Classical Cuisine at it's finest

1. t ravelerf oodie.wordpress.com http://travelerfoodie.wordpress.com/2013/10/10/classical-cuisine-at-paris-bistro/
by Traveler Foodie
Classical Cuisine at Paris Bistro
In a sea of swarming new, creative, and not so creative buzz word restaurants, Paris Bistro on Park Av, Winter
Park holds steadf ast with Classical Cuisine. What is the current buzz word f or new restaurants? Gastro Pub or
is it Farm to Table? Who really holds the restaurant to hot coals? As they say, the proof is in the pudding or
how long they stay af loat.
As many culinary prof essionals will tout, one cannot truly be creative or f orward thinking without mastering the
basics. Paris Bistro has mastered the basics. Every new culinary school graduate or wannabe overnight super
chef should have a meal here to know what is the yardstick bef ore they embark in breaking the mold. There are
many truly talented and masterf ul chef s who clearly understands this humbleness and practices this mantra.
On a raining dreary night, as time would have it, I ventured out to wet my beak. Having my dog along always
limits my options. Luckily, there are huge umbrellas along Park Ave inf ront of Paris Bistro. With the rain pouring
and lights dim, Park Ave looked like a movie scene. Or maybe it was the wine. I am not sure that many interiors
can replicate mother nature at her f inest. So we pulled up a chair f or a f ront row seat.
Service started with cordial greeting streetside by the usher, who does everything possible to provide
comf ortable seating. The server arrived in a very non rushing manner, with subtleness that suggested ease.
There was no pressure, no rush, no anticipation. Just an ever presence. It was almost like a shadow drif ting in
and out of the rain.
California Moscato – Delicate sweetness with hints of pear that coats the mouth with sof tness and prepares
the palate f or richness.
Escargot de Bourgogne – Delicate little morsels bathed in richness. Bold and bursting with f ull f lavors.
Chateau Mercade, Bordeaux, France – Delicate balance of acidity and f ruit, accentuating wonderf ul old
world terrior to bring earthiness with every sip. Long lingering sophisticated f inish.
Veal Normande – Veal Slowly Cooked in a White Wine Creamy Mushroom Sauce. Tender slivers of veal
smothered in silky earthiness that dances on the palate with tartness.
Lapin Aux Pruneaux – Rabbit Slowly Cooked in Red Wine Sauce w/ Onions, Carrots, Prunes & Raisins. A knif e
was provided just because it was supposed to be provided. Totally unnecessary. The rabbit meat was easily
scooped with a f ork. The slow sticky coated consistency of this red wine sauce is text book classic. Every
droplet of molecule perf ectly f used together. Complexity with layers of f lavoring and textures reminds why this
is such a classic dish.
Crème Brulee – Crisp crust that cracks to reveal creamy sweetness. Masterf ul balance of sugars.
Polished f lavors, textures and service presented in casual street side atmosphere. There can be said that this
is where is all starts. These are the building blocks of every great cuisine. The classics. Paris Bistro has stuck
with and mastered the classics. They stand heads and shoulders with distinction.
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