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Paris. Friture d'eperlan, et al

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Paris. Friture d'eperlan, et al

Maurice Naughton | Jun 25, 2003 03:55 AM

Hi, all--

In my Paris rambles, I'm always looking out for friture d'eperlan, restaurants that serve goat (corsican, sicilian, and mexican having proved most likely), goat butchers (if the restaurateurs are forthcoming), and first-rate bouillabaisse (soupe de poisson secondarily). Please let me know if you know.

Seeking little fried eperlans, I got to Vin et Maree (the one on Avenue Maine), having earlier seen friture d'anchois on the street-board, and thinking, "Close enough." (I'll discuss little silvery fish only if prodded.) Pretty good, but not great; not crisp enough, too oily. But the sauce tartar was really fine. Had ravioli de langoustine for mains. Lots of ravioli, not much langoustine. Also not bad but not great. With some excellent Alsatian riesling, it came to about fifty Euro. Way beyond my usual budget. But I'll sin gladly for a great friture.

I'll be back in Paris by September, God willing, and I long for your suggestions.

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