01 na 06
Yin hidima da Fresh, Delicious French dishes daga Chef Jean-François Piège
Ƙungiyar Yellow da Shellfish, Garlic Garuruwa da Sabon Dankali, a Clover a Paris. Colette Davidson A birnin Paris, gidajen cin abinci na gastronomic na Faransa da ke ba da maniyyi masu tsada da yawa, kayan da aka shirya da kyau sun zama abin ban mamaki. Amma mashawarcin shugaba Jean-François Piège da matarsa Elodie sun ba da gaskiya cewa a ƙananan su, Bistro na Faransa, Clover.
An bude shi a shekarar 2014, gidan abincin yana cike da ɗakin cin abinci mai dadi goma 10 ko 12 a cikin kullun, kuma yana jin dadi yana dafa abinci. Tare da mayar da hankali ga sabo ne, abubuwan kirkiro masu banƙyama da laushi, na gida da na sinadaran yanayi da bude ido, kayan ado mai kyau, Clover shine sabon adireshin a cikin babban birnin da aka riga ya kafa a gastronomic da'irori.
Kuma abin farin ciki ga wa] anda ke tare da mu da tsauraran matakan ha] in kan farashi, to, yanzu ana iya samfurin kayan cin abinci na Piège, wa] ansu gidajen cin abinci da yawa, a babban birnin, da Thoumieux da kuma irin wa] anda suka fi yawa, biyu, Michelin -starred Restaurant Jean-François Piège.
Karanta abin da ya shafi: Mafi kyawun Faransanci na Faransanci a Paris
Kwanan nan kwanan nan na yi farin ciki tare da abokin a Clover. Gungura zuwa ƙasa kuma danna ta don cikakkun bayanai da hotunan menu, da abincinmu, da kuma abubuwan da nake nunawa.
Bayani na Bayani, Hanya & Yadda za a Tattaunawa:
Clover yana located a Paris 7th arrondissement, a kudancin gundumar St-Germain-des-Prés da kuma kusa da abubuwan sha'awa irin su Musee d'Orsay .
- Adireshin: 5 rue Perronet, 7th arrondissement
- Metro: Rue du Bac, Mabillon ko St-Germain-des-Pres
- Tel: +33 (0) 1 75 50 00 05 (adadin waya da aka ba da shawarar ga masu magana da ba na Faransa)
- Ziyarci shafin yanar gizon yanar gizo don ajiyewa a kan layi
- Adireshin imel da kuma tambayoyi: contact@clover-paris.com
- Biyan kuɗi: Ana karɓar kuɗi da duk manyan katunan bashi
- Bude: Talata zuwa Asabar, 12:30 am zuwa 2:00 na yamma don abincin rana (bude har zuwa 2:30 a ranar Asabar), kuma daga karfe 7:00 zuwa 10:00 na dare don abincin dare
- Menu: Faransanci gastronomic tare da girmamawa a kan kayan lambu da kayan lambu da nama; abubuwan da aka tanada-farashin don abincin rana; menus da la carte a abincin dare
- Dokar sutura: Ba a tilasta masa ba, amma an ba da shawarar yin kasuwanci (kauce wa jeans da t-shirts da sneakers)
Our Arrival: A Matsayi Na Gaskiya
Abokina da ni na isa ga abincin rana a lokacin hidimar ranar Asabar mai ban mamaki, kuma muna zaune a wani karami, tsakiyar tebur da aka haɗi tare da sauran masu cin abinci. Gidan cin abinci, tare da kayan ado na zamani mai ban sha'awa a cikin itace, karfe, da kuma farar fata, yana da kyakkyawan daidaituwa a tsakanin zamani, chic bistro da dan kadan da ake jin dadi. Tsayi mai tsawo na tebur akan bango yana kaiwa zuwa ga dakuna a baya.
Wannan wuri ba lallai ba ne ga claustrophobic ko jama'a suna jin kunya: dole ku kasance masu jin dadi da makwabta kusa da nisa ko ƙananan, kuma akwai ƙananan wuri don yin aiki, ko tashi, don wannan al'amari.
Duk da haka, da zarar mazaunin abincin rana suka isa, mun manta da matsaloli, kuma muka sa ido maimakon ci gaba. Na yi amfani da 45-Yuro, saiti guda shida na cike da abincin rana, yayin da aboki na ya zaɓi menu na 35-Euro, yana ba da hanya ɗaya kawai ( Ka lura: waɗannan farashin sun kasance daidai a lokacin wallafawa, amma zai iya canjawa a kowane lokaci). Wannan ya kasance mai dacewa a gare ni don samun kudin shiga na wannan zane da kuma matakin aikin fasaha.
BABI NA BAYAN: A Fara Farawa: Maƙwaƙi Tare da Ganye Harshen
02 na 06
Sabon Farawa ga Abinci: Maƙalaƙi da Harshen Gashi
Fresh mackerel tare da herb emulsion a Clover, Paris. Courtney Traub Sakonmu na sada zumunta da sanannun da suka yi magana da harshen Turanci, ba da daɗewa ba suka fito da wani tasa na farko: sashimi-kamar tsari na sabon mackerel daga Saint-Jean-de-Luz, tare da emulsion of ganye, da jerichom artichoke , wani kayan lambu mai banƙyama wanda ya kasance mai sauƙi a lokacin da ya zama mai karfin gaske kuma ya zama sananne a cikin 'yan shekarun nan.
Ko da yake mackerel bai taba kasancewa daya daga cikin irin kifaye na fi so ba, a nan an shafe shi sosai kuma sabo ne, kuma tsire-tsire na dindindin ya kara wasu nauyin da ya dace kuma ya danna zuwa tasa. Mun tafi tare da gilashin farin giya daga Bergerac.
BABI BABI NA SHAYE: Bishiyar asparagus Gasa da Tarragon da Yankakken Zabe
03 na 06
Bishiyar asparagus Gasa da Tarragon da Chopped Hazelnuts
Cold bishiyar asparagus miya tare da yankakken hazelnuts da tarragon, Clover, Paris. Colette Davidson Gidanmu ya farka amma ba nesa ba, mun yi jira a gaba na gaba: wani mai daɗin ƙanshi mai siffar asparagus da mounds na tarragon emulsion, yankakken hazelnuts da crunchy breadcrumbs.
Abin farin ciki ya kasance a cikin gabatarwa kamar yadda yake a cikin dadin dandano: uwar garken yayi nuni da hankali akan ƙarancin zafi a kan motsi da hazelnuts. Kullun dabbar da ke cikin kwandon a kan teburin ya nuna cikakkiyar wasa.
Wannan wani abincin mai dadi ne, kuma daya daga cikin masoya na abinci. Tabbas, a matsayin mai cin ganyayyaki mai cikakken lokaci, watakila bazai zama abin mamaki ba cewa tasa da hankali kan kayan lambu na kayan sabo ne ya lashe ni.
Read related: Mafi cin abinci ganyayyaki da cin abinci a birnin Paris
BABI BABI NA KUMA: Fresh Scallop Seared on Hot "Parisian Limestone"
04 na 06
Mataki na 3: Fresh Scallop Seared a kan Palasdinawa ƙwanƙwasa
Kowane ɗakin da yake da shi a ƙauye na Paris da ƙera kayan ado, a Clover Restaurant. Colette Davidson Kashi na gaba a cikin tafarki na shida - Aboki na yayinda ya fita daga hanya - watakila shine mafi kayan kayan da aka gina da kuma kayan da aka gabatar da ita: zafi, kwalba-baƙar fata na "Parisian limestone". Lokacin da na tambayi uwar garken don ya yanke min lokacin, sai ta bayyana cewa dutse ya fara fitowa daga yankin Parisiya, haka kuma ya kasance a cikin gidan gida. Duk da yake wannan yana iya zama kamar ƙwaƙwalwar da yake motsa ido, ina tsammanin manufar ta yi aiki: Na damu ƙwarai, kuma gabatarwa ba komai bane .
Ina son fatar jiki, musamman idan an dafa shi sosai. Lokacin da nake ganina na gwagwarmaya, maƙwabcin ka na hagu ya nuna mini yadda za a juya shi kuma in cire shi daga harsashi maras kyau. Duk da cewa ba daidai ba ne wani ɓangare na karimci, yana da dadi. Kuma m don ganin.
BABI WANNAN LITTAFI: Gidan Gudun Da Tsuntsaye Tsuntsaye da Shellfish; Rago da Couscous da Kayan lambu
05 na 06
Mains: Tsarin Gashi Tare da Tafarnar Daji; Ɗan Rago da Couscous
Ɗan Rago da Couscous da Kayan lambu a Clover, Paris. Colette Davidson Mun isa ƙarshe zuwa babban ɓangaren abinci: Ga ni, wani fila na wuri mai rawaya tare da tafarnuwa mai laushi, kwakwalwa ( unshellist shellfish) da kuma sabon dankali mai dadi (duba hoton shafi na 1 na wannan zane-zane). Abokina, a halin yanzu, ya yi amfani da raguna na Moroccan da 'yan uwanta, kaji da kayan lambu.
Kodayake ta yarda cewa lambun a gaba ɗaya yana da karfi don ta dandanawa, sai ta bayar da rahoton cewa nama yana da taushi sosai da kayan lambu mai dadi. Wannan shi ne mafi kuskure da kuma classic classic a kan menu - da kuma kawai wanda aka wahayi zuwa gare ta hanyar al'ada culinary fiye da Faransa.
Rawanin rawaya, a halin yanzu, ya kasance mai laushi kuma mai kyau kuma ya yi kyau, kuma sabon dankali ya kasance kyakkyawa, idan asali, raɗaɗi (wani lokacin, al'ada ne kawai tikiti). Ina jin dadin sha'awar lokacin da ake yarda da ƙwarewar kifi na ƙetare ta hanyar, ba tare da yawanya ko kayan ado ba - kuma wannan shi ne ainihin yanayin a nan.
Ban zama babban fan na ƙwaƙwalwa ba , amma sun dandana sabo: Ba ni da yawa daga cikin ɗan kwalliya.
BABI BAYAN GABA: Fresh grapefruit da Breton sandals biscuits da kuma Earl Grey ice cream
06 na 06
Ƙarshen Gwaninta: Fresh gel tare da Breton biscuits da Earl Grey ice cream
Fresh kwaya da 'ya'yan itace' ya'yan itace da 'ya'yan itace da' ya'yan itace da 'ya'yan itace da' ya'yan itace da 'ya'yan itace. Colette Davidson Bayan kammala karatunmu na hudu da biyar, abokina da ni sun yi fushi amma ba su cika ba, saboda haka zuwan kayan zaki yana biyan bukatun.
Ɗaya daga cikin abubuwan da ke da ban sha'awa da ban sha'awa game da abincin nan, abincin shine chunks mai ruwan hoda da wasu nau'i na sukari, ya yayyafa nama da man shanu na Breton da bishiyoyi masu magunguna, kuma - ga ainihin juyin mulki a cikin littafina- wani m dunƙin ice cream da karfi da aka cike tare da Earl Grey shayi. Censely sabo, acidic da mamaki ba sosai mai dadi, shi ne wani nasara a cikin abin da ya yi mamakin gaske na palate. Wannan irin kayan abincin ne wanda ba ku da tabbacin cewa kuna son farko da ciji, amma ta ƙarshe ku ke so more daga gare ta.
Babu wani abincin dare na Faransanci wanda ya dace ba tare da wata sanarwa ba, don haka sai muka umarci wasu - kuma sun yi farin cikin ganin cewa ya zo tare da koshin da ke da dadi, gishiri-chip cookie wanda ba shi da kaya a kan cakulan . Zai yiwu mafi kyawun abin da na taɓa yi a birnin Paris - Kukiyar Amurka ba ta da mahimmanci, yawanci yana magana, Ƙarfin Faransa. Dukkan wannan, wannan wata hanya ce mai ban sha'awa don gama abincin da ya damu da burinta, sabo mai ban sha'awa, abin ban mamaki, da kuma sauƙi mai kyau.
Karanta alaƙa: Mafi kyawun Kasuwanci da Kasuwanci a birnin Paris
My Line Bottom?
Clover shi ne adireshin da kowane mai baƙo na gourmet yayi la'akari da ƙoƙari - musamman ga waɗanda ke da iyakacin kasafin kuɗi waɗanda ke so su fuskanci ikon ikon wasu daga cikin mafi kyaun makamancin gari.
Kamar yadda yake a cikin masana'antun tafiya, an bayar da marubuci tare da ayyuka masu mahimmanci domin nazarin manufofin. Duk da yake bai rinjayi wannan bita ba, About.com ya yi imani da cikakken bayanin duk wani rikice-rikice na sha'awa. Don ƙarin bayani, duba Ka'idojin Siyasa.