As you can see from the blackboard, the menu changes quite frequently at La Beurre Noisette. An enchanting Parisian bistro in the truest sense of the word, this little jewel is tucked away in a seldom traversed corner of the 15th arrondisement in southwest Paris. I’ve treated myself to a meal here a few times over the past year and have been continually delighted at the quality of the meals springing forth from their miniscule kitchen.
A friend from cooking school was in town—Beverly Belle from Mobile, Alabama, a vraiment southern belle and her husband Tom—and she requested “real French bistro food”. Giving me all of 15 minutes notice, I suggested La Beurre Noisette and before you could say “sacré bleu” we were catching up over the past year with a glass of wine and tucking into our entrées (appetizers). Bon appetit!
Craquelin de Coquille St Jacques a la Crème de Laitue au Beurre Noisette ~ Seared Scallops in a Cream of Lettuce-Brown Butter Sauce, topped with a Sesame Tuile
I know the sauce sounds a bit sketchy but it was really delicious. Tom ordered this and when he finished his scallops, Beverly and I each took a thick slice of country bread and mopped up the sauce.
Foie Gras Poché au Vin Rouge et Épices ~ Foie Gras Poached in Red Wine and Spices, topped with Fleur de Sel de Geurande served with Fig Compote
(My apologies for the poor picture quality. My camera, like most mass transit systems here, decided to go on strike for no apparent reason...)
Terrine de Canard au Povre Vert ~ Duck Terrine with Green Peppers
The terrine was served wtih Cornichons (little pickles) and Toasted Pain de Campagne (country bread). Click here for the recipe or more information on terrines, pâtés, and foie gras.
Epaule d’Agneau Braisé au Citron et Cumin ~ Lamb Shoulder Braised with Lemon and Cumin
This lamb was spoon tender, almost like a tagine with the cumin, and the potatoes finely pureed were as smooth as can be. This was my favorite plate of the night and ideal to warm your bones on a cold winter evening.
Cabillaud Meunière, Risotés de Cocos Painpol ~ Cabillaud in a Meunier sauce, with Braised Painpol Coco Beans
Cabillaud is a a thick white fish in the Cod family. Anyting cooked à la meunier means that the protein (aka meat, chicken, fish...) is cooked in a pan then removed. Butter is added to the pan and cooked to the noisette (hazelnut) stage which is also referred to as…..beurre noisette! Take the pan off the stove and add lemon juice, capers and chopped parsley to the beurre noisette and voila… you have your dish à la meunier.
Filet de Canette Rôti au Poivre Sechuan ~ Roasted Duck with Sechuan Pepper
Brie de Meaux Farci aux Fruits Secs ~ Brie from the town of Meaux (famous for Brie) Stuffed with Dried Fruits
Poires Pochées au Vin Rouge, Crètie de Marron ~ Pears poached in Red Wine, topped with a Chestnut Sabayon sauce
Note: This was *incroyable*! The clouds of sabayon flavored with marsala and chestnut complemented the spiced wine and perfectly cooked pears.
1er Cru Maranges Fussière, Louis Jadot, Burgundy ~ Pinot Noir
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La Beurre Noisette
68, rue Vasco de Gama
75015 Paris, France
+33 (0)1 48 56 82 49
Metro: #8 Lourmel
32 euro Menu or à la Carte
I cooked on 
