Documente Academic
Documente Profesional
Documente Cultură
www.leceladon.com
Tl. 0147 03 40 42
Gastronomique (* Michelin) / Fine dining restaurant(* Michelin)
Directeur: Alain FRANSHESQUIN - Chef: Christophe MDISAND - Sommelier: Camille BOS1YN
15 rue Daunou - 75002 Paris - Mtro : Opra
Ouvert du lundi au vendredi de 12h30 14h et de 19h30 21h30 - Open Mon to Fri 12.30-2
p.m. - 7.30-9.30 p.m.
Slection de vins du Languedoc-Roussillon/ Llanguedoc-Roussi/lon wine selection:
AOC Corbires - Cuve du vigneron
IGP Pays d'Hrault - Clos Lalfert "Font d'Ombras"
Drouant
www.drouant.com
Frenchie
www.frenchie-restaurant.com
Restaurant et bar vin / Restaurant and wine bar
10
Tl. 0142 96 36 89
Vaudeville
www.vaudevilleparis.com
Tl. 0140 20 04 62
Brasserie
Directeur: Regls CHEVALLIER - Chef: Jean Bapdste RICHARD
29 rue Vivienne - 75002 Paris - Mtro : Bourse
Ouvert 7j/7 de 12h ISh et de 19h OOh (23h le dimanche et le lundi) - Open every day
12-3 p.m. - 7-12 p.m. (11 p.m. on Sun and Mon)
Slection de vins d1 Languedoc-Roussillon / Languedoc-Roussillon wine selection:
, AOC Corbires Boutenac - Domaine de Villemajou, Grard Bertrand
, AOC Corbires Boutenac - La forge, Grard Bertrand
, IGP Aude Hauterive - Domaine de Cigalus, Grard Bertrand
Le Versance
www.leversance.fr
Tl. 0145 08 00 08
Dessance
www.philippebaranes.com/dessance/
Gastronomique / Fine dining restaurant
Tl. 01 42 77 23 62
Pramil restaurant
www.pramilrestaurant.fr
Gastronomique / Fine dining restaurant
Tl. 0142 72 03 60
12
Bofinger
www.bofingerparis.com
Brasserie
Tl. 0142 72 87 82
Le Sully
www.lesully.fr
Brasserie
Tl. 0142 72 94 80
Directeur: R. VIDAL
6 boulevard Henri IV - 75004 Paris - Mtro: Sully-Marland
Ouvert du lundi au vendredi de Bh 20h et le samedi de 1lh 20h - Open Mon to Fri 8 a.m. to
8 p.m. - Sat 11 a.m. to 8 p.m.
Slection de vins du Languedoc-Roussillon/ Languedoc-Roussillon wine selection:
AOC Grs de Montpellier - Chteau de l'Engarran "Le Chevalier de l'Engarran"
AOC Faugres - ~Abbaye Sylva Plana "Songe de l'Abb"
AOC Pic Saint-Loup - Domaine Haut Lirou "~Esprit"
13
Tl. 0143 54 62 40
Balzar
www.brasseriebalzar.com
Brasserie
Le Buisson Ardent
www.lebuissonardent.fr
Bistronomique / New wave bistro
Tl. 0143 54 93 02
14
V ARRONDISSEMENT
Itinraires
Tl. 0146 33 60 11
La Truffire
www.la-t111ffiere.fr
Tl. 0146 33 29 82
15
Ingredients
2filets of Gilt-head sea bream
camargue sea salt
2tbsp. of Lucques olive oil
70 glime juice
lest of half a lime
lest of a quarter of an orange
Directions
Mix the lime juice, the orange juice, the citrus zests, the tabasco, a pinch of fleu rde sel
(camargue sea salt) and olive oil.
Finely slice the radish, wash and remove the leaves from the chervil. Refrigerate.
Peel the nectarines and slice them finely in semi-circles.
With a fine, sharp knife, eut the fish into narrow, horizontal strips and arrange them on the
plates, altemating with strips of nectarine. Caver and refrigerate.
At serving time, pour the juice uniformly on the fish forseasoning. Add sali and pepper.
Scatter the sliced radish on the fish along with a few chervil leaves. Serve chilled.
For this dish with itsJresh andJruity jlavours ofcitrus and nectarines, the
best pairing would be a fresh white wine, taut and round. Varieties such as
Roussanne, Viognier, Bourboule,u; and Carignan blanc originatingfrom a cool,
local "terroir" such as the Cvennes PGI or the AOC of Terrasses du Larzac and
La Clape, will greatly harmonise with the delicate sea bream and the fruity
jlavours that accompany it. Some ross such as the Sables de Camargue PGI
or the Corbires or Pic St Loup AOCs, could also enhance this dish, by allying
subtlejlavours ofcitrus fruits andfresh fruit hints such as melon.
18
Alcazar
www.alcazar.fr
Tl. 0153 10 19 99
Aux Prs
www. restaurantauxpres.com
Bistronomique / New wave bistra
Tl. 0145 48 29 68
Directeur: David VAN DE KAPELLE - Chef: Cyril LIGNAC - Sommelier: Jonathan FERRAN DO
27 rue du Dragon - 75006 Paris - Mtro: Saint-Germain-des-prs ou Saint-Sulpice
Ouvert du lundi au vendredi midi, le samedi et dimanche, de 12h 14h30 et de 19h 23h Open Mon to Fri 12-2.30 p.m. -Open every day Satand Sun 7-11 p.m.
Slection de vins du Languedoc-Roussillon/ Languedoc-Roussillon wine selection:
AOCTerrasse du Larzac - Domaine Pierre Vasse 'TAphyllante"
AOC Coteaux du Languedoc - Domaine Moncalmes
AOC Ctes du Roussillon - La Galaura
Les Bouquinistes
www.lesbouquinistes.com
Gastronomique / Fine dining restaurant
Tl. 0143 25 45 94
19
Bateaux Parisiens
www.bateauxparisiens.com
Tl. 01 76 6414 66
Restaurant Gaya
www.pierre-gagnaire.com
Tl. 01 45 44 73 73
Les Parisiennes
www.lesparisiennescafe.com
Tl . 01 47 05 07 37
Tl. 01 53 93 65 55
Le Carr
www.restaurantlecarre.com
Brasserie gastronomique / Fine dining brasserie
Tl. 0144 69 00 22
Epicure
www.lebristolparis.com
Tl. 0153 43 43 40
Gastronomique (*** Michelin) / Fine dining restaurant(*** Michelin)
Directeur: M. KAISER - Chef: Eric FRECHON
112 rue du Faubourg Saint-Honor - 75008 Paris - Mtro: Miromesnil ou St Philippe du Roule
Ouvert 7j/7 de 12h 14h et de 19h 22h - Open every day 12-2 p.m. - 7.10 p.m.
Slection de vins du Languedoc-Roussillon/ Languedoc-Roussillon wine selection:
AOC Ctes du Roussillon Villages - Danjou-Banessy "Les Myrs"
AOC Coteaux du Languedoc - Domaine Vaisse "Les Capitelles"
25
Brasserie Printemps
Tl. 0142 82 58 84
Brasserie
Directeur: Daniel MASLAC - Chef: Pierre-Alain GARNIER
6' tage du Printemps Mode - 64 bd Haussmann - 75009 Paris - Mtro: Havre-Caumartin
Ouvert du lundi au samedi de 9h30 20h - Open Mon to Sat 9.30 a.m. - 8 p.m.
Slection de vins du Languedoc-Roussillon/ Languedoc-Roussillon wine selection:
AOC Languedoc - Domaine la Tour Penedesses "Les moulins"
Braisenville
philippebaranes.com/braisenville/
Gastronomique / Fine dining restaurant
Tl. 09 50 91 21 74
Tl. 0147 70 77 09
Bistrot
Directeur et chef: Eric LASSAUCE
35 rue Bergre - 75009 Paris - Mtro: Grands Boulevards
Ouvert du lundi au vendredi de 12h 14h et de 19h 22h30 et le samedi soir - Open Mon to
Fri 12-2 p.m. - 7-10.30 p.m. (plus Sat night)
Slection de vins du Languedoc-Roussillon/ Languedoc-Roussillon wine selection:
AOC Ctes du Roussillon - La Prceptorie "Copain comme cochon"
IGP Pays d'Hrault - Mas des Armes "~me des Pierres"
30
IX ARRONDISSEMENT
Mamou
Tl. 0144 63 09 25
Bistrot
Directeurs : Romain lALU et Loulsa PDULETAUD - Chef: Romain lALU
42 rue Taitbout - 75 009 Paris - Mtro : Chausse d'Antin - Lafayette
Duvert lundi et mardi midi / mercredi, jeudi, vendredi de 12h 14h et de 19h30 22h
Open Monte Fri 12-2 p.m. -OpenWedto Fri 7.30-10 p.m.
Silection de vins du La1guedoc-Roussillon / Languedoc-Roussi/Ion trine selection:
AOC Minervois - Domaine Monts li Merveilles "le Maintenant"
, AOC Corbires - Domaine Alain Bradfer "!!esprit du Zef"
AOC COtes du Roussillon - Domaine de Vnus "!!effronte"
Ptrelle
www.petrelle.fr
Tl. 0142 82 11 02
Restaurant 16 Haussmann
www.l6haussmann.com
Tl. 0148 00 06 38
31
Le Chateaubriand
www.lechateaubriand.net
Bistrotronomique / New wave bistro
Tl. 0143 57 45 95
Les Funambules
www.lesfunambulesparis.fr
Bistronomique / New wave bistro
Tl. 0143 70 83 70
Les Galopins
www.lesgalopins.fr
Tl. 0147 00 45 35
Bistrot
Directeur: M. THIEBAUT-Chef: M. ORTERA
24 rue des Taillandiers - 75011 Paris - Mtro: Bastille ou Brguet-Sabin ou Ledru Rollin
Ouvert du lundi au vendredi de 12h 14h30 et de 19h30 23h (23h30 vendredi, samedi et
dimanche soir) - Open Mon to Fri 12-2.30 p.m. - 7.30-11 p.m. (Until 11.30 p.m. from Fri to Sun)
Slection de vins du Languedoc-Roussillon/ Languedoc-Roussillon wine selection:
AOC Saint-Chinian - Chteau du Prieur des Mourgues
IGP Pays d'Oc - Domaine d'Aspes "Merlat"
IGP Pays d'Hrault - Domaine de !'Ancienne Cordonnerie
34
XI ARRONDISSEMENT
Chez Paul
www.chezpaul.com
Tl. Dl 47 00 34 57
Bistrot
Directeur: Daniel KARRENBAU ER - Chef: Ricanlo THORIS
13 rue de Charonne - 75011 Paris - Mtro: Ledru Rollin ou Bastille
Ouvert7j/7 de 12h lh3D- Open every day 12-UOp.m.
Tintilou
www.letintflou.fr
n1.014312 42 32
35
Ingredients
About 500 g. of de-boned saddle of lamb
from Larzac
7 sweet anions from Cvennes
6 claves of violet garlic from cadours
Asprig of thyme
2 eggs
130 g of breadcrumbs
Directions
Stuffing: brown three chopped anions and three fine! ychopped claves of garlic in a bit of
olive oil. ln a salad bowl, mix the eggs, anions, garlic and ground thyme. Cut the breadina
food processor and add it ta the egg mixture, add sait and pepper, then refrigerate. Fill the
centre of the saddle with the stuffing, fold the flaps over it and truss it. ln a frying pan, sear
the lamb on each side before placing it in a hot aven (190 "C). Cook for about 45 minutes.
Finely slice the remaining anions, crush the garlic and brown it in the fryi ng pan in a mixture
of olive oil and butter. Cook on low heat until completely caramelised. Add salt and pepper.
Add one ortwo drops ofTabasco sauce if you wish .
. Souflled potatoes: cook the peeled potatoes in water, drain them well and then mash them.
Pre-heat the aven to 180 c, butter some small pastry moulds (about 6 cm in diameter) and
dust with fleur. Melt the butter in a casserole, add some fleur and let cookfo ra few minutes.
Pour in the mil kgraduali y, stining until it thickens. Remove from the stove, then add the egg
yolks, the grated cheese and the mashed potatoes. Add some sait and pepper anda pinch of
ground nutmeg. Beat the egg whites until firm, then add them gradually to the cold mixture.
Fill the moulds with the mixture until 14 full and cook for about 20 minutes.
Lamb has quite a strong taste, which calls for a full-bodied wine that is
powerful and sophisticated, such as the Fitou, the Corbires de Boutenac or the
Cru Faugres AOC. These are wines which also balance well with thejlavours
ofthyme and sweet onions from Cvennes used in the recipefor the stuffing
for which they will greatly enhance the taste. As a side dish, a potato souffl provides firmness and roundness to the entire meal. Also, these deep reds will offer
the ideal match, adding a subtle touch oftannin to the scrubland scents.
42
L'Assiette
www.restaurant-lassiette.com
Tl.Dl 43 22 64 86
La Cerisaie
www.restaurantlacerisaie.fr
Tl. 0143 20 98 98
Bistrot
Directeur et Chef: Cyril LALANNE
70 boulevard Edgar Quinet - 75014 Paris - Mtro : Montparnasse-Bienvenue ou Edgar Quinet
Ouvert du lundi au vendredi de 12h 14h etde 19h 22h30- Open Monta Fri 12-2 p.m. - 7-10.30 p.m.
Slection de vins du Languedoc-Roussillon/ Languedoc-Roussillon wine selection:
AOC Languedoc - Domaine Beauthore
AOC Terrasses du Larzac - Domaine de Montcalms
AOC Fitou - Domaine de la Rochelire
Coba
www.cobea.fr
Tl. 0143 20 21 39
Le Coq Rico
www.lecoqrico.com
Bistronomique / New wave bistra
Tl. 0142 59 82 89
Brasserie Wepler
www.wepler.com
Brasserie
Tl. 0145 22 53 29
58
Le Pavillon du Lac
www.lepavillondulac.fr
Tl. 0142 00 07 21
Quedubon
www.restaurantquedubon.fr
Bistronomique / New wave bistro
59
72
73
des agences rceptives, tous prts vous faire partager leurs vins et leur
savoir-faire autour d' activits passionnantes et parfois insolites.
Informations:
www.destinationsuddefrance.com/Le-Club-Oenotourisme