You will not see much of Chef Pascal parading through the restaurant in this quintessential French bistro. you may get a glimpse of him sneaking out to the outdoor terrace for a Gauloise cigarette around 3pm where desserts are well on their way to the tables. but you will will remember for life his Sauce Gribiche, the traditional French dressing (a vinaigrette with Dijon mustard, boiled eggs, fresh shallots, capers, cornichons & tarragon) served with slow-cooked head and tongue of Limousin young veal.
Where this Chef blows off your mind for good is in his pairing of a very traditional French classic with a newcomer on the Paris dining scene, Belgian microbrewery's La Curtius, a long fermentation organic triple wheat beer from Liege, Belgium. All this in the heart of BistroLand and WineEmpire. A good 15 years after the trend set off in Ca, Co and NY, France is slowly catching on the good micrbreweries bring to the harmony of flavors in a meal. La Curtius, featured in the upcoming Omnivore Food Show in Paris, the incubator for new chefs and trends, is a very well thought out choice, a jewel in fact, in that respect. Hoep we get to see it imported in the US soon! Before the main daily menu, priced at a cool 9.5 Euro, you must taste Chef Pascal's "terrine", a homemade pate of chicken liver marinated 48h in port and cognac and simply finished with shallots,and parsley. A delight. he starts it on Friday, so if you show up on a Monday you will get a fresh batch. Lastly, while the youngsters waiting on tables may have a hard time accomodating English speaking customers, Gilles the Maitre D, will put you at ease and zip through whatever whim comes your way in this cosy bistro. The owners, Marie and Christelle, recently married under the new same sex marriage Act, are adorable and deserve the credit of keeping this 30-year establishment going as an indie among the winds of the many "reputable" franchise groups serving sous vide food across Paris.
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