波托卡
有时我觉得自己像个nitwit,尤其是当人们开始谈论巴黎的所有新餐厅时。我是习惯的生物(而且我不喜欢失望),所以我通常去同一地方。我还倾向于留在我居住的正确银行,因为餐馆往往会更加令人兴奋和更加愉快,并具有更随意的氛围。
但I’d heard good things about波托卡, over in the 7th arrondissement, helmed by chef Sébastien Gravé, who likes to improvise on his native Basque cuisine, known for lots of colors and contrasts, as well as a hint of spice. The restaurant is named for a breed of smallish horses from that region, which is located in the southwest part of France, and spans into Spain as well. So the foods often feature red peppers, lively seasonings, and seafood. It’s also famous for the Ibaïonan (Basque) charcuterie, which is some of the best in the world.
Since I was on my own, I didn’t start with any of the nice charcuterie on offer. But the list had some notable things on there, including塞西娜(干牛肉,如果您没有尝试过,那就是很棒的东西)和Cochonailles(腌制的火腿和香肠)Eric Ospital。从事物的外观看,这是一个工作的午餐人群,可能不得不回到他们的桌子上,所以没有多少人在喝酒。我也有很多工作堆积在家里,但无法抗拒一杯凉爽犹太人从DomaineCauhapé那是干燥的(有些很甜)。这是一次非常慷慨的倾倒,我诅咒在自己的桌子上等着我的不愉快。
我从精确的蟹肉圆圈上覆盖着柠檬慕斯和鳄梨,以玫瑰色的甜菜“凉亭”为中心。披在顶部的是一圈甜菜汁。那是一个可爱的主菜,我把碗刮了干净。我唯一的评论是,柑橘慕斯对细腻的蟹肉有些自信。但beaucoup de指向厨房,因为没有在盘子里找到一个斑点壳,这是毁坏任何东西的最可靠的方法。
从一个较大的广场上切出的卢西特碗有些好奇,我不禁要问服务器如何从桌子上卸下“碗”。担心指甲断裂的声音,当要清除我的下一阶段的地方时,我友好地将其提起甘巴斯à la plancha with a fregola sarda“意大利调味饭”,更像是一种浓郁的酱汁,里面有烤面食的小球,以及一块西葫芦和野生鸡尾酒蘑菇,为完美的虾增添了泥土味。通过用辣的斑纹D'Espelette将泡沫撒在盘子周围,增加了巴斯克的触感。一个戏剧性的高方向碗使我不确定一旦我清空了虾贝壳在哪里堆积的地方,所以我用一个小的甜菜蔬菜握住了一些临时的“木筏”,然后将它们推到一边吃叶子。下次,我会要求配菜。
我真的很想尝试GâteauBasque对于甜点来说,是一种传统的甜点,是一种黄油蛋糕,将浓密的奶油填充在里面。这是我最喜欢的甜点之一 - 但我被塞满了。(The four women behind me were splitting one slice. And if there had only been two of them, I might have asked for a taste of theirs. But I didn’t think it fair when there were four of them battling it out over one order.) So went for the fig tart with mascarpone and prune-Armagnac ice cream, layered over a speculos spice cookie. Every dessert that was coming out of the kitchen looked spectacular, and mine was no exception. They were obviously all made in-house, so kudos to Chef Gravé for pulling them off so nicely. I loved the铅cookie, similar to a gingersnap, although I could only make it through three-quarters of my enormous dessert before calling it quits.
如果您订购,三道菜的午餐为27欧元Plat du Jour(每日特别节目),您可以从常规菜单中选择开胃菜和甜点。(有一个35欧元的菜单,可让您从印刷菜单中的其他主要课程中进行选择。并且在黑板上有一些特色菜。)餐厅很小,因此,如果您去,请期待与邻居接近。我不确定我是否需要打电话进行午餐预订,但是当我走进去看到每个人都在那里时,我很高兴自己做到了。尽管我从一个人自己身份开始决定,但我会在酒吧坐下,让他们在我保留的桌子上坐下一个两顶脚步。(曾经是餐厅员工,总是餐厅的员工),但我并不孤单,因为我有一瓶超大的Armagnac瓶子可以让我陪伴。工作人员非常友好和高效,厨房里的每个人都在出门时对我微笑。快乐的员工(和厨师)做好食物。这似乎当然是正确的波托卡。
波托卡
4,de l'Exposition(第七)
Tél:01 45 51 88 38
Métro:Ecole武装