WHAT IF WE TAKE LE MAQUIS IN THE MOST GOURMET BISTROT IN MONTMARTRE… - Le Bistrot Du Maquis Paris - Buy Reservations
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😍 5/5 - WHAT IF WE TAKE LE MAQUIS IN THE MOST GOURMET BISTROT IN MONTMARTRE…
By 👻 @Le Gourmandiseur, 11/20/2023 3:00 am
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A few hours before the end of our Parisian getaway, we put down our suitcases at the foot of the Butte Montmartre, in rue Caulaincourt from where these stairs take you to one of the most emblematic places in the city of lights. Contrary to what Cora Vaucaire sang in French Cancan, today the stairs are no longer so hard for the poor, but the wings of the mills continue to protect lovers, lovers who walk in this district with its bohemian atmosphere , and tread its cobbled streets tinged with picturesqueness. It is in this crucible that André Le Letty, of Breton origin, became a true poulbot, a true Parisian Titi... It is here that this Chef with an impressive career (La Maison Prunier, Ledoyen, La Marée, La Tour d'Argent, Le Taillevant, L'Anacréon, L'Agassin, without forgetting the maritime epic which took him on the seven seas of the globe), came to settle with the firm intention of making the cuisine of great Chefs and great houses finally accessible! Deal ! We push the door open and discover a rather simplistic and unimpressive setting, like André and his wife Shuquin. In all modesty, an establishment which offers us bourgeois cuisine respectful of traditions, a cuisine with intact flavors, sublimated by the quality of local products, and by absolute mastery of cooking. Swiss ? Present! The French ? Present! The Belgians ? Present! Well, now that the beaver patrol is complete, we can actually take on the Maquis (Smiley!) His tastes being always excellent, Thomas, our grape expert, chose a Pouilly Fumé, old vines from 2021 from Domaine Guy Baudin & Fils, which bears the cute nickname of 'Fumé du Milieu', exactly what was needed to cleanse our stomachs and whet our appetite. For my part, the choice was quick… Chanterelle fricassee, perfect egg! Our table will also be enhanced with a beetroot tartare, artichoke pepper and citrus vinaigrette, chicken liver terrines with hazelnuts, and duck foie gras ballotines... having drawn from several plates, what can we say other than "Delight that everything that ! » Whether it's my birthday, I don't know, but it's my lucky day! While you generally have to order it four days in advance, there is a portion of blood duck available... I dreamed of it! Blood must be scary, no one is interested, except the Nosferatu that I am (Smiley!) You should know that it is at “La Tour d'Argent” that André became the specialist in blood duck in two courses, Challans duck, smothered as the cultural exception requires, roasted whole on its carcass and then gratinated with mustard, then its legs are confit separately, to this add a reduction of Madeira and cognac for the sauce, sauce made with the offal pressed and bound to the blood, in a word like “blood”, a party dish! As an accompaniment, potatoes confit in duck fat and browned in butter. Around me, there is certainly no shortage of aromas of veal kidneys with mustard, stewed cabbage and bacon, candied pork belly, apple-pear condiment with ginger, grilled beef steak, wine sauce. to reinforce my desire to taste everything, which I will not fail to do... will follow desserts, coffees and very old Calvados over 40 years old from Father Jules! Everything is perfect, excellent, grandiose, up to our expectations. André himself comes to serve in the dining room or to read the satisfaction on the delighted faces of his customers, a word here, two words there... put it all in a large cauldron and it's "Supercalifragilisticexpialidodelicious!" » Here, no flats, only sharps in major mode! We will see each other again for sure, I learned that André is coming to Liège to cook during the “Epicuriales”, and as he is a close friend of Yannick B. from “La Cuisine de Yannick”, it is more than certain that we will share a Liège table… or two! If this review helped you, please [Liker] and if you like my publications, don’t hesitate and subscribe!
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