
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And this:<br />
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<a href="https://3.bp.blogspot.com/-DwnSj4p23LI/WiyT2ZN7ZJI/AAAAAAAAEH0/k5G48gq7X9cRtL-FUowfssqQ5SMyVrAxgCLcBGAs/s1600/bar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="908" data-original-width="1288" height="281" src="https://3.bp.blogspot.com/-DwnSj4p23LI/WiyT2ZN7ZJI/AAAAAAAAEH0/k5G48gq7X9cRtL-FUowfssqQ5SMyVrAxgCLcBGAs/s400/bar.jpg" width="400" /></a></div>
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Because if you go at night - no reservations taken - you can expect this:<br />
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<a href="https://1.bp.blogspot.com/-g7NTZovIa7o/WiyUAmTBKEI/AAAAAAAAEH4/adADTzY9YWoQJMAcSKMeAXYYVN8f9MNHQCLcBGAs/s1600/crowd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="639" data-original-width="1069" height="238" src="https://1.bp.blogspot.com/-g7NTZovIa7o/WiyUAmTBKEI/AAAAAAAAEH4/adADTzY9YWoQJMAcSKMeAXYYVN8f9MNHQCLcBGAs/s400/crowd.jpg" width="400" /></a></div>
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Because Luz Verde is a popular night spot for the denizens of Pigalle, with a nice list of cocktails to slake one's thirst:<br />
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<a href="https://1.bp.blogspot.com/-VCE3LsaMHPc/WiyU7hnY_fI/AAAAAAAAEIA/lAE3WHsf6NMILs0qmMjUDy4z0ZXC9WBcACLcBGAs/s1600/drinks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="261" data-original-width="337" height="247" src="https://1.bp.blogspot.com/-VCE3LsaMHPc/WiyU7hnY_fI/AAAAAAAAEIA/lAE3WHsf6NMILs0qmMjUDy4z0ZXC9WBcACLcBGAs/s320/drinks.jpg" width="320" /></a></div>
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I slummed it with glasses of serviceable Tramonte at €5 a pop during my two lunch visits.<br />
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Voila. Finally a decent Mexican restaurant in Paris.<br />
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I'll tell you more about some good Paris lunches and lament some bad ones in a subsequent post. Unless I suffer a return trip to restaurant reviewing purgatory. But I <i>will</i> be back.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kjFBZ-R8fGs/WiyZHcs_siI/AAAAAAAAEIQ/yYV2wMZMDycXpikJRZzxlZBx7DV7A_BewCLcBGAs/s1600/kitchen.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="909" data-original-width="1313" height="221" src="https://1.bp.blogspot.com/-kjFBZ-R8fGs/WiyZHcs_siI/AAAAAAAAEIQ/yYV2wMZMDycXpikJRZzxlZBx7DV7A_BewCLcBGAs/s320/kitchen.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luz Verde kitchen - seduce & destroy</td></tr>
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<b>LUZ VERDE</b><br />
<b>24 rue Henry Monnier</b><br />
<b>75009 Paris</b><br />
<b>tel: 01 70 23 69 60</b><br />
<b>website: <a href="http://www.luzzverde.fr/">www.luzzverde.fr</a></b><br />
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Cost of lunches described above: €21 (one glass of wine, chicken tacos) and €28 (two wines, gambas tacos).<br />
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mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-39720638477360204232017-05-28T07:30:00.001-07:002017-05-28T17:43:06.375-07:00The Clown Bar - How Do You Say 'Clown' In French?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Knck6Assqv4/WSoX_91goQI/AAAAAAAAEFo/LXbeEr90DiUkZAT8Hm3GdflfUUiXSnSXACLcB/s1600/facade.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="777" data-original-width="1346" height="184" src="https://4.bp.blogspot.com/-Knck6Assqv4/WSoX_91goQI/AAAAAAAAEFo/LXbeEr90DiUkZAT8Hm3GdflfUUiXSnSXACLcB/s320/facade.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: https://www.eater.com/2016/10/19/13314418/paris-clown-bar-veal-brain</td></tr>
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The answer is 'clown' (pronounced 'cloon'), but you probably already knew that. But I already used the obvious 'no clowning around' as the sub-heading of a previous post (<a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/search?q=biondi">Bondi</a>, same neighborhood) and I hate to be redundant. <br />
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This was mine and Co.'s second visit to the much touted Clown Bar on rue Amelot in the 11th for dinner. Co. couldn't remember the previous visit at all. I could remember exactly where we sat, but nothing we ate, but then again, that must have been 4 or 5 years ago and my memory cells have decayed a lot since then, or, the food just wasn't that memorable. No doubt, a combination of the two.<br />
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In fact, we had no intention to return to the Clown. Earlier in the week I reserved online for one of our favorites, restaurant <a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/search?q=louis">Louis</a> and then, memory cells again, I completely let slip the fact that I never received an email confirmation from the restaurant. So perhaps it wasn't surprising when I called Louis (the restaurant) on Friday afternoon to confirm, gave my name, and received the dreaded response, 'Who?' I was then informed what an ignoramus I am for thinking that I could get a reservation outside of the 10 days to 2 weeks window. Ah yes, I remember the good old days when Louis was relatively obscure. But I take full responsibility for my blunder. Anyway, faced with the 'we're going out to dinner tonight' mojo and no place to go, Co. fumbled through her recent Telerama clippings, called Clown, and they were kind enough to offer us a Friday evening table if we got there in one hour, which we did.<br />
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BORING.. I know, you probably could care less about all this crap and just want me to get down to the business at hand - dinner at Clown. So I'm not going to leave you on the edge of your seat any longer - the food was, uhm, 'meh'? No, that's a bit unfair - the food was pretty good, but I still don't get the effusive praise. For example, according the <a href="https://www.eater.com/2016/10/19/13314418/paris-clown-bar-veal-brain">The Eater Guide to Paris</a> (the eater guide to Paris? yikes, what a name)<span style="font-size: small;">:</span><br />
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<span style="font-size: small;"><span style="font-weight: normal;"> 'Clown Bar Is the Most Thrilling Restaurant in Paris. </span></span><span style="font-size: small;"><span style="font-weight: normal;">You won't find anything more exciting, innovative, fun, or (literally) cerebral.'</span></span></blockquote>
Well, I wasn't inordinately thrilled, excited, or bowled over by innovation and raucous fun during our visit, although the carte did get a little cerebral (literally), with it's calf brain entree offering. As I prefer to use my brain rather than to eat brain, maybe that diminished my 'fun' experience. No brain, no fun? Pretty good title for a spunky little punk song. I will file that one for later. Nonetheless, I've been seeing many 'Eater'-like accolades over the past year lavished on the Clown, and I'm still not sure why.<br />
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I have to admit, it is sometimes difficult to dissociate the eating experience from some element of the dining experience that lingers in one's cerebral hemispheres (literally) long after the meal has ended. I remember having a meal at one casual bistro that I had frequented a couple of times, but this time, plans having already been made, I happened to read a review in which a diner complained of a mouse skittering around the restaurant floor during his meal and the waiter simply pooh poohing the diner's complaint. So I'm sure my reaction to the food would have been more favorable if I hadn't been constantly looking around my feet for any evidence of rodents (it didn't help that my table was shoved into a corner toward the back where mice are no doubt more prone to congregate). Now, mind you, the Clown had no such rumored rodent problem, at least that I am aware of, so let's not go down that route. However, there was - literally - a quartet of elderly Cuban/Miami denizens sitting at the table next to us extolling the merits of the Donald (the clown president, literally). I won't get into the irrelevant details, and our interaction was cordial enough, but as I said, it's kind of difficult to dissociate those sorts of things from the meal itself.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-c8PIs-rlGMY/WSrcUiwbP2I/AAAAAAAAEG4/CkJC-v0qxMYPs3w8PWYCCcNXMMzgFovVwCLcB/s1600/tiles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="826" data-original-width="1174" height="281" src="https://2.bp.blogspot.com/-c8PIs-rlGMY/WSrcUiwbP2I/AAAAAAAAEG4/CkJC-v0qxMYPs3w8PWYCCcNXMMzgFovVwCLcB/s400/tiles.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: http://www.clown-bar-paris.com/</td></tr>
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<a href="https://3.bp.blogspot.com/-J0dUzvPcfM0/WSohipSGpJI/AAAAAAAAEF4/Sx_ShyV0LC8LFNxX01DTtwDFeXpwtdaLwCLcB/s1600/wall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="798" data-original-width="1234" height="257" src="https://3.bp.blogspot.com/-J0dUzvPcfM0/WSohipSGpJI/AAAAAAAAEF4/Sx_ShyV0LC8LFNxX01DTtwDFeXpwtdaLwCLcB/s400/wall.jpg" width="400" /> </a></div>
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The bistro/bar is a real throwback to Cirque d’Hiver circa early 20th century, with circus-inspired decorations and painted tiled walls. But other than atmosphere, don't expect a Ringling Bros. experience (hell, they're defunct now anyway). English spoken here - by patrons and servers (Americans?) Given the quality of the food - pretty good, not really great - I found the carte to be somewhat over-priced, including the wine list, which only had a couple of choices of reds for under 40 euros. <span style="font-size: small;"><span style="font-weight: normal;">36€ for a turbot filet with asparagus seemed pretty unreasonable to me and I didn't like the fact that no <i>menu</i> was available.</span></span> Granted, the dishes were rather copious and, rare for French bistros, the main courses each came with an accompanying side dish. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-5aNQib5KgHY/WSohos94bZI/AAAAAAAAEF8/39J9_8dVY3YYlr-zICemc5konvZkPatsACLcB/s1600/carte.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="899" data-original-width="1361" height="263" src="https://3.bp.blogspot.com/-5aNQib5KgHY/WSohos94bZI/AAAAAAAAEF8/39J9_8dVY3YYlr-zICemc5konvZkPatsACLcB/s400/carte.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The nitty gritty - click to enlarge</td></tr>
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As for our choices from the carte above, read on...<br />
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Co. chose the crab meat wrapped in beet (15€), a tasty starter, if not extraordinary. I opted for the moderately-priced (16€) black rice with fava beans and tuna (the latter veritably missing). Black is my favorite color, I must admit, and that includes pasta and rice. This dish was good, but ala the crab/beet appetizer, hardly spectacular and my attention wavered after 4 or 5 forkfuls.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-UCE61WMJKgM/WSrWgz8x0yI/AAAAAAAAEGM/_S6ntcn55kMyx_xKfltVT0GAs5QzsN_jQCLcB/s1600/beets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="872" data-original-width="1319" height="263" src="https://4.bp.blogspot.com/-UCE61WMJKgM/WSrWgz8x0yI/AAAAAAAAEGM/_S6ntcn55kMyx_xKfltVT0GAs5QzsN_jQCLcB/s400/beets.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab in beets entree</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Jl5ItL4zeaY/WSrWtyFgLWI/AAAAAAAAEGQ/_vy0ZNCdfUQONg4eTBuGTnH-CdcAK_LZQCLcB/s1600/fevre.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="840" data-original-width="1318" height="253" src="https://1.bp.blogspot.com/-Jl5ItL4zeaY/WSrWtyFgLWI/AAAAAAAAEGQ/_vy0ZNCdfUQONg4eTBuGTnH-CdcAK_LZQCLcB/s400/fevre.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black rice with feve and disappearing tuna entree</td></tr>
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Two hefty main plates followed - pigeon for Co., with accompanying courgette (24€) and, for me, a rather intriguing canard/foie gras pairing with an unimaginative salad and vinaigrette on the side (30€).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-6s3xEV_T84g/WSrX-Os5bBI/AAAAAAAAEGc/LLTxbZabbYEfKKUE0UeVRwMDZfjyeJN7QCLcB/s1600/pigeon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="809" data-original-width="1351" height="239" src="https://1.bp.blogspot.com/-6s3xEV_T84g/WSrX-Os5bBI/AAAAAAAAEGc/LLTxbZabbYEfKKUE0UeVRwMDZfjyeJN7QCLcB/s400/pigeon.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Co.'s pigeon, as seen from the other side of the table, wine and bread in foreground.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/--yuoTzcQWY8/WSrYU6yZiCI/AAAAAAAAEGg/iEYxJ0UaEScbx8XhNM85ehYwDVLkK_U_wCLcB/s1600/canard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="890" data-original-width="1332" height="266" src="https://2.bp.blogspot.com/--yuoTzcQWY8/WSrYU6yZiCI/AAAAAAAAEGg/iEYxJ0UaEScbx8XhNM85ehYwDVLkK_U_wCLcB/s400/canard.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pithiviers de canard et foie gras, dates and yuzo included</td></tr>
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Our desserts provided a refreshing finish to the meal, but lacked the thrilling, exciting, innovative fun that Eater site had promised: lemon tarte for yours truly and a crème brûlée with banana ice cream for my counterpart, both reasonably priced at 10€.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-A0AFq60RYGk/WSrZS4OM6bI/AAAAAAAAEGo/A6XHrS8hisU5D6TATBBm8UmSG9zC1NU4QCLcB/s1600/citron.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="761" data-original-width="926" height="327" src="https://2.bp.blogspot.com/-A0AFq60RYGk/WSrZS4OM6bI/AAAAAAAAEGo/A6XHrS8hisU5D6TATBBm8UmSG9zC1NU4QCLcB/s400/citron.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarte au citron with flowers</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-2PNuVONrmWU/WSrZhgzSLGI/AAAAAAAAEGs/8A1_tipWib0rQNXg-NbsyNAw-gIH3-uCACLcB/s1600/brulee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="860" data-original-width="968" height="355" src="https://1.bp.blogspot.com/-2PNuVONrmWU/WSrZhgzSLGI/AAAAAAAAEGs/8A1_tipWib0rQNXg-NbsyNAw-gIH3-uCACLcB/s400/brulee.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What was left of Co's crème brûlée by the time I got my camera focused.</td></tr>
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For a warm end of Spring Friday evening last minute selection, it's hard to complain about dinner at The Clown Bar. But for what is becoming a Paris institution, the restaurant had a distinctly ex-pat feel about it (it takes one to know one, I guess). And for the second time out of two visits, I was left with the impression that the meal fell short of what we expect from our favorite dining venues in Paris. We could have spent roughly the same amount (148€ including a 33€ pretty decent bottle of Roussillon) for a much more rewarding culinary experience at our preferred choice (Louis), which left a bittersweet taste in my mouth as we hit the pavement and began our walk back toward Republique.<br />
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<b>THE CLOWN BAR</b><br />
114 RUE AMELOT<br />
PARIS 11<br />
TEL: 01 43 55 87 35<br />
Web: http://www.clown-bar-paris.com/<br />
Closed Mon/Tues.mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com1tag:blogger.com,1999:blog-8339771452030810148.post-42037030008395279822017-05-07T09:28:00.003-07:002017-05-28T17:52:14.602-07:00Aux Plumes - Intriguing Discovery<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-YUoI0ym0yQc/WQ84q7QeF3I/AAAAAAAAEEE/GBkJxQxG_G0MRrvx44vvhQz2LUZbGADmgCLcB/s1600/card.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="310" src="https://4.bp.blogspot.com/-YUoI0ym0yQc/WQ84q7QeF3I/AAAAAAAAEEE/GBkJxQxG_G0MRrvx44vvhQz2LUZbGADmgCLcB/s320/card.jpg" width="320" /></a></div>
I've long been intrigued by the tiny little storefront restaurant that I passed numerous times on rue Boulard in the 14th. This is for a couple of reasons: I was always hungry at the time, that time essentially being lunchtime, and the place looked so nondescript from the outside that I figured that something interesting must be going on inside. A nameless facade often belies a magical cuisine, and that is what Co. and I discovered during our dinner at Aux Plumes last Friday evening.<br />
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Good vibes from the outset - a warm greeting by the hostess and a nice discussion about Spanish wines with the server/sommelier. The 22 seats were filled pretty quickly, by which time we had already commenced the dégustation of six courses - 3 éntrees + 1 poisson + 1 viande +1 dessert. Throw in an interesting amuse bouche (rillettes <br />
d'espadon on thinly sliced, buttered pieces of baguette) and you have an incredible deal at 50€ a pop. I chose one of those Spanish wines that are rarely seen on a French carte, an Aleceno Twelve from the Murcia region (32€), and as promised, it was puissant, corsé, and really, really good.<br />
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Aux Plumes is another one of those Paris neo-bistros helmed by an Asian - in this case, Japanese - chef. Here you will find behind the counter in the spatially impaired open kitchen in the rear of the restaurant <span style="background-color: initial;">Kazuhiro Fujieda, who previously worked at L'Arpege and </span><span style="background-color: initial;">Chamarré Montmartre and who not surprisingly infuses his dishes with Asian textures. Aux Plumes is conveniently located next door to the </span><span style="background-color: initial;">Desnoyer butcher shop, where Monsieur Kazuhiro gets his meats. The room itself is minimalist Asian, with bare white walls, wooden tables, and brown leather banquettes. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Chef Fujieda (Source: http://sortir.telerama.fr/paris/lieux/restos/aux-plumes,30490.php)</td></tr>
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<span style="background-color: initial;">The menu changes regularly according to the season and what is fresh in the market that day, but here's a rundown of our meal.</span><br />
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<span style="background-color: initial;">Entree 1 : This was a tantalizing French onion soup, comprised of a portion of red onion and a healthy slab of foie gras. Aux Plumes had me at the soup. </span><br />
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Entree 2: Carpaccio de thon, flowers, red caramelized onion, and cranberry powder - wow.</div>
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Entree 3: Calamar with petit pois, and don't quote me on this, but I think I think that's a cushion of white asparagus cream.</div>
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Poisson : Panga with wild asparagus and chorizo - as good as it looks.</div>
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<span style="background-color: initial;">Meat : Coquelet a la vanille with caramelized Roscoff onions an thin mushroom slices on a bed of green asparagus (this being the season of the asparagus and all)</span><br />
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<span style="background-color: initial;">Dessert: Mousse de chocolat blanc, mostarda de c</span><span style="background-color: initial;">éleri rouge et granit</span><span style="background-color: initial;">é de Yuzu. Need I say more?</span><br />
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<span style="background-color: initial;">If your appetite is smaller, there is a 38€ dinner menu option, and the possibility of an 18€ lunch, which I fully intend to take advantage of the next time I pass 45 rue Boulard around lunchtime. That lunch has to be one of the best deals in Paris. Aux Plumes recently received a shout-out from <a href="http://sortir.telerama.fr/paris/lieux/restos/aux-plumes,30490.php">Telerama Sortir</a>, so it should now be tougher to snag a table. That means you should be sure to reserve a week in advance. I noticed several people pass the restaurant during our visit who appeared equally intrigued to discover, but once the two small outdoor tables were filled, they were turned away. Better luck next time. </span><br />
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<span style="background-color: initial;">Total price for a really terrific dinner: 134.50 (one espresso included)</span><br />
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<b><span style="background-color: initial;">AUX PLUMES</span></b><br />
<b><span style="background-color: initial;">45 rue Boulard</span></b><br />
<b><span style="background-color: initial;">75014 Paris</span></b><br />
<b><span style="background-color: initial;">tel. </span><span itemprop="telephone">01 53 90 76 22</span></b><br />
<b><span itemprop="telephone">web: <a href="https://www.facebook.com/Restaurant-aux-Plumes">https://www.facebook.com/Restaurant-aux-Plumes</a></span></b><br />
<b><br />Tues. - Sat. 12h-14h15 et 19h30-22h30</b><br />
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<a href="https://1.bp.blogspot.com/-Vc-Qsh2x1o4/WQ9Hgz7m8KI/AAAAAAAAEFQ/zLrAUfue0_YDjD8wdn-DMXMoZQlYWsk8gCLcB/s1600/lovers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="218" src="https://1.bp.blogspot.com/-Vc-Qsh2x1o4/WQ9Hgz7m8KI/AAAAAAAAEFQ/zLrAUfue0_YDjD8wdn-DMXMoZQlYWsk8gCLcB/s400/lovers.jpg" width="400" /></a>Springtime in Paris, as seen through the window of Aux Plumes.<br />
<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com2tag:blogger.com,1999:blog-8339771452030810148.post-39758748896928617162016-12-25T18:33:00.002-08:002016-12-25T18:39:27.116-08:00Mamagoto - Asian (Con)fusion<div class="separator" style="clear: both; text-align: center;">
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Finishing up the year with a five-minute walk from Gare du Nord to <b>Mamagoto</b>. Normally, Co. and I would be hitting Le Pleine Mer for our traditional end of year plates of salmon and oysters, but the oysterman was so overwhelmed with holiday orders, all the tables were piled high with crates of oysters and unavailable for diners. You'll have that.<br />
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So, I thought, how about we check out this Mamagoto for some gen-u-ine Japanese fusion, n'est pas, virtually in the same neighborhood as the oyster place? Pourquoi pas? was Co.'s lilting response. And why wouldn't I expect some original Asiatic fusion cooking? After all, if you do a Google search for Mamagoto, the restaurant's website link comes up first with the descriptor, <i>cuisine franco nippone. </i>And right there on the website in big bold letters you will find the following phrase, <i>La 'dinette' Japonaise'. </i>Imagine, simple little me thinking that there would be some Eastern accents to my anticipated meal. NOT!<br />
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That's right, not. As in 'Mamagoto is NOT a Japanese fusion restaurant, or 'dinette', whatever the hell that is supposed to imply. Just call it a restaurant, or bistrot, or place to eat, Jesus H. Christ. Dinette? Give me a break. You want to know why they call it cuisine franco nippone? I'll tell you. There's a Japanese chef (Koji Tsuchiya) in the kitchen who, I was so elegantly informed by our server, just may throw in some Japanese spices in some of the dishes, maybe. Okay, now I know. And so that you will as well, here's the team, directly from the Mamagoto website.<br />
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The interior is minimalist modern/industrial, a nice-sized room with bar, and the staff was decent enough, despite warnings in online reviews about their being more on the cold side. They did seem to enjoy each other's company more than they did their patrons, but that's only a guess on my part. The menu is a little perplexing at first, but essentially it boiled down to some snack items ('picorer'), cold plates, hot plates, three choices for sharing, and desserts. Click on the tiny carte below for more specifics. By the way, this isn't the carte we had the night of our visit, but it's pretty close.<br />
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Even after the explanation it was tough to understand what would be a reasonable number of plates to order, but when in doubt my tack is typically, More! So we opted for two picorers - the pimientos and the terrine. Co. wasn't exactly enthralled by the terrine. As for the pimientos, I haven't had a heaping plate of the peppers since Lisbon and although they were pretty good, I was bored about halfway through. Copious, though.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-mFTlbL7oPVA/WGB6YOVH45I/AAAAAAAAECo/XXwfz_qBD9U0jzFHg2_pEjouYmD9XYmOQCLcB/s1600/terrine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://4.bp.blogspot.com/-mFTlbL7oPVA/WGB6YOVH45I/AAAAAAAAECo/XXwfz_qBD9U0jzFHg2_pEjouYmD9XYmOQCLcB/s400/terrine.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Terrine</td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-D3MJE6Pd8_0/WGB6hRlfRgI/AAAAAAAAECs/uhH4LS9FhhQlnFN3QnbthEeFXWfuzi0MACLcB/s1600/peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://2.bp.blogspot.com/-D3MJE6Pd8_0/WGB6hRlfRgI/AAAAAAAAECs/uhH4LS9FhhQlnFN3QnbthEeFXWfuzi0MACLcB/s400/peppers.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pimientos</td></tr>
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I took a cold plate - oysters, deux - and Co. opted for the<span style="font-size: x-small;"><b> </b><span style="font-size: small;">L'Os à Moëlle. Big problem with the stuffed bone - undercooked. You haven't ever heard these words, at least I don't think so, on this blog before, but here they are: 'we had to send the plate back.' </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">les huites</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">L'Os, upon its returned fully cooked</td></tr>
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<span style="font-size: x-small;"><span style="font-size: small;">The highlight of the evening was the shared dish, two hefty portions of turbot with carrots. At 40 euros, I'm glad to say it didn't disappoint.</span></span><br />
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And we finished, as one is wont to do, with a couple desserts, a chocolate sorbet dish and a millefeuille, the latter of which I preferred even though I'm not really a millefeuille kind of guy.. <br />
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...and the bottle, a 24 euro Julien Ilbert - Pur Fruit du cause cahors:<br />
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Don't go to Mamagoto expecting a dazzling Asian fusion experience - expect French cuisine- and maybe your experience will be more satisfying than mine. It's an interesting place for what it is, another Parisian neobistrot run by a trio of young guys who probably will have moved on in a couple of years, if not sooner, to other culinary heights. Still, the undercooked entree, the 1 euro charge for a carafe d'eau (really?), and that Japanese fusion glitch most likely add up to my not going back.<br />
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The grand total for two: 115 euros.<br />
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<b>MAMAGOTO</b><br />
<b>5 rue des petits hotels Paris 10</b><br />
<b>tel. 01 44 79 03 98</b><br />
website: <a href="http://www.mamagoto.fr/">http://www.mamagoto.fr/</a><br />
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<b>Ouvert</b> de 12h00 à 14h30 et de 20h à 23h du Mardi au Vendredi et de 12h à 23h le Samedi mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com1tag:blogger.com,1999:blog-8339771452030810148.post-86811115259818576532016-12-25T09:24:00.003-08:002016-12-25T09:42:22.848-08:00La Vague - Change of Pace, South American Style<div class="separator" style="clear: both; text-align: center;">
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You have to admit, much of Faubourg Saint-Martin doesn't make it into many Paris tourist guides. Walking from the metro, Co. and I passed about 20 hair salons catering to African women - it was Friday evening, and every single one of those <span class="short_text" id="result_box" lang="fr"><span class="">coiffeurs were filled to the gills. Then you have Passage Brady, an alley jam-packed with Indian restaurants leading onto the trendy, cafe/restaurants galore Faubourg St. Denis. Definitely a melting pot of a neighborhood. Jammed into a small spot on the otherwise pedestrian Saint-Martin is the little cantina La Vague, a kind of Peruvian/Asiatic concoction. </span></span><br />
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<span class="short_text" id="result_box" lang="fr"><span class="">This was a pleasant change from our (that would be me and Co.) more typical high gastronomy neobistrots. More of a fun place, but not exactly fun in the sense of, say, a pillow fight with a trio of nubile 18-year-old babes or, say, waiting four years to hear all those rust belt supporters of Trump say 'gee, uhm, we were really conned. He really is insane.' No, maybe fun isn't the correct descriptor. </span></span><br />
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<span class="short_text" id="result_box" lang="fr"><span class="">The menu options at La Vague are pretty limited, falling essentially into three categories: les ceviches, les tatakis (dishes built around black angus rumsteak), and les butifarras(Peruvian sandwiches). There are also some side dishes, including the one we took, causa poulpe (a mound of cream with kalamatas and poulpe).</span></span><br />
<span class="short_text" id="result_box" lang="fr"><span class="">In order of the photos, we opted for the Peruvian ceviche (with sebaste fish and tiger milk) (15€), tataki sesame (14€), the butifarras vegetarian (11€), </span></span><span class="short_text" id="result_box" lang="fr"><span class=""><span class="short_text" id="result_box" lang="fr"><span class="">causa poulpe (7€) </span></span>and two desserts, the carrot cake (7€) and tres leches (7€).</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">This is the ceiling mobile</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span class="short_text" id="result_box" lang="fr"><span class="">Overall, a pretty decent change of pace. This is probably a better option for lunch or a relatively inexpensive spot to hang out with a few of your pals. I would have liked to have seen a few poultry dishes on the carte or perhaps a special of the day or two. My guess is that your meal would get pretty repetitive after a couple visits. Co. and I had a nice drink beforehand at the cool theater cafe a couple doors up from La Vague. If you hit the cantina for lunch, you can always take in the beautiful (ahem) sites of the Faubourg Saint-Martin, then pass through the Passage Brady, get a few drinks on Faubourg St-Denis and then hit 52 Faubourg St-Denis for a tapas-oriented dinner. Hey, whaddaya think I am, a tourist guide or something?</span></span><br />
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<span class="short_text" id="result_box" lang="fr"><span class="">The price for two, including a bottle of Pinot Noir (23€) = 84 euros. Fair enough.</span></span><br />
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<b><span class="short_text" id="result_box" lang="fr"><span class="">LA VAGUE</span></span></b><br />
<b><span class="short_text" id="result_box" lang="fr"><span class="">38, rue du Faubourg Saint-Martin Paris 10</span></span></b><br />
<b><span class="short_text" id="result_box" lang="fr"><span class="">tel. 09 86 69 80 70</span></span></b><br />
<b><span class="short_text" id="result_box" lang="fr"><span class="">website: <a href="http://la-vague-paris-75010.zenchef.com/">http://la-vague-paris-75010.zenchef.com/</a></span></span></b><br />
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<b>Lundi - Vendredi</b>
12h00 - 15h00 / 19h30 - 23h00 <br />
<b>Samedi</b>
12h00 - 15h00 mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com1tag:blogger.com,1999:blog-8339771452030810148.post-28135756877854809982016-12-25T08:28:00.000-08:002016-12-25T08:30:41.356-08:00Tondo - Bring your magnifying glasses<div class="separator" style="clear: both; text-align: center;">
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Fresh from manning the helm at the overrated (and now defunct) Roseval, chef Simone Tondo has now taken over the helm at the ex-<a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2011/01/la-gazzetta-deja-vu-all-over-again.html">La Gazzetta</a>, a venue I've written about on this site a few times before. La Gazzetta descended from the pinnacle after the departure of phenom Swedish chef Petter Nilsson and was just never the same. It eventually closed in, what, something like early 2015? In its place, with a modest sprucing up of the interior, is chef Tondo's incarnation, the aptly named <b>Tondo</b>.<br />
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As with Fulgurances (see my previous post), Tondo has quickly gotten a lot of positive buzz - Le Fooding, Telerama, all the usual suspects.<br />
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I've always appreciated the interior at 29 rue de Cotte - two large rooms, a well-appointed bar just past the entrance in the front room. Co. and I were led to a table in the quiet, dimly-lit back room and quickly decided on the 7 plates for 60 euros menu over the 4 plates for 45 euros alternative. What can I say that makes any sense? Not much, many have told me. What I mean is, the food looked great, but somehow underwhelmed. There was nothing out of the 7 plates that made me drop my jaw (or my fork, whichever came first) and say 'wow, this is excellent,' or 'gee, this is amazing.' Not only that, the dishes were rather miniscule. Let's just head right to the pictorial stage of the festivities and you can judge for yourself.<br />
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<tr><td class="tr-caption" style="text-align: center;">The carte - click to read, or use that magnifying glass I suggested.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">chef Simone Tondo, still young (http://tondo-paris.com/equipe/)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A room with a view</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The painting behind Co., minus Co.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Foccacia, oyster soup, etc.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More of the foccacia dish, half eaten (sorry)</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is the dorade</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-bimUtuyixCE/WF_wZlTG1ZI/AAAAAAAAEAQ/UKVSCV0HEWIveIzhN-j8mT3R22vXXMfAACLcB/s1600/dish%2B4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://4.bp.blogspot.com/-bimUtuyixCE/WF_wZlTG1ZI/AAAAAAAAEAQ/UKVSCV0HEWIveIzhN-j8mT3R22vXXMfAACLcB/s400/dish%2B4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't know, potato and bok choi as a main dish? Kind of a miss.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More fish - lotte this time (but not a lot of it)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The canette - probably the hit for me</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert 1 - baba et clementine (doesn't work if you don't leave the bottle of rum on the table, hint)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert 2 - pear and black chocolate</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Not on the carte, but on my camera - I think they threw this in at the end, and why the hell not?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">What's food without a little wine - this a 39 euro Syrah</td></tr>
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To be fair, with 7 dishes, the plates don't have to be copious, so my magnifying glasses poke might be a little harsh. This was a good meal, but nowhere near dazzling. There was just something missing that could have put Tondo on the map for me. A bit too pricy (159 euros for two) for just 'I guess it was pretty decent.'<br />
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<b>TONDO </b><br />
<b>29 rue de Cotte Paris 12</b><br />
<b>tel. 01 43 47 47 05</b><br />
<b>website: /<a href="http://tondo-paris.com/">http://tondo-paris.com/</a></b><br />
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Déjeuner : Jeudi, Vendredi, Samedi de 12h15 à 14h<br />
Diner : Mardi, Mercredi, Jeudi, Vendredi, Samedi de 19h30 à 22h<br />
<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-3703571054183921632016-12-25T07:49:00.000-08:002016-12-25T18:40:06.373-08:00Fulgurances - Oink<div class="separator" style="clear: both; text-align: center;">
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Co. and I have been busily trying out new restaurants and I've been preoccupied with other pursuits, meaning I'm way behind posting on PRAB. The end of a year is a fine time for rectification, so here goes. In order, since my last post (Biondi), we hit Fulgurances, Tondo, La Vague, and Mamagoto, all fairly new and highly praised additions to the Paris restaurant scene. And my reaction in toto is, basically, meh.<br />
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Up first, <b>Fulgurances</b>, around since Oct. 2015, and one of those venues that has rotating chefs. Noted Anglo restaurant critics were effusive in their praise:<br />
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"A bold, brave concept:" - Patricia Wells</blockquote>
"Wow, what innovative cooking." - John Talbott<br />
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If you say so. After reading about the wonderful culinary concoctions cooked up by resident chef Tamir Nahmias I finally snagged a reservation - one week after Monsieur Nahmais had finished up his stint and handed over his apron to Irish chef Rose Greene. So much for that idea. Without any feedback about the Madame Greene experience, Co. and I gave it a shot. And the result was a big disappointment.<br />
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The restaurant itself is fairly modern, with open kitchen and tables too close for comfort. The staff was amiable enough, but the carte in the early stage of chef Greene's residency was heavy on vegetables and light on everything else except for the main dish, pig. I don't eat pig, but that doesn't make me a vegetarian, yet that's how I was treated throughout the festivities. No substantial replacement dish, just vegetables. Let me tell you, I had enough cauliflower in all its facons to last me through 2017. It really would have been nice to have seen some sort of poultry, fish, or seafood in the room, but alas, that was not the case. Oink, oink.<br />
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<tr><td class="tr-caption" style="text-align: center;">the chef</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">the kitchen</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bouillon - basically, miso soup (for me, minus the morceaux of pig</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Onions and shallots</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cauliflower</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Oink - Co. liked it</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Back in the garden for me, the pigless</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dessert -yogurt sorbet and shortbread, no great shakes</td></tr>
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There certainly seemed to be something serious going on in the kitchen and as you can perhaps judge from the photos, these were not dishes prepared by an amateur. It's just that if I'm going to be shelling out 150 euros for dinner, I'd like to have something more substantial than cauliflower. When I discussed this briefly with one of the servers, she mentioned how they 'would have to talk to the chef' about a more meaningful alternative to the main dish. Whatever became of that promise, I have no idea, and Mme Greene is now finished her Fulgurances stint, so it's moot anyway.<br />
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It's certainly not fair to pan a restaurant that could end up being spectacular next month when a new chef and carte come onto the scene. I doubt I'll be back, but that shouldn't stop you from giving it a shot. Good luck.<br />
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FULGURANCES<br />
10 rue Alexandre Dumas | Paris | +33 9 81 09 33 32 |Wednesday through Saturday |<br />
website: <a href="http://fulgurances.com/en/">http://fulgurances.com/en/</a>mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-28379534200750723822016-11-03T18:52:00.001-07:002016-11-03T19:12:34.864-07:00Biondi - No Clowning Around<div class="separator" style="clear: both; text-align: center;">
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Named after a famous Argentine clown (we had to ask), Fernando De Tomaso's Biondi is a great find in the 11th, an Argentine restaurant where non-meat items vie with the more obvious meats. Working the room along with a couple assistants, Fernando De Tomaso, the chef and owner of La Pulperia (sadly, not yet reviewed here) has created a good vibe in a handsome space. If I was going to open a bistrot, god forbid, this is pretty close to what my fabulous place would look like: stone walls, mirrors, wooden tables, a small tiled bar, an open kitchen -- a nifty combination of modern and rustic, kind of like the food.<br />
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On a nice Fall Friday evening, Co. and I pondered this carte, which unfortunately was all a la carte<i>,</i> my only real gripe of the evening. As you should know by now, clicking on the image will actually make it readable, more or less:</div>
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After a spirited amuse bouche of poultry/porc terrine, accompanied by a basket of terrific country bread, Co. and I decided to play the paupers and split an entree, the poulpe a la braise-choux rouge, pomme de terre, Kalmata (16€). Very nice.</div>
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Later in the evening, I noticed that one of the two young gentlemen sitting at the table to my right had a much larger portion, with some poulpe actually encroaching on the yang part to my yin. I was pretty upset about that until I heard the words "double portion," which put me back at ease, although the wine ( a 27€ Bicicleta pinot noir) was doing a pretty good job of that anyway.<br />
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For the main dish, I opted for the chicken, or in more familiar terms, the volaille de bresse croustillant with betterave, epinard, and truffe de bourgogne (30€). Bear in mind, I was interested in how this was prepared - chicken breast, thigh, bones, etc., but my bemused waiter took me aback by asking, 'what do you mean, how is it prepared?' WTF? Well, excusez-moi for asking, although I did learn that Bresse is an area of France near the <span class="st">Rhône-Alpes region. Which also told me that the folks behind Biondi go to the market, including the Marche d'Aligre Beauvau off rue de Cotte, in the morning for fresh produce and vegetables.</span><br />
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<span class="st">At any rate, the chicken dish was first rate. I was underwhelmed when it was brought to the table, but once into it, the little mountain of beets and spinach unraveled to reveal two pieces of chicken differently cooked than the thin piece of breast that was more apparent. Together, the combination was perfectly prepared and interesting.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Main dish - volaille, beets, spinach</td></tr>
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<span class="st">Co., by contrast, a regular habitue of Buenos Aires, went with real meat - the wild boar dish - sanglier a la braise, chou rouge, and chataigne - accompanied by potatoes and the other items listed on the menu, including chimichurri, one of my favorite sauces and one of the main reason I go along for the ride with Co. to tango country, although it wasn't very evident in the dish (28€).</span><br />
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<span class="st">Now, bear in mind that the only time I've ever been around wild boar is when I attend sporting matches, only in those cases, boar is spelled boor. Co., on the other hand, knows her sanglier, but not this time. She had to ask the waiter if they hadn't made a mistake. No, madame, was the answer, this was a special meat purchased at the market earlier in the day and 100% wild boar. Don't get me wrong, Co. thoroughly enjoyed the dish, and discovered that, like snowflakes, not all wild boars are alike.</span><br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Rzr4svCMvP8/WBvjn7lW2sI/AAAAAAAAD9k/GxSiWEZVZxgWKn3oEVcuB36Jsxu2bKlLQCLcB/s1600/snag3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://1.bp.blogspot.com/-Rzr4svCMvP8/WBvjn7lW2sI/AAAAAAAAD9k/GxSiWEZVZxgWKn3oEVcuB36Jsxu2bKlLQCLcB/s400/snag3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Main dish - sanglier, chou rouge, chataigne</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span class="st">For dessert, we went with the first two of three on the carte. My nougat glace (8€) was hands down the best I've ever had, and I've had some pretty good ones over the years. More nutty than fruity, and more copious than the photo suggests, plenty for Co. to test. Co. had no complaints regarding the declinaison, which hit all the right notes (10€).</span><br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-OQNvjNSK0E0/WBvku3hO7WI/AAAAAAAAD9w/pC0guxibrPA1fCHZMy2Qhzqm8cZTSVRDQCLcB/s1600/nougat%2Bsnag.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="303" src="https://3.bp.blogspot.com/-OQNvjNSK0E0/WBvku3hO7WI/AAAAAAAAD9w/pC0guxibrPA1fCHZMy2Qhzqm8cZTSVRDQCLcB/s400/nougat%2Bsnag.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert - an epic, homemade nougat glace</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-vF-j5IEE17E/WBvlMWi2q9I/AAAAAAAAD90/VMDNnv6kXjkffMwcbce35HyiGvu8MhYjgCLcB/s1600/declinaison.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://3.bp.blogspot.com/-vF-j5IEE17E/WBvlMWi2q9I/AAAAAAAAD90/VMDNnv6kXjkffMwcbce35HyiGvu8MhYjgCLcB/s400/declinaison.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert - declinaison de dulce de leche, glace, mousse</td></tr>
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<span class="st">Even a la carte, the final price, including one cafe at the end, was more than reasonable, clocking in at 122€. Biondi hits the spot on Amelot. Relaxed atmosphere, but serious business, no clowning around. And before I forget, you can reserve an upstairs room for a special party or two.</span><br />
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<b>BIONDI</b><br />
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<a href="https://2.bp.blogspot.com/-LsuEpiUN_Uw/WBvm7Z0O8II/AAAAAAAAD-E/UhKnXZ_RAAM9eXo2pPIH-WH66JmAJCNvwCLcB/s1600/mirror%2Bsnag.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="218" src="https://2.bp.blogspot.com/-LsuEpiUN_Uw/WBvm7Z0O8II/AAAAAAAAD-E/UhKnXZ_RAAM9eXo2pPIH-WH66JmAJCNvwCLcB/s320/mirror%2Bsnag.jpg" width="320" /></a></div>
<b>118 rue Amelot</b><br />
<b>75011 Paris</b><br />
<b>tel. 01 47 00 90 18</b><br />
<a href="https://www.facebook.com/restaurantbiondi/">web: www.facebook.com/restaurantblondi</a><br />
<cite></cite>mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-57174054960951933402016-07-03T07:27:00.001-07:002016-07-03T07:58:16.079-07:00Les Déserteurs - Still At the Top<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-PsMbK_efdwg/V3kZ6IRIgNI/AAAAAAAAD7Q/Lj0GlXhPSQ4x7c6TmL2KkcETUcUnEbz7QCLcB/s1600/webdeserteursg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="202" src="https://3.bp.blogspot.com/-PsMbK_efdwg/V3kZ6IRIgNI/AAAAAAAAD7Q/Lj0GlXhPSQ4x7c6TmL2KkcETUcUnEbz7QCLcB/s400/webdeserteursg.jpg" width="400" /></a></div>
I hate to repeat myself. Having already reviewed <b>Les </b><span class="Article_Texte"><span class="Article_Texte"><b>Déserteurs</b> </span></span><a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2015/05/les-deserteurs-ex-rino-rises-to-top.html">a year ago</a>, you may wonder why I bother to post about <span class="Legende_Photo">Daniel Baratier et Alexandre Céret's Les Deserteurs, a restaurant in the 11th that they created after 'deserting' </span>Le Sergent Recruteur (get it? from recruiter to deserter). There's a simple answer to that question - it's really good.<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Z9XRq2wCGLs/V3kc6INF_EI/AAAAAAAAD7c/L71paKHrx-EQlgR0WW2M1PAYNlWirtjqwCLcB/s1600/chefs.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://1.bp.blogspot.com/-Z9XRq2wCGLs/V3kc6INF_EI/AAAAAAAAD7c/L71paKHrx-EQlgR0WW2M1PAYNlWirtjqwCLcB/s320/chefs.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: <a href="http://www.lhotellerie-restauration.fr/journal/restauration/2014-06/Les-Deserteurs-posent-leurs-valises.htm">L'Hotellerie</a></td></tr>
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After another terrific dinner with Co. a couple Friday evenings ago, I felt compelled to share some images of our six-course meal (60€). So without further adieu, here they are. Bear in mind, this is another one of those venues where nothing is listed on the carte and everything - since we are four years old - is a surprise. So my limited descriptions are based solely on my wine-muddled memory. As always, the menu changes regularly depending on the market, so it's not like you can go in and say, 'I'd like that pintade dish that Mortstiff had a couple weeks ago.' The upside is, chances are you'll get something even better.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-qPzUmTgjhHQ/V3kdLUkJjHI/AAAAAAAAD7g/ZRvheIceCm0uj5BNFz5HmNWE3rZum0HbQCLcB/s1600/bruscetta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://2.bp.blogspot.com/-qPzUmTgjhHQ/V3kdLUkJjHI/AAAAAAAAD7g/ZRvheIceCm0uj5BNFz5HmNWE3rZum0HbQCLcB/s400/bruscetta.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruscetta with courgette, mint, and olive flakes</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-FkFnnj5TsoQ/V3kdY2fncZI/AAAAAAAAD7k/y4y0JbWtOTY1pLDQXlADtZcpRLEkycH3wCLcB/s1600/2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://2.bp.blogspot.com/-FkFnnj5TsoQ/V3kdY2fncZI/AAAAAAAAD7k/y4y0JbWtOTY1pLDQXlADtZcpRLEkycH3wCLcB/s400/2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs with pintade, mushrooms, and moules</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-KCEdlkRwBN4/V3kdppQHYII/AAAAAAAAD7o/UwHyuvDyzVU8mCqlmkjQqu26ZGbRW-ohQCLcB/s1600/poisson.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="342" src="https://2.bp.blogspot.com/-KCEdlkRwBN4/V3kdppQHYII/AAAAAAAAD7o/UwHyuvDyzVU8mCqlmkjQqu26ZGbRW-ohQCLcB/s400/poisson.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fera, poisson du lac, with flowers and peas</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-NSQhan2k5L4/V3kd4t5ZcjI/AAAAAAAAD7s/YF_HReqTOyEhUQbPM_MFuMJa5RerteYBwCLcB/s1600/pintade.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://4.bp.blogspot.com/-NSQhan2k5L4/V3kd4t5ZcjI/AAAAAAAAD7s/YF_HReqTOyEhUQbPM_MFuMJa5RerteYBwCLcB/s400/pintade.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Volaille and gnocchi</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-B3Ns4eIndcw/V3keMdon7kI/AAAAAAAAD70/i2cNKkIkCy8oveN8Xp_-r6wEUc4g4xYFQCLcB/s1600/dessert%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="341" src="https://3.bp.blogspot.com/-B3Ns4eIndcw/V3keMdon7kI/AAAAAAAAD70/i2cNKkIkCy8oveN8Xp_-r6wEUc4g4xYFQCLcB/s400/dessert%2B1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Really good dessert 1</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/--EU8ivIEr74/V3keT_KYxYI/AAAAAAAAD74/cn86OtYjBmAviYziJ4Rb5VplqsO9EFTegCLcB/s1600/dessert2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="352" src="https://3.bp.blogspot.com/--EU8ivIEr74/V3keT_KYxYI/AAAAAAAAD74/cn86OtYjBmAviYziJ4Rb5VplqsO9EFTegCLcB/s400/dessert2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Really good dessert 2</td></tr>
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I hope the photos speak for themselves (click on them and they will look even tastier). Les Deserteurs is a highly recommended experience, from the fresh, creative, and precise dishes to <span class="Legende_Photo">Alexandre Céret's expressive and i</span>informative explanations. A bit pricier than some of the venues reviewed here (you can order a more limited 45€ <i>menu</i> for dinner, and lunch is a more economic option with <span class="Article_Texte"><span class="Article_Texte"> 28 € and 35 € <i>menus</i> that include a glass of wine and cafe), but well worth it.</span></span><br />
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<b><span class="Article_Texte"><span class="Article_Texte">LES DESERTEURS </span></span></b><br />
<b><span class="Article_Texte">46 rue Trousseau<br />75011 Paris</span></b><br />
<b>web: <a href="https://www.facebook.com/pages/les%2Dd%25c3%25a9serteurs/690121837711787">facebook page</a><br /><span class="Article_Texte">Tél. : 01 48 06 95 85</span></b><br />
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<span class="Article_Texte"><span class="Article_Texte"><br /></span></span>mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-11989594560006893342016-06-26T09:57:00.001-07:002016-06-26T09:57:21.536-07:00Jean Chauvel's Restaurant 3B - On the Rise in Billancourt<div class="separator" style="clear: both; text-align: center;">
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Is it a brasserie? A neobistrot? A cozy bar and lounge for a relaxing drink and aperatif? Oui, oui, and oui. Jean and Nelly Chauvel's new establishment in the heart of Boulogne Billancourt is finally here, after a two-year hiatus following the sale of their Michelin-starred <a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2008/02/les-magnolias-michelin-goes-suburbs.html"><b>Les Magnolias </b></a>in the Paris suburbs. I'm not sure the name is the best choice, but it is quasi-efficient in a functional sense, highlighting the location (Boulogne Billancourt) and the more welcoming, low-key Brasserie aspect... not necessarily in that order. The name misses the lounge and neobistrot pieces of a grander Gestalt, but perhaps you get the idea when you recognize that Jean Chauvel is the driving force of the enterprise.<br />
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The elegant new address boasts an accessible brasserie that is open all day long, Mon. - Sat., offering breakfast, lunch, or dinner highlighted by a lunch menu of 26€ (2 plates) or 34€ ( 3 plates). Things get serious in the evening in the back room, offering high cuisine a la Les Magnolias. There you have two options: a menu confiance priced at 76€ and a more formidable menu degustation at 98€. Take the latter if you haven't eaten for a couple days; Co. and I found the lower-priced alternative to be more than ample, especially in light of M. Chauvel's penchant for bringing out surprises along the way. In fact, it is all surprises for dinner - unlike the brasserie, which does actually boast a <a href="http://h d">descriptive carte</a>, the most you are told regarding the high-class dinners is 'you'll find out.' If you don't like surprises, stick to the brasserie.<br />
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I had a sneak preview of 3B back in March after accepting an invite to attend a pre-opening open house. The Chauvel's have a lot of friends and the warm atmosphere sensed then has apparently carried over to the new restaurant. It's the early days for the back room, but Co. and I were eager to try.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-wbBwK3x3sI4/V3AAD4wQ-NI/AAAAAAAAD4s/AlZlWtrlkJQbP9TcWuHTVBl-dXFwQfBowCLcB/s1600/open%2B2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="145" src="https://2.bp.blogspot.com/-wbBwK3x3sI4/V3AAD4wQ-NI/AAAAAAAAD4s/AlZlWtrlkJQbP9TcWuHTVBl-dXFwQfBowCLcB/s200/open%2B2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from the March open house</td></tr>
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<a href="https://1.bp.blogspot.com/-DKtGg2sV7Os/V2__7R9eLSI/AAAAAAAAD4k/bIacaZdPe-AKmYSjwsqgdR8Z52E-ndJgACLcB/s1600/open1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="152" src="https://1.bp.blogspot.com/-DKtGg2sV7Os/V2__7R9eLSI/AAAAAAAAD4k/bIacaZdPe-AKmYSjwsqgdR8Z52E-ndJgACLcB/s200/open1.jpg" width="200" /></a> You don't find this much space in your typical Paris restaurant. In the elegant back room, it's nice to know that you can have an intimate meal without revealing your secrets to the diners sitting at the next table. Nelly Chauvel is present throughout, amiably overseeing the operation. The wine list offers a number of reasonably-priced alternatives and thankfully is pared down from the monumental and overwhelming tome one was handed at Les Magnolias. I don't know how much of the cave stayed at Les Magnolias when the Chauvels parted, but the current cave certainly is not lacking. We opted for the 45€ Chateau Moulin Cantelaude 2009. <br />
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And check out the size of the kitchen - I want one like that.<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Vg92H7yxQII/V3ABnb6gxxI/AAAAAAAAD48/F3wwNtUJQcIpQZIkxwzvd-deXBCzV72vQCLcB/s1600/kitchen.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://2.bp.blogspot.com/-Vg92H7yxQII/V3ABnb6gxxI/AAAAAAAAD48/F3wwNtUJQcIpQZIkxwzvd-deXBCzV72vQCLcB/s320/kitchen.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 3B kitchen</td></tr>
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As for dinner, the menu confiance included some Les Magnolias souveniers along with some new inventive twists:<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-FR1tqyp8cIw/V3ACZfuIyiI/AAAAAAAAD5I/Jb8Oy2HtFRY4gBIfnE-wHtNVyfA21hc_gCLcB/s1600/amuse1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="336" src="https://3.bp.blogspot.com/-FR1tqyp8cIw/V3ACZfuIyiI/AAAAAAAAD5I/Jb8Oy2HtFRY4gBIfnE-wHtNVyfA21hc_gCLcB/s400/amuse1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mise en bouche1</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Kxf3wlQnmI8/V3ACoycq6MI/AAAAAAAAD5Q/Fjty6scmlywpXxZejiqhk-nK2B-J2FR-gCLcB/s1600/amuse2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://2.bp.blogspot.com/-Kxf3wlQnmI8/V3ACoycq6MI/AAAAAAAAD5Q/Fjty6scmlywpXxZejiqhk-nK2B-J2FR-gCLcB/s400/amuse2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mise en bouche 2 - cucumbers</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-mPGxlj4W6O8/V3AC3IkkPAI/AAAAAAAAD5Y/kMaPq8RhlYIBCvn7So7nHl8YxVaa-H8GQCLcB/s1600/homard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://2.bp.blogspot.com/-mPGxlj4W6O8/V3AC3IkkPAI/AAAAAAAAD5Y/kMaPq8RhlYIBCvn7So7nHl8YxVaa-H8GQCLcB/s400/homard.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The homard entree - without question, a highlight</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-EB4fMs32a-Y/V3ADDWOUO7I/AAAAAAAAD5g/LiYD7Gskcj8mkT8oWcffTgDz_IYtCVtegCLcB/s1600/homard%2Baccompany.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://2.bp.blogspot.com/-EB4fMs32a-Y/V3ADDWOUO7I/AAAAAAAAD5g/LiYD7Gskcj8mkT8oWcffTgDz_IYtCVtegCLcB/s400/homard%2Baccompany.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of those surprises I was talking about - to accompany the homard, an amazing plate of Asian noodles covering some caille eggs, along with a sweet potato to drink</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-hsYaSbTllH0/V3ADZWR6rKI/AAAAAAAAD5s/9r43ladM5lEpix17GSquYcfL0uzqSGB7gCLcB/s1600/ham%2Band%2Bcheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="347" src="https://1.bp.blogspot.com/-hsYaSbTllH0/V3ADZWR6rKI/AAAAAAAAD5s/9r43ladM5lEpix17GSquYcfL0uzqSGB7gCLcB/s400/ham%2Band%2Bcheese.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you're familiar with Les Magnolias, this is probably a favorite - M. Chauvel's famous ham and cheese sandwich in a glass</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-oaP5RMOSs3o/V3ADr-aMPmI/AAAAAAAAD50/FHRF3nelqn8a3S7K2aWay905R_WwPanhwCLcB/s1600/beef.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://3.bp.blogspot.com/-oaP5RMOSs3o/V3ADr-aMPmI/AAAAAAAAD50/FHRF3nelqn8a3S7K2aWay905R_WwPanhwCLcB/s400/beef.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For the main plate you choose - fish or meat. This is meat (beef)</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-7ZRWJMjX-4Y/V3AD8OCWDYI/AAAAAAAAD6A/5TdJweSYIrsd1X1-WUHcVUfnwD1LvpDzACLcB/s1600/st%2Bpierre.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="https://2.bp.blogspot.com/-7ZRWJMjX-4Y/V3AD8OCWDYI/AAAAAAAAD6A/5TdJweSYIrsd1X1-WUHcVUfnwD1LvpDzACLcB/s400/st%2Bpierre.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And this would be the fish - St. Pierre, along with anisette-flavored asparagus</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-lCwiLuH_WB0/V3AE1OeC1tI/AAAAAAAAD6w/nQtbe5RthMYET0oqFACAFY6t5rxh12RTwCLcB/s1600/macaroon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://4.bp.blogspot.com/-lCwiLuH_WB0/V3AE1OeC1tI/AAAAAAAAD6w/nQtbe5RthMYET0oqFACAFY6t5rxh12RTwCLcB/s400/macaroon.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A couple familiar accompaniments for the plate - the mustard macaroon and mashed potatoes - two more favorite carry-overs from Les Magnolias</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-BRLuSBFT-ps/V3AENtxdf4I/AAAAAAAAD6M/elMnlW1TTDQc0rynF3VsHmmdnEYUnCNeQCLcB/s1600/cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://4.bp.blogspot.com/-BRLuSBFT-ps/V3AENtxdf4I/AAAAAAAAD6M/elMnlW1TTDQc0rynF3VsHmmdnEYUnCNeQCLcB/s400/cheese.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A nice little cheese interlude leading up to dessert</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-zR9XI8VIHk0/V3AEVtO6JVI/AAAAAAAAD6U/BW8ZLK0Y9XEf6a5WCA0kjOyX5r9r8g5HACLcB/s1600/dessert%2B1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://1.bp.blogspot.com/-zR9XI8VIHk0/V3AEVtO6JVI/AAAAAAAAD6U/BW8ZLK0Y9XEf6a5WCA0kjOyX5r9r8g5HACLcB/s400/dessert%2B1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert, part 1</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-HNDSbWIldxM/V3AEd0XnvDI/AAAAAAAAD6c/WPv4R8usE_0JtRiMrLsvTD1apUK6gGJNQCLcB/s1600/dessert2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="https://3.bp.blogspot.com/-HNDSbWIldxM/V3AEd0XnvDI/AAAAAAAAD6c/WPv4R8usE_0JtRiMrLsvTD1apUK6gGJNQCLcB/s400/dessert2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert, part 2, and yes, that is mint-flavored cotton candy</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-CC2kB403KQU/V3AEmEoW3YI/AAAAAAAAD6k/DxwfEv4VYBICszUl22FWWlvWcYnSj2Q0wCLcB/s1600/dessert2enl.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="327" src="https://3.bp.blogspot.com/-CC2kB403KQU/V3AEmEoW3YI/AAAAAAAAD6k/DxwfEv4VYBICszUl22FWWlvWcYnSj2Q0wCLcB/s400/dessert2enl.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A closer look at dessert, part 2</td></tr>
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Overall, a great meal. It would have been nice to see fewer Les Magnolias favorites - even though they are favorites - and some new novelties, especially for the main plates, which were more conservative offerings than I have come to expect from a Jean Chauvel kitchen. It's early and it will be interesting to see how the restaurant evolves over the next year. Unfortunately, I can't comment on the brasserie, though a friend who works in the bustling neighborhood mentioned that the place is plenty busy at lunch time. Whichever option you choose, other than the bar and lounge - you should be attentive to the 3Rs - reserve, reserve, reserve. It's going to get tough once word gets around.<br />
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<a href="https://3.bp.blogspot.com/-ju21g9vCFIo/V3AGONSsHzI/AAAAAAAAD7A/fGmlzp-U9nQmgMNIM0e5uJF1pmsf43EBgCLcB/s1600/facade2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://3.bp.blogspot.com/-ju21g9vCFIo/V3AGONSsHzI/AAAAAAAAD7A/fGmlzp-U9nQmgMNIM0e5uJF1pmsf43EBgCLcB/s320/facade2.jpg" width="320" /></a></div>
<b>Restaurant Jean Chauvel </b><br />
<b>3B Brasserie Boulogne Billancourt</b><br />
<b>33 ave du General Leclerc</b><br />
<b>92100 Boulogne Billancourt</b><br />
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<b>tel: 01 55 60 79 95</b><br />
<b>website: <a href="http://www.jeanchauvel.fr/#first">http://www.jeanchauvel.fr/#first</a> </b><br />
mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-13188636686882687392016-05-24T09:42:00.000-07:002016-05-29T09:22:28.624-07:00TANNAT - Another Winner on Parmentier<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-P1wdQ5Hh0OY/V0RrX2DOOZI/AAAAAAAAD1E/Yfl6ki0z2ugGcdfraFtq9ooIG9nsods4QCLcB/s1600/facade.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="293" src="https://3.bp.blogspot.com/-P1wdQ5Hh0OY/V0RrX2DOOZI/AAAAAAAAD1E/Yfl6ki0z2ugGcdfraFtq9ooIG9nsods4QCLcB/s400/facade.jpg" width="400" /></a></div>
I like the idea of naming one's restaurant after something related to food and not, say, the street address of the establishment. The former is the case for <b>Tannat</b>, whose brave owners Ariane Stern and Simon Auscher had the tenacity to open about a half block from <b>Chateaubriand</b>, one of the top eating venues in all of Paris. Tannat doesn't reach the heights of Chateaubriand, but it has its merits and is definitely worth its place on the map. Getting back to names, as I digress, according to <a href="https://en.wikipedia.org/wiki/Tannat">Wikipedia</a>:<br />
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<blockquote class="tr_bq">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-E0Ax6W6an2o/V0RwHe8Q4NI/AAAAAAAAD1U/7Qw26FGDHiktd23mdzItvciYgrCU_i9tACLcB/s1600/tannat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-E0Ax6W6an2o/V0RwHe8Q4NI/AAAAAAAAD1U/7Qw26FGDHiktd23mdzItvciYgrCU_i9tACLcB/s200/tannat.jpg" width="150" /></a></div>
<span class="_Tgc"><b>Tannat</b> is a red wine grape, historically grown
in South West France in the Madiran AOC, and is now one of the most
prominent grapes in Uruguay, where it is considered the "national
grape".</span></blockquote>
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Okay, I admit I didn't know what tannat meant until I looked it up, so maybe it's not such a great thing to name your restaurant after a food item that one has to google, but if you want to be a culinary snob, you have to do some work. And as part of my work, I also learned that Tannat's home on 119 avenue Parmentier was for 20 years the site of "the fiery and gourmet cabaret evenings at Chez Raymonde," according to the Le Fooding <a href="http://lefooding.com/en/restaurants/restaurant-tannat-paris">website</a>. And just to clarify, Tannat is not a Uruguayan restaurant, but a place to find - oh, what the hell, Le Fooding was on a roll, "colorful neo-bistronomic creations from Olivier Le Corre (Tour d’Argent, Bristol, 52 Faubourg)."<br />
<br />
<a href="https://1.bp.blogspot.com/-P3pkZemxLo0/V0RwPWk87JI/AAAAAAAAD1Y/REwxqdEpTZQNNS2h4PUeG_j0n8IMQxUaACLcB/s1600/interior.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://1.bp.blogspot.com/-P3pkZemxLo0/V0RwPWk87JI/AAAAAAAAD1Y/REwxqdEpTZQNNS2h4PUeG_j0n8IMQxUaACLcB/s320/interior.jpg" width="320" /></a>Co. and I checked out Tannat on a Friday evening in mid-May and found an airy, brightly-lit, mirrored room centered by a bar where one can perhaps find a seat without a reservation. Already this is pretty unique, because when I think of the typical Parisian neobistrot, the words 'airy' and 'brightly-lit' rarely come to mind. Those adjectives are also appropriate to describe the colorful, elegantly prepared dishes, some of which were more successful than others, but what else is new?<br />
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One of my few gripes about Tannat is that everything is ala carte. I can't remember the last time I ate in Paris without some sort of 'menu' deal offered. In fact, more and more I am drawn to establishments with fixed menus - the tyranny of the carte as some critics claim. But from my vantage point, I'd prefer to let the chef decide what is best, but you are free to differ. To each one's own. But if you like choice - albeit limited - you'll like Tannat. So let's get down to business - the business of food. Here's what the carte looked like during our visit:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-VY26YNIusBg/V0R7sLd3WdI/AAAAAAAAD1o/EvEte69GVGMdgJazCKm1eKJqvoOWFtGrQCLcB/s1600/carte.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-VY26YNIusBg/V0R7sLd3WdI/AAAAAAAAD1o/EvEte69GVGMdgJazCKm1eKJqvoOWFtGrQCLcB/s400/carte.jpg" width="268" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's on the menu? Click on it to find out.</td></tr>
</tbody></table>
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Another something you don't see very often in Parisian neobistrots is a selection of dishes to share at the start. Be forewarned, though, the plates at Tannat are copious enough without taking one of the 'partager' dishes - I was pretty much stuffed early into my main plate - but as a reviewer, I felt obliged, with Co's hesitant blessing, to go with the radis et tandoori butter. This was just okay - the butters were blander than I expected - something I probably would have enjoyed more to embellish some cocktails. The thinly sliced bettrave was an interesting ingredient, however.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-nK-LM1F-UdM/V0R8pEicvSI/AAAAAAAAD1w/gGHqv-xo4QU_nFBK2eSER8benU4uMRcIQCLcB/s1600/radi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://4.bp.blogspot.com/-nK-LM1F-UdM/V0R8pEicvSI/AAAAAAAAD1w/gGHqv-xo4QU_nFBK2eSER8benU4uMRcIQCLcB/s400/radi.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radishes, beet, and tandoori butter for sharing</td></tr>
</tbody></table>
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And the very satisfying entrees:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-QspQE283zt4/V0R8_3jFkPI/AAAAAAAAD10/zWtUafQmqUkGZHMQO_9VdIP6RD4uVkFuACLcB/s1600/pain%2Bperdu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="https://3.bp.blogspot.com/-QspQE283zt4/V0R8_3jFkPI/AAAAAAAAD10/zWtUafQmqUkGZHMQO_9VdIP6RD4uVkFuACLcB/s400/pain%2Bperdu.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pain perdu, asperge vert, moelle, gremolata for Co. - what is gremolata you ask? I'll tell you. It's a chopped herb condiment with lemon zest, garlic, and parsley</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-lyAGsMBMbA0/V0R9dTaIqJI/AAAAAAAAD18/NYeFh-F1yVUl8QrwkWuu15W7wD_kakNoACLcB/s1600/coques.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://3.bp.blogspot.com/-lyAGsMBMbA0/V0R9dTaIqJI/AAAAAAAAD18/NYeFh-F1yVUl8QrwkWuu15W7wD_kakNoACLcB/s400/coques.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Although tempted by the beets and herring dish, I selected this one - artichokes, coques, and sable parmesan</td></tr>
</tbody></table>
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The main plates:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-GT8ZvFXgJ-8/V0R-FV52QjI/AAAAAAAAD2I/ZaLj3HUdXZYXh-9ayYgdA7AjecfmAvpZQCLcB/s1600/beef%2Band%2Bshrimp.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://1.bp.blogspot.com/-GT8ZvFXgJ-8/V0R-FV52QjI/AAAAAAAAD2I/ZaLj3HUdXZYXh-9ayYgdA7AjecfmAvpZQCLcB/s400/beef%2Band%2Bshrimp.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For Co., the beef, gambas, and navet unique melange. Hard to see the thinly sliced beef, but its there. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-0_hSujxq1dE/V0R-ZARKfdI/AAAAAAAAD2Q/8ivqgfXrpYswQ_-u9wYhtMDqoKmZwvv7wCLcB/s1600/fish%2Band%2Bchips.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://1.bp.blogspot.com/-0_hSujxq1dE/V0R-ZARKfdI/AAAAAAAAD2Q/8ivqgfXrpYswQ_-u9wYhtMDqoKmZwvv7wCLcB/s400/fish%2Band%2Bchips.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No idea I was ordering fish and chips, even though that's what the menu says, and that's what I got. And when I say chips, I mean chips - not the British kind (fries), but the potato chips kind, even though this dish would make any obese Brit diner (which I am happily not) proud. Not fantastic, but I rather enjoyed this very rich dish - and I just said rather with a British accent, so as not to offend anyone, I think.</td></tr>
</tbody></table>
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Dessert time:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-aEHsNCNAYfA/V0R_DUTJMqI/AAAAAAAAD2Y/IAy9mTflGecZr1JgUoX_ARAcb-T7GV68gCLcB/s1600/fruit%2Bdessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="273" src="https://3.bp.blogspot.com/-aEHsNCNAYfA/V0R_DUTJMqI/AAAAAAAAD2Y/IAy9mTflGecZr1JgUoX_ARAcb-T7GV68gCLcB/s400/fruit%2Bdessert.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Killer presentation for the strawberry, rhubarb, and white chocolate dish</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-1cyY0SKzjnA/V0R_QNQrahI/AAAAAAAAD2g/Z6DnpDMGlWYa9d-0OkrfFVK1liNAbm36QCLcB/s1600/choco%2Bdessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://3.bp.blogspot.com/-1cyY0SKzjnA/V0R_QNQrahI/AAAAAAAAD2g/Z6DnpDMGlWYa9d-0OkrfFVK1liNAbm36QCLcB/s400/choco%2Bdessert.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A chocolate dessert fit for a Marquise - not as rich as it looks, which made it even better</td></tr>
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We accompanied our meal with a rapidly disappearing Coteaux du Languedoc Argentier (27 euros), bringing our bill, sans cafe, to 114 euros. I liked Tannat a lot more than I thought I would, especially in retrospect. I'm looking forward to seeing how the carte varies in the future, which isn't the wittiest way to end this post, but it will have to do.<br />
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<b>TANNAT</b><br />
<b>119 avenue Parmentier</b><br />
<b>75011 Paris</b><br />
<b>tel. 09 53 86 38 61</b><br />
useless website<br />
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Note: Apparently you can overcome my fixed-price formula nit pick at lunch with a 15 euro two-dish meal, which sounds like a pretty good deal. You can also take a nice little walk to the Canal St Martin after your dinner, which Co and I did - on this particular evening the streets were packed, the canal lined on both sides with YOUTH, and the intersection of Petit Cambodge and Le Carillon was happily animated, six months after tragedy struck.<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-DGway5wuubI/V0SEQOX_LjI/AAAAAAAAD20/WEpB6s_G2jsdZV220bxWwrqapdrpAHo_ACLcB/s1600/canal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="236" src="https://3.bp.blogspot.com/-DGway5wuubI/V0SEQOX_LjI/AAAAAAAAD20/WEpB6s_G2jsdZV220bxWwrqapdrpAHo_ACLcB/s400/canal.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The canal - a short walk from Tannat</td></tr>
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<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-66941088942496278002016-05-06T08:36:00.003-07:002016-05-07T08:48:07.508-07:00Maloka - You Say Oka, I Say Maloka<a href="https://1.bp.blogspot.com/-S9o8Plt1g0g/Vyy3Swt_2jI/AAAAAAAADz8/McOdzUDoFy4eHBclqwkiompp71g1kceGwCLcB/s1600/3399-photo1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://1.bp.blogspot.com/-S9o8Plt1g0g/Vyy3Swt_2jI/AAAAAAAADz8/McOdzUDoFy4eHBclqwkiompp71g1kceGwCLcB/s1600/3399-photo1.jpg" /></a>I've got another good one for you, just don't ask me what it's name is. The card says 'Maloka,' the bill says 'Maloka,' the website says "Maloka' and 'Oka' and the facade used to read 'Oka' but now shows 'Maloka.' The server said 'Maloka.' I'm going with 'Maloka.' Maloka used to be Oka, okay? Oka will soon be Oka again, but in another location (rue Berthollet in the 5th, starting next September), as a higher priced gastronomic Franco-Brasilian establishment (80 euros per person for 20 small tasting dishes). Until then, you'll have to settle for (and continue to do so since it's not going away according to our server) the <br />
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'alma Brasileira' on rue de la Tour d'Auvergne in the 9th (36 euro menu for five courses).<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-nM2GgIK1imc/VyyqwRVbwzI/AAAAAAAADyw/2tUZmoTmU2g0qACXx2bknRwLe_j3lkHKwCLcB/s1600/facade1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://2.bp.blogspot.com/-nM2GgIK1imc/VyyqwRVbwzI/AAAAAAAADyw/2tUZmoTmU2g0qACXx2bknRwLe_j3lkHKwCLcB/s320/facade1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The old facade</td></tr>
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If you have followed the evolution of Daniel Rose's now famous <a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2012/06/worth-wait-spring-lives-up-to-hype.html">Spring restaurant</a>, you probably know that Maloka is situated at Spring's birthplace before the latter outgrew its success and moved to a roomier locale. I never did get to Spring in those early years, but I did have a deja vu experience as I sat at our corner front table in Maloka. Yes, I've been here before. Indeed, it's a small world (but, in the words of the immortal Stephen Wright, I wouldn't want to paint it). For about five minutes in early 2012, the setting used to house the mediocre <a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2012/02/la-vitrine-spring-backwards-fall-ahead.html">La Vitrine</a>, which Co. and I did visit. I didn't care much for La Vitrine, but I really like Maloka, and I hope it doesn't disappear once Oka the sequel takes off.<br />
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As I've already sort of suggested, this is another one of those small 16-seater Paris restaurants that we all have come to love, if we ever are lucky enough to reserve in time - several prospective patrons were turned away at the door of Maloka during our Friday evening dinner which, because of a second serving, commenced at the ungodly early hour of 7 pm. True, I remember eating dinner at 5 pm when I lived in the States (and then a post-dinner dinner when I was starving around 10 pm), but by European standards, 7 pm is pretty early. On the other hand, the earlier hour meant we weren't rushed to finish to make way for the second service (a lousy policy that in the past ruined a perfectly excellent dinner at La Servan and a recent meal at Hero) . Maloka is that kind of place - genial servers, good atmosphere, and as far as the food goes, some nice original flavors and ingredients. This isn't a Brazilian restaurant per se - instead, <i>carico</i> chef Raphaël Rego infuses French dishes with Brazilian accents, such as guava, corn cream sauce, palm heart emulsion, verbana jus, cilantro, and <i>feijao</i> (puréed black beans). Not exactly your typical Parisian.<br />
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Here's what mine and Co's dishes looked like for our visit, offerings which are sure to change nightly according to chef Rego's inspiration:<br />
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-c1XaYfpU1CQ/Vyy0gZHmu8I/AAAAAAAADzM/1UMKqP4wxaQ28S1ctDqrkUVa1kS3HJhtACLcB/s1600/amuse%2Bbouch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" src="https://1.bp.blogspot.com/-c1XaYfpU1CQ/Vyy0gZHmu8I/AAAAAAAADzM/1UMKqP4wxaQ28S1ctDqrkUVa1kS3HJhtACLcB/s400/amuse%2Bbouch.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A great start with four amuses bouche, topped off with a delicate pure sugar cane wafer</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A rich coconut emulsion</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-WWc5ctl7ZPs/Vyy0_0eIH8I/AAAAAAAADzU/J1MKgbU6I_YcrAOmphY8lFd8N8y7sCElACLcB/s1600/debouf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://3.bp.blogspot.com/-WWc5ctl7ZPs/Vyy0_0eIH8I/AAAAAAAADzU/J1MKgbU6I_YcrAOmphY8lFd8N8y7sCElACLcB/s400/debouf.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This ceviche and wild flowers is a good example of the <a href="http://foodpsychology.cornell.edu/research/plate-size-and-color-suggestibility-delboeuf-illusion-bias-serving-and-eating-behavior">Delboeuf illusion</a> in practice</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Maigre fish, emulsion, and puree of patate douce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">More fish for me as a meat alternative - cabillaud and black bean puree</td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Pxw6xf8fKZg/Vyy2IwlYGRI/AAAAAAAADzs/Lp5ypqseFRkXZpyYJ4JV2m8AtZ1ZSYPQgCLcB/s1600/meat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://4.bp.blogspot.com/-Pxw6xf8fKZg/Vyy2IwlYGRI/AAAAAAAADzs/Lp5ypqseFRkXZpyYJ4JV2m8AtZ1ZSYPQgCLcB/s400/meat.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Co's copious beef dish - definitely not an example of Delbouef </td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wEjlv26qWQM/Vyy2ZxjpVDI/AAAAAAAADzw/fK5dTS3ZVb09t_4BfJFBHTD54Lf6j1YdACLcB/s1600/dessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://1.bp.blogspot.com/-wEjlv26qWQM/Vyy2ZxjpVDI/AAAAAAAADzw/fK5dTS3ZVb09t_4BfJFBHTD54Lf6j1YdACLcB/s400/dessert.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stupendous dessert with fresh basilic</td></tr>
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Whatever you call the restaurant - it's not Spring, it's not La Vitrine, and it's no longer Oka, this was a terrific meal for 36 euros per person plus another 36 euros for a bottle of a Brazilian cabernet (Aurora Reserva).<br />
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<b>MALOKA</b><br />
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<b>28 rue de la Tour d'Auvergne</b><br />
<b>75009 Paris </b><br />
<b>useless website, don't bother</b><br />
<b>tel. 01 45 23 99 13</b><br />
closed Sunday & Monday; open for lunch on Saturday<br />
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<tr><td class="tr-caption" style="text-align: center;">seen on the way to Maloka</td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-L_kKp3zlMh4/Vyy56hYYiLI/AAAAAAAAD0Q/92cJjao3lzAZ_8cRFrIR8ywQu6ML5ylswCLcB/s1600/two%2Bdogs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-L_kKp3zlMh4/Vyy56hYYiLI/AAAAAAAAD0Q/92cJjao3lzAZ_8cRFrIR8ywQu6ML5ylswCLcB/s320/two%2Bdogs.jpg" width="310" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">still on the way to Maloka</td></tr>
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<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-33412259494523270392016-04-16T14:23:00.003-07:002016-05-17T14:51:24.619-07:00Le Galopin - 2 for 2<div class="separator" style="clear: both; text-align: center;">
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No sense rehashing my <a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2016/01/le-galopin-looks-can-deceive-in-good-way.html">review from January</a>. Another visit last night and I can simply leave it at 'ditto.' Me and Co., two for two - two great meals at <b>Le Galopin</b>. Doesn't sound like much, but the maquereau, feve, and pamplemousse was awesome.<br />
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<span style="font-size: small;">Make that 3 for 3 - with Moose in tow for an early May, </span></div>
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<span style="font-size: small;">mid-week dinner, this may have been the best yet. Here are shots of </span></div>
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bonito </div>
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asperges et saint-pierre </div>
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canard</div>
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mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-49595097038400160562016-04-11T17:52:00.002-07:002016-04-12T05:22:29.836-07:00Anthocyane - Coulda Been A Contender<div class="separator" style="clear: both; text-align: center;">
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Following his visit back in early February, Paris restaurant blogger <a href="http://johntalbottsparis.typepad.com/john_talbotts_paris/2016/02/anthrocyane-in-the-14th-star-gazing-but-not-yet-ready-for-prime-time-give-em-a-month.html">John Talbott</a> concluded that the new restaurant <b>Anthocyane</b> in the 14th was 'not yet ready for prime time. Give 'em a month or two.' Co. and I did just that, only to discover that Anthocyane still isn't ready for prime time. Talbott's assessment was based on menu items not available as soon as the restaurant opened for the day, a server who rattled off the dishes without interest in the customer's cognitive processing of said dishes, and other asundry 'kinks' in the service. And my assessment - drum roll, please: 'ditto.'<br />
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It's a handsome restaurant with a tongue twister of an incomprehensible name - after all, wouldn't you want a name for your restaurant that people are actually going to remember? (Okay, so maybe it does refer to a kind of red cabbage dye, so what?) We were seated in the main room, within view of the kitchen, but not really positioned to see what was going on in the kitchen. An open/closed kitchen? Right off the bat, the owner took my coat, turned it upside down, and watched as my sunglasses fell out of the pocket. It was going to be that kind of evening. The aforementioned server was impossible to follow; maybe another robot could have grasped whatever he was babbling about the dishes, but he didn't appear to get the idea after I asked several times for him to repeat his remarks.<br />
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<tr><td class="tr-caption" style="text-align: center;">This is the room in the back where they (apparently) stick the noisier customers</td></tr>
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The 59 euro menu degustation started off with two very nice amuse bouches. I quickly gobbled down a rather unique brown tortilla chip and was about to dip into the two accompaniments when I noticed that Co. hadn't eaten a bite and bore perplexed look on her face - the look that says, 'I prefer wine when I eat.' In fact, I had to ask a second time for the delivery of the bottle, the server apparently not capable of processing such a challenging request, thereby leaving it up to the owner, whom Co. suggested bore a resemblance to actor Oscar Isaac, for what it's worth. Our 29 euro bottle of Bourgueil les Vingts Lieux Dits arrived and the consumption process (re)commenced. At least at the start, I again had to agree with Talbott, who claimed that once the food started appearing on the table, those service-related peccadilloes began to fade.<br />
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<tr><td class="tr-caption" style="text-align: center;">Amuse bouche 1</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Amuse bouche 2 - a creamy betterave concoction</td></tr>
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The meal got off to a serious start with (apparently) one of Anthocyane's signature dishes, a poulpe croustillant preparation, which really looked great, but was underwhelming in terms of taste. I really wanted to like this,because I really like poulpe, but there was nothing of interest to pique the taste buds.<br />
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Next up was a scallop and potatoes serving. I thought the rounded potatoes were kind of interesting, but the scallops weren't nearly as succulent as the ones I recently reported on at <b>Prosper et Fortunee</b>.<br />
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By the way, here's a little test for you: can you identify what these first two dishes have in common?<br />
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Answer: both dishes included a couple caper berries (at least I think that's what they are called). This is an unusual - and very tasty - ingredient that I rarely see served in a French restaurant, yet - my god, what a coincidence - they appeared in two dishes IN A ROW at Anthocyane. What this tells me is that chef Andrea Franceschi is pretty fond of those babies and will throw them into any dish, well, just because.<br />
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<tr><td class="tr-caption" style="text-align: center;">Find the berry in the two dishes above and maybe Anthocyane is your kind of place</td></tr>
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Whatever love for Anthocyane that had entered our hearts at this point in the festivities essentially flew out the window with the next course. I had earlier explained to the server that I do not eat lamb - a rather straightforward admission that the server initially had difficulty comprehending for whatever unfathomable reason - whereas Co. clearly revealed that lamb is one of her favorites. So when it came time - now - for the lamb dish, both of us were served the fish alternative, and we were informed that 'if one customer has a dietary restriction, the rest of the table must suffer for it.' This is where I decided that chef Franceschi was more emotionally challenged than Bradley Cooper's character in Burnt. With the refusal to provide Co. with her eagerly anticipated lamb dish, I swear I thought I began to see smoke beginning to rise from her head. Apparently, owner Jean-Paul da Costa recognized that he had a near crisis on his hands - Co. was seriously contemplating storming out - and returned to our table to inform Co. that, after all, it was not a problem and she could have the lamb dish. Ha ha ha, just kidding bro! Ta da! And so it went. Co. really enjoyed the lamb, and I was content with the fish, although I can't say we all lived happily ever after.<br />
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<tr><td class="tr-caption" style="text-align: center;">Is it lamb or is it fish?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Is it fish or is lamb? And where's my caper berry, damn it?</td></tr>
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When I related the story about the lamb to an American friend, he suggested that he often encountered that problem at restaurants in the U.S. ever since his wife went vegetarian. Fair enough, but I have never, ever, in my many years of dining in Paris, experienced such a closed-minded policy. So there.<br />
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And now, ladies and gentlemen, we come to the dessert duo, a palette cleansing fruit dish followed by a chocolate, chocolate, chocolate sort of souflfle, the latter overly rich for my pardner but sinfully decadent enough for yours truly.<br />
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Bringing the evening's entertainment to a rousing finish, a plate of patisseries, and if you've been reading my other reviews, you know how a free plate of these babies at the end of a meal just makes me positively giddy.<br />
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Perhaps one day Anthocyane will indeed be a contender (for a Michelin star, that is), but it has a long way to go. Co. was impressed by their unique looking spoons, just so I don't forget. Two menu degustations, a bottle of wine, and one espresso brought the bill to 152 euros. Anthocyane - still not ready for prime time.<br />
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<b>ANTHOCYANE</b><br />
63, rue Daguerre<br />
75014 Paris<br />
tel: 01 43 27 86 02<br />
Closed Sunday and Monday<br />
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<tr><td class="tr-caption" style="text-align: center;">Monsieur da Costa (foreground) doesn't look like Oscar Isaac if you ask me, but Co. begs to differ</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-18950529048666139172016-03-25T09:20:00.002-07:002016-04-07T05:21:34.063-07:00Prosper et Fortunée- One Man Show<div class="separator" style="clear: both; text-align: center;">
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Prosper et Fortunée's <b>Eric Lévy</b> does it all - takes reservations by phone - and offers a detailed explanation about the restaurant's concept in the process - shops the local markets in the morning, seats customers, cooks the food, serves it, prepares the bill, and takes the payment. Okay, I lied, he does have an assistant who, like clockwork, shows up just around the time that the 12 customers are finishing up their dessert to unobtrusively begin to clean up the kitchen. I hesitated writing about my visit with Co. in tow for a late February dinner, because P&F is tough to review. It's like going to your aunt's house for dinner and watching her slave away in the kitchen preparing dishes in heartfelt earnest to please her loved ones in the next room. Even if the meal was mediocre, you don't want to hurt her feelings and so you tell her the meat loaf and mashed potatoes were the best you've ever tasted in your life.<br />
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<tr><td class="tr-caption" style="text-align: center;">The inimitable Monsieur Levy, a one-man band</td></tr>
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Or not. Unlike the nervous, obsequious aunt, Monsieur Levy carries out his evening's work with an air of inspired, workmanlike confidence. And despite the unavoidable intimacy of P&F, it's not like you are yukking it up with fellow diners in the small one-room-kitchen restaurant-atelier, although I'm sure that happens depending on the dynamic of the evening. I had no compelling interest in talking with anyone but lovely Co. during our visit, albeit discussion with Monsieur Lévy proved the exception.<br />
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It took a while after our 8:30 pm arrival before the remaining diners showed up and M. Lévy began slicing and dicing the ingredients so that the several course affair could get rolling. The preparation and servings were methodical, with each course being served to each diner in turn, seated at a handful of high tables. If you are in a hurry and in need of a quick dinner, P&F is not the place to be - it was after midnight by the time we paid up and donned our coats.<br />
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If it seems like I'm stalling to avoid talking about the food, you are an astute reader. Bear in mind, I'm stalling about the dishes because in procrastinating, I've forgotten their descriptions. The ingredients were fresh and tantalizing, okay, satisfied? Hey, its been a tough month with the world coming apart at the seams, and maybe you can forgive my memory lapses - I can't find my P&F receipt or visitation card, and all I have to rely on are a bunch of blurry photos, including those below (in order of their serving). By the way, I have finally - FINALLY - purchased a decent camera, and once I figure out how to use it, which hopefully will require less time than it is taking for me to master the French language, you should start seeing some really beautiful, amazing, fantastic food photos at this site. (Disclaimer - the first three photos above are not mine).</div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-aYxgc0Tj9os/VvVhSPBK2SI/AAAAAAAADuA/RgCdMe-4_KEdKnS_XqejV4jE1uRgUSwyA/s1600/P2191063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-aYxgc0Tj9os/VvVhSPBK2SI/AAAAAAAADuA/RgCdMe-4_KEdKnS_XqejV4jE1uRgUSwyA/s400/P2191063.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An excellent fish soup to start off the evening</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-gwv1sEo1HOU/VvVhoknKzWI/AAAAAAAADuE/w-SHK-LdtU8lVMVa0XfKTjOhmntWvwVdA/s1600/P2191065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-gwv1sEo1HOU/VvVhoknKzWI/AAAAAAAADuE/w-SHK-LdtU8lVMVa0XfKTjOhmntWvwVdA/s400/P2191065.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risotto with a scallop on top</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-r4E6kGZuTZE/VvVh6DM_GFI/AAAAAAAADuI/znFrapQbzbIoGsz2EM0VTsE-mcv4JtjZg/s1600/P2191066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-r4E6kGZuTZE/VvVh6DM_GFI/AAAAAAAADuI/znFrapQbzbIoGsz2EM0VTsE-mcv4JtjZg/s400/P2191066.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This, I believe, is cabillaud</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_bFhw4iqZnA/VvViWacIYPI/AAAAAAAADuQ/jl-XdqnWL5ARNuBt-dPUjQrB_oBjzOlCg/s1600/P2191067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-_bFhw4iqZnA/VvViWacIYPI/AAAAAAAADuQ/jl-XdqnWL5ARNuBt-dPUjQrB_oBjzOlCg/s400/P2191067.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Co. says thumbs up for the lamb</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-aCQzPt_rz_g/VvVi0ZVFJSI/AAAAAAAADuY/Z3HIOxkNzWEK8HLRqNADYJepufVeCEKXw/s1600/P2191068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-aCQzPt_rz_g/VvVi0ZVFJSI/AAAAAAAADuY/Z3HIOxkNzWEK8HLRqNADYJepufVeCEKXw/s400/P2191068.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And for me, the non-eater of lamb, some of the tastiest scallops I've ever eaten</td></tr>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-PDF1OMJLMDA/VvVjdbXbf8I/AAAAAAAADug/0OHVneYP0mYmY7-CmqxEo1oGjz0toxUdw/s1600/P2191071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://2.bp.blogspot.com/-PDF1OMJLMDA/VvVjdbXbf8I/AAAAAAAADug/0OHVneYP0mYmY7-CmqxEo1oGjz0toxUdw/s400/P2191071.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert 1 - not really the apple of my eye, but Co. wasn't complaining</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-cYEWbQcLwaw/VvVjwv2EfFI/AAAAAAAADuo/Da_URHNYcOshprfvX1k6QTfXf3XCgtKNw/s1600/P2191074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-cYEWbQcLwaw/VvVjwv2EfFI/AAAAAAAADuo/Da_URHNYcOshprfvX1k6QTfXf3XCgtKNw/s400/P2191074.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert 2 - much better, and much more interesting than it looks (I vaguely remember mention of almonds and yogurt</td></tr>
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<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rAaDOBZ1Kvw/VvVkNmLSenI/AAAAAAAADuw/BABSnAWeBXQDt6xUAnUvRQWsyIZmOokcg/s1600/P2191070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-rAaDOBZ1Kvw/VvVkNmLSenI/AAAAAAAADuw/BABSnAWeBXQDt6xUAnUvRQWsyIZmOokcg/s400/P2191070.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When it comes to wine at P&F you take what you're offered from a couple of choices - this Graves did not disappoint, at all</td></tr>
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<br />
<br />
Eschewing end of meal espressos, our bill came to a reasonable €124 for the six-course meal and bottle, certainly reasonable for an unforgettable experience. I have no great urge to do it again, but a dinner at Prosper et Fortunée is one of those 'you've got to try it once' sorts of deals.<br />
<br />
<br />
<b>Prosper et Fortunée</b><br />
<div class="adr" itemprop="address" itemscope="" itemtype="http://schema.org/PostalAddress">
<div class="street-address" itemprop="streetAddress">
<b>50, rue Broca</b></div>
<b>
</b><div class="locality" itemprop="addressLocality">
<b>Paris 5</b></div>
<b>
</b><div class="tel" itemprop="telephone">
<b> <span>Tel: :</span> +33 1 43 37 70 39</b></div>
</div>
<b>
</b><div class="transport">
<b><span>Metro:</span> Les Gobelins, Censier - Daubenton</b></div>
<div class="transport">
<b> </b></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-iQlYhBYdrpk/VvVnZAty8AI/AAAAAAAADvA/suAr48I50N0gYAFFFEt_PX5xjuvzR7QUQ/s1600/P2191061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://1.bp.blogspot.com/-iQlYhBYdrpk/VvVnZAty8AI/AAAAAAAADvA/suAr48I50N0gYAFFFEt_PX5xjuvzR7QUQ/s400/P2191061.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The restaurant sits unobrusively on a quiet Parisian street - one day you will have nostalgia for these blurry images (soon, I hope)</td></tr>
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<div class="transport">
<b> </b></div>
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mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com1tag:blogger.com,1999:blog-8339771452030810148.post-43878133963375686982016-03-24T18:36:00.003-07:002016-05-29T16:29:09.951-07:00Jones - Dem Bones, Dem Jones<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-E8F8DMaSCTo/VvSNtHIbnLI/AAAAAAAADso/UTGlpEyffqQGSOX23PuFwdKrCcSB3f11Q/s1600/facade.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="208" src="https://4.bp.blogspot.com/-E8F8DMaSCTo/VvSNtHIbnLI/AAAAAAAADso/UTGlpEyffqQGSOX23PuFwdKrCcSB3f11Q/s400/facade.jpg" width="400" /></a></div>
Me and the Moose out on the town<br />
again, checking out the latest hotspot - we are so trendy - BUT, really an old hotspot. What? Come on, you probably already know that an old Paris Restaurants and BEYOND favorite, Bones, is no longer -BUT, has been transformed by the same team into an all-day cafe in the morning, lunch specials in the afternoon, and amazing tapas in the evening kind of place. I miss dem Bones, dem Bones, but Jones represents a satisfying alternative, a LOT better than nothing.<br />
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Moose and I (if you prefer) hit Jones on a good night - the place wasn't packed and the vibe was mellow and laid back. Our servers tried their hardest to convince us that the tapas were to be shared, but I would have none of that because that's the kind of guy I am. Mine, mine, mine. But I'm not THAT horrible - I did offer Moose an ample sampling of my copious smoked mozzarella focaccia dish, but he politely declined. Other standouts during our visit included the chinchard dish - a mackerel-like fish prepared almost like a ceviche, the moules au gratin, and the rabbit dish. Moose still doesn't get the concept of "you're in France, dessert is not an option, it is a requirement,' so it was only yours truly who got to benefit from the exquisite (I love that word) chocolate ganache. Everything savory, flavorful, fresh, interesting.<br />
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We finished up with some after-dinner drinks to wash down the bottle of red, Moose opting for another Agent Provocateur and me following the server's advice to check out a cognac that had just come in and it was epic, and I'm usually not a big cognac drinker. Stupid me, I forgot the name. At any rate, I didn't forget to snap the carte, so this is what the reasonably-priced, nicely-sized tapas dishes included during the evening of our visit:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-RPouo9hCTo8/VvSS1dceCkI/AAAAAAAADs4/BIGJ2WSc-jELZSjNx1ewz64_wbbZRn-Ng/s1600/menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://4.bp.blogspot.com/-RPouo9hCTo8/VvSS1dceCkI/AAAAAAAADs4/BIGJ2WSc-jELZSjNx1ewz64_wbbZRn-Ng/s400/menu.jpg" width="338" /> </a></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click to enlarge</td></tr>
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Finally, there are two ways to look at the Jones carte de visite - as a witty, retro attempt at humor or as a 'we're too cheap to print up new cards until we use up all the old ones' ploy. You decide:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-N5fqCmdRRGU/VvSUt4GAsCI/AAAAAAAADtE/eq4120XCuoULNvIXkPhw2JO7GO_cgvUng/s1600/jones.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="251" src="https://1.bp.blogspot.com/-N5fqCmdRRGU/VvSUt4GAsCI/AAAAAAAADtE/eq4120XCuoULNvIXkPhw2JO7GO_cgvUng/s400/jones.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">B becomes J, sort of.</td></tr>
</tbody></table>
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<br />
All told, 6 tapas dishes, a €28 bottle of wine, 2 beers, one cognac, and one espresso came to a total of €106, a pretty good deal if I say so myself.<br />
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<br />
<b>JONES </b><br />
<b>43 rue Godefroy Cavaignac</b><br />
<b>Paris 11</b><br />
<b>tel.: 09 80 75 32 08</b><br />
<b>website: <a href="http://www.jonescaferestaurant.com/">http://www.jonescaferestaurant.com/</a></b><br />
<b><br /></b>
<b><u>UPDATE</u>: May 2016</b><br />
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You've already noticed that my previous Jones post lacked incredibly tantalizing photos of the food, so here I am back, with photos in tow, after last Friday evening's dinner. You know how it is when I get together with the Moose - he distracts me from the business at hand with excessive alcohol consumption and stimulating conversation. Not that Co. doesn't offer those very same welcome distractions, but, well, I'm really getting off topic here - what do you care about that stuff? So assuming it's the food that has brought you to this post and not my conversation partners, here are some images from the return visit to Jones, as satisfying as the first, and perhaps more so.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-8B3RcOF8qM0/V0saTC0g07I/AAAAAAAAD3I/WgK_IbjCx4wq6JMajOlJhdQW-XSw4DoJgCLcB/s1600/menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://3.bp.blogspot.com/-8B3RcOF8qM0/V0saTC0g07I/AAAAAAAAD3I/WgK_IbjCx4wq6JMajOlJhdQW-XSw4DoJgCLcB/s400/menu.jpg" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The carte - click it and it becomes readable</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-KoaV20NQi28/V0sab9cDYNI/AAAAAAAAD3Q/j-lisjP_XcA4d--Y73AKIsO185bIqxQCwCLcB/s1600/asperges.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://3.bp.blogspot.com/-KoaV20NQi28/V0sab9cDYNI/AAAAAAAAD3Q/j-lisjP_XcA4d--Y73AKIsO185bIqxQCwCLcB/s400/asperges.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All of a sudden green asparagus is everywhere in Paris - this is the dish with the eel sauce and was pretty good.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BsP2NzcJliY/V0sayKd_Q0I/AAAAAAAAD3U/PKfUc7v-8SAcz049ENvBgRLZFLQzHvq2ACLcB/s1600/eel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="280" src="https://2.bp.blogspot.com/-BsP2NzcJliY/V0sayKd_Q0I/AAAAAAAAD3U/PKfUc7v-8SAcz049ENvBgRLZFLQzHvq2ACLcB/s400/eel.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keeping with the eel theme - with radishes and beets, another combo that is popping up in Paris, and why not?</td></tr>
</tbody></table>
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<b><br /></b>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-pC2HA4ATyng/V0sbDiZ5xlI/AAAAAAAAD3c/fRcqZ9cxGsEEWLlQdh74FQeI0T9-vpgxgCLcB/s1600/canard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://3.bp.blogspot.com/-pC2HA4ATyng/V0sbDiZ5xlI/AAAAAAAAD3c/fRcqZ9cxGsEEWLlQdh74FQeI0T9-vpgxgCLcB/s400/canard.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This canard dish was really the highlight of the meal - duck in two facons with cherries.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-m5xJpn3a6JU/V0sbShvGxGI/AAAAAAAAD3g/txxH1_4tx6QMnRRRPnwWlBZZqeDGgLywwCLcB/s1600/fruit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://4.bp.blogspot.com/-m5xJpn3a6JU/V0sbShvGxGI/AAAAAAAAD3g/txxH1_4tx6QMnRRRPnwWlBZZqeDGgLywwCLcB/s400/fruit.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert 1 - fiadon et frais - just okay</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-RmlCO4uOoDg/V0sbd92t28I/AAAAAAAAD3o/-GWUMmfOnvYt2EYsBUchOg3O1Pt6YdIPgCLcB/s1600/financier.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="361" src="https://3.bp.blogspot.com/-RmlCO4uOoDg/V0sbd92t28I/AAAAAAAAD3o/-GWUMmfOnvYt2EYsBUchOg3O1Pt6YdIPgCLcB/s400/financier.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert 2 - the financier, much more to my liking. Your eyes do not deceive - that is a chipped bowl, reflective of the rather informal personality of the restaurant.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-6OZRzVTM12g/V0sboRGAVSI/AAAAAAAAD3w/Ytok-L2JVoANvp8jMVYgZ7RvFPMdjwy2gCLcB/s1600/bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" src="https://3.bp.blogspot.com/-6OZRzVTM12g/V0sboRGAVSI/AAAAAAAAD3w/Ytok-L2JVoANvp8jMVYgZ7RvFPMdjwy2gCLcB/s400/bread.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They take bread seriously at Jones, with the servers cutting from various loaves throughout the evening.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-hz8l8MFLbtc/V0sbz_BnxTI/AAAAAAAAD30/O1CyilcTr7AnQA_6Kc0-VbUKBTGXIcWgQCLcB/s1600/wine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="330" src="https://4.bp.blogspot.com/-hz8l8MFLbtc/V0sbz_BnxTI/AAAAAAAAD30/O1CyilcTr7AnQA_6Kc0-VbUKBTGXIcWgQCLcB/s400/wine.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The wine - a poor choice recommended by our Kirsten Dunst lookalike waitress.</td></tr>
</tbody></table>
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<b><br /></b>
Co. and I shared these dishes, as the restaurant intends, bringing the total with one espresso at the end to an extremely reasonable 86 euros. We seriously debated another dish, but what you see above basically did the job for two diners, although another one - the bulots were tempting - wouldn't have broken the bank, or our stomachs.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9XStFkVmg10/V0t7Kj7-WbI/AAAAAAAAD4E/NXHmSzKSMWo9c_Ee94299wlgVx2YaLPpQCLcB/s1600/graffit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://1.bp.blogspot.com/-9XStFkVmg10/V0t7Kj7-WbI/AAAAAAAAD4E/NXHmSzKSMWo9c_Ee94299wlgVx2YaLPpQCLcB/s400/graffit.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A wall not too far from Jones.</td></tr>
</tbody></table>
mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-7395029524800265732016-03-09T09:46:00.002-08:002016-03-09T09:46:55.302-08:00Paris Restaurants and Beyond - Search, Baby, SearchBack in 2014, the people who manage Google's Blogger web publishing tool, of which PRAB is a part, decided to eliminate what I thought was a really nice user-friendly feature - the ability to link the reviewed restaurants listed in the column on the right to their respective reviews. That is no longer possible. It took me long enough, I know, but now all you have to do is use the new feature on the top and search for any restaurant in the list. There are still a large number of reviewed restaurants that you just have to click on to go to the review, but anything I've published since about mid-2014 is a no-go . . . unless you search. You know how to search, now you can do it here.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wmh7tKsUalM/VuBhBvevmpI/AAAAAAAADsY/dqFYkOPqPZw/s1600/search.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="96" src="https://1.bp.blogspot.com/-wmh7tKsUalM/VuBhBvevmpI/AAAAAAAADsY/dqFYkOPqPZw/s400/search.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There's the search box, right under the blog name, where it can't be missed.</td></tr>
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<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-52653172893682246752016-03-09T09:30:00.002-08:002016-03-09T09:30:49.101-08:00Distrito Frances - Getting There<div class="separator" style="clear: both; text-align: center;">
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<b>DISTRITO FRANCES</b><br />
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You have to hand it to the folks behind this small Mexican venue in Paris 10 on rue Faubourg Saint Marin, just around the corner from the Strasbourg Saint-Denis metro - they didn't opt for the expected Mexican name to dub their establishment. Which is probably why I keep forgetting the name until I pull out their card. At any rate, this is a decent, low-key spot to grab a pretty good Mexican lunch. I wish I could say more, but no, Distrito Frances does not fully succeed at reinventing the Mexican restaurant in Paris or the traditional taco, as claimed at <a href="http://www.parisbouge.com/mag/articles/distrito-frances-le-resto-mexicano-cool-debarque-rue-du-faubourg-saint-martin-2285">Paris Bouge</a>. More original than any other Mexican venue I've eaten at in Paris - which isn't saying much, granted - it fails to satisfy that gaping hole in the Parisian landscape that beckons for a truly great Mexican dining experience - spicy salsas, variety, something like <a href="http://www.villagevoice.com/restaurants/fresh-out-of-the-bronx-el-atoradero-shines-in-prospect-heights-8275230"><b>El Atoradero </b></a>in the Bronx. Need I say it, Paris ain't the Bronx, so we take what we can get. And one thing we get at Distrito Frances is a terrific dish called <i>Pollo Popodop</i> (6.50€), which consists of two chicken brochettes - yawn, I know, but wait - these are really good. The chicken is marinated in spiced sugar and coated with a popcorn,cornflakes, fresh mint and coriander mixture, served with a forgettable sauce (I forget what it was) that was not really needed anyway. Here's my photo - if any camera can make this dish look bad, it is the one I was using:<br />
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<tr><td class="tr-caption" style="text-align: center;">Pollo Popodop - a lot tastier than they look in this photo.</td></tr>
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I followed up this brochette entry with a trio of crusty quinoa vegetarian tacos - the so-called <i>Jose 'Crispy' Smooth</i> dish (10€ for 3; 12€ for 4) - stuffed with avocado, green peppers (where jalapenos were called for), onions, and pickled cabbage - messy, but pretty good, and only messy because I kept slavering on heavy doses of a hardly spicy at all red sauce and limes presented in small bowls. Look, I know the French aren't very partial to spicy foods, but the option should be available. One of the helpful, amiable servers informed me when I was paying that if I was looking for something more authentic, I should try the <i>Bang Bang!</i> pork tacos, cooked in a banana leaf with Yucantan sauce, something you might want to give a shot. Minus the tortilla chips and drink (I went with wine), this photo from the Paris Bouge site basically shows - in much greater clarity - my lunch:<br />
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<a href="https://1.bp.blogspot.com/-58DYAo3BZcs/VuBaxMEKiWI/AAAAAAAADsA/RonOxBL6Esw/s1600/food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://1.bp.blogspot.com/-58DYAo3BZcs/VuBaxMEKiWI/AAAAAAAADsA/RonOxBL6Esw/s400/food.jpg" width="400" /></a></div>
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Try to grab one of the few tables in the cosier back room, with view of the kitchen. There's also a counter with stools in the front - go alone or with friends for a quick, inexpensive lunch, but also opened for dinner.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-3_Zclanpg6U/VuBbMgWrt6I/AAAAAAAADsE/C21kL9vS8Xk/s1600/interior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://4.bp.blogspot.com/-3_Zclanpg6U/VuBbMgWrt6I/AAAAAAAADsE/C21kL9vS8Xk/s400/interior.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Distrito Frances interior</td></tr>
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<h3 class="erm_product_title">
<span style="font-weight: normal;">DISTRITO FRANCES <span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"> ('Mexican soul food X French touch')</span></span></span></h3>
<h3 class="erm_product_title">
<span style="font-weight: normal;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">10 rue du Faubourg Sain Martin
75010 Paris Tel: 01 40 37 51 80 Web: http://distritofrances.fr </span></span></span></h3>
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<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-77868411372248694202016-02-02T09:31:00.003-08:002016-02-02T09:31:47.176-08:00Louis, Quietly<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qHZ6s82VQOY/VrDcZXR13WI/AAAAAAAADp8/jn9002KBvWE/s1600/001ficheOK-louis19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="257" src="http://2.bp.blogspot.com/-qHZ6s82VQOY/VrDcZXR13WI/AAAAAAAADp8/jn9002KBvWE/s400/001ficheOK-louis19.jpg" width="400" /></a></div>
Maybe it's just my usual cantankerous nature, but it is so much easier to complain than to say nice things. Which is why discussing Louis, the restaurant, for a second time is so boring. I must admit, there is nothing to complain about when it comes to Louis. I came to that conclusion last June, shortly after the restaurant opened, and I again conclude that the folks behind this small, quiet establishment in Paris 9 just about do everything right. The food is fresh and interesting, the service impeccable, the prices reasonable, the wine list is well-composed, and despite the small room, it is possible to have a conversation without other patrons listening in on more than half of what you are saying. There are positive reviews of Louis to be found, but not a lot of buzz - this is a quiet success story, so far. Hell, it's not even included in the 2016 Le Fooding guide, a serious lapse on the part of that otherwise stalwart reference.<br />
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Given that I've already reviewed Louis fairly recently, I'll just illustrate the meal that Co. and I had a couple Friday evenings ago. If you want more details, you can scroll down to the bottom and click on where it says 'Older Posts' to reach my June 2015 review. Just to remind you, at Louis you have two choices - six courses (48 euros) or eight (62 euros, including a cheese dish). Our 2012 Languedoc (Montpeyroux Sylvain Fadat) was priced at 37 euros.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-0VPishWqPLk/VrDhbzRdYaI/AAAAAAAADqM/ih04_Yl4GCU/s1600/P1221044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-0VPishWqPLk/VrDhbzRdYaI/AAAAAAAADqM/ih04_Yl4GCU/s400/P1221044.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An amusing amuse bouche to start off - the third in the row is a polenta cube beside its accompanying vinegrette.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Celery tiramisu</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KfgKO-cxykQ/VrDiiWGO9ZI/AAAAAAAADqc/oYfQBKgKCEk/s1600/P1221047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KfgKO-cxykQ/VrDiiWGO9ZI/AAAAAAAADqc/oYfQBKgKCEk/s400/P1221047.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final amuse bouche - poached egg and something, something.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rA2FxAISJEs/VrDi7IFX5xI/AAAAAAAADqk/01t8505nO6A/s1600/P1221048.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-rA2FxAISJEs/VrDi7IFX5xI/AAAAAAAADqk/01t8505nO6A/s400/P1221048.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Another blurry one ..) Foie gras with light-as-a-feather brioche for dipping. If you went with the 6 course menu, you wouldn't have gotten this one, a serious loss.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-hHyi07b1MHM/VrDjeZn4KYI/AAAAAAAADqs/ubDUgJgsTUE/s1600/P1221050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-hHyi07b1MHM/VrDjeZn4KYI/AAAAAAAADqs/ubDUgJgsTUE/s400/P1221050.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish and seaweed</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-oe7eNhfr2sU/VrDjwRmqecI/AAAAAAAADq0/dg08N9AZuIo/s1600/P1221051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-oe7eNhfr2sU/VrDjwRmqecI/AAAAAAAADq0/dg08N9AZuIo/s400/P1221051.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly cooked canette with vegetables</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kDH2_mvMvqA/VrDkMyY12bI/AAAAAAAADq8/iZm2H24e4g8/s1600/P1221053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-kDH2_mvMvqA/VrDkMyY12bI/AAAAAAAADq8/iZm2H24e4g8/s400/P1221053.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chevre with toasts and pebbles, the latter not for consumption</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CwXg8XoUxCM/VrDkk5DIZoI/AAAAAAAADrE/5imJZdly--g/s1600/P1221054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-CwXg8XoUxCM/VrDkk5DIZoI/AAAAAAAADrE/5imJZdly--g/s400/P1221054.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A subjective look at dessert 1, reflective of the amount of alcohol I had consumed prior to getting there, but much, much clearer in real life.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ob443PtELjI/VrDk933ccLI/AAAAAAAADrM/CuPnc7iT1Xc/s1600/P1221056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ob443PtELjI/VrDk933ccLI/AAAAAAAADrM/CuPnc7iT1Xc/s400/P1221056.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert 2, a deadly ganache</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BEplqDk9jLg/VrDlN9GM4tI/AAAAAAAADrU/DvvsVdji7XM/s1600/P1221059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-BEplqDk9jLg/VrDlN9GM4tI/AAAAAAAADrU/DvvsVdji7XM/s400/P1221059.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For good measure, some extras, minus the one I already consumed. And not mention the little plastic doggy bag with some more patisseries for Co., a sexist discrimination of the worst sort.</td></tr>
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Before bringing this one to a close, I have to complain about something, despite my saying I had nothing to complain about. As is the case in many Parisian bistrots (and, no doubt, beyond), whose carte is comprised of a tasting menu and often nothing else, the courses are not listed, but are left as a surprise. What am I four-years-old? If I'm shelling out 150 euros or more for a meal - however terrific it might be - I'd prefer to know up front what I'm paying for. But I guess that's an idiosyncratic quirk that you are likely to view as reviewer nitpicking, or worse. So forget I mentioned it. Did I say that I really like Louis (the restaurant)? Don't forget that.<br />
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LOUIS (Stephane Pitre)<br />
23 rue de la Victoire<br />
75009 Paris<br />
tel. 01 55 07 86 52<br />
web: <a href="http://louis.paris/">www.louis.paris </a><br />
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<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-84594914362621137602016-01-20T07:15:00.004-08:002016-01-20T07:15:58.303-08:00Le Galopin - Looks Can Deceive, In a Good Way<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-31HeL5TsNGo/Vp-Wi787nEI/AAAAAAAADn0/Xmc2M9q3LIM/s1600/facade2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="285" src="http://1.bp.blogspot.com/-31HeL5TsNGo/Vp-Wi787nEI/AAAAAAAADn0/Xmc2M9q3LIM/s400/facade2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Le Galopin - not much to look at ...</td></tr>
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Situated rather inauspiciously on a corner of the Place Saint-Marthe in the 10th, Le Galopin has been churning out positive reviews since its inception four years ago. Yet you wouldn't have guessed that just by passing by. The look on Co.'s face as we approached Le Galopin for a Friday evening dinner said it all: 'what kind of a dump are you taking me to tonight?' That question was quickly rebutted by two small warm-up dishes that perfectly fit the chilly, mid-Winter evening. With each ensuing dish, the food just kept getting better. Co.'s visage quickly changed to: 'Why haven't we been here before?'<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-s3bhGavFWAQ/Vp-X9FhJrkI/AAAAAAAADoA/aQIn9WZJLHk/s1600/square.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="246" src="http://3.bp.blogspot.com/-s3bhGavFWAQ/Vp-X9FhJrkI/AAAAAAAADoA/aQIn9WZJLHk/s400/square.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...but the view on the square outside is typically Paris (whatever that is)</td></tr>
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Unadorned walls, traditional wood chairs and tables, and a laid-back clientele left me feeling overdressed in my dashing sportscoat and button-down sweater ensemble, but I can live with that.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UmpvlXTkoVc/Vp-Z04XvAxI/AAAAAAAADoQ/pmTNOKN3lC4/s1600/interior.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-UmpvlXTkoVc/Vp-Z04XvAxI/AAAAAAAADoQ/pmTNOKN3lC4/s400/interior.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The online interior image ...</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-32FMeWXjwus/Vp-aXSs6plI/AAAAAAAADoY/RRrr-KN93Zk/s1600/interior%2Bsnag.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="301" src="http://4.bp.blogspot.com/-32FMeWXjwus/Vp-aXSs6plI/AAAAAAAADoY/RRrr-KN93Zk/s400/interior%2Bsnag.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...and my more artsy take on the interior</td></tr>
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Since Day 1, brothers Romain and Maxime Tischenko have gone with a simple concept - one ever-changing fixed menu consisting of seven plates: 2 amuse-bouches, 1 entree, 2 plats, and 2 desserts, now priced at 54 euros. Let me tell you, this is a great deal, and the affordable and varied wine selection won't break your wallet either. Here's what the carte looked like (exactly, because I brought it home) on the night of our visit:<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XyEUctTY_Ac/Vp-ZM5ntk5I/AAAAAAAADoI/M0kROUJQaCU/s1600/menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-XyEUctTY_Ac/Vp-ZM5ntk5I/AAAAAAAADoI/M0kROUJQaCU/s400/menu.jpg" width="305" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click to read without having to use a microscope</td></tr>
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And here are some blurry photos of the food, sorry, but you will hopefully get the idea:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XYExDhZeyWM/Vp-br99trtI/AAAAAAAADok/tsLFiUDS55w/s1600/food1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="http://1.bp.blogspot.com/-XYExDhZeyWM/Vp-br99trtI/AAAAAAAADok/tsLFiUDS55w/s400/food1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse bouche 1 - our only gripe here was that there wasn't more of it, until we remembered that it was only an amuse bouche. Left on each plate were three mussel shells, but the plate consisted of closer to twice that number. Those are squares of dried seaweed beside the moules.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YA6nn7ukFuU/Vp-btfV9lrI/AAAAAAAADos/lkaKbmMq4dc/s1600/food2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="365" src="http://2.bp.blogspot.com/-YA6nn7ukFuU/Vp-btfV9lrI/AAAAAAAADos/lkaKbmMq4dc/s400/food2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse bouche 2 - if I remember correctly, the bouillon de fane was radish-based. The salmon eggs are lying on the bottom, so you can't see them, but I ate them and they were really good.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IWAxEVZr-RE/Vp-dqF70SKI/AAAAAAAADo4/bopQSuY0EX0/s1600/food3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="347" src="http://1.bp.blogspot.com/-IWAxEVZr-RE/Vp-dqF70SKI/AAAAAAAADo4/bopQSuY0EX0/s400/food3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entree - it's too bad this is blurry, because this simple dish of soft tofu, raw mushrooms, and cedrat was very nice. That's okay, I didn't know what cedrat (a citrus fruit) was either. The highlight for me was the rectangle of fried bread, an almost crunchy counterpoint to the rest of the dish.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xF0wBsQcQtE/Vp-ehk65o9I/AAAAAAAADpA/4ezB_VldXrU/s1600/food4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="328" src="http://4.bp.blogspot.com/-xF0wBsQcQtE/Vp-ehk65o9I/AAAAAAAADpA/4ezB_VldXrU/s400/food4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This first main dish (cabillaud) may have been the highlight of the evening. Excellent.</td></tr>
</tbody></table>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZmyzNuJqrgA/Vp-e-S-I3sI/AAAAAAAADpI/1t7PWFJFg_c/s1600/food5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="http://4.bp.blogspot.com/-ZmyzNuJqrgA/Vp-e-S-I3sI/AAAAAAAADpI/1t7PWFJFg_c/s400/food5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This second main dish (canard) may have the highlight of the evening. Wait, did I already say that? Heliantis, by the way, is a sunflower plant, something else I learned at Le Galopin.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-T0v15l9VS1E/Vp-frZi4B0I/AAAAAAAADpQ/GGSLDGlT3wQ/s1600/food6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-T0v15l9VS1E/Vp-frZi4B0I/AAAAAAAADpQ/GGSLDGlT3wQ/s400/food6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert 1 - I admit, I wasn't looking forward to this one, and anytime I see grapefruit listed as my dessert, I'm disappointed. But, wow, this dish proved me wrong in a big way. A very refreshing transition leading up to the chocolate.</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hdClm4TYMbg/Vp-gXZZzr4I/AAAAAAAADpY/g0EQZ3hVJFc/s1600/food7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="http://4.bp.blogspot.com/-hdClm4TYMbg/Vp-gXZZzr4I/AAAAAAAADpY/g0EQZ3hVJFc/s400/food7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert 2 - Blurred again. I was looking forward to this one and was not disappointed.</td></tr>
</tbody></table>
<br />
To sum: 7 for 7 - you can't do much better than that (except to maybe add some little cakes with the coffee, but you can't have everything). Not a dud on the table. I, of course, can't
guarantee you'll be as lucky as we were during our recent Le Galopin
dinner, but I quickly added the restaurant to my 'go-to Paris bistrots'
category. One of my counterparts, <a href="http://parisbymouth.com/our-guide-to-paris-le-galopin/">John Talbott</a>, summed up Le Galopin this way: “out of this tiny kitchen . . . come dishes of such complexity, creativity and contrasting ingredients it
kind of takes your breath away…” I wasn't exactly breathless, but that was a damn good meal to start off the new year.<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-6tmmrliDthE/Vp-i44kr46I/AAAAAAAADps/eromv2AaPFE/s1600/brothers.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-6tmmrliDthE/Vp-i44kr46I/AAAAAAAADps/eromv2AaPFE/s320/brothers.jpg" width="280" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>Les frères Tischenko</strong></td></tr>
</tbody></table>
<br />
<br />
<b>LE GALOPIN</b><br />
<b>34 rue Sainte-Marthe</b><br />
<b>75010 Paris</b><br />
<b>tel: 01.42.06.05.03</b><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Hbl2T1BHYyI/Vp-iAIW753I/AAAAAAAADpk/qWIQgkHWpVY/s1600/graffiti.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://3.bp.blogspot.com/-Hbl2T1BHYyI/Vp-iAIW753I/AAAAAAAADpk/qWIQgkHWpVY/s400/graffiti.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the way back home from Le Galopin</td></tr>
</tbody></table>
<br />mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-73143201727036426472016-01-04T14:01:00.000-08:002016-01-04T14:01:11.175-08:00France Welcomes le Doggy Bag<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SVSCOTfyEDo/VorkBdHMJJI/AAAAAAAADnM/Npld1GgmaXg/s1600/doggy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="170" src="http://1.bp.blogspot.com/-SVSCOTfyEDo/VorkBdHMJJI/AAAAAAAADnM/Npld1GgmaXg/s320/doggy.jpg" width="320" /></a></div>
True, TF1 and France 2 might have devoted the majority of their evening newscasts the past two evenings to the passing of national icons, singer Michel Delpech and actor/comedian Michel Galabru, respectively - no, not a good year so far for les Monsieurs Michel - you wonder how they could have missed the bombshell, reported in Le Parisien, that le doggy bag has come to French restaurants. <span class="" id="result_box" lang="en"><span title="Première bonne nouvelle de cette année 2016 : depuis le 1er janvier, tous les clients ayant eu les yeux plus gros que le ventre pourront repartir du resto avec un doggy bag.">Oui indeed - as of January 1, 2016 all customers engaging in the ultimate faux pas of leaving part of their ordered meal on their plates can now take home the remains in a doggy bag. </span><span title="Selon l'Union des métiers et des industries de l'hôtellerie (Umih), citée par Le Parisien, seuls les plus gros restaurants, ceux servant “entre 150 et 200 couverts par jour”, seraient concernés.
">However, there is a caveat: according to the Union of crafts and hospitality industries (Umih),
this development only applies to restaurants serving between
150 and 200 people a day. That pretty much eliminates about 95% of the restaurants reviewed on this site, but then again, if you are eating at the restaurants I review, you're not going to leave much on your plates, its just too damn good. </span></span><br />
<span class="" id="result_box" lang="en"><span title="Selon l'Union des métiers et des industries de l'hôtellerie (Umih), citée par Le Parisien, seuls les plus gros restaurants, ceux servant “entre 150 et 200 couverts par jour”, seraient concernés.
"><br /></span></span>
<span class="" id="result_box" lang="en"><span title="Selon l'Union des métiers et des industries de l'hôtellerie (Umih), citée par Le Parisien, seuls les plus gros restaurants, ceux servant “entre 150 et 200 couverts par jour”, seraient concernés.
">In addition to benefiting customers who would stand to benefit completely from what they paid for, the </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QI4fWU2in08/VorohjqhwvI/AAAAAAAADnY/j37CRul6EyA/s1600/aubergine.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-QI4fWU2in08/VorohjqhwvI/AAAAAAAADnY/j37CRul6EyA/s320/aubergine.jpg" width="278" /></a></div>
measure has grander aspirations. It is an element of the 2011 law on bio-waste - the waste associated with food preparation, the remnants of food served, and food that passes its expiration date - which is projected to reduce food waste by 50% within the next ten years. This reminds me Intermarch<span class="" id="result_box" lang="en"><span title="Selon l'Union des métiers et des industries de l'hôtellerie (Umih), citée par Le Parisien, seuls les plus gros restaurants, ceux servant “entre 150 et 200 couverts par jour”, seraient concernés.
">é's well-known '<a href="https://www.youtube.com/watch?v=qQQMygivn0g">Inglorious Fruits and Vegetables</a>' ( '</span></span>Fruits & légumes moches'), launched in 2014, which also was developed in the spirit of the bio-waste law.<br />
<br />
<br /><span class="" id="result_box" lang="en"><span title="2025. Au-delà des restaurateurs, toutes les entreprises produisant plus de 10 tonnes de biodéchets par an se voient désormais obligées de mettre en place des mesures de réduction, de tri, et de recyclage.
"></span></span>
<span class="" id="result_box" lang="en"><span title="Selon l'Union des métiers et des industries de l'hôtellerie (Umih), citée par Le Parisien, seuls les plus gros restaurants, ceux servant “entre 150 et 200 couverts par jour”, seraient concernés.
">We'll have to see how far we get with le doggy bag measure. I remember reading a few years ago about French restaurants providing the option for a wine doggy bag, but have seen nary a one. That may have to do more with the fact that I never stick around to see people not finishing their wine - the very thought sends shivers down my spine.</span></span><br />
<span class="" id="result_box" lang="en"><span title="Selon l'Union des métiers et des industries de l'hôtellerie (Umih), citée par Le Parisien, seuls les plus gros restaurants, ceux servant “entre 150 et 200 couverts par jour”, seraient concernés.
"><br /></span></span>
<span class="" id="result_box" lang="en"><span title="Selon l'Union des métiers et des industries de l'hôtellerie (Umih), citée par Le Parisien, seuls les plus gros restaurants, ceux servant “entre 150 et 200 couverts par jour”, seraient concernés.
">According to le Parisian, the Anglo-Saxon practice of providing patrons with doggy bags connotes a stinginess that is not to be confused with French dining propriety; as a result, </span></span><span class="" id="result_box" lang="en"><span title="C'est pourquoi, en Rhône-Alpes, la direction de l'Alimentation, de l'Agriculture et de la Forêt a troqué son appellation pour celle de “Gourmet bag”, avec pour slogan : “C'est si bon, je finis">the Management of Food, Agriculture and Forestry </span></span><span class="" id="result_box" lang="en"><span title="C'est pourquoi, en Rhône-Alpes, la direction de l'Alimentation, de l'Agriculture et de la Forêt a troqué son appellation pour celle de “Gourmet bag”, avec pour slogan : “C'est si bon, je finis">in
the Rhône-Alpes </span></span><span class="" id="result_box" lang="en"><span title="C'est pourquoi, en Rhône-Alpes, la direction de l'Alimentation, de l'Agriculture et de la Forêt a troqué son appellation pour celle de “Gourmet bag”, avec pour slogan : “C'est si bon, je finis">has chosen to call the food transporter a "Gourmet Bag", and prompting the slogan “C’est si bon, je finis à la maison!” ("It's so
good, I finish it </span><span title="à la maison!”…">at home!"). N'importe quoi.</span></span><br />
<span class="" id="result_box" lang="en"><span title="à la maison!”…"><br /></span></span>
<span class="" id="result_box" lang="en"><span title="à la maison!”…"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gfMVOvPNwwk/Vorq9nKSslI/AAAAAAAADnk/z9M67k-kSKs/s1600/index.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-gfMVOvPNwwk/Vorq9nKSslI/AAAAAAAADnk/z9M67k-kSKs/s400/index.jpg" width="400" /></a></div>
<span class="" id="result_box" lang="en"><span title="à la maison!”…"><br /></span></span>mortstiffhttp://www.blogger.com/profile/13082099497485344578noreply@blogger.com0tag:blogger.com,1999:blog-8339771452030810148.post-73803365360768336802016-01-03T07:46:00.002-08:002016-01-03T07:55:55.283-08:002015 - Unforgettable<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1a-Re8EyouQ/VohzPIQudoI/AAAAAAAADk8/9m70zl7IZUU/s1600/le%2Bcarillon.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-1a-Re8EyouQ/VohzPIQudoI/AAAAAAAADk8/9m70zl7IZUU/s320/le%2Bcarillon.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Le Carillon - 1 week after the attack</b></td></tr>
</tbody></table>
Little did we expect at the start of 2015 that such beloved Parisian (and beyond) pastimes as lingering outside at a cafe with friends or a relaxed dinner in a restaurant would suddenly become matters of life and death. Unfortunately, that's the new reality and 2015's bad news, and though it shouldn't be forgotten, there was also quite a bit of good news on the restaurant front during the past year.<br />
<br />
The bad news came to me and Co. around the time we were ordering dessert on the Friday evening of the Paris terrorist attacks at <a href="http://www.andiandi.fr/"><b>An Di An Di </b></a>('go on, eat' in Vietnamese), a small restaurant that sits on a corner of the quiet rue du Liban. Our hostess/waitress shared the vague (and tragically unfolding, as it turned out) news that a neighbor had imparted minutes earlier about some shootings around Republique. It was only when we got home and turned on the news that we realized that some of the attacks were one metro stop from An Di An Di's closest station, Menilmontant, albeit far enough that we didn't hear anything. We considered our luck at not having chosen to dine, as we usually do on Friday evenings, in the neighborhood that was hit - at one of our favorites like Septime, Villaret, Waly Fay, or the like. Having attended, like most music addicts, the Bataclan on previous occasions, I also thanked my lucky stars I wasn't a fan of Eagles of Death Metal.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1sWfInQgxGg/Voh7vWFZDhI/AAAAAAAADlM/T7DfWjuf3NI/s1600/la-salle.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://4.bp.blogspot.com/-1sWfInQgxGg/Voh7vWFZDhI/AAAAAAAADlM/T7DfWjuf3NI/s320/la-salle.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Inside tiny An Di An Di - you couldn't exactly feed an army</b></td></tr>
</tbody></table>
<br />
An di An Di turned out to be a nice find - some original Vietnamese dishes on a limited menu that didn't exactly bowl me over, and wasn't as cheap as some online reviews promised, but clearly warranted a second visit.<br />
<br />
<b>2015 Highlights</b><br />
<br />
There were some real dining highlights during the year and I'm looking forward to taking advantage of some new personal discoveries in 2016. In order of preference, although I preferred them all:<br />
<br />
<blockquote class="tr_bq">
<a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2015/08/pierre-sang-on-gambey-voila-winner.html"><b>Pierre Sang on Gambey</b> </a>(2 visits) / <b>Pierre Sang in Oberkampf</b> (1 visit)</blockquote>
<blockquote class="tr_bq">
<a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2015/05/les-deserteurs-ex-rino-rises-to-top.html"><b>Les Deserteurs </b></a>(3 visits)</blockquote>
<blockquote class="tr_bq">
<b><a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2015/06/louis-new-kid-in-town.html">Louis</a> </b>(1 visit)</blockquote>
<blockquote class="tr_bq">
<a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2015/06/neige-dete-mono-no-aware-in-action.html"><b>Neige d'été</b></a> (1 visit)</blockquote>
<blockquote class="tr_bq">
</blockquote>
<br />
No question that Les Deserteurs and the two Pierre Sangs have risen to the top of my favorite restaurants list. Inventive, constantly changing cuisine, informative servers, unique ingredients, great ambiance, all at reasonable prices - what more can you ask for except for more of the same in 2016. We had a reservation at Pierre Sang on Gambey with friends exactly one week after the Paris attacks - along the way we passed a couple makeshift memorials in the neighborhood. Everyone was understandably on edge, but the fantastic meal was cathartic.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-l7pBoyS00oY/VokxQoetdmI/AAAAAAAADlc/f4a6-Rmyigo/s1600/LD%2527s%2Blotte.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-l7pBoyS00oY/VokxQoetdmI/AAAAAAAADlc/f4a6-Rmyigo/s400/LD%2527s%2Blotte.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Les Deserteur's lotte - one of the best dishes I experienced in 2015</b></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<br />
<b> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9ohX8Yl4KOw/VokypHRD3AI/AAAAAAAADlo/wEERq2AONn4/s1600/2015-06-13%2B20.25.59.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-9ohX8Yl4KOw/VokypHRD3AI/AAAAAAAADlo/wEERq2AONn4/s400/2015-06-13%2B20.25.59.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Nege d'ete's colorful salmon and flowers appetizer</b></td></tr>
</tbody></table>
</b><br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ppLtgKutpRw/VolAW-nHp7I/AAAAAAAADms/B1hhiFhqPfo/s1600/2015-12-18%2B21.04.09.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ppLtgKutpRw/VolAW-nHp7I/AAAAAAAADms/B1hhiFhqPfo/s400/2015-12-18%2B21.04.09.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>A great dessert at Les Deserteurs in December</b></td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-U-ADPoJbM4k/VolAnrzD4XI/AAAAAAAADm0/XwwBXAwr6sw/s1600/2015-12-18%2B21.19.27.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-U-ADPoJbM4k/VolAnrzD4XI/AAAAAAAADm0/XwwBXAwr6sw/s400/2015-12-18%2B21.19.27.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Another great dessert at Les Deserteurs in December (less blurry in person)</b></td></tr>
</tbody></table>
<br />
<br />
<b>2016 Lowlights</b><br />
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Co. and I experienced a few big disappointments during the year - highly praised restaurants that didn't come close to our expectations. Three that stood out in particular were <b>Yard</b> (6 rue Mont-Louis in the 11th), <b>Gare au Gorille</b> (68, rue des Dames in the 17th, in the shadow of Gare St. Lazare), and <b>Pantruche</b> (3, rue Victor Masse in the 9th). There were a couple pretty good dishes at Yard, but the ambiance was a turnoff, the servers unhelpful, and I can't think of much that would move me to recommend that you eat there. They have a wine bar next door that might be a better idea for schmoozing with friends, though don't quote me on that. I was hoping for the shared duck dish during the trip to Gare au Gorille with Co., but that item was replaced on the carte during the evening of our visit by a shared pigeon. The pigeon was tasty but unspectacular. Maybe we just picked the wrong day to visit - I would have loved to have eaten at the Gare au Gorille that was described in <a href="http://lefooding.com/en/restaurants/restaurant-gare-au-gorille-paris">le Fooding's</a> review. With two alums from Septime, it's probably unfair to write off Gorille<b> </b>after one disappointing visit, so I might give it another shot in 2016. As for Pantruche, I can't explain the buzz about the place at all. The meal was underwhelming and they sit you along a row of tables way too close for comfort.<br />
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<b>2015's Most Memorable Meal</b><br />
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Hands down, this would have to be the Sept. 1st dinner<b> </b>with the Moose at<b> <a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2012/10/vilia-viva-italia.html">Vilia</a></b>, mine and Co's preferred Italian restaurant in Paris. Maxi Silvetti was shutting down his restaurant for his end of summer cong<a href="http://parisrestaurantreviewsandbeyond.blogspot.fr/2015/06/neige-dete-mono-no-aware-in-action.html"><b>é</b></a> and promising to open up a venue in San Francisco. I don't know whatever happened to those plans, but as the only patrons (at least until a party of four occupied a second table a couple hours later), we were rewarded with Maxi's undivided attention. To say the atmosphere was 'loose' would be an understatement, replete with plenty of gossip about some of Paris's noteworthy chefs. Maxi promised a dinner composed of whatever they had left in the kitchen and the meal was epic, including a caille dish that was so good we had seconds. Before too long, after finishing off our second bottle of wine, the hour grew late, a couple of Maxi's friends showed up, the music got a little louder, and everyone started imbibing Maxi's extremely potent gin martinis until the wee hours of the morning. I don't remember much happening after that other than a trip in a cab to get home and a two-day massive hangover, but the evening was, how shall I say? Ah yes, unforgettable.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tdsxodgN7MY/Vok3uedHVHI/AAAAAAAADl4/AuvpRL158oc/s1600/2015-09-01%2B20.36.19.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tdsxodgN7MY/Vok3uedHVHI/AAAAAAAADl4/AuvpRL158oc/s400/2015-09-01%2B20.36.19.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Vilia's caille - so good, we had a second serving</b></td><td class="tr-caption" style="text-align: center;"><b><br /></b></td><td class="tr-caption" style="text-align: center;"><b><br /></b></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vaWSEHxPMEU/Vok39QPdFmI/AAAAAAAADmA/1AKcSmptz_4/s1600/2015-09-01%2B21.54.36.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-vaWSEHxPMEU/Vok39QPdFmI/AAAAAAAADmA/1AKcSmptz_4/s400/2015-09-01%2B21.54.36.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Vilia's panacotta hibiscus et glace aux raisins de muscat - and I thought I didn't like panacotta</b></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-f70IE41tFOM/Vok4YmueNJI/AAAAAAAADmI/tMwoFqRoUWE/s1600/2015-09-01%2B22.31.24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-f70IE41tFOM/Vok4YmueNJI/AAAAAAAADmI/tMwoFqRoUWE/s400/2015-09-01%2B22.31.24.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Owner-chef Maxi showing off his 'Born to Cook' tat (after a few martinis)</b></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9IsE_QCZc_I/Vok4pbOU-MI/AAAAAAAADmQ/uQdp_2S4fyE/s1600/2015-09-01%2B22.29.29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-9IsE_QCZc_I/Vok4pbOU-MI/AAAAAAAADmQ/uQdp_2S4fyE/s400/2015-09-01%2B22.29.29.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Owner-chef Maxi showing off one of his favorite knives (because I asked)</b></td></tr>
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<b>Year of the Soft-Shell Crab</b><br />
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Well, not really the year of, but for the first time since I relocated to Paris, I had not one, but two, servings of soft-shell crabs, although neither actually happened in Paris. Some history, first - as a native Baltimorean (US, state of Maryland, think John Waters), I covet, dream about, and avidly search out steamed and soft-shell crabs. But other than Asian restaurants, I know not how one can come by such dishes in the French capital. Maybe you know, and if you do, please share. At any rate, the first soft-shell crabs dish I experienced in 2015 was served at <b>Farang</b>, a top-notch Asian fusion restaurant in Helsinki. Nowhere as good as the real thing out of the Chesapeake Bay, but I wasn't complaining. The second serving occurred at <b>L'éléphant Blanc</b> in the Paris suburb Noisy-le-Grand. Also nowhere as good as the soft-shells of my youth, but again, I didn't complain.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-QFCYNdgIALU/Vok7Se4j8lI/AAAAAAAADmc/3xblZprVeT4/s1600/2015-05-01%2B19.08.51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-QFCYNdgIALU/Vok7Se4j8lI/AAAAAAAADmc/3xblZprVeT4/s400/2015-05-01%2B19.08.51.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Farang's (Helsinki, Finland) soft-shell crabs appetizer</b></td></tr>
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<b> 2015's Weirdest Development</b><br />
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The bad news came around summertime that one of Paris's best, <b>Bones</b>, was closing its doors in August, and then the good news came in December that Bones was reopening on January 5th as <b>Jones Café Restaurant</b>, with the same team in the kitchen. Which begs the question - what was the point?<br />
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