Dinner in Paris: Unconventional Tourist Approach
- julia brosko
- Apr 7
- 2 min read
Paris is not just the Eiffel Tower and the Louvre. It's a city that breathes history on every narrow street, and its gastronomic heritage is just as rich and diverse. Instead of following the well-trodden tourist paths, why not delve into the depths of authentic French cuisine by visiting legendary Parisian restaurants that have preserved their traditions for decades? Today, we'll venture to Bouillon Chartier and Pharamond Le Petit Bouillon to discover non-obvious yet incredibly authentic French flavors. Prepare for a culinary journey that will surprise even the most seasoned gourmands!
Our dinner will begin with an appetizer that may seem somewhat unusual to the uninitiated – Osso Buco, or baked bone marrow. In France, especially in more traditional establishments, this dish is prized for its richness and unique texture. Imagine a beef bone cut in half lengthwise, baked until tender, with succulent, almost buttery bone marrow inside. Usually served with toast and a pinch of sea salt, osso buco is a true explosion of flavor and sensations. Spreading the warm marrow on crispy bread, you'll experience a rich, almost nutty aroma that will instantly awaken your appetite. This isn't just a starter – it's a gastronomic discovery!
We'll continue our dinner with two main courses, each with its own unique history and character. The first is Black Pudding (Boudin Noir), a hot blood sausage served on a bed of smooth mashed potatoes. Don't let the name scare you – this dish is a true classic of French cuisine, especially popular in the colder months. Black pudding has a rich, earthy flavor with a barely perceptible sweetness. Its soft, almost creamy texture contrasts beautifully with the airy mashed potatoes. In some regions, it's also served with caramelized apples, which add a pleasant fruity note.
Trying black pudding is to touch the culinary traditions of France passed down through generations.
The second main course is Stewed Tripe (Tripes à la mode de Caen). This dish, originating from Normandy, may seem exotic, but for the French, it's true comfort food. Tripe, or beef stomach, is stewed for many hours in cider with the addition of vegetables and aromatic herbs. The long stewing process makes the tripe incredibly tender, and the cider gives it a special, slightly sweet depth of flavor. Usually served hot, stewed tripe is a hearty and warming dish that reveals unexpected facets of French culinary art.
Visiting such legendary establishments as Bouillon Chartier, with its unchanged interior and atmosphere of the last century, and tasting these traditional dishes at Pharamond, with its modern charm and panoramic views, you'll feel the true spirit of Paris.
This isn't just dinner – it's an immersion into the history and culture of France through its unique cuisine.
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