CORNEIL
Address in Paris offering a menu of various dishes, grilled meats and fish, desserts.
While some of the so-called «trends» occupy the media, others continue their little bonhomme without an exaggerated fuss. This is the case of Corneil, which has gone through the hands of a new team, who had the right idea to keep the bistro in its juice. A habit probably did not see the difference. Tables and chairs, autrefois pubs, banquette, etc. Nothing has been changed, not even the layout of tables. The differences? The waitress, super energetic and the card that moves its cortège of messes with the gondola egg, the meurette egg, the shot and apples shot, the range of duck magret to pears, the apple pie or the cream spilled into the old caramel, but also a parmentier of cod or a stuffed quail. In season, the walnuts of Saint-Jacques, in their shells planted on big salt, cooked to the second near, escorted by a julienne of vegetables and emulsion, are to fall. Four beautiful nuts, not riquiqui for a penny, proud of their roundness and delicacy. And finally, a meringuée lemon pie, precisely measured, that acidulous side that annoys your taste buds before the meringue vienne the whole.
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