Eating Well In Paris: Second Stop At Chez Tante Alice
Eating out correct in Paris: in this second installment of my new group of articles, I present you to Tante Alice, an excellent restaurant which usually deserves a location in the pantheon of French provincial cuisine. Yummy!
Life after Chez Georges
Within an article written previously the ?Consuming well in Paris? theme, I defined the grandiose knowledge I acquired at ?Chez Georges?. The owners of Chez Georges bring the French cuisine flag with satisfaction, and their amount is outstanding.
After such a gratifying meal I was wanting to know who could rise to the task of getting my tastebuds as excited. Rescue emerged by means of a supper invitation by my companions in crime, Angelo and Vinni.
?To Tantalis!? was their fight cry.
Tantalis… or not
Tantalis. With such a name I didn?t know very well what to anticipate really. Tantalis will not mean anything in French. It sounded just like a coined term, made up probably to don some Nouvelle Cuisine joint. If you ask me, Nouvelle Cuisine means item puffery, very little material, and high dollars. Not promising. However I rallied their flag, thinking they might know better.
Coming to the scene I recognized I experienced erred in my own linguistic assumptions: Tantalis wasn?t at almost all — Tante Alice it had been.
Right now, Tante means aunt in French, therefore Aunt Alice. Alice is usually among those names which ladies used to get in the 1930s, but which hardly any people dare providing their offshoot today. Aunt Alice provides back again pictures of the aged relative from the boondocks adorned with an unlikely (and unsightly) moustache, but endowed with a golden motherly center. The type of aunt who utilized to serve you as well as your close friends delicious home-produced berry jam on huge slices of fresh breads by the end of a mid-summer day time.
Outside and inside
There we were, at Tante Alice?s door. From the exterior, the place makes a good impression. The building is usually modern, the restaurant indication above the entranceway is used a traditional font, in a deep burgundy reddish. The road environment is good, with numerous clean-looking shops. We are in the Southern portion of the 10th district, about ten minutes by walking from Place de la R?publique.
Patrons entering the area encounter the wooden bar. The decoration appears tastefully basic. The abundant usage of solid wood and the Vichy-design tablecloth reminded me of a Normandy inn. Although restaurant space isn?t that huge, tables are far plenty of apart from each additional that you might be comfortable having an exclusive conversation with your spouse or love interest.
We were welcomed by among the two owners of the cafe, and speedily resulted in our table. There exists a second space upstairs, that i was told can be used at lunchtime when the neighboring businesses? staffers invade the area. It had been about 7:30 pm, and at the moment the first ground operated at 80% capability. The sound level was very suitable, local patrons were silent.
As we sat down our hostess handed us over the menu and asked whether we wished to focus on the aperitif, the lightly liquor which French people generally consume before lunch and supper to start their appetite. I purchased a Kir Royal, a variety of blackcurrant cream and champagne. The owners of Chez Tante Alice present their own edition of a mint cocktail, which my pal Vinni ordered.
Tante Alice?s menu is easy, with an array of 5 to 7 fares per section. Every dish on the menu spells French terroir cuisine, viz. traditional cuisine from the countryside. For appetizer I chosen a dish of pan-seared cepes (boletus). My entree will be a refined delicacy: a pan-fried steak of duck liver.
While we sipped on our aperitif, our second hostess found take our order. She was the chef, and she lent herself amicably to your questioning. The girl is of advice.
Did we want wines? Yes make sure you, a half-bottle of a light reddish Reuilly or Chinon ?both wines are from the Touraine region? to accompany our entrees. The chef remarked that the one we’d picked was the priciest, and we may want to re-consider. An extremely honest attitude well worth mentioning in a business recognized to rake in hefty earnings on wines orders. We thought we would adhere to our half-bottle of reddish Chinon though.
Here comes the meals
We had a lot of business to go over about with my close friends, so we didn?t maintain our eye on the view. It was most likely for the better since Tante Alice includes a rhythm of its. You ought not expect record-breaking serving velocity. Food is ready on order, therefore everything takes a little bit of period. My appetizer arrived in only when I was getting to be hungry.
Smell and sight will be the first senses you utilize to judge your meal. New cepes should have an extremely strong earthy smell and taste. Indeed that they had. And their appear was mouth-watering. My serving was voluminous, something of a shock. Go to a cafe in the French countryside and for the same cost you would pay out in Paris, they last three times the amount of food. The part I was eyeing was well worth every dime I’d pay for it.
The proof the pudding is in the eating. My cepes had been savory, with wealthy tones of earth and solid wood. These were pan-seared to a light dark, and as juicy because they ought to be. A sip of light, fruity burgandy or merlot wine helped them decrease in style. Just what a satisfactory start!
Our entrees came by a couple days directly after we had wiped our plates clean.
The pan-fried steak of duck liver is a French countryside delicacy. Recipes change from chef to chef, but simply the make dips the natural duck liver in flour, pans both sides in essential oil for less than one minute (the steak might not be burned); after that sets the pan-fried steak apart, throws away the essential oil, pour a little bit of raspberry or balsamic vinegar in the pan, and decreases it; then gives a foundation and a nut of butter, and brings this sauce to a brief boil. The sauce is usually after that spread over the steak.
If prepared correctly with excellent elements, the steak of duck liver melts in the mouth area. So much and that means you don?t have even to chew it. Its refined flavor can simply be overpowered, so that it is offered with light sides such as for example artichoke hearts, mango chutney, raisins and prepared apple slices, or dried plums.
Tante Alice?s chef includes a very good hands, and her fried steak of duck liver lived up to anticipations. Its flavor was delicate, and it melted on the tongue without chewy parts. The Chinon was a great choice to accompany it. Some individuals will choose a white wine like a Gew?rtztraminer (a wines from Alsace), a Loupiac or a Sauternes (Southwest and Bordeaux wines, respectively).
Dessert and check please
To get rid of up this satisfying food on a awesome note, I ordered 3 scoops of vanilla and espresso ice cream. The menu describes the vanilla and espresso flavors in such conditions your curiosity cannot but become titillated. I had not been to become disappointed: the espresso really tasted like espresso (nothing like licorice), and the vanilla experienced an extremely rich natural taste. I had a dual espresso to best it off.
The check found about ?35 per person ($43), wine included. For this evening feat, this cost was affordable. The after-meal was ideal, no digestion issue. The products were refreshing, and both our hostesses granted us the proper amount of attention through the meal.
Chez Tante Alice is a cafe I can recommend without the second thought.
Chez Tante Alice
31-33 rue du Ch?teau d?Eau
Tel: 33 (0)1 42 40 62 34
Lunch and dinner