Septime La Cave
27位當地人推薦 · 預估價格為2級（最高4級） ·
A few meters from Théo Pourriat and Bertrand Grébaut’s Michelin-starred restaurant Septime is this tiny wine cave. It’s stocked, miraculously, with 270 labels, and you can try anything at all by the glass, like Anjou wines from René Mosse or a Gamay from Patrick Bouju. I love the bar’s old wood facade, which makes it easy to spot. The mixed plates are simple, but truly incredible: herring with artichokes, ricotta and pear, or homemade whiskey and black cardamom foie gras.
The very select wine bar of the 1 star Michelin restaurant by the same name (the only BIO alternative stared restaurant.) From home, you may take the 46 bus to Charonne-Chanzy (15 mins), then 5 min walk. Or if you can stroll over by foot (25 min.) There are many other bars and restaurants over…
“Septime is the best French restaurant, and certainly one of the best in the world. ”
“the ‘clamato’, by the way, is a spicy bouillon of clams and tomatoes. Though the prices are relatively high and the portions not all that generous, the quality and freshness of the produce the kitchen uses – all responsibly sourced – generally make up for it. Depending on the season, you might enjoy things like wild Belle Corde n°3 oysters with Tabasco (€17), some delightful Quiberon barnacles in a punchy lemongrass vinaigrette (€15) or a gorgeously silky fillet of haddock served with asparagus and a ‘red miso’ (€13). Bring up a stool to the industrial-style bar and pair your plates with a glass of dry white wine, like the P’tit Coin de Paradis (Allobroges 2014 Lucas, €7 a glass) or a fantastic Saint-Veran (2015 Perraud, €7). Despite the prices, it’s a worthwhile stop. Address: 80 rue de Charonne Paris 75011 Opening hours: Wed-Fri 7pm-11pm; Sat, Sun 12noon-11pm Metro: Charonne”
“Roman Chef-Owner Giovanni Passerini’s Franco-Italian cooking is big on flavor in his tiny place.”
“The Meat at La Pulpéria comes with a capital M, served in a noisy, welcoming little dining room and whipped up in white-tiled kitchen by talented Argentinean chef Fernando Di Tomaso and his South American team. The menu changes daily, but on our visit it all began with crunchy calf’s sweetbreads accompanied by a few girolles mushrooms and a cep sauce, and a pretty cod ceviche surrounded with fine slices of sweet potato, avocado purée and a splash of lemon juice...”