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Canteen in Paris elaborating fresh market products, a menu of grilled pork and meats.
Christian Etchebest threw himself into his success and has four canteens in Paris. This one is the third, just a few steps from Montparnasse. We still find this talent for speeches of the southwest that suits him so well. He joined Nicolas Gras, a former pastry maker from Ledoyen whose nephew Gabriel, in charge of the cooking, has worked at Apicius, among others. The site is more modern, more crude and a little more intimate but the recipe remains the same. No reservation, the first one to arrive have a meal. Suggestions of the day and wine of the month are displayed on the blackboard. The cuisine remains in line with the other canteens: always fair and made with fresh market products or selected among the best as the blood sausage from Hospital elaborated as a parmentier in a potato puree with hazelnut oil. The menu varies between the must-eat as the grilled pig ear, pistou and Espelette pepper, razor fish grilled à la plancha or a calf's axoa cooked in the Basque tradition. As for the dessert, you should not miss the Basque cake.
Members' reviews on CANTINE DU TROQUET DAGUERRE
돼지소세지>관자리조또>>>>맛조개>>>>>소고기 스테이크 순으로 맛있음. 첫 방문 때 메뉴판 다 프랑스어라서 웨이터님이 영어로 설명해줬는데, 그냥 대충 소고기 스테이크 비쌀까봐 관자리조또랑 평소 좋아하지도 않는 돼지소세지 시킨건데. 돼지소세지에 터져나온 육즙과 저 밑에 으깬감자랑 소세지랑 같이 먹으면 미침. 관자리조또도 진짜 맛있음. 맛조개도 맛있었긴한데 살짝 물비린내가 나서.. 소고기 스테이크는 첫 방문 때 다른 테이블에서 많이들 시켜먹길래 두번째 가서 먹은건데, 그냥 소고기 스테이크임.
Une cuisine raffinée et des desserts au top.
Excellente soirée.