#GastrologyInParis - Michelin star brilliance @ Relais d'Auteuil

Gastrology bloggers dined courtesy of Relais d'Auteuil.

At Relais d'Auteuil, the love of art meets truly exquisite French cuisine.

The man behind it all, chef extraordinaire Patrick Pignol truly impresses. In a previous life, Pignol plied his trade with the top chefs in the French culinary scene (Ledoyen on the Champs-Elysees, Le Gavroche (in London) and Chiberta), before finally setting up Relais d’Auteuil in the chic 16th district. 30 years from inception, he is still in the kitchen wow-ing patrons.

The restaurant menu focuses on carefully selected seasonal produce paired with skilful cooking methods which show a deep respect for the high quality produce thereby allowing the ingredients to shine.  

It is this obsession which has made Pignol a highly awarded chef who is both recognized and respected by his peers. One of the few chefs to consistently visit the market to do his own shopping, Pignol enjoys being guided by the fresh produce which he lovingly discovers at Rungis. 

A regular customer at Relais d'Auteuil blows us a kiss!

It is no wonder that loyal customers return time and time again to indulge in Pignol's delicious French cuisine and enjoy the friendly atmosphere.

Amandine de foie gras

Luxurious foie gras is enveloped within a crisp potato exterior and a further layer of soft potato. The addition of cumin is a masterstroke which provides a lovely counterpoint to the decadent dish. It is no wonder that this dish has become a signature dish at Relais d’Auteuil.

Belles Asperges vertesde Pertuis, et morilles fraiches tombée de persil plat

Wonderfully in season asparagus is served with earthy mushrooms and fresh parsley. It is a dish that shouts out, “It is spring!” This is one beautiful dish that is not to be missed.

Oursins servis dans leur coque

One of the many highlights from our visit was this dish of buttery sea urchin served in its shell. It was a fantastic tastebud-enlivening course.

Encornets farcis aux oignons doux des Cévennes et senteur despeck

We adored the beach-like presentation of this dish and loved the flavours even more. The quality of the squid was exemplary. The perfectly cooked squid was stuffed with sweet onions and tomatoes. A Mediterranean inspired dish which allowed the natural sweetness of the squid to shine.

Ris de veau rissolé au beurre de cardamome et parfum d'oseille

A favourite among the regulars, the battered sweetbreads were wonderfully crisp on the outside and tender on the inside having been sautéed in butter and cardamom. Perfumed with sorrel it was a treat for all the senses. 

Red fruit Soufflé 

The soufflé was picture perfect. Filled with a lovely surprise of sweet and tangy berries, the soufflé was beautifully light and fluffy.

Be guided by a true chef in every sense of the word at Relais d’Auteuil - a superb restaurant where genuine passion can be felt in every mouthful. 

Location: 31 Boulevard Murat, 75016 Paris, France

Phone: +33 1 46 51 09 54

Link: www.relaisdauteuil-pignol.fr/

Cuisine: French

Check out our Paris foodie guide here!

#GastrologyInParis - A delicious chapter of Parisian life @ Les Bouquinistes by Guy Savoy

Gastrology bloggers dined courtesy of Les Bouquinistes.

Set up on the banks of the Seine like any "bouquiniste" (booksellers of used and antiquarian books) worthy of its name, Les Bouquinistes welcomes passers-by, connoisseurs, travellers and those who stop out of curiosity.

In one of the most beautiful locations in all of Paris, the restaurant has sweeping views of Notre Dame and the Pont-Neuf, and is within earshot of the barges navigating the Seine. 

The restaurant is elegantly designed with subdued décor, a pair of back-to-back bars incarnating the epicentre of the restaurant, and glass and metal walls cleverly demarcating the various spaces. 

Various books adorn the walls of the restaurant, keeping to the "bouquiniste" theme. 

Les Bouquinistes menu is designed by Guy Savoy and Chef Stéphane Perraud and focusses on quality produce and creativity. New items are added each day to keep regulars coming back for more.

Whiting fish and tartar of oysters, curdled cheese and garden peas

Our adventure commenced with Whiting fish served with tartar of oysters, curdled cheese and garden peas. The fish was superbly fresh with the gentle sweetness of the tartare of oysters effortlessly infusing each bite. Each element of the entree was allowed to participate in the flavoursome symphony to good effect.

Prawn ravioli with vegetables, broth emulsified verbena

Beneath the layer of superbly cooked pasta were soft shreds of sweet prawn.  The bisque had a well-developed flavour profile and veloute provided decadent flavours to complement the delicious prawn meat. 

Pollock of line, mushrooms, cabbages romanesco and razor clams

The Pollock of line was one of the highlights of our visit. The luxurious sauce that accompanied the tender fish fillet was mouth-wateringly rich and indisputably one of the best sauces we have sampled in recent times. It was a brilliant amalgamation of flavours.

Angus beef back steak, turnips and oyster mushrooms

The dish of Angus beef back steak was simple, delicious and very well executed. The beef was cooked to a tender and juicy pink and was exceedingly flavoursome and "melt in the mouth". The use of stuffed turnip which emulated a bone marrow was a clever addition.

From left: Fresh strawberry, matcha meringue, strawberry and matcha sorbet; "Chocolate"

A strawberry centric dessert of fresh strawberry, matcha meringue, strawberry and matcha sorbet provided a different mix of pleasant flavours. We loved the velvety smooth consistency of the both the sorbets and crunchy textural elements courtesy of the meringue. The aptly named dessert of “chocolate” then concluded our meal on a decadent note. It was a dessert that would have delighted any chocolate lover.

Les Bouquiniste offers a delicious chapter of Parisian life to all those who enter. As expected from any Guy Savoy restaurant, we experienced the utmost professionalism and great quality produce within elegant surrounds. 

Location: 53, quai des Grands Augustins, 75006 PARIS

Phone: + 33 (0) 1 43 25 45 94

Link: http://www.lesbouquinistes.com/

Cuisine: French







Check out our Paris foodie guide here!

#GastologyInParis - Traditional cuisine @ Au Petit Sud Ouest

Gastrology bloggers dined courtesy of Au Petit Sud Ouest.

A hop and a skip away from the Eiffel Tower, Au Petit Sud Ouest is a reliable outpost for hearty South-western French cuisine.

The restaurant is particularly known for its foie gras, duck and cassoulet. The interior is incredibly welcoming with its simple and warm decor. 

Whole duck breast with wild mushrooms

The slices of duck breast were cooked to perfection, allowing the rich flavour of the duck to shine through. The earthy mushrooms provided the crowning element to this luxurious dish. We were amazed at the generosity of the serving size but managed to put it all away pretty easily - yum!

“Confit” duck leg and fried thin potatoes and wild mushrooms

The confit leg was beautiful. Encased in crisp skin and wonderfully tender on the inside, it  featured alongside rustic fried potatoes and mushrooms. It was a delicious option that was highlighted by the captivating flavours and aromas of the duck.

Thin apple chips tart soaked with Armagnac 

The dessert of apple tart soaked with Armagnac was a sweet end to our evening. Crispy filo pastry and luxurious vanilla ice cream provided balance to the sweetness of the caramelised apples.

A great place for foie gras and duck lovers - come here to experience warm hospitality and indulge in some good-old French gastronomy. 

Location: 46, Avenue de la Bourdonnais, 75007 Paris, France

Phone: +33 1 45 55 59 59

Link: http://www.au-petit-sud-ouest.fr

Cuisine: South-western French

Check out our Paris foodie guide here!