> Paris-Bistro
: Selection of good Aveyronnais Bistros in Paris L'Assiette Aveyronnaise - Paris 75001
Here is a table which will delight pleasure-seeking souls. The Assiette Aveyronnaise, is not only the promise of a hearty and delicious meal on a checkered tablecloth, it is also a soul, the state of mind of a team that has successfully managed the Auberge Aveyronnaise de Bercy for six years. And if it ain’t broke don’t fix it! The chef Georges Boué has put his apron back on for the Assiette Aveyronnaise which has settled in the district of Les Halles. Retirement is not on the menu! The stoves and the bistro ambiance have been his life since he was 14 years old. They are as necessary to his survival as water is to fish.
Since summer 2007 they are up and running with the same crew: founders Georges and Andrée Boué and the “infernal trio” of the Auberge: Dorian, Cédric, and Fabien assisted by the charming yet vigorous Diane and Maya. Despite their slender figures, these ladies sure know how to handle the enormous copper saucepan and spin the aligot in front of the customer.
The aligot sausage dish is the cornerstone of l’Assiette Aveyronnaise’s menu, that which you introduce to the neophyte yearning for regional Aveyron gastronomy.
But there are other gems. The blood sausage is to die for and gastronomes will go crazy over the trout with hay prepared by Boué, trout which was caught on the Lot Aveyronnais river bank. It would be out of the question for Georges Boué, who cares enormously for his customers, to skimp on product quality at l’Assiette. He delivers the same quality for the foie gras by Manoir Alexandre or the ingredients in the rouergate salad.
But the showstopper which sets off Ooos and aahhs, is the millefeuille thick like a phonebook but light and aerial like lace. And you can forget about asking Boué for his mille-feuille recipe, it is the best kept secret of l’Assiette Aveyronnaise!
But there are other gems. The blood sausage is to die for and gastronomes will go crazy over the trout with hay prepared by Boué, trout which was caught on the Lot Aveyronnais river bank. It would be out of the question for Georges Boué, who cares enormously for his customers, to skimp on product quality at l’Assiette. He delivers the same quality for the foie gras by Manoir Alexandre or the ingredients in the rouergate salad.
