Zitsha, izitya ezilula kunye ne-Old Paris Ambiance
I- breerian brasserie eyenza isiko igama elihle, i-Gallopin iyakulungiselela ngokutsha, i-classics yaseFrench ekhethiweyo kwi-"EEEQUE" yekhulu le-20. Amanani ayenzileyo, nawo. Le ndawo yokutya yaseFransi iyindawo efanelekileyo yokukhetha xa ufuna ukusebenzisa imisipha yakho yegourmet kunye nokwandisa i-palate yakho-ngaphandle kokuphula izikhwama zakho.
Ukuhlawula:
Iinkonzo:
- Unonophelo, izitya ezilula zeFrencherie nezitya zanamhlanje
- Inkonzo egqibeleleyo kunye nabasebenzi bokulinda abanobubele
- I-Belle Époque idilesi ikuthuthela eParis elahlekileyo
Umgcini:
- Akunjalo ngokukhethekileyo kokutya imifuno
- Amamenyu ahleliweyo anika ukhetho oluncinane
- Abo banqwenela ukuhlakulela bafumane ukuhlaziywa kakhulu
Ulwazi olubalulekileyo:
- Idilesi: 40, i-Rue Notre Dame des Victoires, i-2ndondondissement
- I-Metro / RER: I- Bourse (Umgca wesi-3) okanye uhambo lwemizuzu elishumi ukusuka ku-Opéra (iMigca 3, 9; RER A)
- Ifowuni: (+33) 142 364 538
- Uhlu lwexabiso: Hlela amamenyu ukusuka kwi-23-33.50 iiYurophu (malunga ne-$ 30- $ 43); i-la carte 14-70 i-Euro (malunga ne-18- $ 90)
- Iiyure: NgoMvulo ukuya ngeCawa, ngo-12: 00 ukuya ku-12: 00 ekuseni
- Inkonzo yotywala: Uluhlu olupheleleyo kunye neloluhlu olukhoyo
- Amakhadi eemboleko: Zonke iikhadi zamakhredithi ezinkulu zamkelwe
Ukuqala kokuqala:
Umhlobo waseFransi wancoma uGallopin emva kokuba ndimxelele ukuba ndikhangeleke kakhulu, kodwa isisindo esinexabiso elifanelekileyo, le-brassery-style French. Kwakuyimyalelo ende. Kwaye ndandingalindelanga nantoni na, kuba isithembiso sakhe sokuthi bekungeke kube nzima kakhulu kwibhajethi yam.
Ngoko ke ndamangalisa xa ndandisiya eGallopin ukususela kwi-Grey Place de la Bourse (i-Stock Market Square), intandokazi yebhanki-mali, kwaye ndazitholela ukuthunyelwa eParis ngo-1900.
Funda ngokumalunga: Hlola iindawo ezikufutshane zeBoulevards
Ubunini bobhetele lwaqala ukuvulwa ngo-1876, kwaye kamva lwahlengahlengiswa kwi-Universal Exposure ye-1900 eyayidla iwaka leendwendwe ezizweni lonke.
I-Gallopin ibonisa ibha enkulu ye-mahogany, izandi zethusi kunye nemizila, kwaye, ngokubhetele kunabo bonke, ezinye zeempawu ezibonakalayo ezibonakalayo ezibonakalayo ezigcobileyo ndibeke amehlo. Ngemibala yabo ebomvu kunye nephuzi, iimbumba zibeka ukukhanya okufudumeleyo, okuphuphayo phezu kwendawo yokudlela, kwaye ivule kwintsimi enemibala. Izibilini ezikufutshane negumbi lokudlela ezikhulayo zikhuphula umphumo. Oku kukudalwa kwindalo ebumnyameni.
Funda edibeneyo: Iindawo ezininzi zokutyela eziseRoma
Imenyu
Ulonwabo lwalube lumile apho, kodwa abazange bawenze. Abanikazi uMarie-Laure noGeorges Alexandre kunye noChef Didier Piatek banikela izithako ezithengiswa ngokutsha ngokusondeza izitya zendabuko ezongeziweyo, ezongezela nje i-eclectic neyenamhlanje kwiintandokazi ezindala.
Eminye imizekelo:
- I-Monkfish ene-thyme, imon le-tomato
- Inyama yenkomo e-Champagne Inomtsalane kunye ne-pepper neFries zaseFries
- Imvana edlayo ne pesto kunye neProvencal imifuno
- Izitya zokutya zenyama
Iidayisi, zonke iziselo zokunwa ngomlomo, zibandakanya i-Belle Hélène (ipayipi elixutyweyo elidityaniswe kwi-sauce eshisayo) kunye ne-style brioche yesitrasi kunye ne-bhotile ibheji ye-caramel ne-vanilla ice cream.
Ngenxa yokuba izithako zonyaka zithandwa yikhitshi, imenyu ishintsha rhoqo. Unokuyalela i-la carte, kodwa ndincoma imenyu ehleliweyo ukutyelela kokuqala.
Ku-33.50 iiYurophu (malunga ne-43 $), imenyu epheleleyo iquka isikhenkethi, ikhosi ephakamileyo, i-dessert kunye nesiqingatha kwibhotile ye-Mouton Cadet (ebomvu okanye emhlophe).
Izilwanyana ezinamandla zikhetha i-appetizer kunye nekhosi ephakamileyo okanye ikhosi ephezulu kunye ne-dessert, zombini ii-Euro ezingama-23 (malunga ne-30 $).
Uhlaziyo olupheleleyo:
Emva kokuba siboniswe etafileni yethu ngokukhathazeka kwethu, kodwa sinobubele, umncedisi, saqala ukutya kwethu kunye neekrisiti : i-classic antiperitif (ngaphambi kokutya kwesidlo) ihlanganiswe ngewayini elimhlophe kunye nesiraphu emnyama.
Funda ehlobene: I- Paris Restaurant Vocab Uya kuyimfuneko
Ukuba ngumthandi wezilwanyana zasemanzini, ndakhetha i-salmon terrine (kufuphi nepâté) kunye namaqanda e-Mimosa njengekhosi yam yokuqala. I-salmon imnandi kakhulu kwaye iyancibilika kwi-palate.
Ikhosi ephakamileyo, i-mullet ebomvu kunye ne-lasagna yemifuno kunye neProvencal pesto, yayingumnandi. I-mullet, esondelene ne-snapper ebomvu, ine-texture ngaphezulu kunye ne-tender, kwaye yayisanda kubakho.
I-lasagna, nangona kungekho nto ekhethekileyo, yayinomdla okwaneleyo.
Amantombazana am amabini, ama-carnivores amnandi, zombini acacisa kwi- foie gras yendabuko kunye ne-lacquered filet marton nge-sweet-potato gratin.
Ukuphela Okumnandi
I-dessert, ndazinamathela kwisithethe kwaye ndayala i-bourbon vanilla crème brulée. Andizange ndidideke. I-crème brulée yayihlala ifom efanelekileyo: i-half-firm firm, i-custody egciniweyo phantsi kwe-caramelized sugar-crust ephazamisa i-glass engaphantsi kwepuni.
Funda into ehambelanayo: Iipatissery ezilungileyo (i-Pastry Shops) eParis
Ngamafutshane, ndiza kuthetha ukuba iGalpin ifanelekile ukugcina ubusuku (kunye nesondlo esithandekayo).
Ukutyelela IWebhusayithi Esemthethweni
Nceda uqaphele: Ngexesha elichanekileyo ngexesha lokupapashwa, amaxabiso kunye nezinye iinkcukacha kule ndawo yokutyela ziya kutshintshwa nanini na.