CANTINE DU TROQUET DAGUERRE
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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
Le cuisine est inventive et originale, reste classique , ça fait du bien !
Je recommande vivement !
Risposta al commento : avrei ordinato vino e dessert quindi il suo comportamento non mi sembra giustificato. Il locale è suo e può comportarsi come vuole, io sto solo avvisando i clienti come me del trattamento che possono ricevere. Buona giornata
Tout a été incroyablement bon. Merci Nico pour l’accueil, je vais revenir c’est une certitude.
Tito