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Ti proponiamo questo hotel partner nelle vicinanze
Le Relais montmartre
a 2 km dal Relais Madeleine
Le Relais Saint-Honoré
a 1 km dal Relais Madeleine
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Dinner at Petit Riche
Why is this brasserie, located one kilometer from the Relais Madeleine, one of the most desirable in Paris?
The year is 1904. Put yourself in the shoes of a Parisian who, after a show at the Opéra-comique with his or her friends, goes to the Petit Riche for dinner. It doesn't take much to believe it when you're at the Petit Riche because you can tell that the atmosphere hasn't really changed. If the restaurant dates back to 1854 and is one of the 10 oldest restaurants in Paris, the decor is really Belle Époque. The restaurant has a large room but also many lounges.
Dresses, forms of politeness, attentions and quality of service are worthy of these great Parisian brasseries which participated in the construction of the personality of the city.
Softly padded tables, crystal glasses, silver metal cutlery, velvet-covered benches, are a sign that we are going to have a good evening. The glasses clink and you can hear the corks pop, a little cosy hubbub settles in.
The menu is in the spirit of traditional brasseries: classic and authentic recipes that express traditional French cuisine. Having made our choice of dishes we order a Chinon domaine Laverdière 2015 which will accompany both meat and fish dishes.
Le Petit Riche has arguably one of the best cellars in Paris, specializing in Loire wines. The restaurant owns a troglodytic cellar near Vouvray, containing more than 5,000 bottles aging in optimal conditions.
This wine goes well with roasted beets in a salad. Two varieties of beet, one yellow. The dish is spiced up with a yogurt, spices, herbs and goat cheese sauce: very fine. Who said that beet was rustic?
The salad of lentils of Berry Label Rouge and smoked bacon is a great classic. It is simple and well interpreted. A dish that makes you rediscover the lentils.
Once you've tasted Le Petit riche's Pike Quenelles with Nantua sauce, it's hard not to recommend them every time you visit the restaurant. This dish is truly a delight. For the record, there was a tannery in Nantua (Auvergne). The skins were soaked in the river, which attracted the red crayfish that quickly swarmed and could be picked up by hand and then cooked in sauce.
It is as pretty as it is healthy for the taste buds. This black pudding with apples and spices was designed by Christian Parra (2 Michelin stars). The apple is just warm and crunchy. This is the little trick to remember to avoid serving a black pudding with apples slumped in compote.
It is in the big league! This rum baba, although it was partially disheveled (I knew it with a slice of kiwi) and could have waded into a syrup a little more generously, is divine and almost as good as the one from the Stohrer pastry (1730) shop that claims authorship.
And to finish, an iced nougat all in delicacy, which would have been a little more generous in quantity.
We could almost leave the place with a tear in our eye as this trip to the Belle Époque comes to an end. We will come back there!
Au Petit Riche
25, rue Le Peletier – 75009 PARIS
Tél. +33 (0)1 47 70 68 68
Tuesday to Saturday from 12:00 to 14:00 and from 19:00 to 22:30
http://www.restaurant-aupetitriche.com/
Dresses, forms of politeness, attentions and quality of service are worthy of these great Parisian brasseries which participated in the construction of the personality of the city.
Softly padded tables, crystal glasses, silver metal cutlery, velvet-covered benches, are a sign that we are going to have a good evening. The glasses clink and you can hear the corks pop, a little cosy hubbub settles in.
The menu is in the spirit of traditional brasseries: classic and authentic recipes that express traditional French cuisine. Having made our choice of dishes we order a Chinon domaine Laverdière 2015 which will accompany both meat and fish dishes.
Le Petit Riche has arguably one of the best cellars in Paris, specializing in Loire wines. The restaurant owns a troglodytic cellar near Vouvray, containing more than 5,000 bottles aging in optimal conditions.
This wine goes well with roasted beets in a salad. Two varieties of beet, one yellow. The dish is spiced up with a yogurt, spices, herbs and goat cheese sauce: very fine. Who said that beet was rustic?
The salad of lentils of Berry Label Rouge and smoked bacon is a great classic. It is simple and well interpreted. A dish that makes you rediscover the lentils.
Once you've tasted Le Petit riche's Pike Quenelles with Nantua sauce, it's hard not to recommend them every time you visit the restaurant. This dish is truly a delight. For the record, there was a tannery in Nantua (Auvergne). The skins were soaked in the river, which attracted the red crayfish that quickly swarmed and could be picked up by hand and then cooked in sauce.
It is as pretty as it is healthy for the taste buds. This black pudding with apples and spices was designed by Christian Parra (2 Michelin stars). The apple is just warm and crunchy. This is the little trick to remember to avoid serving a black pudding with apples slumped in compote.
It is in the big league! This rum baba, although it was partially disheveled (I knew it with a slice of kiwi) and could have waded into a syrup a little more generously, is divine and almost as good as the one from the Stohrer pastry (1730) shop that claims authorship.
And to finish, an iced nougat all in delicacy, which would have been a little more generous in quantity.
We could almost leave the place with a tear in our eye as this trip to the Belle Époque comes to an end. We will come back there!
Au Petit Riche
25, rue Le Peletier – 75009 PARIS
Tél. +33 (0)1 47 70 68 68
Tuesday to Saturday from 12:00 to 14:00 and from 19:00 to 22:30
http://www.restaurant-aupetitriche.com/
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