Joséphine-Chez Dumonet (T800) – Paris – France Visit Review: 16.2

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- Fabien Bourdes

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I admit it, here I am totally subjective. Normal, I spent four months in the kitchens of this restaurant for my CAP (NVQ) Cuisine course in Ferrandi. To learn more, I encourage you to read the “About” tab.

I first pushed the door of this restaurant more than 25 years ago. My mother’s husband had his habits and I still remember a salad of lamb’s lettuce with Perigord black truffles and learning how to cut a mille-feuille with a knife and a fork. It’s quite an art!

After a decline during the 2000s, the restaurant is back on track under the patronage of Jean-Christian Dumonet, chef and owner, and now Fabien Bourdes at the kitchen. I will not reveal behind the scenes of the place, but my work experience ended, I still eat there. It’s up to you to conclude.

First of all, I must pay homage to the memory of this restaurant in the person of Marc, who keeps the fabulous basics of French cuisine for making stocks, sauces, cutting meat, etc. When you work with this fount of culinary science, you learn every day. And you understand better the result on your plate. To have participated in their confections, I can only recommend the beef bourguignon, the mille-feuille of pigeon or the sweetbread.

Joséphine-Chez Dumonet Ris de veau

Joséphine-Chez Dumonet Ris de veau

 

Joséphine-Chez Dumonet Millefeuille pigeon

Joséphine-Chez Dumonet Millefeuille pigeon

 

Joséphine-Chez Dumonet Lièvre à la Royale

Joséphine-Chez Dumonet Lièvre à la Royale

 

Joséphine-Chez Dumonet Echine de porc

Joséphine-Chez Dumonet Echine de porc

 

Joséphine-Chez Dumonet Purée

Joséphine-Chez Dumonet Purée

 

Joséphine-Chez Dumonet Boeuf bourguignon

Joséphine-Chez Dumonet Boeuf bourguignon

The foie gras combines simplicity and quality, the salmon is really home made, the terrine is authentic, stuffed morels are not a joke, a point that’s all!

The main desserts are mille-feuille and Grand-Marnier soufflé. Simple but efficient.

Joséphine-Chez Dumonet Mille-feuille

Joséphine-Chez Dumonet Mille-feuille

 

Then it’s true that it’s get a little shouty when Mr. Dumonet sets things straight in the kitchen. The dining room is aware! Still happy that there are efficient servers, and Gaby at the helm, to reassure the customers!

An immobile frame for decades, a cellar that you can not visit but that I promise you amazing. A bit too Bordeaux for my taste, but we will not redo the world.

 

We can say that the check is a bit wild. But it would ignore the quality of the selected foods and the work provided.


Date of the visite: 2017 June
Maître-Restaurateur ,T800 ,Terrace ,Traditional
Joséphine-Chez Dumonet Ris de veau

Tel: 00 33 1 45 48 52 40
Website: https://www.facebook.com/chezdumonetjosephine/
Addrese: 117 Rue du Cherche-Midi, 75006 Paris, France

So, what do you think ?

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