L’Assiette, Paris, 12/3/16

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exterior

L’Assiette is composed of several adjoining rooms with lots of interesting decorations, an old wood floor and elaborate ceiling in the entry room.  Some of the tables are quite small but most of of moderate size and reasonably spaced.  There are no table clothes but nice linen napkins.  The menu is a la carte with a chalkboard of specials and lunch special.  There are also wine specials and a dessert of the day. Chef Rathgeber was in the house and frequently seen taking a look over the dining room to make sure all was going smoothly. I know his cooking was responsible for the wonderful aroma that greeted me when I walked in the door.

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interior
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interior
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second room
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menu
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specials
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specials 2
drink menu
drink menu
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wine
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Frankie liked the size of the water pitcher

 

The tables are given a slice of pâté to snack on with the chewy crispy bread while you make your menu and beverage selections. It was quite nice.

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table set up
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paté
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bread
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lots of decorations

 

We started with a meaty confit pork that was made of shank meat mixed with foie gras and served with a small bowl of mustardy lentils in some kind of vinaigrette.  Both were delicious, particularly the pork which was filled with different bits of meat and seasonings.  One order was plenty to share and based on our main course selections the waiter suggested that was all we order to begin with – he was right!

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Rillettes de Jarret de cochon confit et foie gras
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opened
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lentils
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Frankie checked it out

 

The duck pie was on a totally savory sauce and served with cooked endive underneath and a couple raw leaves on top. The filling was tender and full of flavor from the wild duck and foie gras fillings. The lightly gamey taste assured it was a wild bird, but so did the bit of shot in the meat. And don’t forget that flakey, buttery crust that was divine.

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Torte de canard colvert au foie gras, jus de civet
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other side
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inside

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The house cassoulet was a huge serving chocked full of pork, various sausages and beans cooked to a perfect tenderness. It was a melding of lovely flavors and a popular selection, as I saw many being served to customers. A winner here too.

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Frankie thought they brought the trivet for her
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Cassoulet Maison
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from the top
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inside
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on the plate
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cat in the art

 

For dessert we tried the creme caramel that was topped with a huge layer of delicious liquid caramel with a sweet creamy custard underneath.  It was to die for – yum x3 here!

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dessert special
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Creme caramel au beurre salé
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from the top
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It’s got a lot of caramel sauce
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Frankie found more art

 

The rice pudding was another good one, adorned with caramel and almonds. Don’t get me wrong, it was really good and nice but the cream caramel is the hands down winner here.

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Riz au lait vanillé
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closer

 

We ordered coffee and they brought some light meringue like cookies to go with it.  I didn’t need them after I licked up every bit of that amazing caramel sauce.

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coffee to go with cookies
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treats to go with coffee
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stairs to the bathroom
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Chef Rathgeber and Frankie
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small meat slicer
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Frankie gets some sweet talk from Chef David Rathgeber

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