Fresh, Izitsha Ezilula Ne-Old Paris Ambiance
I- brasserie yaseParis eyenza isiko igama elihle, i-Gallopin iveza ukudla okulungiselelwe, i-classical cuisine yaseFrance ehlelweni lwe-"Etique" lekhulu le-20 leminyaka. Amanani alinganisiwe, futhi. Le ndawo yokudlela ephakathi kweFrance iyisinqumo esihle uma ufuna ukusebenzisa imisipha yakho ye-gourmet futhi ukwandisa i-palate yakho-ngaphandle kokuphula izikhwama zakho.
I-Lowdown:
Izinzuzo:
- Izitsha ezinomsoco , ezilula ze-French brasserie ne-flair yanamuhla
- Isevisi enhle kakhulu nabasebenzi abalindile
- I-Belle Époque décor ikudlulisela eParis elahlekile
Umthengi:
- Akuyona ikakhulukazi yemifino
- Amamenyu ahleliwe anikezela izinketho ezimbalwa
- Labo abakhetha ukuzithokozisa bangathola ukuthula okuthulile kakhulu
Ulwazi olubalulekile:
- Ikheli: 40, i-Rue Notre Dame des Victoires, i-arrondissement yesibili
- Metro / RER: iBourse (Line 3) noma ukuhamba ngeminithi eyishumi ukusuka ku-Opéra (Imigqa yesithathu 3, 9; RER A)
- Ifoni: (+33) 142 364 538
- Uhlu lwamanani: Hlela amamenyu kusuka ku-23-33.50 ama-Euro (cishe u-$ 30- $ 43); a la carte 14-70 Euros (cishe $ 18- $ 90)
- Amahora: ngoMsombuluko kuya ngeSonto, ngo-12: 00 ntambama kuya ku-12: 00 ekuseni
- Isevisi yokuphuza: Uhlu olugcwele lwebha newayini likhona
- Amakhadi esikweletu: Zonke amakhadikweletu amakhulu avunyelwe
Ukuqala kokuqala:
Umngane waseFrance wancoma uGallopin emva kokuba ngimtshele ukuthi ngifuna ukudla okuhle kakhulu, kodwa okwezindleko, ezenziwe nge-brasserie-style French. Kwakuyi-oda elide. Futhi ngokuqinisekile ngangingeke ngilindele noma yikuphi ukuzijabulisa, nginikezwe isithembiso sakhe sokuthi ngeke kube nzima kakhulu kwisabelomali sami.
Ngakho-ke ngicabanga ukuthi ngimangala lapho ngifika eGallopin ngisuka kuGrey de la Bourse (i-Stock Market Square) enhle kakhulu, i-haunt eyintandokazi yababhange bezimali zokutshala izimali, futhi ngazithola ngithuthelwa eParis enyakatho ka-1900.
Funda okuhlobene: Hlola izakhamuzi zase-Grands Boulevards eziseduze
I-brasserie yaqala ukuvulwa ngo-1876, futhi kamuva yalungiswa ngenxa ye-Universal Exposition ka-1900 eyadonsela izinkulungwane zezivakashi zomhlaba wonke edolobheni.
I-Gallopin ihlanganisa ibha enkulu ye-mahogany, amachande amatshe nezethusi, futhi, ngaphezu kwakho konke, ezinye zezingubo zokugqoka ezibucayi kakhulu engizibeke ngamehlo. Ngemibala yabo eluhlaza obomvana nephuzi, ama-murals afaka ukukhanya okufudumayo, okuphupha phezu kwekamelo lokudlela, futhi bavulele engadini enamagatsha. Izibuko ezizungeze igumbi lokudlela elikhulu likhulisa umphumela. Lokhu kungukudla okungokwemvelo okusemandleni.
Funda Okuhlobene: Izindawo Zokudlela Eziningi ZaseRoma
Imenyu
Ukujabula bekuyobe sekumile lapho, kodwa abazange bakwenze. Abanikazi u-Marie-Laure noGeorges Alexandre noChef Didier Piatek banikeza izithako ezimakethe ezilungiswe ngokusheshiswa ngezitsha zokudla zendabuko, ezanezela nje isiteleka se-eclectic nesimanje ezintandokazi ezindala.
Ezinye izibonelo:
- I-Monkfish eyayigcwele i-thyme, ilamula ne-tomato
- Ngenkomo yenkomo enomhlanjesi I-Châteaubriant ne-pepper neziFries zaseFrance
- Iwundlu eliqhumayo ne-pesto kanye nemifino ye-Provencal
- Izitsha zokudla zasolwandle olusha
Ama-desserts, onke ama-mouth-watering, afaka i-Belle Hélène (i-pear ekhonjiwe ekhishwe ngomshukela oshisayo) nesitayela se-French-style brioche ne-bhotela ebilisiwe i-caramel sauce ne-vanilla ice cream.
Ngoba izithako zonyaka zithandwa yikhishi, imenyu ishintsha kaningi. Ungalawula i-la carte, kodwa ngincoma imenyu ehleliwe ukuvakasha kokuqala.
Ku-33.50 ama-Euro (cishe u-$ 43), imenyu egcwele ihlanganisa i-appetizer, inkambo eyinhloko, i-dessert, nesigamu-ibhodlela le-Mouton Cadet (elibomvu noma elimhlophe).
Izifiso ezinamandla zingakhetha i-appetizer ne-course eyinhloko noma inkambo enkulu kanye ne-dessert, kokubili ama-Euro angu-23 (cishe u-$ 30).
Ukubuyekezwa Kwami Okugcwele:
Ngemva kokuba siboniswe etafuleni lethu ngokuzithoba kwethu ngokucophelela, kodwa ngobungane kakhulu, iseva, saqala ukudla kwethu nama- kirs : isiphuzo sokuqala (ngaphambi kwesidlo siphuzo) esakhiwe ngewayini elimhlophe nesiraphu emnyama.
Funda okuhlobene: I- Paris Restaurant Vocab Uyodinga
Njengoba ngingumthandi wezilwandle, ngakhetha i-salmon terrine (eduze nepâté) namaqanda e-Mimosa njengenkambo yami yokuqala. I-salmon ihlelwe kahle futhi iyancibilika emlonyeni.
Inkambo eyinhloko, i-mullet ebomvu ne-lasagna yemifino ne-provencal pesto, yayiyiphunga elilinganayo. I-mullet, eseduze ne-snapper obomvu, inokuthungwa kwamabhasi amaningi nokuthenda, futhi yayihlanzekile kakhulu.
I-lasagna, nakuba yayingavamile, yayinambitheka ngokwanele.
Abangane bami ababili, izidakamizwa ezinamandla, zombili ezivezwe nge- foie gras zendabuko kanye ne-lacquered ingulube ifayela filet mignon nge-sweet-potato gratin.
Ukuphela Okumnandi
Ukuze uthole i-dessert, ngazinamathela emasiko futhi ngalaya i-bourbon vanilla crème brulée. Angidumanga. I-crème brulée yayihlala ifomu elihle kakhulu: i-half-firm firm, i-custard encane engaphansi kwe-sugar-carvedised crust efana ne-glass thin ngaphansi kwekhasi.
Funda isici esilandelayo: I-Patisseries Ehamba phambili (Izitolo Zomdabu) eParis
Ngamafuphi, ngingasho nakanjani ukuthi i-Gallopin kufanelekile ukugcina ubusuku (kanye nesidlo esinesifiso).
Vakashela Iwebhusayithi Esemthethweni
Sicela uqaphele: Nakuba kunembile ngesikhathi sokushicilelwa, amanani neminye imininingwane yale ndawo yokudlela ingashintsha nganoma yisiphi isikhathi.