LE BOUCHON ET L'ASSIETTE
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Address in Paris elaborating a "canaille" cooking, meats, fishes and a rice pudding in the old way.
In a neighbourhood overcrowded with nice restaurants, Clément Vidalon managed to impose a hearty cuisine inspired by the Southwest and the bistro decor that goes with it. The lunch menu is without fuss, efficient and short: two starters, two main dishes and two desserts. A pumpkin soup, croutons and bacon served warm and a terrine and parsley ham hock with horseradish sauce to start, to enjoy with a glass of Saint-Joseph. The lamb shoulder and stewed tarbes beans have found unanimous consent, the same for the bream fillet, steamed celery sauce, red wine of Ardèche. With its perfect cooking and right seasoning, you will easily understand that there is no room for mediocrity here. As for the rice pudding to the old, purists will miss the presence of caramel, others will use the opportunity to finish their plates.
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