the afternoon, as we move to Spain Street, shortly after making purchases at the bookstore the Paragraph , Patoumi falls off in front of a sign restaurant. I look up: Al piccolo ristorante . We look at the map.
Two hours later, our charming hotel room Beaulieu procrastination: where to eat tonight? This is the last night, and despair, we have two restaurants in the running. The Nem and crispy pork , Thai and Khmer dishes, and A Piccolo Ristorante of the earlier and his jar of eggplant caviar pesto breadsticks and Parma ham, with its conchiglie cream of red pepper and goat cheese, penne rigate his eggplant and mushrooms, its red fruit basil tiramisu and finally crumble banana-caramel-lime. I inwardly reluctant to take the car in the pouring rain to get to the center of Bayonne, so we have a restaurant within 200 meters, but it is terrible, basically, after interminable discussions on the merits of the close fried rice and noodles dramatic distance, we have one and the other a mad desire to ... pasta. We do not even know if the restaurant is opened tonight, find a place to meet America's feat, I think of the aqua planning that threatens the fragile wheels of my 106 in the coming storm, and evidenced blades monstrous raging rocks at our feet, but no, there is nothing to fight against our desire for pasta, I see conchighlie dripping creamy sauce dripping in the eyes of Patoumi. Projection on my part or overflow of desire Patoumi? Regardless, we are determined. We start.
you can imagine the anxiety and G. Patoumi along the way, the prospect of a possible flop closed door, shower, wet jeans, not to mention hunger and drive to return to the wet and miserable Nem.
But no. Here we are in a small space with wood paneling and dark red plaster yellow sun, sitting on small wooden chairs in front of us with a web-basquo Bayadere and a slate loaded with small sweet-sounding Italian words.
For my part, I fell for the glass mentioned above. The base is alternating layers of eggplant caviar and a sort of pesto and sundried tomato I presume, cream. Between these layers are walking with small pieces of dried tomatoes, mozzarella and basil. The effect is very successful, well-raised, smooth but not greasy, rather on the freshness and acidity. For the tempering, the two small sticks overlooking the assembly are wrapped like little candles in Parma ham, which gives a subtle combination of crisp and salty on the flexibility and creaminess of the glass. Very well done.
I pass over the glass of Lacrima Christi I try to forget that throughout the meal by my San Pellegrino: party on an aroma a bit-how shall I say? - Like moldy pee or mouse (No, I do not go with the back of the spoon!) His stay in my glass has proven to be just flat, dull and uninteresting. No interest on that side, or at most a hint of displeasure.
Patoumi in turn had the good idea to choose a carrot soup with ginger and gingerbread. At first glance, superb. What, soup, beautiful? Perfectly, because I am served a little obsessed with the dishes at this moment in a small square white porcelain bowl with tiny coves japanese-cute. On the small plate is coordinated or this little gem of a dish, cubes of gingerbread as croutons. The soup is delicious: creamy, well-observed discrete-ginger is dominated by carrots and gingerbread. The pitfall of cloying and sweet combination that threatens the carrot-ginger bread is masterfully avoided. We're thrilled with our two entries. Small
toilet break. We think what they like evocation of a toilet break in the middle of a meal, but the equation toilets rotten rotten = restaurant is a long-standing equation verified and verifiable let me say a few words . (Although, admittedly, there are exceptions to this equation, I will detail the different variants of the theorem toilets of the restaurant in future messages, either through experience). Especially since here we can say that the equation toilets is to say the least. Not that there's anything to say about their cleanliness: they are nickel better: they are new. Blue and yellow, if you want to know what makes for a nice and cool in the heat of red and yellow spines and trim of the room (what a trip!). But before reaching them, we must not pass unless the kitchen and the shed. Making, an effect which is not very happy, we see the raw materials (sheets of lasagne Panzani for example) and that you wash your hands in the kitchen, beside the velvety pan of carrots. Rest assured, this is all very clean, and as the food is excellent, we gladly forgive that products are not the most luxurious (a la carte prices are in keeping). If I had not seen, perhaps I would not (all) know?
I hesitated before choosing the osso bucco, since, as everyone knows from his mastery of the work of Laura Zavan
, Patoumi is an expert in osso bucco . I finally chose here because it is alla Genovese, ie al tonno, tuna being here an alternative to anchovies which has excited my curiosity. Success, at least. While molten, the vegetables are well identified. Tuna does not feel, but at the same time it does not give the character the anchovies give the dish. The meat is well cooked but a little more time would not have disgraced for its tenderness under my tooth. Good pasta, I have not seen in the reserve, but it tastes much that are neither Barilla, De Cecco nor . Which frankly is not a major embarrassment, as the dominant on veal and vegetables. Patoumi make sure that they are linguine, and I assured him that I prefer his osso bucco with it, although I really enjoy with it. A guy in the room we suggest a "It's better than my mother." It speaks for itself.
Finally, although Patoumi has been some reluctance because she had seen preparing this dessert with raw materials, say, grocery wholesaler (puffed rice and whipped cream, anyway), we chose the cappuccino milk chocolate . Yes, Patoumi seen, because we constantly see what happens in the kitchen, since only half a curtain separates the bathroom from the kitchen. This dessert was actually the name of cappucino. In truth, it's a jelly coffee (I guess gelatin over coffee) topped with a chocolate mousse pudding (made with whipped cream, no eggs), with the famous layer between each grain of puffed rice and a topping cream. It's very good, it reminds of glasses that were prepared Patoumi inspired by a recipe Lawrence Schott-but her recipe is chocolate mousse, fruit jelly, fruit replaced by by coffee resonate well on chocolate milk and the small croc-croc puffed rice is the best effect. Of course I would have preferred a home-made whipped cream but I concede that raw beaten in a refrigerator of the restaurant, it's not convenient.
short, we feasted at a price after all, very correct, they may offer, we now know, the fact that the raw quality of the preparation to doing a good catch up. I put 13 out of 20, what I consider a good note.
Two hours later, our charming hotel room Beaulieu procrastination: where to eat tonight? This is the last night, and despair, we have two restaurants in the running. The Nem and crispy pork , Thai and Khmer dishes, and A Piccolo Ristorante of the earlier and his jar of eggplant caviar pesto breadsticks and Parma ham, with its conchiglie cream of red pepper and goat cheese, penne rigate his eggplant and mushrooms, its red fruit basil tiramisu and finally crumble banana-caramel-lime. I inwardly reluctant to take the car in the pouring rain to get to the center of Bayonne, so we have a restaurant within 200 meters, but it is terrible, basically, after interminable discussions on the merits of the close fried rice and noodles dramatic distance, we have one and the other a mad desire to ... pasta. We do not even know if the restaurant is opened tonight, find a place to meet America's feat, I think of the aqua planning that threatens the fragile wheels of my 106 in the coming storm, and evidenced blades monstrous raging rocks at our feet, but no, there is nothing to fight against our desire for pasta, I see conchighlie dripping creamy sauce dripping in the eyes of Patoumi. Projection on my part or overflow of desire Patoumi? Regardless, we are determined. We start.
you can imagine the anxiety and G. Patoumi along the way, the prospect of a possible flop closed door, shower, wet jeans, not to mention hunger and drive to return to the wet and miserable Nem.
But no. Here we are in a small space with wood paneling and dark red plaster yellow sun, sitting on small wooden chairs in front of us with a web-basquo Bayadere and a slate loaded with small sweet-sounding Italian words.
For my part, I fell for the glass mentioned above. The base is alternating layers of eggplant caviar and a sort of pesto and sundried tomato I presume, cream. Between these layers are walking with small pieces of dried tomatoes, mozzarella and basil. The effect is very successful, well-raised, smooth but not greasy, rather on the freshness and acidity. For the tempering, the two small sticks overlooking the assembly are wrapped like little candles in Parma ham, which gives a subtle combination of crisp and salty on the flexibility and creaminess of the glass. Very well done.
I pass over the glass of Lacrima Christi I try to forget that throughout the meal by my San Pellegrino: party on an aroma a bit-how shall I say? - Like moldy pee or mouse (No, I do not go with the back of the spoon!) His stay in my glass has proven to be just flat, dull and uninteresting. No interest on that side, or at most a hint of displeasure.
Patoumi in turn had the good idea to choose a carrot soup with ginger and gingerbread. At first glance, superb. What, soup, beautiful? Perfectly, because I am served a little obsessed with the dishes at this moment in a small square white porcelain bowl with tiny coves japanese-cute. On the small plate is coordinated or this little gem of a dish, cubes of gingerbread as croutons. The soup is delicious: creamy, well-observed discrete-ginger is dominated by carrots and gingerbread. The pitfall of cloying and sweet combination that threatens the carrot-ginger bread is masterfully avoided. We're thrilled with our two entries. Small
toilet break. We think what they like evocation of a toilet break in the middle of a meal, but the equation toilets rotten rotten = restaurant is a long-standing equation verified and verifiable let me say a few words . (Although, admittedly, there are exceptions to this equation, I will detail the different variants of the theorem toilets of the restaurant in future messages, either through experience). Especially since here we can say that the equation toilets is to say the least. Not that there's anything to say about their cleanliness: they are nickel better: they are new. Blue and yellow, if you want to know what makes for a nice and cool in the heat of red and yellow spines and trim of the room (what a trip!). But before reaching them, we must not pass unless the kitchen and the shed. Making, an effect which is not very happy, we see the raw materials (sheets of lasagne Panzani for example) and that you wash your hands in the kitchen, beside the velvety pan of carrots. Rest assured, this is all very clean, and as the food is excellent, we gladly forgive that products are not the most luxurious (a la carte prices are in keeping). If I had not seen, perhaps I would not (all) know?
I hesitated before choosing the osso bucco, since, as everyone knows from his mastery of the work of Laura Zavan
, Patoumi is an expert in osso bucco . I finally chose here because it is alla Genovese, ie al tonno, tuna being here an alternative to anchovies which has excited my curiosity. Success, at least. While molten, the vegetables are well identified. Tuna does not feel, but at the same time it does not give the character the anchovies give the dish. The meat is well cooked but a little more time would not have disgraced for its tenderness under my tooth. Good pasta, I have not seen in the reserve, but it tastes much that are neither Barilla, De Cecco nor . Which frankly is not a major embarrassment, as the dominant on veal and vegetables. Patoumi make sure that they are linguine, and I assured him that I prefer his osso bucco with it, although I really enjoy with it. A guy in the room we suggest a "It's better than my mother." It speaks for itself. Finally, although Patoumi has been some reluctance because she had seen preparing this dessert with raw materials, say, grocery wholesaler (puffed rice and whipped cream, anyway), we chose the cappuccino milk chocolate . Yes, Patoumi seen, because we constantly see what happens in the kitchen, since only half a curtain separates the bathroom from the kitchen. This dessert was actually the name of cappucino. In truth, it's a jelly coffee (I guess gelatin over coffee) topped with a chocolate mousse pudding (made with whipped cream, no eggs), with the famous layer between each grain of puffed rice and a topping cream. It's very good, it reminds of glasses that were prepared Patoumi inspired by a recipe Lawrence Schott
-but her recipe is chocolate mousse, fruit jelly, fruit replaced by by coffee resonate well on chocolate milk and the small croc-croc puffed rice is the best effect. Of course I would have preferred a home-made whipped cream but I concede that raw beaten in a refrigerator of the restaurant, it's not convenient. short, we feasted at a price after all, very correct, they may offer, we now know, the fact that the raw quality of the preparation to doing a good catch up. I put 13 out of 20, what I consider a good note.
Al Piccolo Ristorante, 63 Rue d'Espagne, 64100 Bayonne
May 1959 59 54 87
Library Sub-Clause, 20 Rue d'Espagne, 64100 Bayonne
May 1959 59 January 1991
Posted by G.
