01 of 06
Kushumira Zvitsva, Zvisinganzwisisiki French Dishes Kubva Chef Jean-François Piège
Nzvimbo Yemaodzanyemba NeShellfish, Wild Garlic uye Zvitsva Zvitsva, paClover muParis. Colette Davidson MuParis, French gastronomic restaurants zvinopa zvose zvinogadziriswa-manyore emamiti uye chido, zvakanakidzwa zvikafu hazvishamisi zvisingawanzoitiki. Asi mutungamiriri wechipembere Jean-François Piège nemudzimai wake Elodie vanopa zvakanyatsonaka kuti padiki vavo, bistro yepedyo yechiFrench, Clover.
Yakasunungurwa muna 2014, yeitoro yacho ine nzvimbo duku yekudya inogara 10 kana 12 vanhu pazara hilt, uye chivako chinosvinura chakafara. Nekutarisa kwemavara matsva, mafungiro asina kugadzirwa uye mavara, nzvimbo dzomunharaunda nemwaka pamwe nekuvhenekera kwameso, michero yakaisvonaka, Clover inzvimbo itsva mutsva iyo yakatonyatsosimbiswa mumagariro ekugadzirisa.
Uye neropafadzo kune avo vedu vane mwero kusvika pakati pepakati pehuwandu hwemari, zvino zvinogona kuenzanisa Piege's inventive, yakakodzwa cuisine yakaderera pane dzimwe mbiri dzake dzekudya mumusoro, brasserie-style Thoumieux uye yakawanda kwazvo, miviri yeMicrosoft -mavararedzi Restaurant Jean-François Piège.
Read related: Best Budget French Restaurants muParis
Ini ndangobva kuwana kufara kwekudya neshamwari paClover. Dhavhara pasi pasi uye chengetedza kuti uwane mamwe mashoko uye mifananidzo yemenyu, zvokudya zvedu, uye zvandinowanzoona.
Mashoko Anoshanda, Nzvimbo & Nzira Yokuchengetedza Nayo:
Clover iri mu arrondissement yeParis '7th, nechokumaodzanyemba kweruwa rweSt-Germain-des-Prés uye pedyo nezvitsuwa zvakadai seMusee d'Orsay .
- Kutaura: 5 rue Perronet, arrondissement ye7
- Metro: Rue du Bac, Mabillon kana St-Germain-des-Pres
- Tel: +33 (0) 1 75 50 00 05 (kusungirirwa kwefoni kunorayirwa kune vasiri veFrench speakers)
- Enda kune webhusaiti yepamutemo kuti uchengeterwe paIndaneti
- E-mail kusungirirwa uye mibvunzo: contact@clover-paris.com
- Mari yekubhadhara: Cash nemakadhi makuru emakadhi anogamuchirwa
- Vhura: Chipiri kusvika Mugovera, 12:30 masikati kusvika pa2: 00 masikati kwemasikati (kuvhura kusvika 2:30 neMugovera), uye kubva pa7: 00 masikati kusvika pa10: 00 masikati kuti vadye
- Menyu: French gastronomic nekusimbiswa pamwaka wemimuva nemashizha nemhuka; mahwendefa akakwana-manaji emasikati; menus uye la la card panguva yemanheru
- Kodheji yekubvarura: Hapana yakashandiswa, asi bhizinesi rinowanzobvunzwa (rega jeans uye t-shirts uye sneakers)
Kusvika Kwedu: Nhau Isingadiwi
Shamwari yangu neni takauya kwemasikati panguva yemugovera weMugovera, uye takagara patafura shoma, pakati pevamwe vakadya. Iyo yokudyira, ine mafaro ayo mazuva ano ekushongedza mumapuranga, simbi, nemuchena mutsvuku, inokonzera kuenzanisa kwakanaka pakati pemazuva ano, chic bistro uye zvishoma nezvishoma kashini. Nzira yakareba yematafura inorwisana nemadziro inotungamirira kurukicheni kumashure.
Nzvimbo iyi inobvumirwa kuti haisi yekuti claustrophobic kana vanhu vazhinji vainyara: iwe unofanirwa kuva nehutano kuva nevavakidzani pamakona-kureba kure kana kuti pasi, uye pane zvinokosha zvishoma nzvimbo yekufambisa, kana kumuka, nokuda kwechinhu ichocho.
Asi pangosvika mabiko emabiko emabiko emasikati, isu tose takakanganwa mamiriro akaoma, uye takatarisira mberi panzvimbo yekudya. Ndakasarudza ye 45-Euro, mitanhatu yekudya yemabiko ezvokudya zvemasikati, asi shamwari yangu yakasarudza ye 35-Euro yemenyu, ichipa imwe nzira shomanana ( Ndapota cherechedzai: idzi idzi dzaive dzakarurama panguva yekudhindwa, asi dzinogona kuchinja pane nguva). Izvi zvaiita sezvine musoro kwandiri kuti ndiwane mari iyi yepamusoro uye yepamusoro yehudhi.
ONA NEXT: A Fresh Start: Mackerel Ane Herb Emulsion
02 of 06
Mutsva Mutsva Kudya: Mackerel ine Herb Emulsion
Fresh mackerel nemiriwo emulsion paClover, Paris. Courtney Traub Nhasi mapeji edu ane ushamwari uye ane ruzivo, avo vose vakataura Chirungu chisina kunaka, munguva pfupi vakabudisa ndiro yekutanga: sashimi-sangano re mackerel yakachena kubva kuSaint-Jean-de-Luz, inoperekedzwa ne emulsion yemishonga, pamwe neJerusalem artichoke , midzi yakachena yemidziyo yaimbova nguva yekurwa uye yakave yakakurumbira zvakare mumakore achangopfuura.
Kunyange zvazvo mackerel isati yambove imwe yemhando dzakasarudzwa dzehove, tarira yakange yakanyatsosvibiswa uye yakachena, uye mishonga yemiriwo yakawedzera humwe hunodikanwa uye yakananga kudiro. Takaperekedza iyo negirazi rewaini yakachena kubva kuBerggerac.
ONA NEXT PEJI: Aspagus Soup ne Tarragon uye Chopped Hazelnuts
03 of 06
Asparagus Soup ne Tarragon uye Chopped Hazelnuts
Cold asparagus soup nehawitnuts yakasikwa uye tarragon, Clover, Paris. Colette Davidson Madzimai edu akasimuka asi kure kure nereti, takarindira nenzara chidimbu chinotevera: tsvina asi yakanyanyisa kunakisa vermout velouté nemamundi e tarragon emulsion, makungukiti akachekwa uye zvinokonzera chingwa.
Mufaro wacho wakanga wakawanda muhurukuro sezvazvaiva mune zvinonaka: sevha yakanyatsoteerera velouté inotonhora pamusoro pe emulsion uye hazelnuts. Izvo zvakasara zvakasara mubhasika patafura zvakaratidza kuenzaniswa kwakakwana.
Ichi chaiva chikafu chinonaka, uye chimwe chezvandaifarira zvekudya. Zvechokwadi, sevenguva yakazara yezvirimwa, zvichida haifaniri kuuya sechishamisika kuti chikafu chinotarisa pamichero mitsva yemwaka inondikunda.
Verenga yakabatana: Mune Vegetarian uye Vegan Vekudya muParis
ONA ZVINOTEVERA: Fresh Scallop Yakasvibiswa "Moto YePasestone yeParis"
04 of 06
Nzira # 3: Fresh Scallop Yakasara paParican Limestone
Yese fresh scallop yakasungwa paRaisian limestone nekunakidzwa kwechigunwe, paClover Restaurant. Colette Davidson Zvadaro mushure mekudya kwangu mitanhatu-shamwari yangu yakanga yakasarudza uye yakasvetuka-yaizove ndiyo yakagadziriswa uye isati yasvika kune imwe yega: iyo yose yakachena yakagadzirirwa gungwa, patafura, inopisa, senyeredzi-yakasviba bhinzi ye "Parisian calestone". Pandakakumbira sevha kuti ichinyorere izwi kwandiri, akatsanangura kuti dombo racho raive rakasvibiswa kubva munzvimbo yeParis, uye ndizvo zvaiva kugunun'una kuguta reimba yechitoro. Kunyange zvazvo izvi zvingaita sechinhu chakaita kuti munhu ave nemaziso akanaka, ndinofunga kuti pfungwa yacho yakashanda: Ndaifadzwa, uye mharidzo yaive yakanaka .
Ndinoda scallops, kunyanya kana yakanyatsogadzirwa. Kandiona ndichirwadziwa zvishoma, muvakidzani wangu kuruboshwe akandiratidza kuti ndingazvishandura zvakadini uye ndizvidzivirire kubva kubhomba risina kujeka. Kunyange zvazvo isiri chikamu chakanaka, chaive chinonaka. Uye zvinonakidza kuona.
ONA NOKUDZIDZA NEZVAKAITIKA: Chikamu Chiri Nechiri Garlic uye Shellfish; Gwayana Rine Couscous uye Miti
05 of 06
The Mains: Yellow Place Ne Wild Garlic; Gwayana NeCouscous
Gwayana Rine Couscous Nemichero paClover, Paris. Colette Davidson Takazopedzisira tasvika chikamu chikuru chekudya: Kwandiri, nzvimbo ye yellow yegoriki , masango ( anonymous shellfish) uye buttore mbatatisi itsva (ona peji riri papeji 1 pane iri slideshow). Shamwari yangu, panguva iyi, yakasarudza gwayana reMoroccan nechekoma, chickpeas nemiriwo.
Kunyange zvazvo akabvuma kuti gwayana iri pamwe chete rakasimba nokuda kwekunakidzwa kwayo, yakataura kuti nyama yakanga iri nyoro uye miriwo inonaka. Iyi ndiyo ingangodaro ndiro yakananga uye yakanakisa kudya pane yemenyu-uye iyo chete iyo yaive yakanyatsofuridzirwa nemitambo yezvokudya kunze kweFrench.
Nzvimbo yechizha, panguva iyo, yakanga iri mhepo uye ine nyoro uye yakanyatsogadzirwa, uye itsva mbatatisi yaiva yakanaka, kana inokosha, pamwe chete (dzimwe nguva, tsika ndeyeti tikiti). Ndinogara ndakashamiswa apo vanhu vanofarira zvehove vanobvumirwa kuti vauye kuburikidza, pasina nguva yakawanda yekugadzirira kana kugadzirisa-uye izvi zvaive zviripo pano.
Ini ndakanga ndisisiri fan guru re c oques rinopedza kudya, asi vakanora mutsva: Ini handiri wenyama yefishfish .
ONA DESSERT NOKUDZIDZA: Muchero wemazambiringa ne Breton sable bhisikikiti uye Earl Grey ice cream
06 of 06
Kuguma kwakanaka: Muchero mutsva neBretton biscuits uye Earl Grey ice cream
Muchero mutsva nemichero yakagadzirwa neBretton biscuits uye Earl Grey ice cream. Colette Davidson Mushure memafundo edu mana uye mashanu, pamwe chete, shamwari yangu neni takagara asi tisingazadzi, saka kusvika kwekudya kwakagadzirwa zvakanaka.
Imwe yezvokudya zvakanakisisa uye zvinonakidza zvekudya, iyo ndiro yaiva zvitsva zvepiniki mazambiringa mapapiro uye mamwe maruva anovhengwa, aine zvidimbu zveBretton sable butter uye mabhisikiti epappyseed, uye-iyi ndiyo chaiyo yakagadziriswa mubhuku rangu- chikafu chinokonzera ice cream chakanyatsonaka ne Earl Grey tea. Yakanyatsotsva, yakasimba uye zvishamisika isati inotapira kwazvo, yakanga iri kubudirira pakuti yakashamisa zvachose chirwere changu. Ndiyo maridhesi asingakwanise kuti iwe hauzivi kuti unoda pakutanga pakutanga kuruma, asi pakuguma iwe unoda zvakawanda.
Hapana chikafu chakakodzera cheFrance chichange chakakwana pasina espresso yakanaka yekupedzisa chiitiko chacho, saka takarayira vamwe-uye vakafara kuona kuti yakasvika pamwe neshamwari inotonhora, inotonhorera-chip cookie isina kunyora pa chokoti . Zvichida zvakanakisisa zvandaimbova nazvo muParis - chikwata cheAmerican-style hachisi, kazhinji kutaura, chiFrance chinonzi. Zvose mune zvose, iyi yaiva nzira inoshamisa yekupedzisa kudya kwakandibaya mwoyo nokuda kwekunaka kwayo, kutsvaga kutsva, maitiro anoshamisa, uye zvigadziriswa asi zvakanakisisa zvigadzirwa.
Verenga zvakananga: Best Chocolate Maker uye Shops muParis
Yangu Yakakosha?
Clover idiresi iyo chero mushanyi anofarira kuedza kuedza - kunyanya kune avo vane mari shoma dzinoda kuwana simba rekusika yevamwe vafudzi vakanakisisa veguta racho.
Sezvinowanzojairika mumabhizimisi ekufambisa, munyori akapihwa nemazano ekubhadhara kuti aongorore zvinangwa. Kunyange zvazvo isina kuchinja chiitiko ichi, About.com inotenda kujekesa zvakazara kwezvose zvinogona kukakavara zvekufarira. Kuti uwane mamwe mashoko, ona Ethics Policy.