- Dress code: Casual
* Click here for rating key
Terroir Parisien Restaurant Review: Since 2009, chef Yannick Alléno showcased the ingredients from his native region, the Ile-de-France, under the gilt of the dining room of the hotel Le Meurice. His patrons sampled such items as fishes from Montreuil, asparagus from Argenteuil, artichokes from Paris or cabbage from Pontoise magnified via dazzling recipes. Thus, this devotion to one land underlies the concept of Terroir Parisien, the first bistro of Alléno in Paris. In a modern and spare room set in the Maison de la Mutualité, with a huge counter at its center, producers and recipes typical of the Parisian region are given a nod. The menu features a vast array of charcuterie like the pâté Pantin, which consists of veal and pork topped by puff pastry and served with lettuce and mustard, blood sausage with purée and brawn. Even a hot dog is proposed, but calf’s head and offal with gribiche sauce replace the traditional sausage. On the same roguish note, mackerels marinated in white wine, whiting from Bercy and skate with capers are also served up. For dessert, Alléno turns out his own version of the Saint-Honoré, puff pastry with kirsch Chantilly. The well-priced wine list suggests interesting picks to pair with the food.