Bofinger - The most Alsatian of the Parisian brasseries since 1864
Is there a need to present this noble institution? I have dined here numerous times, but only returned for a full meal in November 2016. Not much has changed, apart from the "écailler' who is no longer on the pavement...
OH&S gone wild or pedestrian traffic regulations, je ne sais pas! Le Petit Riche, reviewed here, still has one...
One comes to Bofinger and many of these traditional Parisian brasseries for their amazing huitres and seafood, hence why having an écailler prominently placed outside is a big part of the 'marketing' of such places.
But, rassurez-vous, l'écailler here has moved inside and out of sight, but the oysters are still some of the best you can have in Paris, and guess what, I had Fines de Claire, Spéciales Gillardeau and Creuses de Bretagne...Yum!
OH&S gone wild or pedestrian traffic regulations, je ne sais pas! Le Petit Riche, reviewed here, still has one...
One comes to Bofinger and many of these traditional Parisian brasseries for their amazing huitres and seafood, hence why having an écailler prominently placed outside is a big part of the 'marketing' of such places.
But, rassurez-vous, l'écailler here has moved inside and out of sight, but the oysters are still some of the best you can have in Paris, and guess what, I had Fines de Claire, Spéciales Gillardeau and Creuses de Bretagne...Yum!
Menus and table set chez Bofinger
Three different varieties of oysters chez Bofinger
Nothing compares to les huitres you can eat in France! Their variety, freshness and the fact that we don't eat them when they are reproducing, and that they are served in their original sea water, account for the intensity of their taste, the cleanliness of their flavour and the lightness of their flesh. I have them raw, with a pinch of cracked pepper and plenty bread and butter. Most places will serve them with a Bordelaise vinaigrette made with échalotes if that takes your fancy, or a drop of lemon juice for others. Serve a nice dry Alsace Riesling with them!
Turbot grillé sauce hollandaise | classic chez Bofinger
Well, you know me, I can't pass a good grilled turbot if I see one...so I didn't even look further than this amazing and simple dish. Maybe not as spectacular as the one I had Au Petit Riche in May, but certainly fresh and cooked to perfection. That particular piece of the fish near the head has not as clean a taste and texture as further in the middle of the fish. It tends to be thinner as well, which makes it more difficult to cook to perfection.
Typical Art Deco setting with enough space in between tables
In conclusion, the decor, the attentive and friendly service and the quality of the cuisine makes Bofinger an obligatory stop in your Parisian gastronomic journey. And it is open late, so you are almost certain to find a table!
