28/05/2024: A must-have.
This is not very cheap, unless you consider the quantity!
24/05/2024: If I could only go to one restaurant in Paris, this is the place I would choose without hesitation. Four months in advance, I sought out a companion and had dinner with a total of three friends, and everyone was very satisfied.
I heard that reservations are required for dinner, but since it is closed 3 days a week and the business hours are short, I tried a walk-in with the idea that I would just get my money's worth. The result was a success, and I ate for 3 hours before the deadline.
The owner's grandfather did most of the serving, and he cut out the sosisong before we even ordered. Although he couldn't speak English at all, he took care of everything so carelessly that it was very friendly and nice.
The aperitif and glass of champagne served along with the saucisson were even more special as I had never received them at other French specialty restaurants. As expected, this one detail further enhances the quality of the restaurant.
I ordered a total of three main dishes because one menu per person is required, and since I was told I could only order one appetizer, I chose cold cuts. In the case of wine, there is not a large list, but the prices are almost the same as those sold in Korean markets, so it is a blessing.
At the time of writing, I have visited several French specialty restaurants in Paris, and I have never been so happy to pay 65 euros per person. It's not that other places aren't that good, but this place is amazing.
•Fromage of tête (caviar) of Morvan
The official name of the cold meat served as an appetizer is Fromage de Tete, which is French charcuterie made by pressing pork head. There is a lot of caviar on top, which adds to the softness and creaminess.
It has a chewy jelly-like texture and a complex flavor of spices, making it a great snack for wine. Above all, it's surprising that they serve that much caviar for a 10-euro appetizer.
•Choux Farcis
He came out with a large piece of steamed Savoy cabbage and cut off a piece. Savoy cabbage contains minced meat and carrots, and when cut with a knife, the juice flows out, resembling a mille-feuille nabe.
If you don't like vegetables, that's okay, but personally, I found the soft, well-cooked cabbage to be sweet and very delicious. If it's slightly spicy, it can satisfy even the taste buds of most Koreans.
•Volaille fermière aux écrevisses
It is a dish made by boiling poultry, possibly chicken or duck, and lobster in a bisque sauce. You can't go wrong with the combination of a rich and sweet bisque sauce like rose sauce and poultry.
The sauce itself is nothing new, but it is impressive as it goes well with the chewy and firm meat of the poultry. Lobsters have little meat, so when you eat them like soy sauce crab sauce, you can feel the rich flavor.
La Queue de Boeuf de la Camille
Braised oxtail, similar to the one I had at Puerta Grande in Ronda, Spain. The seasoning here is a little thicker and stronger, but it is not sweet and the meat is soft and well-boiled.
The soup is perfect for mixing with rice, but thankfully it comes with rice and celeriac puree as garnishes. Even though the amount of rice was quite large, my friend ate the entire plate of rice because the steamed oxtail was too greasy.
•Le Grand Assortiment de Desserts
For 16 euros per person, you can eat as much of all the desserts as you want. After lunch, I had Mont Blanc and hot chocolate, so I was planning on skipping dessert, but I ended up ordering this because I was drunk.
There are more than 10 different desserts, including chocolate mousse and ice cream, and they look rough, so it looks like they made them themselves. The taste is explained one by one by the fact that I inhaled it without any hesitation.
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