Le Parc aux Cerfs – Paris

Our first night of dining in Paris was at the wonderful restaurant Le Parc aux Cerfs in the Montparnasse area of Paris, located on the left bank of the Seine River.  This area of France became famous in the 1920’s and 1930’s, as it became a place that artists and intellectuals flocked to it’s brasseries, balconies and vibrant street life for inspiration.  An inscription in the wall toward the front of the restaurant read:  “Le Parc aux Cerf exists between the culture that shaped it and the desires of the moment.  It lives up to the challenge of being a contemporary restaurant with a genuine Parisian soul.”

Since it was our first night in Paris, we were still a little out-of-sorts due to jet lag.  We had made our dinner reservations for 7:30pm, but as we would soon learn, that was quite early for most Parisians to have dinner.  Therefore, when we arrived to the beautiful, quaint Le Parc aux Cerfs, we were surprised that it was almost empty.   We were surprised because we knew this was a well-respected place.   After being seated in a lovely corner of the mid-section of the dining area, we perused the menus, ordered wine and food…and had an exceptional dining experience.

And, as was the case throughout our trip, by the time we left…the place was filling up.   I have no doubt, by the time we got back to our hotel rooms, ready for sleep…it was packed.    But…back to the food.

We didn’t waste anytime.   We ordered our wine, and then appetizers (in France, the appetizer, or starter, is called an Entree.  The main dish is the Plats).   BTW…the walnut marmilade was so amazing, Mom asked if they sold it by the bottle.  She was sad to learn…’they did not.’

Terrine of duck foi gras with Pineau des Charentes (fortified wine) and walnut marmalade.
Terrine of duck foi gras with Pineau des Charentes (fortified wine) and walnut marmalade.
Queen scallops prepared with fluer de sel (hand harvested sea salt) with rocula (arugula) and shiitake mushrooms.
Queen scallops prepared with fluer de sel (hand harvested sea salt) with rocula (arugula) and shiitake mushrooms.

Amazing!  Now, for the Plats!

Farm-raised pork in satay sauce, chef's sauteed potatoes, and a whipped sweet potatoes
Farm-raised pork in satay sauce, chef’s sauteed potatoes, and a whipped sweet potatoes
Filet of veal in a walnut pastry crust, whipped potatoes with tommee cheese (ewe's milk), and honey's carrot
Filet of veal in a walnut pastry crust on a classic espagnole (brown) sauce, whipped potatoes with tommee cheese (ewe’s milk), and honey-infused carrots
Steak of matured Aubrac beef (21 days - Aubrac is a classic, old breed of French cattle), served with sarriette (herb sauce) and dauphinois potatoes (garlic/potato au gratin) and sauteed vegetables in a tian (a Provence casserole dish)
Steak of matured Aubrac beef (21 days – Aubrac is a classic, old breed of French cattle), served with sarriette (herb sauce) and dauphinois potatoes (garlic/potato au gratin) and sauteed vegetables in a tian (a Provence casserole dish)

How about dessert?  We were stuffed…but we had to!

Fig tart with homemade vanilla ice cream
Fig tart with homemade vanilla ice cream
"Melt in your mouth" Venezuela chocolate cake with caramber (a French caramel/toffee) ice cream.
“Melt in your mouth” Venezuela chocolate cake with caramber (a French caramel/toffee) ice cream.

 

 

Le Parc aux Cerfs was the perfect way to begin our dining journey through Paris, and the South of France.   Magnifique!

Le Parc aux Cerfs
50, ru Vavin 75006
Paris
 
Phone: 01 43 54 87 83
Email: leparcauxcers@gmail.com
 
Hours:  12noon – 2pm, 7pm – 11:15pm 
 
Reservations recommended for tables after 8pm.

$$$$

 

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