Author: paris-bistro

Andouillette is a classic dish proposed on the menus of the bistros of Paris. It’s a dish made from the parts of the tripes of pork. Its flavour comes from all the added ingredients notably flavourings spices, condiments, wine or alcohol varied according to the recipe. The most famous Andouillettes come from the town of Troyes. The best are those that are labelised with the sign “AAAAA” (Association amicale des amateurs d’andouillette authentique which means Friendly association of genuine andouillette lovers). It guarantees their hand made fabrication and a delicious taste. Andouillettes can be served grilled, or accompanied with a…

Steak tartare is a dish containing raw beef cut into small pieces with a knife, and then minced in a machine. Egg yolk, capers, pickles and shallots are added. Traditionally, the seasoning is made with Tabasco sauce and Worcestershire sauce. The steak tartare is generally served with a green salad, chips or sautéed potatoes. It is a typical and popular dish of the bistro. It has had a lot of success. Certain bistros propose today cooked steak tartare, that is just lightly cooked. There is also Italian tartare, which is served raw, but with olive oil and a slice of…

Lamb is very much appreciated by the French. It can be prepared in several ways: in grilled cutlets or in a roast leg or shoulder. Once the bone is removed, it can be cooked with a stock, brandy, carrots and onions, cloves of garlic, thyme and laurel. There is also a version called “gigot de 7 heures”  (Lamb Of 7 Hours). It is cooked for 7 hours at low temperature and is very luscious.

Yet another great classic of the bistro kitchen because pickled pork can be easily reheated and is very economic. Sausage from Morteau or Montbéliard (Jura at the esat from France bordering Switzerland) is added. It’s a dish much appreciated in winter. It is served with lentils (a dried vegetable much appreciated in Europe), full of magnesium and iron, which we often lack in winter.

A knob of butter is melted in a frying pan, and pieces of veal kidney are fried on each side for 5 minutes with salt and pepper. The frying pan is then warmed with port or sherry vinegar. Certain bistros serve it so; others add mustard or fresh cream. They are then covered with this sauce. But specialists will tell you that kidneys should be eaten nature, without sauce.

Hachis parmentier is a dish made from potatoes and minced beef. It’s an economic dish because it can be made from pieces of meat left from pot-au-feu or a roast. The meat is mixed with mashed potatoes. This “gratin” gets its name from Antoine Parmentier who convinced Louis XVI that the potato had a good taste and could be proposed to the French people during the famine.

Duck confit (or goose confit) is a culinary specialty in the southwest of France. Duck preserve is covered with salt and put in a terracotta dish for 24 hours. It is then cooked in fat for several hours. It is a dish much appreciated by bistro owners because it can be prepared in advance. It is simply put into a sealed jar which conserves it. Already prepared, it just needs to be heated for a few minutes before serving. Confit de canard is often served with sautéed potatoes with garlic and parsley. Duck confit is perfect with a strong southwest…

Bœuf bourguignon is a dish from the Bourgogne (Burgundy) area. It gets its name from the two Burgundy products that it contains; beef and red wine. Burgundy is in fact a region well known for its high quality of cattle farms, in particular the “Charolais” and the high quality of its vineyards such as “Côtes de Beaune” and “Nuit St Georges”. The dish is cooked very slowly. The pieces of beef are cooked in the pot for at least 3 hours with carrots, small onions, diced bacon, and whole cloves of garlic, thyme and laurel. The longer the Beef Bourguignon is…

Cassoulet is one of the great specialty of the Languedoc. Its exact origin is the subject of debates.  Is it native of Castelnaudary created during the Hundred Years War or from Carcassonne or Toulouse. Its name comes from the terracotta dish in which the ingredients are cooked before being served. It consists of a stew of butter beans cooked until they melt in the mouth, then added duck legs, lard, ham, sausages and a few vegetables (carrots, leaks). A lid is sometimes put on before putting in the oven and served in a special dish.

L’Européen has stood across from the Lyon station in Paris for over a century, long before Europe was a hot topic. It has earned its reputation as a magnificent brasserie, specialized in seafood, in the true Parisian style. Now with the help of the decorator Slavik, L’Européen has its own personal style, A sort of flamboyant Art Nouveau style. The place is warm and inviting – wooden swirls and mirrors, glass chandeliers, English Chesterfield style armchairs on casters and benches. The unique, old-style décor guarantees that you will spend a pleasant moment dining here. L’Européen is renowned for its sea choucroute (above)…