Address in Paris serving nibbles, fish, farmhouse cheeses from the Pyrenees and an aperitif dinner
Wines and cheese or wine and meats have always been good. Why torturing the mind to imagine roast turbot at the edge and its chicken juice or a duck of duck in foie gras when you know that a glass of bourgueil Cuvée!! Domaine Breton with some slices of ham will make the case and will delight more than one. This is how Au Loup (instead of the Sales Kids) imagined its concept. In the category "to drink", bio, the white touraine of the Domaine de la Garrelière, the brouilly of Jean-Paul Brun or the faugères of Andrieu. In the "food" category, away, poivrons-stuffed peppers, sans pickled cuttlefish, "tartinage", block or pork rillettes to pepper, tasting, thon tuna or burratta, and sharing with the Basque Country-oriented boards, jambon bayonne, Chèvre, Basque, Chèvre, goat, sheep and cow. You can eat without hunger at the time of the cocktail, where tourists cross the main boulevards, a handful of cravatés just pulled out of the office and those who picorent before or after a play. And finally, there are residents of the neighborhood who push the door to buy a bottle of wine before going back to where they expect a calf's blanquette.
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Members' reviews on AU LOUP
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Des planches très généreuses tout comme le serveur qui nous rappelle le service de honorable à la française
On commence par un petit spritz pour finir en beauté avec des shots concocté par le gérant David !
Merci encore :)
Ça va devenir mon QG pour l’année. Si je pouvais mettre 6 étoiles je le ferais