Page 295 - (DK Eyewitness) Travel Guide - Paris

WHERE T O EA T AND DRINK  293

salt-marsh lamb, apples and
Camembert. Salers beef
and lentils come from the
Auvergne; beef and Bresse
chickens from Burgundy;
not forgetting Basque ham,
Collioure anchovies, lamb
from the Pyrenees, or fragrant
Provençal melons.

The New Style
In recent years, innovative
chefs have developed new
styles of cooking, reacting
against the richness of trad- Mouthwatering display in a Parisian pâtisserie
itional cookery, and using
fresh ingredients, lightly wonderful new combinations ON THE MENU
cooked to retain their flavour. and flavours, such as sea bass
Sauces are made of light with bean purée and red wine Andouillettes Sausages made
reductions to enhance, not sauce, or with fermented grape from pork intestines
obscure, the main ingredient juice; sole with quince juice Blanquette de veau Veal stew
of a dish. A wave of invention and tarragon; tempura of with a creamy sauce
and originality has resulted langoustines with cinnamon Confit de canard Cured duck
in a plethora of unusual beurre blanc; rabbit with leg with garlic and herbs
ingredients, fresh twists on Indian spices and tomato Crottin chaud en salade
the classics, and sometimes polenta; and rosemary ice Goat’s cheese on toast with salad
cream or lavender sorbet.
Cuisses de grenouille Frogs’
legs in garlic butter
Foreign Food Iles flottantes Meringues
Paris can also offer diners an floating in a custard sauce
amazing selection of world Plateau de fruits de mer
flavours, especially those of Platter of raw and cooked seafood
France’s former colonies – for Ris de veau Veal sweetbreads
example, Moroccan tajines and
Cambodian fish with coconut Rognons à la moutarde
Kidneys in mustard sauce
milk. Most fascinating of all is
to observe how these cuisines Salade frisée aux lardons
are developing, as young chefs Endive salad with fried bacon
adapt and combine traditional Sole meunière Fried sole with
Sealed jars of whole duck-liver foie ingredients and culinary styles melted butter
gras, a luxury item with those of France.

Moules marinière are mussels Coq au vin is a male chicken Tarte tatin is a caramelized
steamed in a fragrant sauce braised with red wine, herbs, upside-down buttery apple
of white wine, garlic, parsley garlic, baby onions and tart, created at the hotel
and sometimes cream. button mushrooms. Tatin in the Loire Valley.

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