The revival of the bistro

- Advertisement -

The bistro has disappeared for decades and then revived. It will increase by 20% in 5 years, but it may not always be in the right place.

- Advertisement -

- Advertisement -

This week Bistro Pudro TrophyRewarded the best bistro in Paris. Culinary critic Gilles Pudlowski loves zinc.

- Advertisement -

Among the winners 16th arrondissement of Paris Awarded “Bistro of the Year” and Marie Victorian Manoa “Young Talent” To LyoneOr Vincent P├ętron, “Young Bistro Owner” Loretto and Boys..All winners are in the guide Small bistro PudloWill be distributed free of charge at the bistro.

“Bistro is our second home! They give an ideal portrait of a French eater.”

Gilles Pudlowski, food critic

on franceinfo

An opportunity to focus on these facilities, which have disappeared for decades but have undergone a resurgence over the last decade. It decreased from 200,000 in the 1960s to 36,000 in 2010, but now exceeds 40,000.

But Thierry Marx regrets the emergence of new bistro in the city center, and even in trendy areas, when there is still a shortage in rural areas. He proposes a morteau with lentils as a recipe.

From sausage malt for lenses

Ingredients for 2 people :

2 fine white sugar sausages, 400 g of green lentils, 1 onion, 100 g of pearl onions, 2 garlic, garlic, thyme, bay leaf, 1 clove, fine white wine, white wine 20cl, butter sweet 80 g, caster sugar 20 g, old-fashioned 1 tablespoon of mustard.

Preparation :

Bring the lentils to a boil, drain well and clean, then return to a casserole dish with plenty of water. Cut carrots into cubes and add crushed garlic, cloves and herbs. Bring to a boil, heat on low heat for 1 hour, and skim frequently.

Add the morteau blanched in boiling water for 3-4 minutes. Boil for another 30 minutes.

In another saucepan, melt 30 g of butter over low heat, sweat the peeled and chopped onions, glaze with white wine and cook to half.

Add the remaining 50g of butter and sugar and add the pearl onions (which can be soaked in cold water to peel) to make caramel.

Pour everything into a large casserole dish and simmer for another 20 minutes before serving.

Source: Francetvinfo

- Advertisement -

Related Articles


Please enter your comment!
Please enter your name here

Stay Connected


Latest Articles