Classic French Cooking A Go-Go at
The Paris!!!!
Choucroute...The Ultimate "Baby-It's-Cold-Outside" Dish
Choucroute is the famous French Alsatian recipe for preparing sauerkraut with sausages, salted and smoked pork as well as potatoes.
It is served by all the famous and venerable brasserie institutions of Paris like Bofinger, Brasserie Lipp, Le Balzar, La Coupole.
Here at The Paris, Siegfried himself makes our sausages and delivers them to us including Knackwurst, Fleischwurst, Wienerwurst, Weißwurst, Bratwurst, Salt Pork, Kassler (smoked pork chop). We use fresh Kraut from an organic farm in Washington, not pasteurized so it is crispier and a really great foil for the sausage. We cook the kraut together with the pork slowly for hours with white Alsatian wine (Pinot Blanc, Gewurztraminer or Pinot Gris), juniper berries, pink peppercorns, coriander and onions, carrots and potatoes.
Choucroute is being served as a special at The Paris for the next few weeks only, while it is the season. $28.95
Please call 801-486-5585 for reservations or click here
Choucroute is the famous French Alsatian recipe for preparing sauerkraut with sausages, salted and smoked pork as well as potatoes.
It is served by all the famous and venerable brasserie institutions of Paris like Bofinger, Brasserie Lipp, Le Balzar, La Coupole.
Here at The Paris, Siegfried himself makes our sausages and delivers them to us including Knackwurst, Fleischwurst, Wienerwurst, Weißwurst, Bratwurst, Salt Pork, Kassler (smoked pork chop). We use fresh Kraut from an organic farm in Washington, not pasteurized so it is crispier and a really great foil for the sausage. We cook the kraut together with the pork slowly for hours with white Alsatian wine (Pinot Blanc, Gewurztraminer or Pinot Gris), juniper berries, pink peppercorns, coriander and onions, carrots and potatoes.
Choucroute is being served as a special at The Paris for the next few weeks only, while it is the season. $28.95
Please call 801-486-5585 for reservations or click here
The Paris features many Alsatian white wines that are a perfect match for Choucroute:
• Brassfield Estate "Serenity" 2011 Alsatian Blend with Pinot Gris & Gewürztraminer - Lake Country, California - $8.95 / $35.00
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• Schlumberger Pinot Gris " Les Princes Abbés" 2009 - Alsace - $45.00
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• Domaine Zind Humbrecht Pinot d'Alsace 2007 - Alsace - $59.00
French is dead... NOT!
The Paris is a monument of French Bistro culture right here in Salt lake City, down to its Zinc bar. Standing the test of time since its opening in 2001, The Paris has survived anti-French hysteria (freedom fries anyone?), and local media and food critic dictated trends and fashions. The Paris has long outlived defunct and media hailed French restaurant attempts in Utah such as L'Avenue, Au Bon Appétit, Chez Michèle, Jean Louis, Bistro Toujours, Easy Street and the original La Caille.
The Paris is resolutely French and unapologetically so, despite the claims of a certain bygone, self-appointed food critic of SL Mag dining awards who, back in 2006, touted that "French is dead" (after her favorite new French themed sensation went defunct in under two years). "It's teethering on the brink of culinary extinction... The cuisine is Frankenstein compared to the traditional stuff. This year there will be no French winner", she wrote then... Seven years later she sells salami for a sausage company and The Paris is still cooking and serving French classics day in and day out with most of its original staff. In true French tradition,we have been sourcing the best seasonal, local, natural and organic foodstuffs since our inception. Not for it is the latest fad but because it is the only way.
To those who deplore that there is "a dearth" of French restaurants and classic French cooking in Salt Lake City: quit lamenting and come dine at The Paris .
Cooking Classics... Not trying to re-invent
the wheel
the wheel
At The Paris we cook and serve venerable French classics just the way they were intended to be and have done so for the last decade. Just as all the great bistros in Paris, we do not experiment with flavors , we respect them and place them right where they need to be. Just ask Bertrand, the proprietor of the toujours complet Bistrot Paul Bert in the 11th arrondissement of Paris or Arnaud, the owner of the impossible reservation, Chez Georges in the 3rd, one of the very last and rare bastions of ultra classical French cuisine in Paris. We are cooks, not "sorcerer apprentices". We have years of experience, grounded in classic apprenticeships and extensive travels throughout France, thousands of meals and restaurants over. We respect tradition, taste harmony and ingredient alchemy. We believe in beauty... not trendy heresy. We believe in creation, not aberration. You will never find white chocolate on our scallops or blue cheese in our Mousse au Chocolat. Not yesterday, not now, not tomorrow, not in a million years. You are right Mary, "some flavor combinations CANNOT be improved upon". That is why we cook the way we do!
"La bonne cuisine est la base du véritable bonheur - Auguste Escoffier 1847-1935
Fromage Straight From Paris to your Plate!
The Paris is Now Offering Weekly Special Three-Course Seasonal Menus for $24.95!
