We suggest these partner hotels nearby
We suggest this partner hotel nearby
Le Relais Madeleine
2 km from Le Relais Montmartre
Le Relais Saint-Honoré
2.5 km from Le Relais Montmartre
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Le Bistrot du Maquis
We tested for you the Bistrot du Maquis and the chef revealed to us in the kitchen his recipe for Veal kidney in mustard sauce.
It was so delicious that I forgot to photograph the wild boar stew we ordered. It is served in an individual cast iron casserole and accompanied by an old-fashioned celery purée, lightly dabbed with butter. The sauce is just slightly singed which adds lightness to a dish that is nevertheless hearty.
We finish this meal of the gods with a pear in Sabayon gratin with the core of Poissy. The sabayon is obtained by incorporating with a whip, an alcohol (the core of Poissy) to egg yolks whitened with sugar. The surface was sweetened and caramelized in the oven. It is delicious.
Le Bistrot du Maquis
From Wednesday to Sunday from 12:00 to 22:00
69 rue Caulincourt – 75018 Paris
https://www.bistrotdumaquis.com/
The Bistrot du Maquis is really the address that we remember and that we strongly recommend you to discover.
Coming from the hotel, you will take the Caulincourt street to go to the Bistrot du Maquis, located at 8 minutes on foot from the Relais Montmartre. You will notice the charm of the surroundings. The Bistrot du Maquis is run by chef André Le Letty and his wife Shuquin. The starred addresses in which André Le Letty worked follow one another with Prunier, Ledoyen, Taillevent and La Tour d'argent where he was 1st sous-chef.
Coming from the hotel, you will take the Caulincourt street to go to the Bistrot du Maquis, located at 8 minutes on foot from the Relais Montmartre. You will notice the charm of the surroundings. The Bistrot du Maquis is run by chef André Le Letty and his wife Shuquin. The starred addresses in which André Le Letty worked follow one another with Prunier, Ledoyen, Taillevent and La Tour d'argent where he was 1st sous-chef.
The front of the restaurant doesn't look like much, and I wasn't totally convinced by the decoration, but wait for the rest, it's here that I lived the most beautiful culinary moment of the year, a rare pearl.
We are presented with the slate. The thing is simple: starter, main course and dessert at 42€. The starter and main course or the main course and dessert are 37€.
We begin with an octopus and hummus of a great delicacy. The flesh is tender. The animal has undergone two pre-cooking baths and then a passage in the oven which gives a light smoked flavor. The hummus is slightly lemony.
We also tasted the poultry liver terrine with hazelnuts. It is one of the best pâtés I have eaten in the last 4-5 years. The assembly is quite simple but in the mouth...it's enough to bring you to your knees! This excellent pâté is accompanied by an equally excellent bread that comes from Pointe du Groin, 8, rue de Belzunce in Paris. This bread is a real danger for weight gain.
The wine list is extensive but we did not want to make a wine pairing for each dish of our lunch. We opted for a single glass of pinot noir from Château Montdomaine (Loire) which will lack a bit of body to accompany the next course.
There was a tandoori braised beef chuck with a slice of parsnip and sweet potato puree. The parsnip, which is a kind of white carrot, is just pan-fried and lightly caramelized. The chuck is extremely melting and the sauce is generous.
There was a tandoori braised beef chuck with a slice of parsnip and sweet potato puree. The parsnip, which is a kind of white carrot, is just pan-fried and lightly caramelized. The chuck is extremely melting and the sauce is generous.
It was so delicious that I forgot to photograph the wild boar stew we ordered. It is served in an individual cast iron casserole and accompanied by an old-fashioned celery purée, lightly dabbed with butter. The sauce is just slightly singed which adds lightness to a dish that is nevertheless hearty.
We finish this meal of the gods with a pear in Sabayon gratin with the core of Poissy. The sabayon is obtained by incorporating with a whip, an alcohol (the core of Poissy) to egg yolks whitened with sugar. The surface was sweetened and caramelized in the oven. It is delicious.
In short, this is a bistronomic restaurant whose cuisine is all about finesse and generosity. Perfectly mastered cooking and wonderful sauces. The prices are particularly accessible for a cuisine of this quality. We highly recommend a visit.
Finally, it is also with generosity that André Le Letty reveals the recipe for his veal kidney with mustard sauce, steamed cabbage and bacon:
Finally, it is also with generosity that André Le Letty reveals the recipe for his veal kidney with mustard sauce, steamed cabbage and bacon:
Le Bistrot du Maquis
From Wednesday to Sunday from 12:00 to 22:00
69 rue Caulincourt – 75018 Paris
https://www.bistrotdumaquis.com/
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