Jul 6, '09

Revisiting Le Temps au Temps

Le Temps au Temps

As I’ve posted almost two years ago Le Temps au Temps bistro quintessentially represents the “bistronomie” idea. No “brigade” in the kitchen, three waiters for one table or expensive tableware. The pocket-size bistro on Paul Bert street has only one waiter and two people cooking. 

One of them is basque chef Denis Sabarots who succeeded Sylvain Sendra in 2008. Despite the different cook, the food remains delicious where the product is the king.

I just loved the cold green peas soup with a warm baguette toast.

cold green peas soup
Cold green peas soup

As well as sea bass with paella rice. It was not real paella but very good.

sea bass with paella rice
Sea bass with paella rice
Baba au rhum with marmelade of clementines
Baba au rhum with marmelade of clementines

All for 29 euros…

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