CaillebotteGydF4y2Ba
我从来没有觉得需要成为第一个击中最新热点的人。一方面,我在餐馆工作,我知道最初的几周(或在某些情况下,几个月)可能很难,需要时间来解决所有问题。的确,他们向公众开放并提供饭菜,但是由于我只是一个普通的晚餐,而不是美食评论家,所以我认为最好等待并让一切陷入困境。另一个原因过于频繁地发生,是进入一个炒作新地方的人群。我对我读过和听到很多有关的地方感到失望,只是发现他们不辜负这一积累。(这让我挠头,因为有很多人在谈论它们。)我认为好地方仍然是几个月后开放的,坏的地方会击败仓促的撤退。GydF4y2Ba
由于我没有耳朵,所以我没有听说过GydF4y2BaCaillebotteGydF4y2Ba。但是我听说过GydF4y2BaPantrucheGydF4y2Ba,已经有一段时间了,并以其食物的质量而闻名。而且由于一个喜欢吃饭的朋友在镇上,所以我认为是时候咨询我渴望参观的地方的小名单了。名单的最后是Caillebotte,最终是因为它是最近的添加,我的朋友Zeva向我建议,他经营GydF4y2BaYelpin France.
由于我还早一些(面包师和糕点厨师是GydF4y2Baalways早点或准时),在我锁定自行车之后,我在该区域周围走了一个迷你奖,并意识到为什么我如此喜欢第9个arndissement:无论您走哪种方式,无论您走过哪种街道,都有完全不同的东西,就在拐角处。从凯雷伯特(Caillebotte)的街上是希腊的餐饮服务商,他已经包裹了GydF4y2Ba三角派GydF4y2Ba在窗户中的一个朦胧的展示柜中出售。拐角处的地方叫GydF4y2Ba莱斯·玛德琳(Les Madeleines Parisiennes)GydF4y2Ba,不幸的是,这不是一家装满的商店GydF4y2Bafamed buttery cookiesbut seemed to be famous forle早午餐GydF4y2Ba。几扇门下面有一家酒店,窗户上有瓶子,还有一个黑板,承诺了丰盛的小酒馆经典。GydF4y2Ba
一种t Caillebotte, we both decided to go with the菜单du jourGydF4y2Ba(€19 at lunch), which included a choice of any of the first courses from the menu, and the main course of the day, which was leg of lamb with a hazelnut crust. My friend started off with a bowl of salsify (above), a root vegetable that’s often called oyster plant (because some folks think it tastes like莱斯·休伊(Les Huitres)GydF4y2Ba),您通常不会在法国菜单(甚至在市场上)找到章鱼,蛋黄果子和奶奶史密斯苹果奶油。GydF4y2Ba
Because I still haven’t outgrown my aversion to anything with tentacles, I kept my spoon to myself. Which allowed me to enjoy my marvelous raviolis generously stuffed with shreddedpaleron de bœuf(短肋骨)与rutabaga片一起食用,另一种应得的根蔬菜,所有蔬菜都在烟熏培根乳液下窒息。GydF4y2Ba
(I’d say foam, but whenever I post about a new restaurant in Paris, there invariably seems to be foam somewhere in there, which draws a bunch of negative comments from folks far from being even faintly fond of foam. People ask me why young Parisian chefs are still fascinated by foam and I’m not quite sure what to say. So I’m going withl’emulsion,这是降低两极分化的。)GydF4y2Ba
对于那些发现羔羊味太强的人,GydF4y2Ba戈特·阿格诺(Gigot d’Agneau)GydF4y2Ba(羔羊腿)是正确的,因为它非常温和。地壳的榛子味是GydF4y2BaPasTrès在场GydF4y2Ba也是。我们也希望更细的切片;我不确定为什么,但是羊腿的腿总是看起来更美味,而切成薄片,而不是在大块中使用。这道菜的明星是烤羊肉的牛(裂开的小麦),堆在羔羊下,羊肉浸透了羊肉汁,让我希望我只送了一大碗。GydF4y2Ba
由于菜单很有趣,因此很难通过甜点。我们身后的人命令GydF4y2Ba巧克力慕斯GydF4y2Ba和corn crumble and dried black olives, which I wanted to try, but my friend from Italy winced at the idea of black olives in dessert.
所以我有GydF4y2BaBrioche PerduGydF4y2Ba和GydF4y2Ba从Blanc出发GydF4y2Ba冰糕,柑橘和橙色果酱将从面包煮熟,并在外面更积极地焦糖而受益匪浅。GydF4y2Ba
My friend liked his roasted pineapple with ice cream, although, like my dessert, it would have benefitted from a little extra crunch for texture, and a bit of extra sweetness. (And perhaps a bit of saltiness, too.) It was nice to have imaginative, house-made desserts. But some tasting and minor tweaking before they went out of the kitchen would have resulted in a noticeable difference.
玻璃杯的精选葡萄酒为5欧元至7欧元,我有兴趣回到这里吃一顿全餐。这三门课程为35欧元,我不能忘记提到员工再好不过了。很高兴看到年轻一代的法国一代对提供良好,乐于助人的专业服务,而没有刺激或愤怒的迹象。GydF4y2Ba
当我离开时,我带我的朋友在希腊餐饮者那里向他展示。我想戳自己的头,但太害怕了。(尽管他从后面推我。)所以我抬起脖子看面包师,直到一个人对我微笑并挥手,我向后挥手。下次,我将再次到达,这样我就可以进去看看他们正在烘烤什么。也许附近的其他人也会在我回来时与一些巴黎玛德琳(Madeleines)陷入困境。GydF4y2Ba
CaillebotteGydF4y2Ba
8,Hippolyte Lebas(第9)GydF4y2Ba
Tél:01 53 20 88 70GydF4y2Ba
Métro: Cadet or Notre-Dame-de-Lorette
(周六和周日关闭)GydF4y2Ba