Author: paris-bistro

From Waterloo to the modern day, the Grand Boulevards have attracted in their famous cafés, the whole of Paris and the crowned heads of old Europe. From the Café de la Paix at Tortoni, this was the golden age of cafés. With the nineteenth century, the centre of Paris in fact moved towards the West side, that is to say the boulevards of Capucines, Italiens and the Madeleine…. Theatres, luxury shops, restaurants and prestigious cafés followed. Here, you could met all the fashionable people. All throughout the nineteenth century, cafés of the grand boulevards also gave the tone and set…

If you are looking for a genuine Parisian bistro with a great atmosphere this is the ‘Ruby’ you have to join. This wine bistro is named in reference to the color of the gamay grape used to make the wines of Beaujolais.This old bistro has not changed in the past 50 years. It continues to whole heartedly promote the Beaujolais wines and the bistrot spirit. The casks are still outside the entrance door, with aperitifs placed atop their glass tops to enjoy with friends. The Rubis is a perfect example of the tradition of true Parisian bistros. This is especially…

This is a refined dish often found on all menus in brasseries and bistros. The scallops in Parisian bistros come from Brittany and Normandy (Trouville sur Mer, Fécamp). They are served in their shells having been lightly warmed in the oven or only the white parts of the scallop fried in butter, garlic and parsley and accompanied with ratatouille for example.

Haddock, like cod, is a saltwater fish. It needs to be rinsed in cold water and milk for several hours before cooking. It is then lightly cooked in boiling water and served with steamed potatoes. It is often seen on the bistro menu even though it’s as popular in England, as it’s the fish often eaten when you order “fish and chips”.

Bass, which is called “Loup” in the Mediterranean, is a coastal fish. It is present on the menus of many bistros because it can be cooked in many different ways and dressed with vegetables of all colours.

The Quenelles de brochet is a typical dish of Lyonnaise cuisine. The word « quenelle » comes from the German « knödel” meaning ball of paté. In fact it’s a mixture of pike (fresh water fish) and flour or wheat presented in the shape of a rugby ball. They are placed on a dish and baked in the oven, accompanied with a prawn sauce called Nantua sauce.

Salmon is a fish often served in bistros. It can be proposed as a starter like “tartare de saumon”. But it’s often as a main dish that it is found on the menu. It is thus proposed as a square lightly cooked but is often served with a sorrel sauce.

The pig’s trotter is a popular dish of Parisian bistros. It’s pig trotters covered with breadcrumbs bought from the butcher. He grills them with butter in a hot oven before serving.

White pudding is a specialty from the North of France, notably from Rhetel in the Ardennes region. Since the middle ages, at Christmas, women prepared cette mixture in a cauldron over the fire a milk broth, bread, fat and pieces of white meat (poultry, veal) that is then put into a gut. Unlike black pudding, it doesn’t contain blood. This dish warms everyone after the midnight mass. One’s can make it more festive truffles or morel mushrooms are added.

Black pudding is one of the oldest forms of known charcuterie. It is made from the blood of pork, the throat of pork, spiced pork fat and can be found in most French regions. In the middle ages, black pudding was eaten in all the taverns. It can be found on the menus of bistros. It can be very spicy. That’s Creole black pudding. The black pudding of Christian Parra, from the Basque Country served in the Noces de Jeannette ( Paris 9)