Revival of bistros

Revival of bistros

The Trophée Pudlo des Bistrots took place this week, awarding the best bistros in Paris. Culinary critic Jill Pudlowski is a big fan of zinc.

Among the winners: Paris 16: was named “Bistro of the Year”, Marie-Victorine Manoah was named “Young Talent” To Lyonor even Vincent Petro, “Young Bistro Owner.” Loret աները boys. All winners are in the guide Small Bistro Pudlois distributed free of charge in bistros.

“Bistros are our second home. “They give an ideal portrait of French gluttony.”

Jill Pudlowski, food critic

at franceinfo

An opportunity to focus on these institutions that have been disappearing for decades but have been reviving for the last ten years. They dropped from 200,000 in the 1960s to 36,000 in 2010, but now stand at more than 40,000.

However, Thierry Marx regrets that new bistros are emerging in city centers, even in trendy neighborhoods when there is still a shortage of them in rural areas. As a recipe he offers lentils Morton.

Ingredients for 2 people :

2 fine morto sausages, 400 g green lentils, 1 onion, 100 g pearl onion, 2 carrots, garlic, thyme, bay leaf, 1 clove, fine salt, 20 ml dry white wine, 80 g sweet butter, 20 g sugar, 1 tablespoon stale mustard.

Preparation: :

Bring the lentils to a boil, squeeze well to clean, refill with plenty of water. Add diced carrots, crushed garlic, cloves and herbs. Bring to a boil, then cook over low heat for 1 hour, stirring frequently.

Add Morton, pre-cooked in a boiling water bath for 3-4 minutes. Let it cook for half an hour.

In a separate pot, melt 30 g of butter on a low flame, rub the cleaned, crushed onion with sweat, rub with white wine, then cook until it is reduced by half.

Add the pearl onion (for better peeling they can be put in cold water) with the remaining 50 g butter և sugar to caramelize.

Pour everything into a large saucepan and simmer for twenty minutes before serving.

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