Sugared & Spiced

pâtissière in paris, now shanghai

[Paris] Au Comptoir de Brice

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Au Comptoir de Brice

Add: 33 Rue du Château d’Eau 75010 Paris
Tel: 07 59 84 63 30
Hours: [Tue-Sat] 9am~8pm [Sun] 9am~2pm
Website: www.aucomptoirdebrice.com
Price: [brunch] €25 [entrée] €9~12 [plat] €14~25 [desserts] €5~6
Visited on: Oct 2012

Brice Morvent, a Top Chef France 2010 semi-finalist, runs this cute little corner cafe tucked away in the St. Martin Market. He is especially known for his homemade burgers, but I found the brunch set to be a much better choice, especially on a late Sunday morning.

Love the warm and cozy wooden decor.

Soft fluffy bread, complimentary.

Brunch set (€25) starts with a bowl of poached eggs with cèpe mushrooms.

Toasted focaccia with butter and jam.

The plate: iberico ham, manchego cheese with coing, cèpe mushroom risotto, mussel soup with saffron, cèpe mushroom spring roll with foie gras sauce, mini steak with shallots, fried polenta. Each a delight.

Cèpe mushroom risotto.

Cèpe mushroom spring roll with foie gras sauce.

Manchego cheese with coing, Iberico ham.

Mussel soup with saffron, thick enough to be a dip.

The brunch set includes a glass of wine or juice and a hot drink (coffee, tea, or hot chocolate upon request). I was disappointed to receive a box of packaged juice rather than freshly squeezed juice, and the hot chocolate was a bit too sweet…

Also part of the brunch set was a caramelized pear with cream. Just ok.

I also tried Brice’s famous burger du comptoir (€15), which came in the form of two mini burgers served with fries and salads. To be honest, I thought the burgers were pretty regular, as were the fries. If you know where to find good burgers in Paris, do drop me a note!

Sablé au chocolat (€6), just slightly too dry, would be great with a cup of tea.

The food at Au Comptoir de Brice wasn’t amazing, but pleasant enough especially when presented in such a cute and cozy space, with friendly service to match. Come for a light dinner or weekend brunch.

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Written by sugarednspiced

November 3rd, 2012 at 12:29 am