01 ya 06
Kutumikira Zatsopano, Zosakaniza Zakudya za French Kuchokera kwa Chef Jean-François Piège
Malo Ofiira Ndi Nsomba za Nsomba, Nyamakazi Wadzulo ndi Mbatata Yatsopano, ku Clover ku Paris. Colette Davidson Ku Paris, French gastronomic restaurants zomwe zimapereka mabizinesi okwera mtengo ndi zolakalaka, zopatsa bwino mbale ndi zodabwitsa. Koma mtsogoleri wapamwamba wotchuka Jean-François Piège ndi mkazi wake Elodie amapereka ndendende kuti pa bistro yawo yochepa kwambiri ya French, Clover.
Inatsegulidwa mu 2014, malo odyerawa ali ndi malo odyera ochepa omwe amakhala pansi pa anthu 10 kapena 12 aliwonse, komanso khitchini yotseguka. Poganizira zozizwitsa zatsopano, zowonongeka komanso zapakati pa nyengo, malo opangira maso, mapulogalamu okongola, Clover ndi adiresi yatsopano mumzindawu womwe umakhazikitsidwa kale m'magulu.
Ndipo mwakhama kwa ife omwe tili ndi ndalama zochepa kwambiri, ndizotheka kuyesa zakudya za Piège zomwe zimadziwika bwino kwambiri, zomwe zimakhala zochepa kwambiri kusiyana ndi malo ena odyera ena awiri mumzinda waukulu, Thoumieux ndi brasserie komanso mwapamwamba kwambiri, a Michelin Mayi Jean-François Piège.
Werengani zokhudzana ndi: Best Best French Budget Restaurants ku Paris
Posakhalitsa ndinali ndi chisangalalo chocheza ndi mnzanga pa Clover. Pendekera pansi ndikudutsamo kuti mudziwe zambiri ndi zithunzi za menyu, chakudya chathu, ndi maonekedwe anga onse.
Information Practical, Location & How to Reserve:
Clover ili m'boma la Paris la 7, kum'mwera kwa chigawo cha St-Germain-des-Prés komanso pafupi ndi zokopa monga musee d'Orsay .
- Adilesi: 5 rue Perronet, arrondissement 7
- Metro: Rue du Bac, Mabillon kapena St-Germain-des-Pres
- Tel: +33 (0) 1 75 50 00 05 (kusungidwa kwa foni kwa anthu osalankhula French)
- Pitani ku webusaiti yoyenera kuti musunge pa intaneti
- Kutumiza makalata ndi mauthenga: contact@clover-paris.com
- Malipiro: Cash ndi makadi akuluakulu a ngongole amavomerezedwa
- Tsegulani: Lachiwiri mpaka Loweruka, 12:30 pm mpaka 2 koloko masana (kutsegula mpaka 2:30 pa Loweruka), ndi kuyambira 7:00 pm mpaka 10:00 madzulo kuti mudye chakudya chamadzulo
- Menyu: French gastronomic ndi kutsindika pa nyengo ndi masamba ndi nyama; Mitengo yamtengo wapatali yamadzulo; menus ndi la carte pa chakudya chamadzulo
- Makhalidwe apamwamba: Palibe ogwiritsidwa ntchito, koma bizinesi yosavomerezeka imalangizidwa (kupewa jeans ndi t-shirts ndi sneakers)
Kufika Kwathu: Nkhani Yodziwika Kwambiri
Ine ndi mnzanga tidafika masana pa msonkhano wautumiki wa Loweruka, ndipo tinakhala pa tebulo laling'ono pakati pa anthu ena. Malo odyera, ndi zokongoletsera zamakono zamatabwa zamatabwa, zitsulo, ndi tileu zoyera, zimamenyana bwino pakati pa masiku ano, chic bistro ndi khitchini yochepa kwambiri. Mzere wambiri wa matebulo pa khoma umatsogolera ku khitchini kumbuyo.
Malowa sagwirizana ndi claustrophobic kapena gulu lamanyazi: muyenera kukhala omasuka pokhala pafupi ndi kutalika kwa kutalika kapena kutalika, ndipo pali malo amtengo wapatali otsogolera, kapena kuwuka, pa nkhaniyi.
Koma atangotsala chakudya chamadzulo chamtengo wapatali, tonse tinayiwala zovuta, ndipo tinkayembekezera kuti tidye chakudya. Ndinasankha masewera okwana 45-Euro, masiteji asanu ndi limodzi, pomwe mnzanga adasankha masikiti 35-Euro, ndikupereka maphunziro ochepa okha ( Chonde onani: mitengoyi inali yolondola panthawi yomwe inalembedwa, koma ingasinthe iliyonse nthawi). Izi zinkawoneka zomveka kwa ine kuti ndikhale ndi mwayi wochita zamakono.
ONANI ZOTSATIRA: Yoyamba Kuyamba: Mackerel Ndi Mphira Emulsion
02 a 06
Kuyambira Mwatsopano Kudya: Mackerel ndi Herb Emulsion
Mwatsopano mackerel ndi zitsamba zam'mimba pa Clover, Paris. Courtney Traub Zida zathu zokoma komanso zodziwika bwino, zomwe zinayankhula Chingerezi chosasamala, posakhalitsa zinatulutsa mbale yoyamba: monga mackerel atsopano ochokera ku Saint-Jean-de-Luz, pamodzi ndi emulsion wa zitsamba, komanso artichoke ya Jerusalem , masamba a mizu yoyera omwe kale anali nthawi ya nkhondo ndipo ayamba kutchuka kwambiri m'zaka zaposachedwapa.
Ngakhale makereliti sanakhalepo imodzi mwa nsomba zanga zomwe ndimakonda, apa zinali zowonongeka mwatsopano komanso zatsopano, ndipo mchere wa zitsamba unapanga gawo lofunikira ndikukwera ku mbale. Tinkayenda nawo ndi galasi la vinyo woyera kuchokera ku Bergerac.
ONANI ZOTSATIRA TSAMBA: Katsitsumzukwa Msuzi ndi Tarragon ndi Chopped Hazelnuts
03 a 06
Katsitsumzukwa Msuzi ndi Tarragon ndi Chopped Hazelnuts
Msuzi wa katsitsumzukwa wozizira ndi mazombe odulidwa ndi tarragon, Clover, Paris. Colette Davidson Mabala athu adadzuka koma patali kwambiri, tinkayembekezera mwachidwi chakudya chotsatira: chododometsa koma chododometsa katsitsumzu ka velouté ndi mounds a tarragon emulsion, mchere wodulidwa ndi zowonongeka.
Chikondwererocho chinali chochulukirapo pamalopo monga momwe zinalili muvotolo: seva mosamala inathira kutentha kwa velouté pa emulsion ndi hazelnuts. Chovala chodumphacho chinachoka mudengu pa tebulo chinatsimikizira kukwaniritsa kwathunthu.
Imeneyi inali chakudya chokoma, ndipo ineyo ndimakonda kwambiri chakudya. N'zoona kuti monga chakudya chamadzulo nthawi zonse, mwina sindiyenera kudabwa kuti mbale yodalira zamasamba yatsopano ikundigonjetsa.
Werengani zowonjezera: Malo Odyera Zamasamba ndi Zamasamba ku Paris
ONANI NKHANI YOTSATIRA: Mbalame Yatsopano Imatentha Kwambiri "Chotsitsa Chapafupi cha ku Paris"
04 ya 06
Zochitika # 3: Mwatsopano Wokongola Kwambiri Unayambira Pachiwonongeko cha ku Parisiya
Mbalame yonse yatsopano yotchedwa scallop yomwe imakhala pansi pa miyala ya ku Paris ndi zokongoletsera zokoma, pa Malo Odyera ku Clover. Colette Davidson Pambuyo pake mndandanda wanga wazaka zisanu ndi chimodzi - bwenzi wanga adasankha ndipo anatsikapo-mwina mwina mbale yopanda thanzi komanso yowonjezera: perekani mchere watsopano, patebulo, phula lakuda, lakuda malasha la "lala la Parisian". Pamene ndinapempha seva kuti iwonetsere mawuwa, adandiuza kuti mwalawo unasulidwa kuchokera ku dera la Parisiya, ndipo udakali wovuta kumudzi wakudyako. Ngakhale kuti izi zingawonekere ngati ndikuyendetsa bwino maso, ndikuganiza kuti mfundoyi inagwira ntchito: Ndinadabwa, ndipo nkhaniyo inali yokongola kwambiri .
Ndimakonda scallops, makamaka ngati yophika bwino. Pondiwona ndikuvutikira, mnzako kumanzere kwanga anandiwonetsa momwe ndingasinthire ndikuzichotsa ku chipolopolo chosavuta. Ngakhale kuti sizinali gawo lachifundo, zinali zokoma. Ndizosangalatsa kuti ndiwone.
ONANI NKHANI YOTSATIRA: Malo Amtundu Ndi Zilonda Zadyo ndi Nsomba Zake; Mwanawankhosa Amene Ali ndi Couscous ndi Mamasamba
05 ya 06
Maunyolo: Malo Ofiira Ndi Wolowa Wamtchire; Mwanawankhosa ndi Msuweni Wamasiye
Mwanawankhosa Amene Ali ndi Couscous ndi Mamasamba ku Clover, Paris. Colette Davidson Tidafika pa gawo lalikulu la chakudya: Kwa ine, malo amtundu wa chikasu ndi adyo zakutchire, makoko (nyama yosadziwika) komanso mbatata zatsopano (onani chithunzi patsamba 1 la zithunzi). Mnzanga, panthawiyi, adasankha mwana wa nkhosa wa ku Morocco ndi msuwani, nkhuku ndi masamba.
Ngakhale kuti iye adavomereza kuti mwanawankhosawo ali wolimba kwambiri chifukwa cha zokonda zake, iye adanena kuti nyamayi inali yachisangalalo komanso masamba okoma. Izi zikhoza kukhala zowonongeka kwambiri komanso zapamwamba pamasamba - ndipo imodzi yokha yomwe idalimbikitsidwa ndi mwambo wophikira osati Chifaransa.
Malo achikasu, panthawiyi, anali amphongo komanso okoma komanso okonzeka bwino, ndipo mbatata zatsopanozo zinali zokondweretsa, ngati zofunikira, nthawi zina, mwambo ndi tikiti. Ndimasangalala nthawi zonse pamene nsomba zimaloledwa kudutsa, popanda zokometsera kapena zokongoletsa - ndipo izi zinalidi apa.
Sindinali wotchuka kwambiri wophimba chakudya, koma anadya mwatsopano: Sindimangokhala munthu wambiri.
ONANI NKHONDO YOLEMBEDWA: Mbalame yamtengo wapatali ndi Breton sable batala bisakiti ndi Earl Grey ayisikilimu
06 ya 06
Mapeto okoma: Mtedza wamtengo wapatali wamatabwa ndi Breton biskuti ndi Earl Grey ayisikilimu
Zipatso zamtengo wapatali zamtengo wapatali ndi zipatso zokhala ndi Breton biscuits ndi Earl Grey ayisikilimu. Colette Davidson Pambuyo pa maphunziro athu anayi ndi asanu, motero, ine ndi mnzanga tinkasungidwa koma sitinadzaza, kotero kubwera kwa mchere kunali kovomerezeka.
Mmodzi mwa zakudya zowonjezera komanso zokondweretsa za chakudya, mbaleyo inali yamtengo wapatali wa pinki ndi zipatso zina za citrus, zokhala ndi zidutswa za Breton sali batala ndi biskoti za poppyseed, ndipo_ndipo apa ndizopambana kwambiri mu bukhu langa- kasupe wosakanikirana ka ayisikilimu wofiira kwambiri ndi tiyi ya Earl Grey. Zowonjezera mwatsopano, zozizwitsa komanso zodabwitsa osati zokoma kwambiri, zinali bwino kuti zinadabwitsa kwambiri m'kamwa mwanga. Ndi mtundu woterewu umene simukudziwa kuti poyamba mumaluma, koma pamapeto pake mumafuna zambiri.
Palibe chakudya chamadzulo cha ku France chomwe chingakhale champhumphu popanda espresso yabwino kuti titsirize zomwezo, kotero tinamuuza ... ndipo tinasangalala kuti tinabwere limodzi ndi chokowa chofewa, chofewa chosavuta chomwe sichinalembedwe pa chokoleti . Mwina ndi zabwino kwambiri zomwe ndinakhala nazo ku Paris - chokochi cha ku America sichilankhula, chilankhulo cha French. Zonsezi, izi zinali njira yabwino kwambiri yothetsera chakudya chomwe chinandichititsa chidwi chifukwa cha zodzikongoletsa, zowoneka bwino, zojambula bwino, komanso zopangira zosavuta.
Werengani zokhudzana ndi: Chocolate Chopanga Zapamwamba ndi Zapamwamba ku Paris
Mfundo Yanga Yofunika Kwambiri?
Clover ndi adiresi imene aliyense woyenda mwakuya ayenera kuyesa kuyesera - makamaka kwa iwo omwe ali ndi ndalama zochepa zomwe akufuna kupeza mphamvu ya kulenga ya opusa abwino a mumzindawo.
Monga momwe zimagwirira ntchito malonda oyendayenda, wolembayo anapatsidwa ntchito zovomerezeka kuti aziwongolera. Ngakhale kuti sizinawononge ndemanga iyi, About.com imakhulupirira kuti ndikudziwitsatu zonse zomwe zingakhale zovuta. Kuti mudziwe zambiri, onani Ethics Policy.