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.
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