A taste in Paris

As I go to Bistrot Victoires, I found the menus that catch my eye immediately. In this very restaurant I ordered a three al a carte menu which is salade océane, entrecôte grille au thym brule de la garrigue frites ou couteau, and for dessert I took profiterole glace nougat sauce chocolat amandes grilles.

Salade Océane

                A direct translation of salade océane is ocean salad or salad of the ocean. Just like a normal salad, this salad has a base of vegetable, seafood condiments with a dressing. The way they plate is very natural they just stack all of the item. The vegetables that they used are julienne of carrots, chiffonnade of cabbage and shredded of crisp lettuce. For the seafood they use a 250 gram of steamed salmon and a mix of squids, mussels, and scallops braised in white wine. And to combine all of the item and bring out the taste, they use a emulsion of horseradish dressing. Compare to the portion they served, 8.50€ is a very low price.

Entrecôte Grille au Thym Brule de la Garrigue Frites ou Couteau

                Basically, this 11€ dish served an around 300gram of beef steak with frites. For this dish, I ordered a medium rare beef steak, and they served it perfectly. The steak was very tender with a thin crisp outer layer, and with a thym Brule or burned thyme, the aroma brings up the taste of the beef. Not only the beef that was lovely, when I try the frites, it was crispy on the outside and soft on the inside with a pinch of salt, even the frites was lovely. For me the score for this dish is definitely above 8/10.

Profiterole Glace Nougat, Sauce Chocolat Amandes Grilles

                For the dessert with only 5€, you can get this dish which are a choux pastry filled with nougat ice cream with chocolate sauce and roasted almond. It’s very hard to describe how good this dessert is. First, the choux pastry was still soft and chewy even though it has already been filled with ice cream and put in the freezer; second, the ice cream that they made was undoubtedly beautiful it was very soft and smooth with a just nice sugar level and chewable nougat inside. Third, the sauce is very rich and they didn’t stingy to give it, they just pour the rich sauce over the profiterole, and to topped it, roasted sliced almond give a nice crunchy taste to it. It was a beautiful ending.