Tag Archives: Paris

Le Coq, Paris

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Tony Conigliaro is a permanent fixture on the best London cocktail bar lists. His two UK venues, 69 Colbrooke Row and Zth bar at The Zetter Townhouse are inspiring little places to hang out in while sipping on imaginative and seriously tasty drinks – I would know as I frequent both!

Last year Tony ventured further afield with the opening of Le Coq in Paris; a collaboration with two of France’s leading drinks industry experts, Eric Fossard and Thierry Daniel. Interestingly this venue moves away from the popular prohibition bar trend of the moment, instead offering a laid back and spacious environment, taking inspiration from the glamorous side of the 1970s.

The bar and lounge area noticeably aim to intertwine art and music references with posters hanging loosely from the walls and intriguing melodies purring through the speakers. I definitely felt a sense of relief when I saw we wouldn’t be squeezing into another oversubscribed cocktail den – we were able to enjoy our drinks while having space to breathe!

We were advised as to which drinks should be tried, although I would have happily sampled the whole menu, they all sounded delish. Here are our highlighted favourites:

Les Fleurs Du Mal – for an experienced and daring cocktail fan, this drink carefully combines a host of contrasting flavours: absinthe, orange zest, lemon and rose vodka create a powerful and memorable drink. I loved it.

Spitfire – a very drinkable cocktail made with cognac, creme de peche, lemon juice, sugar and white wine. Balanced and sweet but with a kick.

Fig Leaf Collins – this is a sophisticated and tasty cocktail. Beefeater gin based with lemon juice, fig syrup and Perrier water. A refreshing drink and subtly flavoured concoction… I could imagine sipping this by the pool.

Lipstick Rose – brilliantly presented in a lipstick smeared champagne flute. A light girly drink with rose vodka, strawberry and violet syrup, Peychaud bitters, Perrier-Jouet champagne and grapefruit zest.

With culinary and artistic expertise, Tony Conigliaro brings excitement to the Parisian cocktail scene. I think Le Coq is just the beginning of the French cocktail Revolution.

More information here or on twitter @BarLeCoq

Thanks to the Paris Tourist Board, more information here.

Le Paris, Lutetia Hotel, Paris

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Hotel Lutetia in Saint Germain des Pres is an empire embodying Parisian style and luxury. This grand building was built in 1910 as the first Art Deco hotel in Paris. The stature and elegance remains intact today and it is a very desirable place to stay and eat.

Prestigious restaurant “Le Paris” gained a Michelin star for its spectacular rendition of contemporary French cuisine. The food is offered in a beautiful, intimate dining room, with designs by trendy fashion designer Sonia Rykiel. Harking back to a bygone era, it is a place of seductive sophistication.

Executive chef Philippe Renard has said of his menu: “My passion is to create around seasonal products but especially starting from the traditional cuisine that I like to revisit and to adapt to current tastes. My tendency is to focus on the good product. I campaign for the “eating well” and I am convinced that it is essential to eat everything in small quantities.”

With this in mind Le Paris menu has two options, small or large portions, available from starter through to dessert. A sensible suggestion for foodies with smaller appetites or those wishing to try a range of dishes from the menu. After a glass of bubbly, we were faced with the tricky task of choosing from the dazzling menu.

Our final selection was as follows:

To start:
Erquy scallops marinated with Clementine, with Chablis white wine mustard sauce, old fashioned vegetables and Roscoff seaweed tartar
Landes duck “foie gras” with black truffle mushroom from Vaucluse, cannelloni, and artichoke with hazelnut

For main:
Pyrenees milk fed lamb roasted with thyme, salsify with parmesan cheese and pine nuts, Brussel sprouts mashed potato
“Cros de la Geline” guinea fowl, roasted with Vaucluse black truffle mushrooms, green cabbage with “ventreche” slice of pork and chestnuts

Marie Anne Cantin cheese selection and Poujaran bread

To finish:
Saint-Honore with chestnuts and a light cream with rum and raisins
The “chocolate experience”

The scallops were a challenging raw fish starter with a sort of mustard coleslaw, a bizarre combination of flavours. The foie gras suited us better, a very rich but perfectly balanced dish with a subtle smokiness from the artichoke, the contrasting soft, sweet foie gras and a kick from the wonderfully woody black truffle, ultra-thin, placed delicately on top.

The mains were both enormous portions, we opted for the larger size which in retrospect was definitely a mistake. Comforting, juicy meat paired with cheesy vegetables, the lamb was absolutely delicious, but my favourite part of the course was the brussel sprout mashed potato, which was surprisingly tasty, creamy and addictive! The guinea fowl was lovely too, a bird which is not used enough in restaurants. Again this recipe included black truffles as they are in season, and was placed on a bed of complimenting soft cabbage with salty pork.

Wines were chosen by the sommelier as we went along, a selection of winning French varieties. Although the restaurant felt very smart, with guests only speaking in hushed voices, the staff tried hard to make our meal more relaxed and less formal, for which I was very grateful.

Mouthfuls of caramely delight arrived as a palate cleanser, the ideal mix of creamy ice-cream, mango and spun sugar. The Lutetia desserts were spectacular, amazing constructions carefully arranged to look as impressive as they tasted. My chocolate experience was a heavenly trio of puddings, rich but manageable. The Saint Honore cake is a famous French treat that our waiter insisted we tried. It was light and airy, decorated immaculately with edible gold leaf.

The gastronomic delights of Le Paris are served up in an enchanting setting which will take you back to the glamorous 1930’s. A wonderful restaurant in a magnificent hotel, both are well worth travelling to experience.

More information and book here.

Thanks to the Paris Tourist Board, more information here.

Benoit, Paris

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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.

http://www.benoit-paris.com/

Thanks to the Paris Tourist Board, more information here.