Boeuf Bourguignon Maison

May 3, 2011

Last night, my parents and I sought a restaurant that offered traditional French dishes. We have been eating fantastically, but most restaurants aren’t selling traditional dishes like Coq au Vin or Daube Provencal. Just within my parents two block walking limit, I found Chez Pierrot on Rue Amelie. Fortunately we went early (7PM), because the tiny 12-table restaurant filled up quickly and had to turned away many potential clients.

Stew was silky smooth, but beef was only average.

I opted for the Boeuf Bourguignon Maison (Homemade Beef Burgundy). After watching the movie Julie and Julia with my son/junior chef, I made Boeuf Bourguignon about a year ago.  Last night’s stew was much silkier, and smelled heavenly. But some pieces of the beef were tough. Other pieces had too much gristle, which probably would have cooked down has they cooked it for 6 hours. None of the beef was as tender as Chris Kimball’s recipe, which was 10 hours in the making.

12-table restaurant on Rue Amelie in 7th arrondissement.

But Chez Pierrot’s was also much simpler; no boiler onions or mushrooms. Also it was served in a simple bowl, rather than served over buttered egg noodles or mashed or boiled potatoes.The simplicity was delicious, but very different from the Boeuf Bourguignon from Julia Child or Chris Kimball.

I rate this meal 4-stars, mostly because of the issues with the beef. The dish cost 17-euros.

Sightseeing in Paris

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