在龟背湾法国餐厅Paname享用晚餐

请注意,这顿饭是免费的。但是,我博客中表达的观点是我自己的100%!

Paname, French restaurant, in 纽约市, NY

Paname, French restaurant, in 纽约市, NY

本周,我应邀去了Paname,这是我几年前去过的中东中部的一家法国餐馆,在另一位博客晚餐中。这个地方没有改变,以新艺术风格的绘画和镜子为主,给人以一定的感觉。

Decor at Paname, French restaurant, in 纽约市, NY

Decor at Paname, French restaurant, in 纽约市, NY

Decor at Paname, French restaurant, in 纽约市, NY

Decor at Paname, French restaurant, in 纽约市, NY

我和仍然保持不变的大厨伯纳德·罗斯(Bernard Ros)聊了一会儿:专注于并热爱他所烹饪的食物,以确保他的顾客过得愉快。 

Chef Bernard Ros talking about his Bordelaise sauce at Paname, French restaurant, in 纽约市, NY

Chef Bernard Ros talking about his Bordelaise sauce at Paname, French restaurant, in 纽约市, NY

Chef Bernard Ros plating a bouillabaisse at Paname, French restaurant, in 纽约市, NY

Chef Bernard Ros plating a bouillabaisse at Paname, French restaurant, in 纽约市, NY

他的菜单上很少有像酱汁这样的经典菜肴,也有一些经典菜肴,例如用小土豆塞满的Eurggots de Bourgogne。我应该提到的是,他提议以43美元的价格享用固定晚餐,包括Amuse-bouche和3道菜,这几天的价格实在是一笔不小的数目,特别是因为您可以在很多菜肴中选择,而不仅仅是一对夫妇。这是我尝试过的:

我开始喝鸡尾酒,然后去了法国75号,这个号码是指分配给巴黎的部门号码, Paname Paris语中的巴黎。鸡尾酒由杜松子酒,香槟,糖和柠檬汁制成。 

French 75 cocktail at Paname, French restaurant, in 纽约市, NY

French 75 cocktail at Paname, French restaurant, in 纽约市, NY

French 75 cocktail at Paname, French restaurant, in 纽约市, NY

French 75 cocktail at Paname, French restaurant, in 纽约市, NY

然后,他们为我们提供了一些有趣的东西:

鱼小点心:

Anchovy canapé at Paname, French restaurant, in 纽约市, NY

Anchovy canapé at Paname, French restaurant, in 纽约市, NY

Anchovy canapé at Paname, French restaurant, in 纽约市, NY

Anchovy canapé at Paname, French restaurant, in 纽约市, NY

寿司级金枪鱼配鱼子酱:

Sushi grade tuna with caviar at Paname, French restaurant, in 纽约市, NY

Sushi grade tuna with caviar at Paname, French restaurant, in 纽约市, NY

Sushi grade tuna with caviar at Paname, French restaurant, in 纽约市, NY

Sushi grade tuna with caviar at Paname, French restaurant, in 纽约市, NY

芥末酱熏鳗:

Smoked eel with wasabi sauce at Paname, French restaurant, in 纽约市, NY

Smoked eel with wasabi sauce at Paname, French restaurant, in 纽约市, NY

Smoked eel with wasabi sauce at Paname, French restaurant, in 纽约市, NY

Smoked eel with wasabi sauce at Paname, French restaurant, in 纽约市, NY

娱乐是一个很好的开始方式:注意它们与鱼的关系如何。我最喜欢的是金枪鱼和鱼子酱,不仅decade废,而且非常好,鱼子酱增添了很好的咸味和质地,很好地补充了金枪鱼。另外,鳗鱼是个好主意:除了我会说的日本餐馆外,很少在餐馆菜单上看到鳗鱼,但在法国餐馆菜单上肯定很少见。

然后是开胃菜。第一个是经典的Pate maison aux cornichons(品尝尺寸),非常好。

Pate maison aux cornichons at Paname, French restaurant, in 纽约市, NY

Pate maison aux cornichons at Paname, French restaurant, in 纽约市, NY

Pate maison aux cornichons at Paname, French restaurant, in 纽约市, NY

Pate maison aux cornichons at Paname, French restaurant, in 纽约市, NY

那时,我去了La​​ Griveliere 2015的罗纳河谷一杯。

Cote du Rhone La Griveliere 2015 at Paname, French restaurant, in 纽约市, NY

Cote du Rhone La Griveliere 2015 at Paname, French restaurant, in 纽约市, NY

紧随其后的是章鱼小章鱼和扁豆,如果您喜欢章鱼(煮得很熟),那是一道绝妙的菜。我喜欢酱汁的一点味道。

Baby octopus with haricots blancs at Paname, French restaurant, in 纽约市, NY

Baby octopus with haricots blancs at Paname, French restaurant, in 纽约市, NY

Baby octopus with haricots blancs at Paname, French restaurant, in 纽约市, NY

Baby octopus with haricots blancs at Paname, French restaurant, in 纽约市, NY

最后的开胃菜是镀精美的鸡肝和蘑菇慕斯。轻盈通风,在一块面包上很美味,可以增添一些质感,甚至没有面包。

Chicken liver and mushroom mousse at Paname, French restaurant, in 纽约市, NY

Chicken liver and mushroom mousse at Paname, French restaurant, in 纽约市, NY

Chicken liver and mushroom mousse at Paname, French restaurant, in 纽约市, NY

Chicken liver and mushroom mousse at Paname, French restaurant, in 纽约市, NY

接下来是主菜。我们从马赛鱼汤汤(bouillabaisse)开始,这是我出生的地方,在上面的一张照片中,您可以看到Ros厨师镀的食物。他用虾,鳕鱼,贻贝,蛤lam和鱿鱼制作法式海鲜汤。汤中撒有面包片,上面撒有rouille酱:如果没有rouille(一种用橄榄油制成的美味酱),您将无法食用法式海鲜汤或任何鱼汤 面包屑,大蒜,藏红花和辣椒。我以为它是法式海鲜汤的好版本,尽管我的口味有点咸。

Bouillabaisse at Paname, French restaurant, in 纽约市, NY

Bouillabaisse at Paname, French restaurant, in 纽约市, NY

Bouillabaisse at Paname, French restaurant, in 纽约市, NY

Bouillabaisse at Paname, French restaurant, in 纽约市, NY

Rouille for bouillabaisse at Paname, French restaurant, in 纽约市, NY

Rouille for bouillabaisse at Paname, French restaurant, in 纽约市, NY

之后,我们得到了传统的法国布格勃艮第(bueuf bourguignon)菜,它是用牛肉炖制而成,并在红酒中炖制而成,使肉质相当柔软,并浸入浓郁的浓郁酱汁中,味道浓郁。烹饪结束时会加入蘑菇和胡萝卜等蔬菜。罗斯(Ros)厨师在帕纳(Paname),将自己的肉在酱汁中铺在蔬菜上,像解构的菜肴,给自己留下了深刻的印象。我喜欢它:肉很好吃,那酱非常好吃。我认为这是我最喜欢的菜。我应该提一下,您不会在菜单上找到该菜,但可以作为特殊菜品使用。

Boeuf Bourguignon at Paname, French restaurant, in 纽约市, NY

Boeuf Bourguignon at Paname, French restaurant, in 纽约市, NY

Boeuf Bourguignon at Paname, French restaurant, in 纽约市, NY

Boeuf Bourguignon at Paname, French restaurant, in 纽约市, NY

最后的主菜是烤鸭,大麦和芒果粥。鸭子非常好:皮肤酥脆,脂肪丰富,平衡了肉的干燥度。我喜欢这样的事实,那里有适量的蒸粗麦粉,这种蒸粗麦粉具有很好的甜味。

Duck at Paname, French restaurant, in 纽约市, NY

Duck at Paname, French restaurant, in 纽约市, NY

Duck at Paname, French restaurant, in 纽约市, NY

Duck at Paname, French restaurant, in 纽约市, NY

我承认,在所有这些之后,我已经吃饱了,无论如何都必须去,缺少我本来想尝试的甜点。好吧,甜点是回去的好理由!

享受(我做到了)!

如果您喜欢这篇文章,照片或博客,请随时分享或发表评论。谢谢!

Paname - 1068 2nd Ave,纽约,NY 10022