Alain Ducasse is known for his prestigious fine cuisine, what I experienced at Benoit was not as posh but just as delicious. This restaurant is one of the few remaining true Parisian bistros; warm and friendly with a welcoming atmosphere, it was the perfect place for the last meal of our weekend in Paris, but made me regret leaving the city even more.
There is something very special about eating in a traditional French bistro, a genuinely lovely ambience and a passion for food. Like many of his other eateries, Benoit has been awarded a Michelin star (the only brasserie with a star in Paris) – it is an accolade which many Paris restaurants can boast, but no other chef has achieved 3 stars on both sides of the Channel proving that the venerable Alain Ducasse is certainly one of a kind.
It is easy to spot the red Benoit restaurant sign from the street. On the corner of Rue Saint-Martin, the place has a glazed buttery glow; a foodie haven. Inside the tables are limited, the decor charming – white draped tables, mirrored walls and gold newspaper holders. The menu predominantly features rustic, typically French dishes: think snails and sweetbreads.
The head waiter was charismatic but professional… clearing a preferential table for us and immediately offering us white or pink champagne. When I picked pink bubbly he brought both, protesting that both were equally special, so we must try both! Flicking through the lovely Benoit cookbook helped us select our meal.
To start:
Snails with garlic butter and herbs
Sausage and pistachio brioche roll with baby lamb’s lettuce salad
For main:
Cassoulet
Fillet of Beef with macaroni cheese
To finish:
Benoit profiteroles
Tarte Tatin with fresh cream
This was the backbone of the lunch, alongside which we were given extra ornaments, appetisers and treats to whet our appetites and satisfy our senses. Everything was delicious, prepared using the highest quality ingredients and the most precise methods of cooking. Foie gras on toast, fresh crusty bread with an incredible slice of salted butter and tasters of terrine were first brought.
The starters could be smelt all the way from the kitchen. Dangerously buttery and garlicky snails, presented wonderfully on the special platter. It was the first time either of us had tried these little creatures, I was a little sceptical of the rubbery texture, but the garnish was undeniably tasty. The brioche encased sausage was very good, a simple dish which suited me well, complemented by the lovely crunchy salad.
The fillet of beef was full of flavour and incredibly tender, dressed with a sweet, rich onion gravy. The macaroni didn’t last long, painfully indulgent but irresistibly scrumptious, definitely the best we have ever tasted. Cassoulet is a peasant dish, a hot pot of different meats and beans. It was flavoursome and wholesome, though needed a touch more seasoning for my liking. Very filling but with little fat it is an easy recipe to cook for a group of friends.
Sommelier Pierre Charles Gandilhon selected exquisite wine to match the food, white to start and red to follow. It goes without saying that most good French restaurants have a brilliant wine list, but these were particularly well paired to bring out the flavours of our food, without being overpowering.
From the choice of French patisseries, we sampled the signature profiteroles and classic tarte tatin. The generous portions were initially alarming but we managed to make our way through, and even taste the final coffee chocolate pudding. Made with care and attention the sweets were faultless.
No meal is complete without a fresh-out-the-oven madeleine, and as we were getting up to leave our waiter brought a tray round, smelling of sweet vanilla. We left with Alain’s Benoit cookbook and a bag of petits fours in our hands, as our waiter waved goodbye.
Benoit evokes a flavour of France and all the things it represents. Our lunch here was truly unforgettable and the recipe book will forever remain with me as a souvenir of this perfect Parisian lunch.
More information here.
Thanks to the Paris Tourist Board, more information here.