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Le Mesturet in Paris: local cuisine by Alain Fontaine

Published on 4 December 2017 By Caroline J.
Le Mesturet à Paris : cuisine de terroir signée Alain Fontaine

Practical information


77 Rue de Richelieu
75002 Paris 2

Ouvert 7j/7 de 12h à 23h

If you enjoy traditional Parisian bistros, don’t waste time and discover Le Mesturet. Behind this establishment, elected Maître-Restaurateur, hides a generous and authentic cuisine highlighting seasonal and homemade dishes.

Nestled a few meters from Paris Exchange Stock, Le Mesturet has been delighting taste buds of the local inhabitants and workers since 2003. Created by Alain Fontaine, Le Mesturet is part of this traditional Parisian bistros where French cuisine is the watchword.

Behind this decoration we must say is a bit heavy (objects unearthed everywhere in France) hide two gastronomy enthusiasts, Alain Fontaine, the owner, and Régis Fève, the chef.

Together, they offer a seasonal and homemade cuisine. In 2012, the venue was awarded the Maître-Restaurateur prize.

Le Mesturet à Paris : cuisine de terroir signée Alain Fontaine

Betting on quality products and suppliers, the restaurant Le Mesturet reveals a seasonal menu regularly renewed. Autumn obliges, game is given pride of place including mallard, jackrabbit and even wild boar.

Le Mesturet offers several signature and old-timey dishes, Grandmother’s favorites such as the traditional creamy veal stew with pilau rice and little onions or the calf’s head wrapped in its tongue.

The restaurant also proudly displays its very trendy and creative revisited burger: the Duck-burger with burger bun, lightly cooked duck foie gras from the Landes, duck confit, grilled vegetables and green salad.

But let’s start the tasting with, as for me, a blue Hungarian squash velouté, buttery chestnut fricassee. Right away, I’m seduced by the autumn-like flavors of this creamy and delicious soup!

Le Mesturet à Paris : cuisine de terroir signée Alain FontaineBlue Hungarian squash velouté

My partner goes for a delicious wild duck terrine with absinthe and juniper berries, orange marmalade.

Le Mesturet à Paris : cuisine de terroir signée Alain FontaineWild duck terrine with absinthe

We continue with the dish of the day, a generous rooster cooked Alsatian way with white wine and its sauerkraut. Once again, the taste is here for the greatest pleasure of my taste buds!

Le Mesturet à Paris : cuisine de terroir signée Alain FontaineRooster cooked Alsatian way

On the other side, a major autumn dish, the hare chartreuse simmered with cranberries and wild mushrooms, wrapped in green cabbage leaf.

Le Mesturet à Paris : cuisine de terroir signée Alain FontaineHare Chartreuse

Fish lovers can console themselves with a Scottish salmon steak, all-vegetable sauerkraut and horseradish cream or a cod brandade with Lautrec pink garlic, curly endive with Berry walnuts.

Finally, we couldn’t resist the mouthwatering desserts by tasting the excellent chocolate-cardamom cake, light mango cream and the famous and imposing Paris-Brest with its delicious praline cream! As the menu points out, small appetites restrain, but we tell you, you’d be wrong to deny yourselves the pleasure!

Le Mesturet à Paris : cuisine de terroir signée Alain FontaineAuthentic Paris Brest pastry

To accompany the meal, trust Alain Fontaine graduated from the Université du Vin in Suze-la-Rousse. On the list? Over hundred wines from small producers as well as grands crus such as a Chambolle Musigny 1er Grand Cru from Drouhin, a St Emilion Château La Gaffelière (1er Grand Cru classé) and a Pauillac Château Batailley (5ème Grand Cru classé).

If you like traditional dishes cooked with lots of love and a twist of creativity, don’t hesitate and rush to discover Le Mesturet will welcome you as one should be, surprise you and delight your taste buds!

Practical information:
Le Mesturet
Open 7 days a week from 12 p.m. to 11 p.m.
77 rue de Richelieu, 75002 Paris
Le Petit Mesturet: €26 (Starter + main course OR main course + dessert)
Le Grand Mesturet: €31.50 (starter + main course + dessert)

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