paris-escargot-blog

[paris-escargot-blog]

ESCOFFIER AND SARAH B On the ground floor, discover without further delay the Escoffier lounges, the cook who codified French cuisine, do not miss to climb the steps of the spiral staircase listed historical monuments, now legendary that leads to the salon Sarah B. C is venturing into a sultry journey back in time. The golden voice, as Victor Hugo called it, collected pythons as much as lovers. here, with a crystalline laugh, he welcomed his gallant rendezvous. Today as yesterday, the languages ​​are loosened and, around an exhilarating cocktail, the murmur of the beings reveals its secrets.

[paris-escargot-blog]

SNAIL IN ALL ITS STATES Only two kinds of snails are cooked. The Helix aspersa small squirrel. Its flesh is tender to the nutty taste, sometimes mentholated by the herbs that feed it. And the incomparable burgundy Helix pomatia, this one matures at two years against six months for the grays, which makes it a dish of excellence very appreciated. All our snails are of an irreproachable quality, previously blanched then put in the court-bouillon, refreshing and pectoral at 65 ° C, flavored herbs and herbs in accordance with the rules of art to possess all the skills that will make you love them: classic parsley, truffled butter, foie gras and stamped with fine gold (edible!) 24 carat, the muscle of the snail agrees finely with the wines and alcohols: Chablis, Riesling, Beaujolais, or even pastis 51 for the "gainsbard" - served with a small flask of Serge's favorite drink to electrify.

[paris-escargot-blog]

KITCHEN MAKES HAND, A TASTE HIGH TASTE Here "The handmade" is made with ease. Must be simmering soft, in the calm of large copper pots gleaming, in the privacy of the kitchen, out of sight, the fortunes of the seasons, deploying the colors of a revisited kitchen, tailor-made ... There's nothing better than the fried calf's rib, melting in your mouth. Do not miss the delicate rib of beef, cooked according to your wish to share.