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Gratinée (and Breton “oignons de Roscoff”)?


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Gratinée (and Breton “oignons de Roscoff”)?

Jake Dear | Jan 14, 2010 07:47 PM

I’ve just finished the chapter entitled “Gratinée” in William Black’s “Plats du Jour” (2007 -- “A Journey to the heart of French food”), and after reading about the Breton “oignons de Roscoff” (and “Onion Johnnies!”) we’re in the mood for a Paris lunch of this wintery soup.

Can someone recommend a place other than Le Pied de Cochon? I have an old recommendation of “Le Pont 9” (1er) – is that still valid/ does it serve a good rendition?


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