Kev tshuaj xyuas ntawm Gallopin Brasserie hauv Paris

2024 Tus sau: Cyrus Reynolds | [email protected]. Kawg hloov kho: 2024-02-08 03:45

Ib tsoos Parisian brasserie uas tau txais lub koob npe nrov ua ib lub nroog zoo tshaj plaws, Gallopin nta Fabkis cov zaub mov zoo nkauj nyob rau xyoo pua 20th, Belle Epoque chav noj mov. Nqe yog nruab nrab, ib yam nkaus. Lub tsev noj mov Fab Kis nruab nrab no yog qhov kev xaiv zoo thaum koj xav ua kom koj cov leeg nqaij noj qab haus huv thiab nthuav koj lub palate-- yam tsis tau ua txhaum koj cov peev nyiaj.

Vim Li Cas Koj Yuav Hlub Nws:

• Gallopin pab qab, yooj yim Fabkis txoj brasserie nqi ntawm tus nqi tsim nyog
• Kev pabcuam zoo heev thiab tus phooj ywg
• Lub Belle Époque décor thoob plaws hauv lub tsev noj mov thauj koj mus rau ib qho bygone Paris

Vim Li Cas Tsis Muaj Koj:

• Cov zaub mov tsis tshwj xeeb yog neeg tsis noj nqaij
• Cov zaub mov ruaj khov tsuas muaj ob peb txoj kev xaiv
• Cov neeg uas nyiam bustle thiab excitement yuav pom lub ambiance ntawm no ib tug kov heev ntsiag to

thawj qhov kev xav:

Ib tug phooj ywg Fab Kis tau pom zoo rau Gallopin tom qab kuv hais rau nws tias kuv tab tom nrhiav kev zoo heev, tab sis tus nqi tsim nyog, brasserie-style French cuisine. Nws yog kev txiav txim siab. Thiab kuv yeej tsis cia siab tias yuav muaj kev sib tw, muab nws cov lus cog tseg tias nws yuav tsis nyuaj dhau ntawm kuv cov peev nyiaj.

Yog li xav txog qhov kuv xav tsis thoob thaum kuv taug kev hauv Gallopin los ntawmtawm ntawm qhov chaw grey qhov chaw de la Bourse (Stock Market Square), nyiam haunt ntawm peev bankers, thiab pom kuv tus kheej thauj mus rau enchanting Paris circa 1900.

Grands-Boulevards brasserie tau qhib thawj zaug hauv xyoo 1876, thiab tom qab ntawd tau kho dua tshiab rau Universal Exposition ntawm 1900 uas tau rub ntau txhiab tus neeg tuaj ncig thoob ntiaj teb tuaj rau hauv nroog. Gallopin nta ib qho loj mahogany bar, tooj dag chandeliers thiab ntsia, thiab, qhov zoo tshaj plaws ntawm tag nrho cov, qee qhov zoo tshaj plaws stained-iav murals kuv tau pw qhov muag. Nrog lawv cov xim liab thiab daj daj, cov duab kos tau ua kom sov, npau suav lub teeb hla chav noj mov, thiab qhib rau lub vaj paj. Daim iav nyob ib ncig ntawm chav noj mov grandiose amplify cov nyhuv. Qhov no yog atmospheric thiab romantic Parisian noj mov ntawm nws qhov zoo tshaj plaws.

The Menu

Qhov kev zoo siab tuaj yeem nres ntawm ntawd, tab sis lawv tsis ua. Cov tswv Marie-Laure thiab Georges Alexandre thiab kws ua zaub mov Didier Piatek muab cov khoom xyaw ua lag luam tshiab tau npaj hauv cov tais diav uas muaj kuab heev, ntxiv rau qhov zest ntawm eclectic thiab niaj hnub rau cov laus nyiam.

Qee yam piv txwv los ntawm cov ntawv qhia zaub mov suav nrog:

• Steak nrog braised endives thiab txiv kab ntxwv butter
• -roasted fillet ntawm os nrog thyme thiab crushed qos yaj ywm
• Nicoise zaub xam lav nrog maj mam siav tuna
• fresh seafood platters

Khoom qab zib, txhua qhov ncauj-dej, suav nrog Belle Hélène (poached pear doused hauv kub chocolate sauce) thiab French-toast style brioche nrog s alted butter caramel sauce thiab vanilla ice cream.

Vim cov khoom xyaw raws caij nyoog yog nyiam los ntawm chav ua noj,cov ntawv qhia zaub mov hloov nquag. Koj tuaj yeem xaj ib la carte, tab sis kuv xav kom cov ntawv qhia zaub mov ruaj khov rau thawj zaug. Cov ntawv qhia zaub mov muaj xws li appetizer, chav kawm tseem ceeb, khoom qab zib, thiab ib nrab lub raj mis ntawm Mouton Cadet (liab lossis dawb).

Kev noj qab haus huv tuaj yeem xaiv rau ib qho appetizer thiab chav kawm tseem ceeb lossis chav kawm tseem ceeb thiab khoom qab zib.

Kuv Daim Ntawv Qhia Tag Nrho:

Tom qab tau qhia rau peb lub rooj los ntawm peb maj mam ironic, tab sis tus phooj ywg zoo, neeg rau zaub mov, peb pib noj mov nrog kirs: classic aperitif (ua ntej noj hmo) concocted nrog dawb wine thiab dub currant syrup.

Ua ib tus neeg nyiam noj nqaij nruab deg, Kuv xaiv lub salmon terrine (ze rau pâté) nrog Mimosa qe ua kuv thawj chav kawm. Lub salmon yog delicately seasoned thiab melts ntawm lub palate.

Lub ntsiab lus tseem ceeb, liab mullet nrog zaub lasagna thiab Provencal pesto, yog qhov sib npaug. Lub mullet, uas yog ze rau liab snapper, muaj ib tug ntau buttery thiab kev ntxhib los mos, thiab yog heev tshiab. Lub lasagna, txawm hais tias tsis muaj dab tsi tshwj xeeb, yog flavorful txaus.

Kuv ob tus khub, cov neeg noj zaub mov tsis zoo, ob leeg tau tshwm sim hauv cov tsoos foie gras thiab lacquered nqaij npuas filet mignon nrog cov qos yaj ywm gratin.

Rau khoom qab zib, Kuv daig rau kev lig kev cai thiab xaj bourbon vanilla crème brulée. Kuv tsis poob siab. Lub crème brulée nyob rau hauv nws daim ntawv zoo tagnrho: ib nrab khov, ib nrab oozing custard nyob rau hauv ib tug zoo kawg nkaus caramelized qab zib crust uas tawg zoo li nyias iav hauv qab diav.

Taug Kev thiab Cov Lus Qhia Ua Haujlwm

Lub tsev noj mov nyob hauv nruab nrab, ntawm lub xwmfab tig rau ntawm Bourse (Tshooj Txauv) thiab tsuas yog ib qhoob peb feeb taug kev los ntawm Paris Opera Garnier thiab Palais Royal.

• Address: 40, Rue Notre Dame des Victoires, 2nd arrondissement
• Metro/RER: Bourse (Kab 3) lossis taug kev kaum feeb ntawm Opéra (Metro kab 3, 9; RER A)
• Phone: (+33)142 364 538
• Price range: Saib cov zaub mov tam sim no thiab tus nqi ntawm no
• Hours: Monday txog Sunday, 12:00 teev tsaus ntuj txog 12:00 teev sawv ntxov
• Kev Pab Cuam Dej: Tag nrho bar thiab cov npe cawv muaj
• credit cards: Txhua daim credit card loj txais

Mus Saib Lub Vev Xaib Official

Thov Ceebtoom: Thaum muaj tseeb thaum lub sijhawm tshaj tawm, tus nqi thiab lwm yam ntsiab lus rau lub tsev noj mov no yuav hloov tau txhua lub sijhawm.