Zvitsva, Zvitsva Zvokudya Zvakare uye Old Paris Ambiance
Imwe nyanzvi yeParisiti iyo inopa tsika zita rakanaka, Gallopin inenge yakagadzirirwa kugadzirwa, yakakurumbira yeFrench cuisine mune tsvina yakajeka-ye-yezana remakore rechi20, "Belle Epoque". Mitengo inoyera, zvakare. Iyi yekudyara yeFrance yezvokudya ndiyo chisarudzo chakanaka kana iwe uchida kushandisa miviri yako yegourmet uye kuwedzera muromo wako-pasina kuputsa zvikwama zvako.
The Lowdown:
Pros:
- Chinotapira, chiri nyore chiFrench chikafu chekuita nemidziyo nemazuva ano
- Basa rakanaka uye vashandi vakamirira kumirira
- Belle Époque décor inokuendesa kuParis yakarasika
Cons:
- Kwete kunyanya yemiriwo-yakabatana
- Fixed menus inopa zvishoma zvisarudzo
- Vaya vanofarira kushamwaridzana vanogona kuwana ruzivo rwakanyarara
Essential Information:
- Tsamba: 40, Rue Notre Dame des Victoires, 2nd arrondissement
- Metro / RER: Bourse (Mutsara 3) kana kufamba kwemaminiti gumi kubva Opera (Metro miganhu 3, 9; RER A)
- Telefonhare: (+33) 142 364 538
- Mutengo wepamusoro: Isa menusiti kubva pa 23-33.50 Euro (anenge $ 30- $ 43); a la carte 14-70 Euros (inenge $ 18- $ 90)
- Maawa: Muvhuro kusvika Svondo, 12:00 masikati kusvika 12:00 mangwanani
- Nyorera basa: Dhairiro yakazara newaini inowanika
- Marikiti yemakadhi: Zvikwereti zvikwereti zvose zvakagamuchirwa
Maonero Ekutanga:
Shamwari yeFrance yakakurudzira Gallopin mushure mekunge ndamuudza kuti ndaitsvaga zvakanakisisa, asi zvigadziriswa-zvakatengesa, mutauro wemabhariserie-chiFrench chikafu. Yakanga yakareba. Uye ini zvechokwadi ndakanga ndisingafungi zvimwe zvekufadzwa, zvichipiwa vimbiso yake kuti haizove yakanyanya kuoma pabheji rangu.
Saka fungidzira kushamisika kwangu pandakaenda kuGallopin kubva kune iyo yakajeka nzvimbo yeBourse (Stock Market Square), mudiwa wevabhengi vekutsvaga, uye ndakazviwana ndichitakurwa kuenda kuParis encanting munenge muna 1900.
Verenga yakanyatsotarisana: Ongororai pedyo neGrands Boulevards Nevamwe vemuvakidzani
Bherieerie yakatanga kuvhurwa muna 1876, uye yakazogadziriswa yeZviitiko Zvose zve1900 izvo zvakaunganidza zviuru zvevakashanyi vemunyika yose kuguta.
Gallopin ine huru mahogany bar, zvendarira chandelier uye rairi, uye, zvakanakisisa, mamwe emasvingo anoyevedza anoyevedza akaisa maziso. Nemicheka yavo yakasvibira uye yemahizha, murals yakakanda chiedza chinyoro, chinotota pamusoro peimba yokudyira, uye yakazarura pamunda une mashizha. Mirrors inenge yakapoteredza chipinda chikuru chekudyira ichiwedzera simba. Iyi ndiyo yekudya mumhepo panguva yakanakisisa.
Verenga Nezvimwewo: Mafirimu mazhinji eRoma muParis
The Menu
Zvinofadza zvingadai zvamira ipapo, asi hazvina kudaro. Vadzidzisi Marie-Laure naGeorges Alexandre naChef Didier Piatek vanopa misika yemagetsi yakagadzirirwa zvigadzirwa zvakanakisisa, uye zvinowedzera chete zestctic uye zvemazuva ano kune zvidhakwa zvekare.
Mimwe mienzaniso:
- Monkfish yakazara ne thyme, mandimu, uye tomato
- Champagne-flambeded beef Chateaubriant ne pepper uye French fries
- Gwayana rakabikwa ne pesto uye Provencal mishonga
- Fresh Fresh Sea Plates
Desserts, iyo yose yokudiridza muromo, inosanganisira Belle Hélène (pear yakagadzirirwa yakatsvaira muchokutu chetiroti yakasviba) uye chiFrench chinoshandiswa chechigoroti chinokonzerwa nesarotori caramel sauce uye vanilla ice cream.
Nemhaka yokuti zvigadzirwa zvemuwaka zvinofanirwa nekicheni, mhuka inoshandura kazhinji. Iwe unogona kuraira mapaiti, asi ini ndinokurudzira mishonga yakagadzirirwa yekutanga kutanga.
Pa 33.50 Euros (inenge $ 43), mharidzo yakakwana inosanganisira appetizer, main course, dessert, uye hafu yebhokisi reMouton Cadet (tsvuku kana kuti chena).
Chido chakasimba chinogona kusarudza chikwata chekufambisa uye chikwata chikuru kana kosi huru uye zvekudya, zvose zvema Euro 23 (inenge $ 30).
My Full Review:
Mushure mokunge taratidzwa patafura yedu nemaitiro edu asinganzwisisiki, asi ane ushamwari kwazvo, sevhare, takatanga kudya kwedu nekirs : yekare inopikisa (isati yasvika-kudya kwemanheru) yakazara newaini yakachena uye sirasi yakasviba.
Read related: Paris Restaurant Vocab Muchada
Sekuve chikafu chekudya, ndakasarudza salmon terrine (pedyo ne pâté) neMimosa mazai saiye wokutanga. Salmon yakanyatsonaka yakarongeka uye inosungira pamuromo.
Ikosi huru, ruvara rutsvuku nemaruva lasagna neProvencal pesto, yakanga yakafanana zvakashata. Iyo mullet, iyo iri pedyo ne-red snapper, inowedzera hunyoro uye hunyoro hwemavara, uye yakanga yakatsva.
Iyo lasagna, kunyange zvazvo isina chinhu chinoshamisa, yakanga inonaka.
Shamwari dzangu mbiri, carnivores dzakasimba, zvose zvinoratidzirwa mu foie gras zvekare uye lacquered pork filet mignon ne sweet potato gratin.
Kupera Kwakanaka
Kwekudya, ini ndakamatira kune tsika uye ndakarayira bourbon vanilla cream chechi. Handina kunyadziswa. I-crème brulée yakararama kusvika kune iyo yakanaka chaiyo: hafu-firm, hafu yaizingisa custard pasi pechipamende yakagadziriswa yakawanda inotapira segorosi yakaoma pasi pepuni.
Verenga zvakananga sangano: Best Patissery (Pastry Shops) muParis
Muchidimbu, ndingareva zvechokwadi kuti Gallopin yakakodzera kuchengetedza manheru (uye chido chemoyo) che.
Enda Kunzvimbo Yepamutemo
Ndapota Cherechedzai: Kunyange zvazvo yakarurama panguva yekubudiswa, matengo nemamwe mashoko ezvesitorendi iyi zvinogona kuchinja chero nguva.