The most luxurious bistro? I know, it is crazy to call this two Michelin stars restaurant located in the sumptuous hotel particulier in the centre of Paris, “a bistro”. But since the post by Food Snob, I couldn’t but be more and more convinced that many creations of Jean-Pierre Vigato are the haute cuisine version of Parisian bistro classics. And what can be better than the high-end interpretation of comfort food?
Some pictures of my last week’s dinner…
Oysters with sour lemon and watercress cream. I just love the marriage of iodic flavour of oysters and sour cream. I know, it is nothing new, but I have never seen any better interpretation than this.
Green asparagus with morels and tiny spaghettis. The sensational quality of the asparagus and mouthwatering morels sauce is unforgettable. The spaghetti was so short that their quantity was perfect to serve “the base” of the dish, but at the same time, they didn’t “dilute” the luscious sauce. ( I hate when too much of pasta is mixed with too little of the sauce, don’t you? :))
Hachis Parmentier of oxtail and black truffles. From the first sight, it is the classical French dish, but it has little in common with it in terms of execution. The soft and light potato purée, perfectly cooked oxtail (not too much, not too little) and a generous amount of truffles. Oh yes, it is very different from the other hachis parmentiers I have tasted.
And my discovery of the evening (I’ve had the oysters and hachis parmentier many times before in Apicius) was pork shoulder with black truffles and lentils, the revisiting of another French classic – petit salé. It was served with lentils. Delicious.
And of course, how can such a hearty dinner finish without a dessert? Grapefruit tart with ice cream.