Qhov twg Pom Qhov Zoo Tshaj Plaws Steak-Frites hauv Paris

2024 Tus sau: Cyrus Reynolds | [email protected]. Kawg hloov kho: 2024-02-08 03:33

A classic French brasserie phaj, steak-frites (steak thiab fries) txawm li cas los xij yooj yim ua yuam kev. Yog tias cov nqaij txiav tsis zoo, koj yuav pom koj tus kheej gnawing ntawm tawv, gristly, flavourless steak. Yog hais tias Fabkis fries tsis tau txiav tes thiab npaj tshiab, lawv tuaj yeem ua rau tsis zoo thiab noj mov. Txhawm rau kom tsis txhob poob siab, tsev nyob rau hauv cov chaw zoo heev hauv Fabkis lub peev rau cov tais diav yooj yim tab sis qab. Yog tsis muaj ado ntxiv, cov no yog qee qhov chaw zoo tshaj plaws hauv Paris rau steak-frites.

Le Relais de Venise l'Entrecôte

Paub thoob ntiaj teb ua qhov chaw zoo tshaj plaws rau kev txiav cov nqaij thiab cov kua ntses qab kom phim, Le Relais de Venise l'Entrecôte tau suav hais tias yog qhov chaw rau lub taub hau thaum koj tom qab steak-frites npaj raws nraim rau koj saj.

Lub tsev noj mov, nrhiav tau nyob rau hauv 1959 los ntawm Fabkis restaurateur Paul Gineste de Saurs, muaj ib tug tshwj xeeb tsis muaj-menu tswvyim. Koj tsuas yog xaiv qhov koj xav tau koj cov steak npaj: bleu (ultra-tsis tshua muaj), saignant (tsis tshua muaj) taw tes (nruab nrab), bien cuit (zoo-ua tiav) lossis carbonisé (ua tau zoo heev).

(Nco ntsoov tias hauv Fabkis nws tau suav tias yog "tus qauv" noj ib qho steak tsawg lossis nruab nrab-tsis tshua muaj.tsis pom zoo tias koj xaj kom lawv ua tau zoo heev, lossis pheej hmoo gnawing ntawm cov tawv tawv slab bereft ntawm nws haiv neeg flavors thiab textures.}

Steak-Frites

Txhua qhov kev xaiv noj su lossis noj hmo tuaj nrog chav kawm ntsuab zaub ntsuab, ua raws li lub tsev nto moo steak-frites.

Nrog nws lub koob npe nrov rau kev sib tw, xaiv cov nqaij nyug thiab yaj-hauv-koj-lub qhov ncauj, ob-siav fries, lub tsev noj mov nto moo rau nws lub tsev ntses. Thaum de Saurs qhib Le Relais, ua noj steak-frites nrog herbed butter yog cov pa. Nws es tsis txhob garnished nws nrog ib tug zais, tsaus-ntsuab ntses melding tshuaj ntsuab, txuj lom, thiab condiments.

Tseem tshaib plab? Koj tuaj yeem thov rau vib nas this-ib lub sijhawm tsis tshua muaj nyob hauv Paris. Cov ntawv qhia zaub mov tseem suav nrog xaiv cov cheese thiab cov khoom qab zib hauv tsev. Peb tshwj xeeb tshaj yog xav kom lub tsev profiteroles, topped nrog decadent chocolate sauce.

Ntxiv rau thawj Le Relais de Venise L'Entrecôte rooj ntawm Boulevard Pereire, muaj ntau lub khw noj mov ua haujlwm nyob ib ncig ntawm lub nroog raws li lub npe "Le Relais de l' Entrecôte" uas yog tib pab pawg thiab muab ntau yam tib formula.

Bistrot Paul Bert

Lub Bistrot Paul Bert tau txais kev nyiam thoob ntiaj teb tom qab tus hlub, tus kws ua zaub mov lig thiab tus kws ua zaub mov Anthony Bourdain tau nthuav tawm nws ntawm nws qhov kev mus ncig ua yeeb yam "Tsis Muaj Kev Npaj." Tab sis cov neeg hauv zos tau paub ntau xyoo dab tsi Anthony divulged rau peb tus so: qhov no tsuas yog ib qho Paris 'zoo tshaj plaws bistrots.

Yog chav noj mov qub hauv ntiaj teb tsis muaj kev ntxim nyiam txaus rau nws tus kheej, tus tswv BertrandAuboyneau qhov mob siab rau cov ntawv qhia zaub mov ntawm Fabkis brasserie classics yeej ua tau. Cov khoom xyaw yog invariably tshiab thiab hauv zos sourced. Thiab txawm hais tias lub tsev noj mov muaj koob npe nrov ntawm cov neeg noj mov thiab cov neeg thuam, cov nqi tseem yog qhov tsim nyog-ib qho txiaj ntsig tiag tiag rau cov neeg siv nyiaj txiag nrhiav zaub mov zoo Fabkis.

Steak-Frites

Thaum lub tsev noj mov feem ntau khaws cov ntu entrecôte (ribeye) ntawm nqaij nyug rau steaks, Bistrot Paul Bert hloov ua ib qho kev sib tw zoo kawg nkaus filet mignon rau lawv. Nws tau txais kev pabcuam hauv cov kua txob dub thiab feem ntau yog garnished nrog Cognac-Armagnac butter thiab cream sauce uas foodies tsis tu ncua rave txog. Cov nqaij ntuag hlais, golden-xim av rau sab nraud thiab txaus siab noj mov sab hauv, kuj muaj npe zoo heev.

Kev tshwj tseg yog qhov tseem ceeb ntawm lub rooj nrov no. Wine lovers yuav txaus siab rau daim ntawv teev npe cawv ntau thiab xav txog, ib yam nkaus.

Aux Tonneaux des Halles

Hailed los ntawm pastry kws ua zaub mov thiab kws sau phau ntawv ua noj David Lebovitz ua "ib qho ntawm qhov kawg ntawm cov khoom noj khoom haus zoo ntawm Paris," Aux Tonneaux des Halles tseem yog lwm qhov chaw nyiam rau cov nqaij zoo hauv lub nroog. Txawm hais tias lub tsev noj mov hloov ob txhais tes hauv 2016, nws tseem raug suav hais tias yog ib qho ntawm cov purveyors zoo dua ntawm cov kua txiv hmab txiv ntoo, cov khoom noj zoo.

Steak-Frites

Ntawm lub tsev noj mov ci ntsa iab, zoo siab nyob hauv Montorgueil kev lag luam koog tsev kawm ntawv, xaiv cov khoom noj txhua hnub uas tau rub tawm ntawm daim kab dam. Cov "Butcher Beef" onglet steak nrog kua txob sauce thiab fries yog ib txwm classic thiab paub tias yogtshwj xeeb tshaj yog kev sib tw, muaj kua, thiab flavorful. Meanwhile, yog tias koj noj mov rau ob, tav su ntawm nqaij nyug yog qhov txaus siab thiab qab xaiv.

Daim ntawv teev cawv muaj ntau lub ntuj Fabkis liab thiab dawb, uas tuaj yeem ua khub zoo nrog cov nqaij.

L'Aller Retour

Lub tsev noj mov zoo nkauj no nyob hauv cheeb tsam zam Marais tshwj xeeb hauv cov nqaij zoo ua ke nrog cawv. Ib tug txheeb ze tuaj tshiab-lub rooj qhib rau xyoo 2010-L'Aller Retour pab txiav cov nqaij saum toj kawg nkaus los ntawm qee lub nroog cov neeg tua tsiaj zoo tshaj plaws.

Steak-Frites

Yog tias koj yog tus neeg noj zaub mov zoo uas xav paub ntau yam, qhov no yog qhov chaw zoo rau noj su lossis noj hmo. Ntawm no, xaiv ntawm ntau qhov kev xaiv ntawm cov nqaij ci ci rau ntawm lub pob zeb lava thiab tau txais kev pab nrog kib, zaub tshiab raws caij nyoog, los yog zaub xam lav. Los ntawm Charolais nqaij nyug tartare mus rau Simmental thiab Dub Angus lossis Bavarian Filet, koj yuav raug lwj rau kev xaiv.

Cov neeg ua haujlwm zoo nyob ntawm tes los pab koj muab koj lub phaj nrog lub khob dawb lossis liab. Cov npe caw uas nthuav dav qhia txog qee thaj chaw zoo tshaj plaws thiab vintages los ntawm ib ncig ntawm Fabkis, suav nrog cov organic thiab biodynamic xaiv.

Le Severo

Yog tias koj nyob hauv Latin Quarter, tsev neeg bistrot no nyob ze ze ntawm Jardin des Plantes yog qhov kev xaiv zoo thaum koj nyob hauv lub siab xav noj nqaij. Txawm hais tias nws tsis yog ib lub tsev noj mov zoo tshaj plaws los ua peb daim ntawv teev npe, qhov zoo thiab kev pabcuam ntawm no tau paub tias zoo heev, thiab tsom mus rau lub caij nyoog, tshiab. Cov khoom xyaw thiab cov khoom lag luam hauv zos yuav txaus siab rau cov neeg noj mov txhawj xeeb txog kev cuam tshuam ib puag ncig.

Steak-Frites

Nyob ntawm lub tsev noj mov me me los ntawm tus tswv thiab tus kws ua zaub mov William Bernet, koj tuaj yeem cia siab tias yuav tau npaj cov faux-filet steak nrog cov kua txob hauv tsev thiab nrog rau cov nqaij nyoos tshiab uas muaj kev ntxhib los mos thiab tsw. Simplicity yog lub npe ntawm qhov kev ua si ntawm lub rooj qhuas Latin Quarter-thiab nws ua haujlwm zoo.

Au Boeuf Couronné

Lub tsev noj mov uas txo qis no nyob deb ntawm cov neeg ncig tebchaws uasi stomping thaj chaw nyob rau sab qaum teb sab hnub tuaj Villette koog tsev kawm ntawv tau txais kev qhuas rau nws cov nqaij nyuj zoo, tau los ntawm ib ncig ntawm Fabkis. Tam sim no ib feem ntawm lub tsev so peb lub hnub qub ntawm tib lub npe, Au Boeuf Couronné (lus, "ntawm cov nqaij nyug nyav") tau qhib rau xyoo 1930. Txij thaum ntawd los nws tau nyiam cov neeg nyiam nqaij noj nqaij mus rau ntug nroog rau kev txiav npluav ntawm Charolais, Salers, lossis Aubrac nqaij nyug, ib txwm nyob rau Fabkis thaj tsam xws li Burgundy thiab Auvergne.

Steak-Frites

Raws li ib lub nroog lub tsev qub tshaj plaws, tej zaum nws yuav tsum tsis txhob xav tsis thoob tias Au Boeuf Couronné ua haujlwm rau qee cov steak-frites. Xaiv ntawm 12 astounding nqaij nyuj, los ntawm kev sib tw filet mus rau tav, sirloin, thiab rump steak. Thaum lub tsev noj mov ib txwm ua rau nws lub tsev qos yaj ywm souffle ua ib sab-thiab nws paub tias qab-koj tuaj yeem tau, ntawm chav kawm, thov rau lub phaj heaping ntawm crunchy tes-txiav "frites" xwb.