Just a few blocks from the République metro station at the junction of the northern end of the Marais and the 11th arrondissement Frederic Hubig of Café Moderne has applied his talents into turning this classic old Paris bistro into a vibrant bistro du coin that attracts diners from all over Paris or like the couple seated to my left from Mexico City.

bruno

Bruno, the maitre d’

Now Astier…… a gem of a restaurant. Walked in and was warmly greeted by M. Robert. He and Arnaud, the waiter, helped me organize my table and explained the ” onslaught ” of food that was to materialize, in patient English. We all had the 35 Euro special, which included a cheese plateau bigger than Donald Trump’s ego ! All of us were in no small measure impressed by the skill of the kitchen and the finesse of the service. My epicurian friends, just loved the food !!  My friend’s were surprised that a kid from San Fran. could come up with such a find, right under their French noses . I told all it was your suggestion ; and repeated to Robert that you were nice enough to refer his restaurant.

–Jon Haber SF

Just a few blocks from the République metro station at the junction of the northern end of the Marais and the 11th arrondissement Frederic Hubig of Café Moderne has applied his talents into turning this classic old Paris bistro into a vibrant bistro du coin that attracts diners from all over Paris or like the couple seated to my left from Mexico City.

I arrived at 1pm after having escorted a few San Franciscans on an edited version (time constraints) of PTEE’s PARIS AU FLANEUR
cultural walk and was famished.

Frederic greeted me with a glass of a 2002 Santenay from Bourgogne (100% chardonnay) to accompany a slab of exquisite fois gras.

pintade fermière, guaranteed free-range (guinea hens can’t survive under artificial light) and a fluffy bowl of pommes de terres purée savored with a Grand Cru 2002 St.Emillion selected from the extraordinary cave that was included in the purchase of the restaurant. Since Frederic prices his wines based on his original cost and not what the market will bear you can expect some exceptional values.

 

 

All of this was merely a prelude to the plateau de fromages Astier. David, my sommelier de fromage selected seven for me (my limit not his) including camembert au calvados, St. Marcellin, Epoisse and a regale de Bourgogne aux

raisins. The St. Emillion worked perfectly.

Dessert was a tall, feathery baba au rhum with chantilly on the side and a bath of dark Cuban rum.

Since the meal and company were both wonderful, three hours later I didn’t feel as if I’d gained an ounce. The price for the meal, not including wine was a mere 29.50 euros plus a small supplement for the foie gras and baba au rhum!

44 rue de J-P Timbaud 75011
01-4357-1635 restaurant.astier@wanadoo.fr
Metro: République, Parmentier




Leave a Reply

Your email address will not be published.


Comment


Name

Email

Url