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Where to eat an excellent boeuf bourguignon in Paris?

The inflow of the common cold and all that accompanies you

Summer bids farewell to Paris with a beautiful evening sunday that, similar every year, volition exist missed a lot. Autumn has come early this year and has already colored some canopies and trees with its beautiful orange-red colors.
These are inevitable transformations that afterwards a while living in this beautiful metropolis we larn to love even knowing that with the beauty of autumn will come the coldness and the rains of winter.
Optimistic that I am having to seek the good side in everything and I believe that the great virtue of the common cold months are the succulent ingredients and winter dishes. The truth is that they are normally dishes and products that we tin can eat all year round. Because, with few exceptions, they are delicacies that are too bachelor in the other seasons of the year. But information technology is in the winter that they come with full forcefulness, leveraged by the commonage imagination, by the media and especially past our nostalgic papillae of these flavors.

Few dishes of French cuisine fit the description higher up as much as the boggling boeuf bourguignon.

What is boeuf bourguignon all about?

I will answer you with another question: What does Burgundy produce?
It produces mustard, blackcurrant foam, marbled ham, aniseed sweets, honey staff of life with spices? But as well, in a less processed and more than rural mode: snails, beef and vino.
For the fourth dimension being, we'll discard the so-called gastropods to focus on the other ii emblems that gave ascent to the boeuf bourguignon. Now, it'southward only fair that the two ingredients came together in the aforementioned pot, subsequently all they came from the same land. To accompany them, an escort made up of garlic, onions, salary, carrots, mushrooms and a garni bouquet. The recipe may seem rustic, but intrinsically linked to the quality of the traditional ingredients: charolais for meat, côte-de-nuits or côte-de-Beaune for wine.

The boeuf bourguignon is office of the team of dishes cooked for a long time. The meat should be cooked slowly so that it softens and is delicately impregnated by the taste of the vino sauce. Nosotros are talking about a real quality kitchen that does not use industrial broths and sauces and is non reheated in the microwave.

The starting bespeak

Last November, Le Parisien revealed that, according to a survey conducted by the Toluna Institute for the Nestlé Foundation France, the bourguignon steak was chosen by 23% of respondents every bit the most representative dish of French cuisine, ahead of the veal blanquette (xi%) and the steak with chips (10%).

The Method

For the first time in history, the paper Le Figaro, together with its gastronomic critics, organized anonymous visits to several French restaurants spread throughout the capital for two weeks to get in at the verdict of the best bourguignon steak in Paris.

The Criteria

Four criteria were used to obtain a total of twenty points:

The presentation of the plate (in a casserole, on the plate) 3 points,
The meat (texture, generosity, taste) in six points,
The sauce (texture and flavor), every bit well as the accompaniment (knowing that it varies greatly, between boiled potatoes, carrots, pasta or mashed potatoes) in half dozen points,
Quality of the place (neighbourhood canteen, traditional chophouse, regional accost) and the price-quality ratio, in 5 points

Results

First on the list, a surprise: the Café des Musées restaurant, was right in front of the addresses that made steak bourguignon their specialty.

Here follows the listing, co-ordinate to the Le Figaro newspaper, from where you tin can taste the best boeuf bourguignon in Paris.

1st

Le Café des Musées: 49, rue de Turrenne (IIIe)

2nd lugar tied:

At Fred'southward business firm: 190 bis, boulevard Pereire (17th century)
Aux Crus de Bourgogne: iii, rue Bauchaumont (Two)

4th lugar tied:

Le Petir Célestin: 12, quai des Célestin (IVe)
South Burgundy: 14, rue de Clichy (IXe)

6º lugar

Joséphine Chez Dumonet: 117, rue du Cherche-Midi (VIe)

7º lugar
Le Gastroquet: 10, rue Desnouettes (XVe)

8º lugar
In the Burgundy of the Marais: 52, rue François Miron (IVe)

9º lugar
Le Clos Bourguinon, 39, rue Caumartin (IXe)

10º lugar
Chez René, 14, boulevard Saint Germain (VIe)

Discover our gastronomic experience

Read the original article in french

waltersupood1951.blogspot.com

Source: https://gastronomos.fr/en/restaurants/the-best-boeuf-bourguignon-of-paris/

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