Merlan frit à la Colbert with hollandaise sauce, at La Poule au Pot.
Let's make a parenthesis of posture and food trends such as kale cabbage, matcha tea, Kakigōri or Shag Cake. The cult recipes of popular French gastronomy are once again seducing the titis parisiens; Thus, the restaurants of the capital bring the delicacies of the French grandmother closer to the diners.
THE SOUPE D'OIGNON AT THE POULE AU POT
His gratinée d'oignon would be the equivalent of our garlic soup, the one that "fixes the body". At La Poule au Pot (9 Rue Vauvilliers, 75001) this tasty veal broth is flavored with a splash of Madère and prepared with caramelized onion. It is covered by a slice of stale bread rubbed with garlic and Parmesan cheese and gratin comté.
This old legendary address in the Les Halles district, a meeting place for celebrities and nightlife in the 1970s, was taken over last year by Jean-François Piège. the famous chef has managed to maintain its essence and the charm of its art deco decoration composed of mosaic columns, copper bar and small and cozy lamps.
In his exquisite menu they serve great French classics, which – in contrast to their consistency – are served on silver trays such as os à moelle (marrow), escargots, mimosa œufs, the white asparagus with mousseline sauce, the sorrel omelette, the turbot in hollandaise sauce, the kidneys a la dijonnaise, the parmentier hashish or the Colbert fried hake with tartar sauce. As icing on the cake, he proposes a delicious selection of cakes.
Gratine?e a? l'oignon des Halles, recipe for La Poule au Pot.
THE SOLE MEUNIÈRE AT CHEZ GEORGES
For three generations, its waiters –dressed in black with white aprons and, of course, endowed with a hint of 'rebellious' Parisian humor– they serve an exquisite sole meunière, floured and fried until crispy on the outside and accompanied by a tasty sauce of butter and lemon.
Chez Georges (1 Rue du Mail, 75002), one of the gastronomic institutions of Paris since 1964, preserves the aroma of Haussmannian bistros, with its mirror-covered walls, sky-red benches, tables with immaculate tablecloths and ample napkins.
Its formidable traditional atmosphere attracts little bites of good food, foreigners who know how to handle themselves, neighbors and some famous regular to pay tribute during the week.
His vast handwritten letter offers generous entries like the museau salad; smoked herring in oil, presented in a terrine to be served à volonté, eggs in gelée or ratatouille niçoise. Its offal is also renowned, such as the andouillette 5A, the tête de veau in ravigote sauce, the Henri IV-style kidneys or the veal sweetbreads with morel sauce.
Among their desserts they offer profiteroles, tarte tatin, mille-feuille, or an artisanal sorbet digestif. Bye bye!
BLANQUETTE DE VEAU AT MAMIE JEAN IMBERT
At the blanquette de veau de Mamie (35 bis, rue Jean de la Fontaine, 75016) caramelized carrots are added to the beef and mushrooms, as well as leeks, celery, onion, shallot, garlic, a bouquet garni… and to create that special sauce, egg yolks, flour, butter, crème fraîche and a dash of dry white wine.
This new Parisian restaurant is formed by the union and love of chef Jean Imbert, winner of Top Chef 2012, and his 92-year-old grandmother, hence its tender name Mamie (grandmother).
Her letter has been elaborated between the two, choosing traditional recipes that she herself is used to cooking for her family with the aromas that made her awaken her passion for gastronomy. This changes every two months; Depending on the season, you can savor a consommé, endives with ham, sea bream gratin with mushrooms, herb chicken with mashed potatoes or even an American-style blue lobster.
The desserts have been imagined by the grande-mère herself together with the famous Cédric Grolet, pâtissier of the hotel Palace Le Meurice.
OEUFS IN MEURETTE IN AUX LYONNAIS
At Aux Lyonnais (32 Rue Saint-Marc, 75002) the oeufs en meurette, some savory poached eggs, placed on toasted bread coated with meurette sauce made with onion, shallot, bacon and mushrooms poached in butter and macerated in red wine.
In 2002 the renowned chef Alain Ducasse revived this famous 1890 bouchon specializing above all in Lyonnaise cuisine.
This warm bistro steeped in history retains its relaxed spirit after its red wooden facade presided over by its "Maison Lyonnaise" sign. Inside, it keeps its flower tiles, the boiseries, the beveled mirrors, the art pompier lamps and the zinc and tin bar.
Following the tradition, They serve regional products such as the Mère Maury ravioli with watercress, the pot de la cuisinière lyonnaise and the green lentils from Puy, as well as farm-raised poultry from Bourgogne with cream or the famous quenelles a la lyonnaise with Nantua sauce.
To round it off, they prepare île flottante with pink praline, Paris-Grenoble, marjolaine with chocolate from the chef's own manufacture and soufflé a la Chartreuse.
BABA AU RHUM IN BOUILLON PIGALLE
Let's go with dessert! The original recipe for Baba au rhum comes from pastry chef Nicolas Stohrer; a tender crown-shaped brioche soaked in rum and accompanied by chantilly cream that you can try at Bouillon Pigalle.
This french bistrot opened a couple of years ago to offer a simple and timeless French comfort food somewhat rogue, in a relaxed atmosphere and at mini prices.
To return to the traditions, brings back the clichés of the old bistros, such as the typical coat racks, the lined Thonet chairs, the stools and the white tiling of the walls, going through the classic clothing of the waiters and the homemade menus as in the popular bouillons of the 19th century.
This lively restaurant invites a simple, classic and homemade kitchen without breaking the bank. Toast with leeks in vinaigrette and hazelnuts; mushrooms; foie gras with onion jam; cauliflower au gratin with Mornay sauce; pot-au-feu; lamb cooked seven hours with white beans or beef tartare with chips.
Its price means that your room is always full; in fact their success leads them to launch next year another address in the République neighborhood replacing the historic Chez Jenny brasserie. They do not accept reservations and –despite their capacity for 300 seats and their long opening hours, (from 12 in the morning to 12 at night) – you have to wait.
Bon appetite!
. Shhhh, don't say it at a good table.