Le Radis Beurre, Paris, 11/28/18

exterior
exterior

Le Radis Beurre is a small place that holds about 30 people with no music, small close tables and a corner service area.  The dark, bare wood tables were decorated with various squash and there were pictures of chickens, wine and radishes on the walls. There were 2 windows to the street which let in lots of light in the daytime but the lighting was not overly bright otherwise.  The service people seemed to know many of the patrons and mostly French was spoken by the guests, i.e. not a big tourist spot.  However they were very welcoming and helpful with selections.   It felt cozy inside and there were a few small tables outside if the weather permitted their use.  There is no English menu only a chalkboard of options in French, with first, main and dessert courses being priced the same or a price offered for 2 or 3 courses.  Some items did have a supplemental charge.  A truffle option had a sign but they were out of it that day.  There was another menu on a mirror but I wasn’t quite sure what it was.

other angle
other angle
interior
interior
interior
interior
table set up
table set up
Frankie found a spork
Frankie found a spork
menu
menu
special
truffle special

 

While waiting for your food everyone was given a board with some cut pieces of salami and a tray of fresh radishes in a sandy substance like breadcrumbs.  Alongside was a basket of sliced dark bread and some butter was on the board with the meat and radishes.  The bread was a bit dry but the radishes were very nice and fresh.  They were good with butter too.  The meat slices were quite tasty.  It was a good snack.

bread, salami, radish
bread, salami, radish
closer
closer
closer
closer
Frankie wanted to play with the radish
Frankie wanted to play with the radish

 

As a first plate we had Pied de cochon poélés au foie gras de canard, jus acidulé et nesclon which is pigs foot with foie gras.  It was tender pieces of foie gras wrapped with pork, surrounded by a skin and topped with a potato chip.  There was a well reduced sauce around the 3 pieces.    It was delicious and had a nice array of textures to accompany the good intense flavors.  It also came with a side salad that was studded with mini housemade croutons.  It was perfectly dressed with the lettuces having a good chew.  A wonderful start to the meal.

pigfoot and salad
pigfoot and salad
from the top
from the top
closer
closer
under the potato chip
under the potato chip
inside
inside
nice bowl for salad
nice bowl for salad
salad closer
salad closer
Frankkie climbed the squash
Frankie climbed the squash
wine
wine

 

Another starter was the Paté croute “rustique” condimenté d’un confit  Pomme/coing/dignon au vin aigre de xeres et croseille, which was a rustic housemade paté in a crust served alongside a relish of quince and onion.  The relish was perfect to add the moisture to the solid paté.  It had good flavor and the crust was well done, not too buttery, which made it a surprisingly light option.

pate en croute
paté en croute
closer
closer

 

For a main course we split the Éffiloché de liéure ‘ dans les choof’, foie gras de canard poéle et sauce d’un civet aux socs de cassis, which was rabbit wrapped in cabbage topped with a seared piece of foie gras.  The rabbit was a wild one as we found bits of shot in the well done, shredded meat.  The cabbage was a little hard to cut but tender to eat.  The sauce was fairly strong tasting and I wondered if it might be a blood seasoned sauce, as it had a hint of iron.  It was thick with a really unique flavor.  It was good.

rabbit in cabbage
rabbit in cabbage
turned
turned
turned
turned
foie gras
foie gras
inside cabbage
inside cabbage
Frankie checked the brand of water
Frankie checked the brand of water

 

For dessert, there was no menu, just orally delivered options.  We tried the Baba au Rhum which was a light, tender brioche drenched in white rum at the table.  It easily soaked up the rum and blended spectacularly with the cream along side it.  It was not overly sweet but totally satisfying.

baba
baba au rhum
baba
rum added
inside
inside

 

We also tried the rice pudding which was topped with caramel sauce.  Two of my favorites, you couldn’t go wrong and they didn’t.  It was sweet and prefect.  A wonderful end to a very nice meal.

rice pudding
rice pudding
closer
closer
inside
inside
Frankie played in the ice bucket
Frankie played in the ice bucket

 

 

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