Spring has arrived, romance is back and Paris is Paris, so this month we are celebrating Paris.
Paris and food is a triple hit.
Food markets. Not only the street food markets like on Rue du Bac in the 7th, but in Bastille and my new favourite on Rue des Martyrs in the 9th but also the big out of town market of Rungis where the Vegetable hall is just an abundance of well tendered, beautifully presented freshness. In London i often go to New Covent Market and your heart sinks at the contrast. Actually not totally true because you come across the occasion box of beautifully presented produce but it is more often than not part of the Rungis shipment that is trunked over every day.
2. Paris Brasseries: yes a cliche, yes the food has not changed since you don’t know when but it represents such a strong food culture, one rooted in the best Lyon, Gascony and Alsace, all gutsy fair that makes you smile.
3.Fresh produce : The region of Ile de Paris is flat and dominated by rivers and canals. It’s lush and picturesque and also an incredibly good landscape for growing vegetables. It has become the market garden for Paris providing its markets with fresh produce in abundance.Having Ile de Paris as a market garden on your door step from a cooking point of view means that have your job is done, fresh produce with flavour and character just needs a light hand to finish it. A mustard dressing, a bowl of aioli, a light dressing with olive lemon juice is all that is needed.
So for our menu we will be dusting down some of those brasserie classics we will be serving
Steak Tartar; hand cut filet and top side with the egg on the side and extra cornichons and mustard.
Sole or Turbot meuniere: whole fish drenched in seasoned flour. We char grill our first then finish off in the oven with butter so we can serve the fish with the cooked butter which is nutty and with lemon juice all you need.
Moules Frites: because you have to. mussels, wine, garlic, parsley and cream has never been topped in shellfish cookery. We have gone little further and serving it with a baguette garlic bread
Dandelion salad with roasted yellow and rainbow beets: Mustard dressing, bitter leaves and the sweetness of roasted beets.
Poulet Paillard: we split a poussin, removing enough of the bone to make it easy to eat but keeping enough to keep the chicken from drying out. we marinade it and then grill it on the char coal grill.
We are also celebrating April with a silent screening of the 1930’s classic black and white musical comedy served with a 3 course brasserie feast on monday 27th April.To book go to firstname.lastname@example.org