Unokuchitha iinyanga (kunye nee-francs ezininzi) uhamba ujikeleza iFrance uleqa ubuchwephesha bengingqi ye-gastronomic-okanye ungahlala kamnandi eParis, apho imizekelo yenqanaba lokuqala kuwo onke amakhadi athwele isiFrentshi, isitya , kwaye idessert ayisoze yaba ngaphezulu kokukhwela kweMetro. Ukufudumeza umphefumlo coq au vin ukwenza isililo saseBurgundi. Lusty bouillabaisse elungiswe ngomgaqo wentlanzi, njengaseMarseilles . Kwaye kukho & ikhathalogu yezitya ze-iconic, njengesuphu ye-anyanisi kunye neeproferoles, eyinzalelwane yekomkhulu uqobo. (Kuyamangalisa, indawo yokutyela engenakucingelwa, iLe Vieux Bistro, inika imigangatho emnandi kangaka, kungakuthatha iveki ukuyisebenza yonke.) Manene namanenekazi , itafile yakho ilindile… '

IIKHOSI ZOKUQALA
UMPHEFUMLO WAMATYUNGU Vula iwotshi yonke imihla yonyaka kwisithethe esidala seLes Halles, I-Au Pied de Cochon Ndizokufumana iribhoni eblue-ndide ndizame isuphu ye-anyanisi kuyo La Poule au Pot. I-Beneatha yedome enamachaphaza e-Emmentaler enyibilikisiweyo, izilayi zesonka selizwe kumhluzi omkhulu oqiniswe yiwayini emhlophe. Inguqulelo ye-Au Pied de Cochon kunye ne-apos; ilula kwi-anyanisi, inzima kwitshizi, kwaye ininzi kakhulu kwi-5 yeedola (iLa Poule au Pot & apos; s yi- $ 8.50).

ISINEYILE I-Bistro endala & apos; s Iminenke yaseBurgundy -Iinkumba ezinebhotolo, igalikhi, kunye neparsley -yifumana kanye apho amakhulu engahambi kakuhle. Basebenza kwakhona kwitreyi yodongwe ephuma kwiigobolondo zabo, ke awuzukulwa neepins. Umthamo wegalikhi uthintelwe, ungakhathali, kwaye kunokuba ungcamle njengamavili ebhayisekile (kwaye kube lula ukuhlafuna), iinkumba zithambile kwaye zinencasa. Ngezibuko zayo ezixinzezelekileyo kunye ne-zinc bar, iLe Vieux Bistro yile nto imhlophe ishushu iManhattan eatery Pastis inqwenela ukulinganisa. Ngummangaliso ukuba into yokwenyani ibekwe kwisithunzi esikhenkethi kakhulu seNotre Dame.

IINKUNDLA & APOS; S IMIYALELO Ezintsha zinqabile kunamazinyo esikhukukazi, kodwa I-Bistro endala inyanzelisa ukuba iijumbos zayo azikaze zibone ngaphakathi kwisikhenkcezisi. Imanzi amathanga Yosiwe kwibhotolo kunye negalikhi kwaye ihlanjwe ngeparsley. Kukwacetyiswa nayo: Utata uClaude.

ISALADI NEBHAKONI Xa uFrisée ekhala ukuya kuthi ga kwi-9 yeedola e-United States, unokuphantse uthethelele uhambo oluya eParis I-Bistro endala & apos; ukuguqulelwa kwale saladi ingapheliyo. Iilardon, okanye iziqwenga zebhekoni, zikhupha ivumba elinetyuwa, elinomsi, kunye neencindi zazo zithwala onke amagqabi. Kukwacetyiswa nayo: EGeorge.

NGAPHANDLE KWEMISEBENZI EYAHLUKILEYO Umngxunya eludongeni, phakathi evekini kuphela indawo yesidlo sasemini, KwiLa Vieille kuyinto eyaziwayo kuyo yonke into onokuyitya ungadliwa yimimandla, imifuno egxunyekwe kunye neesaladi (iilentile, iapile kunye ne-endive). Kwaye loo nto nje sisibheno. Qaphela: NgoLwesine bubusuku obunye yokutyela kuphakwa isidlo sangokuhlwa.

OKONA KUTYA
STEAK FRITES IMascotte ii-woos carnivores ezinobunzima obungaphezulu kwesiqingatha sephawundi iNormandy rib steak, esona siqwenga senyama yenkomo I & apos sinayo kwimemori yamva nje, idityaniswe ngomongo wethambo kunye nendlu ecekeceke ngokungathandabuzekiyo yendlu. Ukuqinisekisa kwakhona, i-bistro ihlala ibonakala igcwele isiFrentshi esiqhelekileyo.

IINKUKU ZOKUQHAQA INKUKHU KANYE NEZITAPU EZENZIWEYO Iphethwe nguJacques Cagna, owaziwa ngcono njengompheki we-Michelin yokutyela eneenkwenkwezi enye eParis enegama lakhe, I Rotisserie d & apos; Armaillé usetyenziso lweWindows kwi- Ivenkile yeWindows Ikhonza inkukhu enencasa, yasimahla kwijusi yayo, kunye neetapile eziluhlaza ezenziwe ngesandla.

SOLE MEUNIÈRE Nge Umthombo kaMars, kuphela 'kwisitayile se-miller kunye ne-apos; s yomfazi ubunzima bayo kwisikiti, kwaye uxutywe ngebhotolo emdaka ene-asidi. Intlanzi yegolide inebhonasi enobuchule kwaye yomelele kakhulu, umqondiso wokutsha kwayo. Le chichi bistro kunye neeapos ezikhethiweyo zitheyibhile zingaphandle, phantsi kwe-arcade kwisikwere se-vest-pot kunye nomthombo apho uNapoleon anisela khona amahashe akhe.

Phefumla Abalindi besikolo esidala eLe Soufflé bafumana ukukhaba ekuxeleleni abathengi bexesha lokuqala malunga nabathengi abanzima aba-odola i-chanterelle soufflé njengekhosi yokuqala, i-Roquefort-and-walnut soufflé njengomngenisi, kunye nepistachio-kwaye- itshokolethi chip soufflé dessert. Le ndawo yokutyela engaguqukiyo enentliziyo esuka entliziyweni, emngceleni wolungiselelo lwee-soufflés kwi-single-serving, ezimbini zeekomityi zokubumba. Ikhitshi linokulumka ngakumbi malunga nokuvumela abelungu beqanda ababethiweyo ukuba bajonge ibetter, kodwa kuya kufuneka ulincome iziko elineminyaka engama-40 lizinikezele kwenye yezona zitya zibalulekileyo zaseFrance naseapos.

UPEPPER UTHETHA KuCatherine & apos; s i-steak esondeleyo ifakwe kwi-sauce engabonakaliyo, i-mocha enemibala yepilisi enomlinganiselo ofanelekileyo womlilo. Phantsi kubakhenkethi, ukubuyela umva ngeminyaka ye-1930 kunye ne-bistro exhonyiweyo kunye neepagnol zemifanekiso engaphantsi komsi wecuba-isilingi enamabala ichazwe kwi-neon.

I-COQ AU VIN Into yokuqala yokubulela kuyo IAuberge Bressane kukuba le ntaka kuthethwa ngayo yi-cockerel, hayi inkukhu, yiyo le nto iindawo ezininzi zizama ukubaleka nazo. Inyama yokudlala encinci ine-mahogany hue ekubeni ihlanjululwe kangangeentsuku, emva koko yanyinyitheka, kwindawo yokuhlambela iwayini yaseJulienas. Isosi evoluptuous ibamba i-pearl anyanisi.

UKUQINISEKA KWEDADA kwaye IKHASILELET Uninzi lweendawo zokutyela ekulula ukufikelela kuzo kwikomkhulu zibonelela ngeentsika zamawele zokupheka komzantsi-ntshona waseFrance, kodwa akukho namnye owenzayo njengegunya njengokuba I-L & apos; Oulette , kwisithili saseBersey eParis & apos; umda osempuma. Ingqungquthela yayo inenyama enyibilikayo phantsi kolusu olomeleleyo; I-cassoulet, indawo yokutya okuthuthuzelayo, igcwele i-confit kunye ne-plump itarbais , inkosi yeembotyi zasemzantsi-ntshona.

IINKONDLO EZIYINKATHAZO Akudingeki ukuba uye kwi-Périgord okanye kwiProvence kwihlabathi kunye ne-apos; Nokuba kusehlotyeni, xa iitruffle zingaphantsi kakhulu kunasebusika, La Truffière Izitya ze-apos zipakishwe ngevumba elikhulu, elizalisa umlomo. Indawo yokutyela ibonelela ngeeklasikhi ezinemigca emithathu efana nesiFrentshi njengeDeux Chevaux: bukhrim amaqanda aqhekezayo anama-truffles (amaqanda aqhuqhiwe), Iparceier mince kunye nedada confit (umalusi kunye neepie ezenziwe ngedada confit endaweni yenyama yenkomo), kunye no-tournedo Rossini (intwana yenkomo ene ukusika ye-foie gras). I-Truffière iphelelwe lixesha ngeyona ndlela intle, inendawo yokugcina ukutya eyakhiwe ngamatye, ii-doilies ezinesilivere-nkqu nesilver candelabra enepinki! Inkonzo intle kwaye inesiphene.

IHANGER STEAK Oku 'kuhlwempu,' ukunqunyulwa kwenkomo yenkomo sele kuthandwa kakhulu eMelika njengoko kunjalo eFrance. EUnited States, ithebhu idla ngokuvulwa ibe yiteki encinci, ethe tyaba, kodwa I-Bistro endala & iiapos zinokulinganisa ii-intshi eziphakamileyo. I-Shallots kuphela kwento yokuhombisa, ke iyalela iitapile ezinqabileyo ezisecaleni. Kukwacetyiswa nayo: UMichel Courtalhac.

INKomo YENKOMO YABASEBENZI Uninzi lwezinto, ezinje ngeeperile anyanisi, in I-Bistro endala & utoliko lokupapashwa kwesi sikhokelo saseBurgundi sanyamalala kwisosi yeinki. Isityu sikwanayo nenqaku elimangalisayo, elimnandi njenge-Madeira, ngokungathi lenziwe ngewayini ebomvu ebomvu eyayilahlekelwe yi-tannin yayo kunye neasidi, ishiya iswekile esezulwini. Kukwacetyiswa nayo: Uninzi lukaLouise.

UKUDLA KODWA
IINKUKU EZIBILEYO Njenge-L & apos; uAuberge Bressane kunye necoq au vin, iLa Poule au Pot ihlawulisa ngesango lokuqala ngentaka elungileyo- inkuku eqinileyo, enencasa egcweleyo, hayi inkuku ebuthuntu, enemicu. Umsebenzi omnye uza kwi-quart tureen egcwele (ukuphefumla okunzulu) ikota yenkukhu exhontiweyo eneepawundi ezine, ityuwa yehagu, iilike, iminqathe, iitheniphu, iitapile, kunye nevumba elimnandi, phantse i-bouillon engenaglasi kubo bonke ukulunga kwabo emhlabeni. 'Andiyicoci itafile de ugqibezele,' utshilo umncedisi wethu, 'kwaye siyavula de kube yintsimbi yesihlanu kusasa.' Inxulunyaniswa noKumkanikazi u-Henry IV kunye nommandla wakhe waseBéarn, inkukhu ebilisiweyo Kukwenziwa apha emva kwemihla, njengoko kunjalo kumakhaya aseFrance: kubanda, kutyebile, herby vinaigrette. Njengamaqabane am okutyela eParis, indawo yokutyela 'ikwijusi yayo,' incoma amaFrentshi ngokugcina iilali zawo ezazigcinwe kakuhle. Apha kuthetha ukuba abaphathi bazigcinile izandla zabo kumhombiso omnandi.

IBOUILLABAISSE Zombini Le Petit Niçois kwaye Isakhiwo betha uninzi lwabo bakhuphisana nabo bouillabaisse eParis ngokusebenzisa nje iintlanzi ezintsha, kubandakanya ukugqithisa , okanye intlanzi yoonomadudwane. Njengokuba imbi njengokuba inamaqhuqhuva, inenyama emhlophe ekhethekileyo, ecolekileyo, sisidalwa esinye solwandle esingenakho ukubakho i-bouillabaisse. Kwivenkile yokutyela nganye, umlobi oliqhawe waseMarseillais kunye neapos; isityu siza necroutons, ipepile eshushu yemayonnaise, kunye nokuvuselela i-rockfish bouillon redolent ye-anise.

IPOTI AU FEU I-bistro ene-bumptious eneetafile zamagxa ezibekwe emagxeni abomvu namhlophe. UKumkani wePot au Feu unikezela ngesinye sezona zidliwayo ziphambili zokutya eParis— iidola ezili-11 kwisitya esibilisiweyo esihamba kwimida yommandla waseFrance. Qengqa imikhono yakho ngeembambo ezimfutshane, ngeenxa zonke emazantsi, amathambo omongo, iilike, iitheniphu, iminqathe, iitapile kunye nekhaphetshu.

UMGANGATHO EBrétzel iya engxakini yokungenisa eStrasbourg ukusikwa kwehagu okuninzi kunye neesoseji ezifunekayo kwesi sidlo sika-Alsatian. Kwaye iklabishi iyabiliswa kwi-buttery, hayi i-sauerkraut encinci.

IINDLELA
ITYALA BRELELEE 'Bambalwa abakhonza i-crème brélée ngendlela ekufuneka beyiyo, kubanda cream, iswekile eshushu emdaka eshushu, utshilo wethu Inkukhu ebilisiweyo Umnikezi kutya. I-crème brélée ayikhonzanga ayifanisi le nkcazo kuphela, kodwa iimbotyi zenyani ze-vanilla zazisetyenziswa kwi-cream e-satiny. Kwaye ngokungafaniyo ne-boilerplate ethatha idessert, umphezulu wawuyiglasi kwaye ubuthathaka; shiya ipikniki ekhaya.

ICARAMEL YENKONZO I-Bistro endala & apos; thabatha eyona dessert ingena classy eFrance (emva iphayi ye-apile Ihlala ekhaya-nokuba inewebhu yeswekile eshushu- iyachukumisa. Ngelixa i-crème caramel ilungiswa ngokwesiko kwiisikhumba ngasinye, nantsi i-apos yenziwe njengelofu kwaye isetyenziswe kwizilayi ezishinyeneyo kwi-sauce ye-amber ekhwaza umva womqala. Ekuphela kwento engekhoyo ngumakhulu kwifaskoti ehlolisisiweyo ebhengeza, 'Nantsi indlela usapho lwam olwenzile ngayo i-crème caramel kwizizukulwana ngezizukulwana.' Kukwacetyiswa nayo: UChez René.

IINKCUKACHA Xa le dessert yasentsomini ilungiselelwe ngokuchanekileyo-njengokuba kunjalo I-Bistro endala -Okutsha, okomhlaza, ukukrala kwethenda ikhaphetshu I-pastry igcwele i-vanilla ice cream ngaphambi nje kokuphaka kwaye emva koko ifakwe etafileni ngesosi yetshokholethi eshushu. Nangona umguquleli wencwadi yokupheka yesiFrentshi kunye nengcali ye-profiteroles endikhe ndatya nayo yayilungile ukukhalaza ukuba isosi bekufanele ukuba iyabila kunokuba ibile nje, ndiye ndaqaphela ukuba uyicoce ipleyiti yakhe.

IKEYIKI YETSHOKHOLEYITHI Uninzi lwama-gastronomes aseFrance achitha ubomi bawo ekhangela ikeyiki yetshokholethi engenampuphu-ilungile njenge-madeleines ekuvuseleleni ukubuyela kwi-Proustian. Uphendlo luphela nge Ulutsha , I-bistro avin uguqulelo olunqabileyo oluncinci lwenziwe ngeValrhona Noir eyongezelelweyo itshokholethi (iipesenti ezingama-53 zecocoa), iiamangile zomhlaba, kunye nokusebeza kweswekile. Ewe, eyona nto iphambili apha kukuba iikeyiki yetshokholethi emnandi yeyosisi. Umnini u-Tim Johnston ucebisa ikeyiki yakhe no-Emilio Lustau sherry: 'Abantu bathi zihamba kakuhle njani ii-Banyuls kunye netshokholethi, kodwa isherry kunye neapos; s kunye nokuvumba kweswekile emdaka kubenza babe ngumdlalo omkhulu.'

ISIQITHI SAMAFUTHA Xa ndandiodola isiqithi esidadayo e Umthombo kaMars Ndibeka umnxeba wokugqiba kwisidlo sam sasemini sesibini (ubomi bomgxeki!), Ke uyazi ukuba andilambanga. 'Iziqithi' ezinekhephu, ezinesigqubuthelo se-caramel isosi, ziyadada kwi-crème anglaise. Ndandisoyika nam, ndatya yonke into endiyilumayo.

I-Au Pied de Cochon 6 Rue Coquillère (Ukufika kokuqala); 33-1 / 40-13-77-00; isidlo sangokuhlwa ngeedola ezingama-68. Isuphu yetswele.
Isikhukukazi embizeni 9 Rue Vauvilliers (Kuqala ukuFika.); 33-1 / 42-36-32-96; isidlo sangokuhlwa ngeedola ezimbini ezingama-58. Isobho se-anyanisi, inkukhu ebhodweni, kunye ne-creme brélée.
I-Bistro endala Rue du Cloître Nôtre-Dame (Ukufika kwesine); 33-1 / 43-54-18-95; isidlo sangokuhlwa ngeedola ezimbini ezingama-53. Ukuhambahamba, ixoxo kunye nemilenze ye-apos, i-boeuf bourguignonne, i-hanger steak kunye ne-profiteroles.
Utata uClaude 51 Ave. de la Motte-Picquet (ngeSixhenxe seAr.); 33-1 / 47-34-03-05; isidlo sangokuhlwa ngeedola ezingama-57. Kwimilenze yamasele kunye neapos.
EGeorge 1 Rue du Mail (12 Arr.); 33-1 / 42-60-07-11; isidlo sangokuhlwa ngeedola ezingama-70. Ukulungelelanisa nebhekoni.
KwiLa Vieille 1 Rue Bailleul (Kuqala ukuFika.); 33-1 / 43-54-18-95; isidlo sasemini ngeedola ezingama-65 . Kwihors d'oeuvres.
IMascotte I-270 Rue du Faubourg iSt-Honoré (iSibhozo sokuFika.); 33-1 / 42-27-75-26; isidlo sangokuhlwa ngeedola ezingama-48. Kwiifrithi zenyama.
ILa Rôtisserie d & apos; Armaille Rue d & apos; Armaille (17 Arr.); 33-1 / 42-27-19-20; isidlo sangokuhlwa ngeedola ezingama-61. Yenkukhu eyosiweyo kunye neetapile ezicujiweyo.
Umthombo kaMars 129 Rue St.-Dominique (ngeSixhenxe seAr.); 33-1 / 47-05-46-44; isidlo sangokuhlwa ngeedola ezingama-65. Kwisiqithi esisodwa kunye nesiqithi esidadayo.
Umphefumlo I-36 Rue de Mont-Thabor (UkuFika kokuqala); 33-1 / 42-60-27-19; isidlo sangokuhlwa ngeedola ezimbini ezingama-58. Ukubethwa ngumoya.
KuCatherine Ngama-65 iRue de Provence (iThoba leThoba.); 33-1 / 45-26-72-88; isidlo sangokuhlwa ngeedola ezimbini ezingama-58. Kwipepile steak.
IAuberge Bressane 16, Ave. de la Motte-Picquet (ngeSixhenxe seAr.); 33-1 / 47-05-98-37; isidlo sangokuhlwa ngeedola ezingama-66. Ye coq au vin.
I-L & apos; Oulette Beka iLachambeaudie (12 Arr.); 33-1 / 40-02-02-12; isidlo sangokuhlwa ngeedola ezingama-45. Yokwenza idada confit kunye necassoulet.
La Truffière 4 I-Rue Blainville (ngolwesiHlanu.); 33-1 / 46-33-29-82; isidlo sangokuhlwa ngeedola ezingama-73. Ukutya izitya.
UMichel Courtalhac 47 iRue de Bourgogne (iSixhenxe seAr.); 33-1 / 45-55-15-35; isidlo sangokuhlwa ngeedola ezingama-57. Kwihanger steak.
Uninzi lukaLouise I-41 Rue Boissy-d & apos; IiAngles (iSixhenxe seAr.); 33-1 / 42-65-06-85; isidlo sangokuhlwa ngeedola ezingama-72. Yeyauf bourguignonne.
Le Petit Niçois 1 0 Rue Amélie (owesixhenxe uFikile.); 33-1 / 45-51-83-65; isidlo sangokuhlwa ngeedola ezimbini ezingama-47. Kwi-bouillabaisse.
Isakhiwo Uluhlu lwe-108. du Montparnasse (14th Arr.); 33-1 / 43-35-25-81; isidlo sangokuhlwa ngeedola ezingama-69. Kwi-bouillabaisse.
UKumkani wePot au Feu 34 URue ​​de Vignon (iTyelelo lesiThoba.); 33-1 / 47-42-37-10; isidlo sangokuhlwa ngeedola ezingama-40. Pot-au-feu.
EBrétzel 1 uRue Léopold Robert (14th Arr.); 33-1 / 40-47-82-37; isidlo sangokuhlwa ngeedola ezingama-45. Kwi-sauerkraut elungisiweyo.
Ulutsha 47 URue ​​de Richelieu (Kuqala ukuFika.); 33-1 / 42-97-46-49; I-sherry kunye ne-dessert ezimbini zeedola ezingama-20. Ikhekhe yetshokholethi.
KuRené 14 Blvd. ISaint-Germain (yesihlanu ukuza.); 33-1 / 43-54-30-23; isidlo sangokuhlwa ngeedola ezingama-65. Kwicherme caramel.