Twelve months of restrictions, curfews and confinement… this is an anniversary which the leaders would have gone well. Deprived of room service and eager to keep in touch with their customers, many cooks have continued to improve their take-out offer. Overview of some recent and exciting Parisian proposals.
Cream of green lentils with foie gras and coffee tiramisu
Rather than wasting cardboard or plastic, some chefs have taken to the glass jar option. This is the case with Mélanie Serre. At the start of the 2019 school year, she moved to Louis Vins, in the Latin Quarter, and shone with her very precise cuisine (Robuchonesque heritage), high in taste and color. Since the start of the year, she has successfully jars: her cream of green lentils from Puy with duck foie gras (€ 9) is an excellent warm-up before the scallops in a broth. with ginger and turmeric (€ 17) perfectly melting, just like the beef bourguignon (€ 16) lovingly simmered. Coffee tiramisu (€ 6) is eaten quickly, too quickly! So many reasons to come back, just like the deposit of 2 euros on each jar. To pick up on the spot.
Louis Wines 9, rue de la Montagne-Sainte-Geneviève, Paris 5e.
Gianduja chocolate casserole dish
Nathan Hélo took over Dupin at the end of 2019 after going through the George-V. Faithful to its principles of eco-responsibility, since February it has been offering soups and traditional dishes in well-executed jars. The menu is more rustic than the delicate menu he created when Dupin was still open, but his technique and the quality of the products (Ile-de-France and seasonal) make the difference. As a starter, a soup of butternut vegetables (€ 6) or a minestrone (€ 8); as a main course, there is a tasty veal blanquette (€ 18), or a long-simmered stew (€ 16). For dessert, the 70% Gianduja chocolate cake with a passionate heart awakens the taste buds (€ 7). Those who bring back their jars receive a 5% discount on the new order. To be picked up on site.
Dupin 11, rue Dupin, Paris 6e.
Confit pork taco and mezcal baba
Daughter of Mexican restaurateurs who worked for the Paul-Bocuse Institute, Beatriz Gonzalez returns to her origins. Already at the head of two bistronomic restaurants in Paris (Neva and Coretta), she launched Taco Mesa in February. We recommend the excellent pibil-style candied pork taco – slow cooking at low temperature in annatto paste, a typical Yucatan red seed – with black bean puree, red onions in vinegar and coriander (14 , 90 € for three). More original and suitable for vegetarians, the portobello al pastor (€ 14.90) is stuffed with grilled pineapple and then baked with mushrooms and a nice marinade made from vinegar, bitter orange and chili. If you take the € 21.90 menu with drink and dessert, don’t miss the mezcal baba! Pick up from Coretta or delivered by Uber Eats.
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