Le Galopin, Paris, 3/3/16

Exterior
Exterior

This small bistro was opened by the Tischenko brothers (Romain Tischenko was the winner of Top Chef in 2010) about 4 years ago. It only seats a couple dozen people and it was packed.  The name Le Galopin means “cheeky kid”. They serve only a 7 course tasting menu at dinner and their are no upgrades, etc. only substitutions for allergies. It appears to be simple but there is often a surprise tucked underneath.  This very flavorful food is prepared with care. I would go again in a heartbeat!

menu
menu
Frankie found a fun book
Frankie found a fun book
table set up
table set up
wine front
wine front
wine back
wine back
interior
interior
white wine list
white wine list
red wine list
red wine list
Aperitif list
Aperitif list
Frankie liked the bread
Frankie liked the bread
shelf for helmuts
shelf for helmuts

 

We started with several amuse bouche. The blood sausage and greens were both strong flavors but they blended so well together it was a perfect combination.

Boudin Noir Pissenlit: blood sausge and dandelion greens
Boudin Noir Pissenlit: blood sausge and dandelion greens

 

The shrimp bouillon had just a touch of spice but exploded with flavor and was accented with some delicious smoked eel.

Bouillon de Crevette, Anguille fumee: shrimp bouillon with a little spice
Bouillon de Crevette, Anguille fumee: shrimp bouillon with a little spice

 

The mackerel  was tasty. It had been cured in something citrus like ceviche and then served with an interesting citrus sauce with leeks. It was the weakest of the three but still quite acceptable.

Maquereau, Poireau: Mackerel, leek and lemon
Maquereau, Poireau: Mackerel, leek and lemon

 

For mains plates we started with perfectly cooked brill that was surrounded by mild flavors including cheese and bottarga (salted and pressed mullet eggs). It was nice.

Barbue, brocoletti, poutargue: Brill (flat fish), mullet eggs, and cheese
Barbue, brocoletti, poutargue: Brill (flat fish), mullet eggs, and cheese
Frankie approved
Frankie approved

 

Second was the milk fed lamb and carrot and date which was wonderfully cooked and yummy.

Agneau de lait, radicchio, datte: milk fed lam, carrot and date
Agneau de lait, radicchio, datte: milk fed lam, carrot and date

 

The first dessert of apple and tarragon was a mild tarragon taste but incredible apple which also appeared in a green colored ice form. There was a mock ricotta cheese underneath and it all mixed together to be a great combination of flavors and textures.

Pomme, estragon: apple and tarragon
Pomme, estragon: apple and tarragon
Did she eat all that?
Did she eat all that?

 

The ginger ice cream was not subtle but tasted amazing with the thick, rich caramel sauce. Then add some little crunchies underneath and it was outstanding coalescence of flavors. It had me licking the plate!

Poire, gingembre: Pear and ginger
Poire, gingembre: Pear and ginger
Chef Maxime Tischenko and waitress
Brother Maxime Tischenko and waitress
another of the cooking staff
another of the cooking staff
chef with Charles
Maxime with Charles

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