Fuelled by the wonderful description, recently posted, I knew I had to go here to experience the fondant du porc. As I walked down the dark street to the restaurant I was salivating in anticipation. I was greeted by the lovely Madame, who led me to my table and left me with the menu. Oh no! The pork was not on the menu. Quelle disaster! Well not really a disaster, but surely a disappointment. So now I perused to decide what to have and here is what I came up with
Foie Gras Terrine-- with Brioche baked by the Chef.The pate was very smooth and well spiced and the bread delicious. I asked madame what the espices were and the only answer she gave me was 'a melange". The brioche toast was outstanding. This was a simple dish simply presented. Of course, the simplicity is the illusion created by the chef.
Souris d'Agneau--wonderful falling off the bone lamb
shanks, with moist and delicious lentils, was presented in a black cocotte. The whole was flavoured with carrots, thyme and bay. All in all as my friend Marlene would say 'A Goodness" Really, I love this homey kind of food.
Panacotta--I have to admit I am head over heels bonkers for this dessert (however I have had some horrendous versions) Thankfully, this was not one of them. It was flavoured with orange and garnished with tangerine slices and candied orange peel and a lovely wafer. To die for.
I drank a half bottle of Chinon "Les Gravieres" (Couly-Dutheil) 2004. I don't remember it one way or the other, so I guess it was okay.
This place is very Paris bistrot. There are two very small sweet rooms. In the front room there is a tiny bar with a painted front.The greeting is warm and Madame who runs the front is just charming and speaks very good English.
I think I will return, but I am checking that they have the fondant--I must try that dish.
Some more to come on my trip.