A Southern Voyage
One of the world’s most magnificent restaurants, the Belle Epoque Le Train Bleu at the Gare de Lyon, will be hosting one of the most distinguished chefs in the south of France, Jean-André Charial of the Michelin two-star L’Oustau de Baumanière in Les Baux de Provence from September 11th to October 1st. Charial will be proposing a three-course 75euro menu that debuts with a composition of cooked and raw tuna with sieved egg, capers, lemon thyme and wild herbs from the garrigue, or countryside around Les Baux, and continues with red mullet filets with aubergines stuffed with Brousse cheese and sauced with basil pistou sauce. This profoundly Provençal feast concludes with some of the world’s best rice pudding garnished with caramelised cashews. Even if you’re not transiting the station on the way south to Provence, this menu is a wonderful opportunity to sample the cooking of a great Provençal chef in a truly sumptuous dining room. – Alexander Lobrano
Le Train Bleu
Gare de Lyon, Place Louis Armand (12th), 01 43 43 09 06
Sunday Roast Everyday
While so many restaurants that open in Paris go the modern route when it comes to cuisine, legendary restaurant Gallopin has opted for tradition, opening an annexe, La Rôtisserie Gallopin, and putting the spotlight on the savoir-faire of roasted dinners. The highlight here is the roasted chicken, weighing in at 2.2 kilograms, and it is ofcourse made to share, however, if you are sporting a less ravenous appetite, the menu also serves more reasonable individual servings. The menu is also kind to vegetarians and pescatarians with roasted sea bream and a deliciously creamy Tarbais bean dip on offer. The restaurant is open for lunch and dinner on weekdays, Saturday for dinner only and Sunday for lunch. – S.I.
Bu hikaye Where Paris dergisinin September 2019 sayısından alınmıştır.
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Bu hikaye Where Paris dergisinin September 2019 sayısından alınmıştır.
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