Saturday 13 December 2014

Joyeux Noël!

December's Holidays - An age-old tradition, a celebration of the winter season, when young and old, 

and family and friends come together gathered around the table in a warm and convivial atmosphere with soul satisfying food and good cheer. Join us in the festivities at The Paris!

Happy Holidays and Best Wishes,
From all of us at The Paris!

Le Père Noël

Holiday Dinner Specials:

Choucroute Garnie 

Alsacian Braised Cabbage, White Wine and Juniper Berries;  Assorted Siegfried's Artisan Sausages and Charcuteries  (Knackwurst, Fleischwurst,  Wienerwurst,  Weisswurst,
Bratwurst, Salt Pork, Kassler) - $29.95
~~~
Coq au Vin 

Red Wine Braised All-Natural Free-Range Mary's Chicken, Purée of Russet Potatoes, Paris Mushrooms, Lardons and Glazed Pearl Onions - $27.95
~~~

Our Holiday Hours

The Paris is open seven days a week  throughout the holidays.

 The Paris will be open for dinner beginning
at 4 p.m. on Christmas Eve and on
Christmas Day. Our full winter menu will be available on both Christmas Eve and Christmas Day.
The Paris will begin serving  at 6 p.m. on New Year’s Eve.

The Paris will be closed
for New Year's Day,
Thursday, January 1, 2015.

 

Holidays gifts from the 

 Paris! Give $50 and receive $10.

Purchase a $50.00 gift card from The Paris and receive back a gift certificate for $10.00 to dine with us!!!
( For every $50 incremental gift card purchased, receive an additional $10 certificate!
$50 = $10 ,$1,000 = $200)

La Belle Époque

The Holidays always remind us at The Paris of  Europe's and Salt Lake City's Golden Age from 1871-1912, when "the joy of  life awoke in all the social classes, the time of new extraordinary and sensational things, the time of optimism and cheerfulness." 

This glorious period inspires our ambiance and our conviviality at The Paris!

Maxim's of Paris, ca. 1889

 
New Year's Eve 2014 in Paris!

Spend New Year's Eve in the French Capital- the City of Lights! We are offering a "Midnight In Paris" on New Year’s Eve, including a five-course Parisian menu with choices. 
 
Our regular menu is not available on New Year's Eve.Our five-course menu is priced at $79.99 plus tax and a 20% service charge. We are offering reservations throughout the evening, from 6:00 p.m. to 10:00 p.m.Book your table now, as availability is becoming limited. Call today for more information and for reservations or click here
  
French wine pairings will also be available, and priced separately.

 New Year's Eve Menu



First
House Gravlox, Buckwheat Blinis, Crème Fraîche and
Oysters Paris - Fresh Pacific Northwest Oysters Baked with Noilly Prat Vermouth Beurre Blanc, Heirloom Spinach, American Sturgeon Caviar.
or
Galette à la Tartiflette (Buckwheat Crêpe, Fingerling Potato, Onion, Jambon de Paris,
Reblochon Cheese).
~~~
Second
Celery Root and Chestnut Soup.
or
Winter Citrus Salad, Watercress, Pink Grapefruit, Blood Orange, Fennel, Pomegranate seeds.

~~~
Third
Ranui Farms Free-Range Soft Egg and Fresh Ricotta Ravioli,
Burgundy Black Truffle, Sage Brown Butter.
~~~
Entr'acte
Champagne, Thyme and Pomegranate Sorbet.
~~~
Fourth
Pan-Seared Gnocchi. Salsify, Black Trumpet Mushrooms, Baby Spinach, Roasted Chestnuts and Burgundy Black Truffle.
or
Pan-Roasted Chilean Sea Bass, Santa Barbara Spiny Lobster, Romanesco Risotto,
Lobster Nage.
or
Angus Prime Rib Roast  - Truffled Potato Purée with Emmi Gruyère, Black Trumpet Mushroom Persillade, Haricots Verts Amandine, Natural Jus and Horseradish Crème Fraîche.
~~~
Fifth
Warm Molten Chocolate and Salty Caramel Cake, Armagnac-Raisin Gelato.
or
Nougat Glacé with Chestnut Honey.
~~~

Click here to download the New Year's Eve Menu in PDF version.(Adobe Acrobat required to open file)

Click here to download acrobat (free download)

Monday 10 November 2014

Celebrating Utah's Fall Harvest at The Paris

From The Chef/Owner Eric DeBonis:

For the past 13 years our guiding principle at The Paris has always been to showcase local, indigenous foodstuffs by hand crafting meals from the bounty of our Utah harvest. Again, this fall we are excited to feature many ingredients that owe their culinary existence to the Native Americans who gathered and cultivated them; like pine nuts, wild mushrooms, corn, pumpkins and winter squash, turkeys, potatoes, yams and quinoa.

This Thanksgiving, come and celebrate our native autumn bounty here at The Paris with a seasonal, local harvest banquet among family, friends and neighbors.

               14th Annual Thanksgiving Dinner

The Paris is taking reservations for our 14th Annual Thanksgiving  Dinner on Thursday, November 27th, 2014.

The Paris will begin serving at 3:00 p.m. and will seat until 8:00 p.m.
The price is $49.95 per person, and $19.95 for children under the age of 8, plus tax and a 20% service charge

Please  click here to reserve or call call 801-486-5585 today for reservations as space is  limited!

The menu is as follows:

Prélude
Wild Chanterelle Mushroom Flatbread with Thyme & Gruyère

Soupe et Salade
Roasted Pumpkin and
Caramelized Apple Soup
***
Salad of Mesclun with Warm Pumpkin Seed Crusted Goat Cheese & Pomegranate

Fowl
Utah Wight Family Farms Free Range Turkey Rôti (Brined in Apple Juice, Sea Salt & Native Spice Rub, Stuffed with Sage & Garlic, Calvados Thyme Jus and Roasted Chestnuts)

Accoutrements
Purée Blanche Ravioli (Turnips, Parsnips, Celeriac, Potatoes & Onions)
***
Cranberry Compote with Candied Oranges & Maple Glazed Pecans
***
Roasted Sweet Potatoes, Yams with Pearl Onions, Garlic & Thyme
***
  Romanesco & Brussel Sprout Gratin
***
Quinoa, Fresh Herbs, Shallots & Roasted Pine Nuts

***
Corn Bread With Honey Butter

***
Desserts
Pumpkin Cheesecake with Roasted Chestnuts & Honey Gelato
or
Caramelized Apple Stuffed Crêpes, Calvados & Crème Fraîche

Please Click Here to download our menu in PDF version

Currently Featured at The Paris' Fall Harvest Festival:

Soupe de Potiron aux Pommes Caramélisées
East Farms Cinderella pumpkin & acorn squah soup, Caramelized Apple, Fresh Thyme & Extra Virgin Olive Oil
Risotto au Potiron et au Romanesco
Cinderella Pumpkin, Romanesco, Garlic, Gold Creek Cheddar

Gnocchi à la Parisienne
Pan-Seared Gnocchi, Kabocha Squash, Spinach, Kale, Garlic, Walnut

Poulet Rôti aux Pommes
Wood Oven Roasted Mary's Chicken Breast, Cider & Calvados Reduction, Apple, Leek, Fingerling Potato

Holiday Parties at The Paris:

Book your 2014 holiday party at The Paris now! Availability is becoming limited! The Paris can accommodate intimate gatherings of 10 to 34 people in The High Desert Room (The Paris' exclusive Private Dining Room) and grander scale events of up to 100 people in the Main Dining Room and adjoining Zinc Bar.  The Paris Zinc bar is available for exclusive holiday cocktail parties and receptions as well. Customized menu options and a diversity of pricing levels are available to suit your specific needs.
Please click here to book online or contact our large group coordinator 

Lori Nielsen directly at 801-580-7372

 

Gift Certificates For The Holidays

Send your loved ones  to Paris for a night in the "City of Lights"! Order a gift certificate by telephone anytime and we will gladly mail it directly to the address of your choice. Or stop by the restaurant and we will assist you in person.

Monday 20 October 2014

The High Desert Room at The Paris

"Les Fêtes de Fin D'année à Paris"

Come Celebrate This Year's Achievements at The Paris!
Now Taking Reservations For Your Holiday Events!

Please call Lori at 801-580-7372  or  click here  to start a reservation.

 

High Desert Morning - Dougles Aagard - The Paris' High Desert Room

 

The Paris' Zinc Bar

The Paris's own "Folies Bergères

Summer in Provence at The Paris!

Amazing produce is in season here in Utah and at The Paris we are celebrating our local agricultural wonders with the cuisine of Provence. What cuisine could be more befitting to showcase our local produce than the cooking of the most beloved region of France, with its striking and fertile landscape and its abundant offerings.  As such, the cuisine of Provence is ingredient driven, simple, fragrant, flavorful, and soul satisfying.

 

From the Chef/Owner Eric DeBonis:

Provence's landscape:

Provence is a place that appeals to all the senses with its warm and bright light from a seemingly ever present sun, blue skies and picturesque landscape. Provence has a gentle wildness with mountainous rocky outcroppings and towering cliff-top villages giving way to valleys of rolling countryside carpeted with vines, olive trees and fields of grass, vegetables and flowers. Vibrant colors of yellow sunflowers, red poppies and purple lavender are bordered in a frame of silvery green  shimmering  olive leaves and evergreen cypresses.

Olive trees with yellow sky and sun - Vincent Van Gogh - 1889

The Wines of Provence:

The wines of Provence, like the food, resonate of the native landscape. Vines have been cultivated in Provence for over 2,500 years, originally grown along the banks up and down the Rhône River.
Today, most of the land in Provence is planted in vines with the highest concentration of top quality wine being produced in the department of Vaucluse, located in the North East corner of Provence.  It is bordered by the Rhône on the West, the foothills of the Alps to the East, the Durance River in the South, and by Mont Ventoux to the North. The region includes several appellations including Côtes du rhône (Villages), Chateauneuf du Pape, Gigondas, Tavel, 

Côtes du Ventoux, Lirac and Côtes du Lubéron.
The wines are made from a blend of mainly three grapes-Grenache, Syrah and Mourvèdre. These wines are naturally ripe and voluptuous with the radiant smell and taste of Provence-aromas and flavors of fresh berries, citrus, olives, minerals, leather, wild herbs, and oriental spices.

 

Provence's Native Ingredients:
Olives, honey, lavender, herbs de Provence (thyme, rosemary, summer savory, marjoram), saffron, basil, garlic, tomatoes, eggplant, peppers, artichokes, fennel, carrots, turnips, beets, fingerling potatoes, zucchini flowers & summer squash, haricots verts, spinach, arugula and wild greens, wild mushrooms, goat cheese, lamb, Mediterranean seafood, dried anchovies, 

citrus, apricots, cherries and peaches.

Provençal Menu of the Moment
The Paris

•Fried zucchini blossoms, stuffed with goat cheese and sweet basil.

•Provençal vegetable sampler – grilled zucchini, fire-charred artichoke, roasted red peppers, eggplant and tomato relish, Niçoise olive tapenade, buffalo mozzarella, arugula, olive oil.

•Flatbread Provençal – heirloom tomato sauce, local hard neck garlic, roasted eggplant, grilled red peppers, zucchini, Niçoise olives, goat cheese, herbs de Provence.

•Tuna Niçoise – wild greens, haricots verts, fennel, fingerling potato, carrot, turnip, beet, radish, fire-charred artichoke, heirloom tomatoes, free-range egg, & basil, mustard vinaigrette.

•Pan-seared fresh day-boat scallops, artichoke and spinach nage, sunchoke confit, oven-roasted tomato, olive fennel brunoise.

•Bouillabaisse – Seasonal fish and shellfish, halibut and saffron soup, rouille croutons.

•Honey lavender glazed Mary’s chicken breast, roasted baby carrots, turnips, beets, onions, potatoes, green beans, arugula salad, lemon, olive oil.

•Grilled lamb chops, rubbed with herbs de Provence, white beans Provençal, grilled baby carrots, turnips, beets, fingerling potatoes, summer squash, & fennel.

•Beef Daube Niçoise – beef ragout, Provencal olives, tomato, fingerling potato, wild mushrooms, onion, papardelle pasta.

•Apricot tart minute – oven- baked individual apricot tart of Phyllo pastry, butter, sugar and Utah apricots, served with crème fraîche.