Bleu Grill Restaurant – Paris – France
With Blue, I see red.
A restaurant where both the brand and the showcase featuring the names of renowned beef races promise you a carnivorous meal like no other.
And great disappointment. First of all, the menu is quite commonplace, not presenting at all the above-mentioned races. So no indication of Salers, Limousine, Aquitaine or other Charolais.
Also, it only offers a few classic pieces of meat. The only originality is with a piece of “poire”, which is not very common in restaurants. But no “pavé”, no filet (in Chateaubriand or tournedos), a bavette that we don’t know if it is sirloin or flank, no rum steak or other quality pieces.
Worse. As a matter of conscience, I went back there to photograph the poster that displays the origin of the meats, and that must be visible to customers in the restaurant room. And the boss blandly replies that he didn’t have time to ask it. For a restaurant that has been open for more than a year and a legal obligation dating back to 2002, is this really credible?
Shall we go ahead anyway?
The entries oscillate between sadness and garbage.
The imperfect crab and avocado bears its name perfectly. It is visually more of a mess that the red of the tomato and the yellow of the lemon do not save at all. The taste is quite common. It deserves a good boost of pep with either a little Espelette pepper or chopped coriander.
Two out of six snails are very borderline, brown color of snail butter, strong smell of fermented, flesh that goes to lint. After questioning the kitchen, it is because it was too cooked. It is completely false since it only concerns a third of the products, and I still believe I can recognize a burning smell.
Beef tartar is good and classic but served without the three classic side sauces (ketchup, Worcestershire, and Tabasco). Traditions are lost.
It is the spare ribs that save the meal, accompanied by its Apicius sauce. Perfect cooking, extremely soft, beautiful layer of fat. We could hope for it maybe 10/15 degrees warmer.
The Apicius sauce is suitable. Pepper should be ground rather than left whole.
Crème brûlée passed in grill and not with a blowtorch. How do I know the difference? Touch the edge of the bowl. If it’s hot everywhere, it’s grilled. The blowtorch passed too quickly to heat the entire earthenware. The problem with the grill is its power. The proof in the picture. A few seconds too long because you have another task in the kitchen or you can’t grab the ramekin that slips, and your crème brûlée is really…burnt. In this case, when you’re a professional, you throw it away. We don’t dare serve it to the customer.
Excellent Malbec by Lagrezette wine for a very nice price of 22 euros.
Bleu Grill Français Vin
Excellent service smiling even if a little overloaded. Indeed, two waitresses for the whole restaurant, there is an HRD who makes his schedules badly.
Very green decoration but one feels that it is not a professional gardener who has done the layout. The plants are placed in spite of common sense; some are dead, the windows should be cleaned, the awning flywheels come to strike violently on the uprights of the terrace as soon as there is wind.
Excellent bread from Jean-Luc Poujauran. I can only advise him to stop serving this establishment.
To conclude, as far as food is concerned, this is a restaurant that will not satisfy real meat-eaters. The choice is small, commonplace compared to some other specialized Parisian places. It is a barely average brasserie well established geographically. The real problem comes from misleading customers with the promise of meat from races that are not on the menu. The explanation is obvious: suppliers vary because the owner is looking for the lowest prices. He cannot guarantee qualitative follow. It makes possible to have standard, and therefore cheaper, meats served. I don’t know if this behavior has a legislative qualification (in fact, account, if I know), but it’s precisely this kind of establishment that hurts the profession by misleading customers — a good client for fraud administrationB.
To be banned from the address book.
And far too many spelling mistakes on both the map and the website for me not to be ruthless, so less than 1 point.
Date of the visite: 2019 June
Tel: 00 33 1 42 79 06 80
Addrese: 119 Boulevard du Montparnasse, 75006 Paris