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RESTAURANT REVIEW


Fish - La Boissonnerie
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 - A young French Chef trained in Australia does fish to perfection in Paris

​69 Rue de Seine - Paris 6th
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First night in Paris over my last trip in September 2017, tired after the long flight from Sydney, but a beautiful night in Paris, so I decided to walk from Le Bon Marché where my hotel was to nearby Saint-Germain-des-Prés, looking for a place for dinner that I had not tried before, obviously quite a challenge!
Then, I turn into the quieter Rue de Seine, off the Boulevard Saint-Germain and I find this little gem. 
It has been opened since 2007 as a Bar à Vins and eventually got a young French chef, Valentin Vasseur, trained in Sydney by no other than Stephen Hodges of FishFace fame, and a good friend of mine, one of the top 3 fish experts in Australia. He also had a stint at Jonah's in Palm Beach, not bad for a young Chef...
I arrived early for Paris around 7.00pm and the place was quiet, but fully booked for later, so I decided to plonk myself at the bar, which I like, as I can strike a conversation with the barmaid in that case and just see the buzz of the place. Great wine list on the wall with 3 different sizes on offer, glass, carafe or bottle. I opted for a carafe of Chenin Blanc from Anjou, a perfect match with all the fish i was about to order...
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Chenin Blanc from Anjou and a little broth as amuse gueule

To start with, I had marinated sardines treated like maatjes from Holland served on a blini... Perfection!
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Maatjes like sardines on a blini

Then I had the cabillaud - cod in English - a fish traditionally kept in salt by the Portuguese who call it bacalao and use in brandade, but here so fresh, it could have been served as sashimi, and perfectly cooked.
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Perfectly presented cabillaud with small vegetables, nuts and a lovely creamy sauce
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And a little later to show you how perfectly cooked the fish was

In conclusion

A great find in a great quartier of Paris, with a good selection of small organic winemakers and perfect food at a reasonable price for Paris, that is...
I will be back! And I encourge you to try this little gem...
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  • HOME | ABOUT | CONTACT
  • PEOPLE | PLACE | PREPARE | PRODUCE
    • PEOPLE >
      • Interview - Les Bistronomes
      • Interview with Pierre Issa - Pepe Saya Butter Company
      • INTERVIEW WITH BURRAWONG GAIAN
      • PREPARE >
        • COOK AT HOME >
          • John Dory on a warm salad of aubergine with an Asian dressing
          • Cooking videos
        • Restaurants in France >
          • Au Petit Riche
          • Baumaniere - La Cabro d'Or
          • Fish - La Boissonnerie
          • Guy Savoy - Monnaie de Paris 11, quai de Conti
          • Josephine - Chez Dumonet
          • Bofinger
          • La Marlotte
          • La Table des Anges
          • Le Train Bleu - Paris - Gare de Lyon
          • L'Hortensia
          • Maison Kammerzell - Strasbourg
          • Osaba
        • RESTAURANT REVIEWS >
          • Restaurants in Australia >
            • Biota Dining
            • Cumulus Inc - Melbourne
            • Dragoncello - Surry Hills - Sydney
            • Harbour Rocks Hotel Scarlett Restaurant
            • Guillaume at Bennelong - Sydney Opera House
            • Jones Winery - Rutherglen - Victoria
            • Les BIstronomes - Braddon - Canberra
            • Mama's Buoi Vietnamese Restaurant
            • Philippe Restaurant Melbourne
            • Provence by Antoine
            • Sepia
            • The Promenade Café - Hotel Hyatt Canberra
            • Ventuno
            • Woodcut at Crown Sydney
      • Interview with Linga Longa Farm
      • Interview with Near River Produce
      • Interview - James Viles - Biota Dining - Bowral
    • PRODUCE >
      • Markets
      • Wine
    • PLACE >
      • France >
        • Paris
        • Provence
        • Vendee
      • Australia & New Zealand >
        • Sydney and NSW
        • Melbourne and Victoria
  • NEWS
  • Cooking Classes | Dinners
  • Promenades culinaires | Our Tours
    • Lavender in Provence
    • Bordeaux Gastronomique
    • Terms & Conditions
  • Magazine
  • SIGN UP TO RECEIVE OUR NEWSLETTER