01 ngo-06
Ukukhonza izitsha eziDolophane zaseFransi ezivela kwiChef Jean-François Piège
Indawo Ephuzi Nge-Shellfish, i-Garlic yaseNtshonalanga kunye neTatata ezintsha, kwiClover eParis. Colette Davidson E-Paris, iivenkile zaseFransi zokutya ezinika izixhobo zamanani ezibekiweyo kunye nezidlo ezilungileyo, ezilungileyo ziyamangalisa. Kodwa umthetheli ophethwe nguJean-François Piège nomkakhe uElodie banikela ngokuchanekileyo ukuba kwi-bistro yabo encinci yeFrentshi, iClover.
Evuliwe ngo-2014, ivenkile yokudlela idla indawo yokutya encinci ihleli abantu abali-10 okanye abantu abali-12 kwi-hilt epheleleyo, kunye nekhitshi evulekileyo evulekileyo. Ngokugxininisa kwintsholongwane, amaqabunga amnandi kunye neendlela, izithako zendawo kunye nexesha kunye nokuvula amehlo, izicwangciso ezintle, iClover yile dilesi entsha kwi-capital eqinisekisiwe ngokusemthethweni kwimijikelezo yesantya.
Ngenhlanhla kuba bethu banokuthozama ukuya kwi-budget-middle-range, ngoku kunokwenzeka ukuba isampuli yePigege, eyaziwayo i-Piège engaphantsi kunezinye iindawo zokutyela ezimbini kwi-capital, isimboli se-brasserie kunye noTumiumieux kunye nesona sikhulu ngokusemthethweni, iMidiy Michelin I-starred Restaurant I-Jean-François Piège.
Funda ngokumalunga: Iindawo ezigqibeleleyo zeBhajethi yeFransi eParis
Ndandisandul 'ukuzonwabisa kunye nomhlobo kwiClover. Skrolela phantsi uze ucofe ufumane iinkcukacha kunye nemifanekiso yemenyu, isidlo sethu kunye nokubonakala kwam.
Ulwazi olusebenzayo, Indawo & Indlela yokuGcina:
I-Clover isendaweni yase-Paris ye-7, ngasemzantsi wesithili saseSt-Germain-des-Prés kwaye ekufuphi kufumaneka kwiindawo ezikhangayo ezifana ne- Musee d'Orsay .
- Idilesi: 5 rue Perronet, i- borondissement yesi-7
- Metro: Rue du Bac, Mabillon okanye iSt-Germain-des-Pres
- Inombolo: +33 (0) 1 75 50 00 05
- Ukutyelela kwiwebhusayithi esemthethweni ukugcina inthanethi
- I-imeyile yokubhuka nemibuzo: contact@clover-paris.com
- Intlawulo: Iimali kunye nazo zonke iikharityhulam zamakhredithi ezinkulu zamkelwe
- Vula: NgoLwesibini ukuya kuMgqibelo, ngo-12: 30 ntambama ukuya ku-2: 00 ntambama ngokuhlwa kwasemini (ukuvula kuze kube ngu-2: 30 ngoMgqibelo), kwaye ukususela ngo-7: 00 ntambama ukuya ku-10: 00 ebusuku.
- Imenyu: i- French gastronomic ngokugxininisa kwimifuno kunye neentsholongwane zexesha kunye nezityalo; amamenyu amanani athathileyo emini; imenyu kunye ne-la carte ngexesha lokutya
- Iikhowudi yokugqoka: Akukho nto iphoqelelwa, kodwa iyanconywa ibhizinisi elingenamsebenzi (gweba ijeans kunye ne-t-shirts kunye ne-sneakers)
Ukufika kwethu: Iindaba eziqhelekileyo
Umhlobo wam ndifike ngesidlo sasemini ngexesha lomsebenzi wokugqiba ngoMgqibelo, kwaye behleli etafuleni elincinane, eliphakathi phakathi kwamanye ama-diner. Indawo yokutyela, kunye nokuzonwabisa kwayo kwanamhlanje kwintsimbi, insimbi kunye ne-tile emhlophe, ixabisa kakuhle phakathi kwexesha langoku, i-chic bistro kunye nekhitshi elincinane. Umda omde weetafile ngokubhekiselele eludongeni uholela ekicini emva.
Indawo ayivumelekanga ukuba i-claustrophobic okanye isihlwele sinamahloni: kufuneka ukhululekile kuba nomelwane kumgama omde okanye ubuncinci, kwaye kukho indawo encinci yokwenza, okanye ukuvuka, ngenxa yaloo nto.
Kodwa ngokukhawuleza xa kufika ama-menus amanani asemiselweyo, sazibala iimeko ezinzima, kwaye sijonge phambili endaweni yokutya. Ndikhethile ukwenza i-45-Yuro, i-six-course yemfundo yokudla kwemini epheleleyo, ngelixa umhlobo wam ukhetha imenyu engama-35-Yurophu, unikezela ngeklasi enye kuphela ( Nceda uqaphele: ezi xabiso zichanekile ngexesha lokupapashwa, kodwa zingatshintsha naziphi na ixesha). Oku kwakubonakala kunengqiqo kum kumsebenzi weli caliber kunye nenqanaba lobugcisa.
FUNDA OKUQHELEKILEYO: Isiqalo esitsha: i-Mackerel ene-Herb Emulsion
02 we-06
Isiqalo esitsha kwiSidlo: i-Mackerel ne-Herb Emulsion
I-mackerel entsha ne-emulsion yemifuno eClover, eParis. Courtney Traub Amaseva ethu enobungane nabanolwazi, abo babini bathetha isiNgesi esingenakulungiswa, kungekudala bavelisa isidlo sokuqala: i-sashimi-njengelungiselelo le-mackerel elitsha esuka eSaint-Jean-de-Luz, ehamba kunye ne-emulsion yamacube, kunye ne-artichoke yaseYerusalem , imifuno eqaqambileyo eyayibe yindawo yokulwa nexesha elidlulileyo kwaye iphinda iphandwe kwakhona kwiminyaka yamuva.
Nangona i-mackerel engazange ibe yinto ekhethiweyo yam intlanzi, nantsi yahlanjululwa ngokugqibeleleyo kwaye ihlambulukile, kwaye i-emulsion yemifino yongeze imilinganiselo ebalulekileyo kwaye ikhaba kwisitya. Sahamba kunye neglasi yewayini emhlophe esuka eBerggerac.
FUNDA IPHEPHA ELILANDELAYO: I- Asparagus Soup kunye neTarragon kunye neeHaznuts
03 we-06
Isobho se-Asparagus kunye neTarragon kunye neHotzelisi
Isobho se-asparagus enesifo kunye ne-hazelnuts eqoshiwe kunye ne-tarragon, Clover, eParis. Colette Davidson Iintlungu zethu zavusa kodwa zadlula kude, sasilindela ngesilwanyana esilandelayo ngesinyameko: i-asparagus enqwenelekayo i-velouté enamapulangwe e-tarragon emulsion, i-hazelnuts ecocekileyo kunye neentlanzi ezinqabileyo.
Ukuzonwabisa kwakuninzi kwintetho njengoko kwakunjalo kwi-flavour: umncedisi ngokukhawuleza wathululela i- velouté efudumele phezu kwe-emulsion kunye ne-hazelnuts. I-crusty baguette eyashiywe kwibhaksi etafileni yabonisa ukuhambelana okugqibeleleyo.
Le nto yayiyidlo elimnandi, kunye neyintanda yam intando. Ewe, njengento yokutya yemifuno esele iphela, mhlawumbi akufuneki ukuza kumangaliswa ukuba isidlo esichengile kwimifuno esandul 'ixesha esandiphayo yandithatha.
Funda ngokumalunga: Iindawo zokutyela eziLungileyo kunye ne-Vegan eParis
FUNDA INDLELA ESILANDELAYO: I- Fresh Scallop evuliwe kwi-Hot "I-Limestone yaseParis"
04 we-06
Inkambo # 3: i-Fresh Scallop eLwandle lwaseParis
I-scallop esitsha esicwatywe kwi-calestone yaseParis kunye ne-toast yokuhlobisa, kwi-Restaurant ye-Clover. Colette Davidson Okulandelayo kwimenyu yam ezintandathu - umhlobo wam wayekhethileyo waza wanciphisa ikhosi-mhlawumbi isitya sokudla kunye nesandulela-ntanethi kunikezelwa: i-scallop epheleleyo entsha, etafileni, eshushu, i-charb-black black slab "ye-calestone yaseParis". Xa ndabuza umncedisi ukuba adibanise ixesha, wachaza ukuba ilitye lalingenakunqunyulwa ukusuka kwiphondo laseParis, kwaye ke kwaxhamla kwidolophu yasekhaya yokutyela. Nangona oku kubonakala ngathi kulungelelaniso olushukumisela isohlo elihle, ndicinga ukuba le nto yasebenza: Ndandimangalisile, kwaye intshumayelo yayilungile.
Ndiyathanda i-scallops, ngakumbi xa iphekwe ngokugqibeleleyo. Xa ndibona kunzima, ummelwane ngakwesobunxele wangibonisa indlela yokuyijika ngokufanelekileyo kwaye ndiyichithe kwiqabunga elincinci. Ngoxa kwakungeyona nxalenye yesisa, yayinandi. Kwaye ndiyamangalisa ukubona.
FUNDA INKQUBO ESILANDELAYO: Indawo Ephuzi nge-Garlic Wild kunye ne-Shellfish; IWundlu eneCouscous and Vegetables
05 ka 06
Ubunzima: Indawo Ephuzi neGallic yaseNtshonalanga; IMvana kunye nomzala
IWundlu eneCouscous and Vegetables eClover, eParis. Colette Davidson Ekugqibeleni sifikile kwisifundo esiyinhloko sesidlo: kum, ifayile yendawo ephuzi kunye negarliki yasendle, iicoca (i-shellfish engaziwa) kunye neetatata ezintsha zeebhokhwe (jonga umfanekiso kwiphepha 1 lale slideshow). Umhlobo wam, okwangoku, wayekhethile umvana we-Moroccan-style kunye ne-couscous, chickpeas kunye nemifuno.
Nangona wayevuma ukuba imvu ngokubanzi iyomelele ukuba uyithande, wayichaza ukuba inyama yayinomdla kwaye imifuno enomnandi. Oku mhlawumbi kwakukho isidlo esilungileyo kunye nesicatshulwa kwimenyu-kwaye yodwa yodwa eyayibonakaliswe yinkcubeko yokutya ngaphandle kweFrentshi.
Indawo ephuzi, okwangoku, yayinobumba kwaye ithenda kunye nexesha eligqibeleleyo, kwaye iifatata ezintsha zazinyantle, ukuba isisiseko, isisiseko (ngamanye amaxesha, isiko kuphela ithikithi). Ndihlala ndihlaziyekile xa iintlanzi zasendlini zeentlanzi zivunyelwe ukuba zifikelele, ngaphandle kokunciphisa ixesha elide okanye zihlolisise-kwaye le nto yayinjalo apha.
Andizange ndibe ngumqhubi omkhulu wee- c oques ezifakela isiqwenga , kodwa baziva bakhawuleza: Andikho nje umntu omnyama we-shellfish.
FUNDA I-DESSERT ICOURSE: I-grapefruit entsha kunye ne-Breton sandable bisiki kunye ne-Earl Grey ice cream
06 we-06
Ukuphela Okumnandi: I-grapefruit emitsha kunye nama-biscuits aseBreton kunye ne-Earl Grey ice cream
Isiqhamo samagilebhisi kunye neziqhamo ezinonandi kunye nama-biscuits e-Breton kunye ne-Earl Grey ice cream. Colette Davidson Emva kwezifundo zethu ezine neesisihlanu, ngokulandelanayo, mna nomhlobo wam satsho kodwa sasingagcwele ngokupheleleyo, ngoko ukufika kweedyert kwakumkelwa kakuhle.
Esinye sezidlo ezinomdla kunye nesithakazelisayo sesidlo, isidlo sasingumququ we-pink grapefruit kunye nolunye uhlobo lwe-citrus e-candied, efafazwe ngeengcezu zeBetton bour bourmet kunye nama-biscuits e-poppyseed. i-ice cream enqabileyo ye-ayisikrimu enomdla kakhulu ngeTyl Gray tea. Ngokukhawuleza ngokukhawuleza, ngokumangalisa kwaye ngokumangalisi kungekho mnandi kakhulu, kwaba yimpumelelo kuba ndiyothusa kakhulu intlungu yam. Yiluhlobo lwe-dessert engabonakaliyo ongayithandiyo ukuba uyayithanda ekuqaleni, kodwa ekugqibeleni ufuna enye.
Akukho mfuyo efanelekileyo yesiFrentshi eya kugqitywa ngaphandle kwe-espresso efanelekileyo yokugqiba loo nto, ngoko salela abanye-kwaye bavuya ukuba bakufumene kunye ne-chocolate-chip cookie enokufudumala, efakwe kwi-chocolate . Kwakungcono kakhulu ukuba ndibe neParis- i-cookie yase-American ayikho, ngokuqhelekileyo ithetha, i-forte yaseFransi. Konke kuzo, le nto yayiyindlela enhle yokugqiba isidlo esandichukumisayo ngenxa yobugcisa bayo, i-flavour fresh, imibala emangalisayo, kunye nezithako ezilula kodwa ezintle.
Funda ngokumalunga: AbaChwebi beeTokotle kunye neeSitolo kwiParis
Ngaphantsi?
I-Clover yile dilesi ukuba nayiphi na iindwendwe ezifanelekileyo kufuneka ziqwalasele ukuzama-ikakhulukazi kulabo bahlahlo-mali abancinci abafuna ukufumana amandla okudala kwamanye abapheki abakhulu.
Njengoko eqhelekileyo kwishishini lokuhamba, umbhali unikezelwa ngeenkonzo ezincedisayo ukwenzela injongo yokuphonononga. Ngelixa lingazange luchukumise le ngongoma, i-About.com ikholelwa ekudaluleni ngokugcwele zonke iingxabano ezingabangela umdla. Ukufumana ulwazi oluthe vetshe, jonga iNkqubo yethu yokuziphatha.