Dining at Paris' L'Aiguiere Along Rue De Montreuil

A Paris-based friend recommended Restaurant L'Aiguiere on Rue Montreuil during my visit in December when I spontaneously organized a group of 15 or so technology industry visitors from other parts of Europe and the states. Finding a last minute place to accommodate a large group of people the week before Christmas in Paris isn't that easy regardless of neighborhood.

Authentic L'Aiguiere may be, reasonably priced it is not however, as we later learned when each of us had to toss in roughly E140 a pop, well over $200. Our wine selections were modest and not everyone drank or had dessert and yet.....

We took over a private room at the top of the restaurant where they set up a long 25 seater table that overlooked the above view of the restaurant which housed about a dozen or so square tables with blue and white checkered tablecloths. Charming as it was and as exquisite as the wine was, I'm not sure the food was quite worth the money. Good but not a $220 or so meal.

Some of the dishes on the menu included lliance and foie gras terrine with gingerbread, quince chutney, toasted brioche bread brie, duo of sole and sand mesh lobster tail risotto creamy pumpkin, supreme capon Gâtinais poached in champagne, foie gras sauce, diced fresh truffles, sweetness of chocolate, imperial mandarin, vanilla English "Windsor" tangerine sorbet, the latter of which many of us tried.

There was also wild Scottish smoked salmon, whipped cream and herb blinis recommended with Kamoshibito Kuheiji-Junmai Ginjo 2008/vodka Absolut. They also have Alliance of duck foie gras with candied citrus, crisp flame, fresh lobster tail, Chaplain of quinoa, julienned mango, cut short saffron jus and Jacques scallops and lobster tail pike roasted bouquet of alfalfa served with a Thai sauce.

  
 Below are random photos from the evening at Restaurant L'Aiguiere on Rue Montreuil in Paris.

Alliance de foie gras et pain d'épices en terrine at Restaurant L'Aiguiere

Appetizers at Restaurant L'Aiguiere

Whipped potatoes are common I discovered.

Seafood, not quite like you get in New England.

Check out the sauce. Yes, blackberries.

Not for those who can't handle a rich diet.

It's no exaggeration how much the French use cream in their dishes and not just desserts :-)

On the dessert list also included Douceur de chocolat, impériale de mandarine, anglaise vanille and "Bourbon"sorbet mandarine.

Chocolate biscuits, ice cream, sorbet, mint.....

 

The chef is Patrick Masbatin. It is located on 37 bis, rue de Montreuil, 75011 in Paris. Tele: 01.43.72.42.32.