Sugared & Spiced

pâtissière in paris, now shanghai

[Paris] Cinq-Mars

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Cinq-Mars

Add: 51 Rue de Verneuil 75007 Paris
Tel: +33 (0)1 45 44 69 13
Hours: [Mon-Fri] 12-2:30pm, 7:30-11pm [Sat-Sun] 12:30-3pm, 7-10pm
Website: cinq-mars-restaurant.com
Price: [entrée] €3~15 [plat] €13~32 [dessert] €7.5~13
Visited: Aug 2012

Cinq-Mars is a cute little bistro very close to Musée d’Orsay, with rickety wooden chairs, wooden tables, and a wooden bar. Simple and hearty food, the perfect neighborhood bistro.

We started the meal with notre terrine de campagne maison (€10), house-made country terrine. It was brought to us in a huge chunk – we were to freely take as much as we want – uh oh…not a good idea, especially when the terrine tastes this good. I was half full before any of the other dishes even arrived at the table.

Served with baguette and pickles.

Our other entrée was salade de poulpe, huile d’olive et citron (€13), octopus salad with olive oil and lemon. Refreshing, but I didn’t quite like the texture of the octopus…it somehow tasted a bit mushy/sandy.

Always with a glass of wine.

For the main course, we shared le lapin de marif aux olives et a l’estragon (€18), rabbit with olives and tarragon. The kitchen considerately split the dish in two for us, each plate still abundant in portion. The meat tasted very similar to chicken but a bit more gamey, and was slightly on the salty side though still delicious. I also very heard good things about the fish at Cinq-Mars, and will be sure to come back and try those.

For dessert, sable aux framboises, creme citronnee (€11.50), shortbread cookies with fresh raspberries and lemon cream. Sweet and sour, crunchy and creamy, great ending to the meal.

We were one of the first guests at 8pm, but by the time we walked out around 10, the space was completely filled. It’s one of those cozy neighborhood bistros that emanates such a lovely warmth, attracting those working or living in the area on a regular basis. Service? Very very friendly. Will be back.

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Written by sugarednspiced

September 3rd, 2012 at 3:50 pm