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Burnt Cream

Burnt Cream

A Food Blog For Dining Out and Eating In


Restaurant de l'Oulette, 75012

Posted by Emma Bentley on October 1 2011, 18:18pm

Categories: #restaurant review

Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Restaurant de l'Oulette, 75012
Located just a few metres from the charming Bercy Village (well worth a visit in its own right - very under-rated) this restaurant is not one I'd ever heard of before my friend suggested that we meet here for dinner one night. 
 
Not to be confused with the Bistrot de l'Oulette, which is not far away and has the same owners, the Restaurant is very different.
 
N.B. there is a difference between those terms which is often lost on us English-speakers. A "restaurant" is not the same as a "bistro/bistrot" or a "brasserie." It's getting more complicated with the advent of the "gastro-bistros" etc but essentially, a restaurant is top of the range, where you can expect good service, hushed voices and clinking china. A bistrot on the other hand is where you should expect to be elbowed by your neighbour and have the food shoved in front of you by a busty girl wearing an apron. (May have taken that image too far - but I hope you understand the distinction...?) It got the name from the Russian word 'быстро' / 'bistro' which means 'quickly' and it's supposedly what the Cossacks would shout at the French waiters during their occupation. A brasserie, par contre, is the French word for 'brewery' and is typically where you'd go for a pint and a dish of the local speciality. Brasseries typically serve food all through the day, restaurants stick strictly to their service hours and at a bistrot, it depends on the goodwill of the owner. 
 
The "Menu du Saison" is actually quite good value - 53 euros for three courses plus cheese plus half a bottle of wine. Knowing us, we indulged even more than that with a coupe de champagne as the apéritif and a digestif of the most amazing plum liqueur I have ever had, all the recommendation of the maitre d', who was looking after us. I will leave you with the photos...

 

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