RESTAURANT REVIEW
La Marlotte | le bar
For my last supper in Paris in November 2016, I was not going to wander very far from my hotel.... The concierge recommended La Marlotte, a mere 100m walk away. It was a very cold night, and the cosy atmosphere immediately appealed to me. The efficient waiter sat me across from the centre of operations, the bar!
It went on better and better from there...
It went on better and better from there...
Plus Parisien, tu meurs.. Harengs pommes à l'huile | La Marlotte
The menu is a list of French bistrot cuisine dishes, and one would be forgiven to order the 'harengs pommes à l'huile' as a - copious - starter! Perfectly executed and presented in a terrine from where one can serve oneself to one's heart content, it will probably end up being too much, if you intend to go the whole three course dinner
Parmentier de boudin aux 2 pommes | La Marlotte
This is not for the faint hearted, specially after a serious dose of harengs... So, there is a layer of potatoes purée (hence the Parmentier appellation...) then a layer of apples (hence the deux pommes appellation...) then topped up by the boudin noir (blackpudding...) and then there is the jus... Only a French trained Chef can master this jus and Gilles Ajuelos has had such a training with the best (Negresco and Chez Rostang...)
La Marlotte | Chef and owner Gilles Ajuelos
La Marlotte | Arguably the best Ile Flottante in Paris
Well, how a good waiter or waitress can make a difference! I thought I was full and was just going to order a café to wash up this already outstanding meal, but I was told that this was the best Ile Flottante in the whole of Paris!
Well most Iles Flottantes float in a litre of industrially made caramel sauce, and you will be lucky if the meringue is fresh! But this one...wow! All made on the premises, and it shows! Firm but soft meringue, deliciously caramelised and silky créme anglaise, roasted almonds on top...heaven on earth! One could come here just for that dessert alone! I will be back, as Arnold would say! No wonder it got one BIB in the Michelin Guide!
Well most Iles Flottantes float in a litre of industrially made caramel sauce, and you will be lucky if the meringue is fresh! But this one...wow! All made on the premises, and it shows! Firm but soft meringue, deliciously caramelised and silky créme anglaise, roasted almonds on top...heaven on earth! One could come here just for that dessert alone! I will be back, as Arnold would say! No wonder it got one BIB in the Michelin Guide!
A carafe of Bourgueil and a bottle of Badoit were definitely killed during the making of this review!
