Last meal in Paris - Noodles Atelier

SCORE. We found a Chinese HAND-PULLED NOODLE SHOP right next to our apartment !!! AND it was full of fresh Chinese people.... you know what I mean ?

I was beyond sick of French food and given the fact that I would be moving to Philly where virtually no good Chinese food exists (by Californian standards, perhaps?), I was having a major Asian food craving. Especially noodles since hand-made noodles are probably one of my favorite things to eat next to red meat.

Check out the crazy and somewhat disturbing artwork:




This was seriously delicious!!!


Their 5-spice, beef noodle soup, which was very different from what we are used to in California (like from Taiwanese hot spot A&J's)


YES !!! This is called "Shanghai cabbage" in French.


Though I'm not too sure what region the cooks and owners were from, the tiny two-story restaurant was full of stylish Taiwanese as well as Cantonese customers. I was super happy with my dish. Another reason why I could live in Paris forever... I have my regular pearl tea cafe, gourmet coffee shop, hand-pulled noodles joint, and ramen/donburi/bento box joints on top of amazing French bistros and restaurants. Sigh.

Noodles Atelier
164, rue Saint Denis
75002 Paris, France

À Bientôt, Paris !

Chez Joséphine Dumonet‎

One of Amir's favorite bistro's.

Naturally, I ordered the côte de bœuf.




Didn't even need the béarnaise sauce that came with it.

Chez Joséphine Dumonet‎
117, Rue du Cherche-Midi
75006 Paris, France‎
Tel: 01 45 48 52 40‎

Quite possibly the best brioche in the world

I had to come back to Bread and Roses during this trip to eat the best brioche in the world. No joke.



This brioche blows my mind, every time. It's probably a good thing I don't have easy access to this... I really can't eat brioche from anywhere else except for maybe, the Moisin bio boulangerie in the 14th.

Everyone else opted for the seasonal quiches.

Spinach and smoked salmon


Girolles


Fraise des bois tarte


Sadly, the quiches were decent yet underwhelming, especially for the price. But doesn't matter because there was plenty of brioche to go around.

Bread & Roses
7 Rue de Fleurus
75006 Paris, France
01 42 22 06 06

Falafel (FELL-AH-FELL)

Where is one of the first places to eat once we land in Paris?

L'as du Falafel - DUH!





So cool meeting up with all my lovely Americanos in France!

Saravanaa Bhavan... Paris ?!

hahahaha. This one is much cleaner and more modern than the one in Sunnyvale.

Saravanaa Bhavan
170, Rue Du Faubourg Saint Denis
75010, Paris
Tel /Fax : 01 40 05 01 01

28 Aug 2010

Foie gras brulee, foie gras terrine, pear compote, balsamic reduction


Brick filled with fruits de mer, sauce americaine


Duck with sauce a la peche, mushrooms


Cheese plate


Cutting the "cake." Dessert was actually a trio of rasberry + panna cotta type dessert, mango, and a chocolate + praline mousse. I technically didn't have a cake which I was a bit surprised at since I tasted a cake when I did the degustation. Anyway:

Tartiflette

Had my last brunch today before heading back to the states. Nina made this seriously amazing Tartiflette (Reblochon cheese which comes from the Savoie region, potatoes, white wine, a LOT of lardons and onions.)

Tartiflette is from the Savoie region in the French Alps. It's traditionally served in the winter which makes sense because it is a very heavy, hearty, and soul-warming dish.



A brunch wouldn't be a brunch without the best pain au chocolat ever (made by an Arab couple in the 10eme. I love saying that.)


My belly is very warm and happy.

Comfort food in Petite Bretagne, Paris

Back at Crêperie Josselin. It's been awhile.



Doesn't get better than this.


Crêperie Josselin
67, rue du Montparnasse
75014 Paris
Tél: 01 43 20 93 50

Thoumieux Restaurant - Paris, France

When I was working at Les Ambassadeurs, I never had the opportunity to eat there (it was a bit out of my budget at the moment as well). Jean-François Piège left Hôtel de Crillon in August 2009 to take over the kitchen at Restaurant Thoumieux - a very old restaurant in the 7eme. I still keep in touch with some of the cooks from Crillon - a couple whom are now sous-chefs at Thoumieux. Some of the servers followed as well.

Now this place is perhaps the complete opposite of Les Ambassadeurs. The interior is rather drab, and somewhat unattractive with random teal items placed around the front of the house. I went to dine with Sophie, whom informed me that the place was actually remodeled! Interesting... She also mentioned that the clientele consisted of some television actors/personalities.

All photo credit to Sophie




Strange interior aside, I was pleasantly surprised by the food. There was no extra fluff or beyond perfect garnishes on the plate. I would call the food very refined *almost* comfort food.

We started with an excellent sardine pate, house-churned butter, and house-made bread. These were all very very good.



For the first course, by recommendation, I opted for the langoustines with fennel and apples. This dish, served cold, was perfection in every bite.


Sophie opted for "Grandma's paté" made with chicken liver which was probably one of the best paté's I have tasted thus far.



Next up was the slow cooked Oteiza pork belly with onion crackling, cabbage sautéed with curry, and pomme purée. Though the pork belly could have been cooked a wee bit longer, it was very tasty. I LOVED the onion crackling and the cabbage. The flavor combinations as well as the textures went hand in hand. A fabulous dish.


Sophie's perfectly cooked quasi de veau + écrasée de vitelottes


Sophie and I both ordered the home-made vanilla bean ice-cream with caramelised noisettes. A bit pricey (@ 8 euro) but very well done.


Bravo, Thoumieux. A very satisfying meal. By the way, it doesn't hurt to mention that they hired all good looking servers and model-like hostesses. Eye-candy during your meal.

Restaurant Thoumieux‎
79, Rue Saint-Dominique
75007 Paris
Tel: 01 47 05 49 75‎

Les brownies (brew-ny)

Cookies

My French family can't get enough of good ole' American chocolate chip cookies.


Polvorones


I've also made several pans of brownies. =)

2 kilos of Côte de boeuf

From the local boucherie


Champignons de Paris from the local legumerie


Was thinking of doing something a little fancy but decided against it. Sometimes all you need is just salt and pepper. Oh and a side of fries.

Authentic Alsacien Choucroute

Made from a family recipe by a true Alsacienne, her version of choucroute was much "lighter" than what I have had before. I can eat choucroute though I don't normally go out of my way to order it. But THIS, my friends, was perfect. Delicious. Satisfying.





Today's meal was full of Alsacien favorites such as Riesling, munster and brie cheese. Ahhhh life is good.

Tis the Season for La Galette des Rois

Bonne Année 2010

L'Apéro

Raclette

I <3 La Vache qui Rit cheese ! There's paprika, blue, jambon flavors. How fun!


Les aperitifs


YES