Nā Haumāna, Māmā Loa, a me ka Moena Palaniʻo Paris
ʻO kahi brasserie Parisian e hāʻawi ana i ka inoa i ka inoa maikaʻi,ʻo Gallopin ka mea i makaukau i ka mākaukau, nā mea maʻamau French i loko o ke kūlana nani o ka makahiki 20, "kahi Belle Epoque". ʻO nā kūʻai heʻano kūʻokoʻa hoʻi. ʻO kēia haleʻaina Farani kū waena he mea maikaʻi loa ia ke makemakeʻoe e hana i kou mauʻiʻo momona a me ka hoʻonuiʻana i kou palale - me ka uhaʻole o kāu mau'ake.
Ke Lowdown:
Kākoʻo:
- ʻO nā mea'enela brasserie māmā a me nā kīʻaha hou
- He kūlana maikaʻi a me ka poʻe lawelawe hoʻokipa
- Nā Belle Époque Decor e lawe iāʻoe i kahi Paris paʻakikī
ʻAla:
- ʻAʻoleʻo ia ka meaʻai i ka meaʻai
- Hāʻawi nā menus hoʻonohonoho i nā koho liʻiliʻi
- ʻO ka poʻe i makemake i ka bustle e loaʻa iā lākou ka noho mālie
Nāʻike kūpono:
- Address: 40, Rue Notre Dame des Victoires, 2nd arrondissement
- Metro / RER: Bourse (Line 3) aiʻole heʻumi mau minuke mai kaʻOpera (laina 3, 9; RER A)
- Helu kelepona: (+33) 142 364 538
- Wahi kūʻai: E hoʻonoho i nā menus mai 23-33.50ʻAmelika (e pili ana i $ 30- $ 43); a la carte 14-70ʻAmelika (kahi $ 18- $ 90)
- Nā hola: Pōʻakahi ai ka Lāpule, 12:00 pm a 12:00 am
- Ka inu inu: Ke kaha piha a me ka waina i loaʻa
- Kāleka Kāleka: Uaʻaeʻia nā kāleka kāleka nui
Nā Hoʻolaha Mua:
Ua'ōleloʻia e kahi'ōlelo Pelekānia iā Gallopin ma hope o kaʻu'ōleloʻana iā ia eʻimi ana au i nā mea maikaʻi, akā naʻe maikaʻi, i nāʻano kīhāpai French style brasserie. He lōʻihi lōʻihi ia. ʻAʻole wau i manaʻo iki i kekahi mea kānana, akā, ua hāʻawiʻo ia i kāna'ōlelo hoʻohiki e lilo ia i mea paʻakikī loa i kaʻuʻoihana kālā.
E noʻonoʻo mai i koʻu hopohopo i koʻu komoʻana i loko o Gallopin mai kahi'āpana kālā o Place Market, kahi punahele o nā mea ukupuka kālā, a uaʻikeʻia wau ua laweʻia wau i kahi Paris makamai i ka makahiki 1900.
E heluhelu ma kahi: Explore the Nearby Grands Boulevards Neighborhood
Ua weheʻia ka brasserie i ka makahiki 1876, a ua hoʻololi houʻia no ka Universal Exposition o ka makahiki 1900 a ua hukiʻia he mau kaukani malihini kipa i ke kūlanakauhale.
ʻO Gallopin e hōʻike ana i kahi kī nui mahoganu, nā chandeliers keleawe a me nā alala, a,ʻo ka mea maikaʻi loa, kekahi o nā papa mele keʻokeʻo nui loa i kau ai koʻu mau maka. Me nā'ōmaʻomaʻaʻulaʻula a me ka'ōmaʻomaʻo, ua hoʻoheheʻe nā mīkini i kahi kukui mahana a me ka moe i ka lumiʻaina, a weheʻia i loko o ka māla lau. Hōʻikeʻia nā hiʻohiʻona a puni ka lumiʻaina nui e hoʻonui i ka hopena. ʻO kaʻaiʻana ia o kaʻaina ma ka mea maikaʻi loa.
E heluhelu i ka pili: Most Romantic Restaurants in Paris
ʻO ka menu
Ua hiki i nā mea hauʻoli ke kū ma laila, akā,ʻaʻole lākou. ʻO Marie-Laure lāuaʻo Georges Alexandre lāuaʻo Chef Didier Piatek i hāʻawi aku i kahi mākaukau mākaukau makamae i hoʻomākaukauʻia i loko o nā pāʻani kahiko i hoʻolahaʻia, me ka hoʻopukaʻana i ka nani o ka eclectic a me ka manawa i nā punahele kahiko.
Eia kekahi mau hōʻailona:
- Hoʻopihaʻia ka monkfish me koume, lemon, a me ka lama
- ʻO ka pīpī liʻiliʻiʻo Champagne-Châteaubriant me nā pepa a me nā kīla waina Farani
- ʻO ke keiki hipa me ka pesto a me nā hua'ōnele Provencal
- Nā huaʻai iʻa iʻa
ʻO Dessert, nā waiwaiwai a pau, e komo pū me Belle Hélène (he pīpī pua i hanaʻia i ke kīkole kokoleka wela) a me ka briocheʻano kālani French me ka meli salm butter a me vanilla ice cream.
Ma muli o ka hoʻolakoʻia o nā mea laʻa e ka lumi kuke, pinepine ka menu i nā manawa. Hiki iāʻoe ke kauoha i ka papa, akā makemake wau i kahi hoʻonohonoho hoʻonohonoho no kahi hele mua.
Ma ka 33.50ʻAmelika (approx. 43 $),ʻo ka papa piha piha ka mea hoʻopiha, papahana nui, meaʻai, a me ka hapalua o ka Mouton Cadet (ulaʻula).
Hiki i nā meaʻona maikaʻi ke koho i kahi mea hoʻopiha a me ka papahana nui a iʻole kahi papahana nui a me ka meaʻai, no ka 23ʻAmelika (kahi $ 30).
ʻO kaʻu Manaʻo piha:
Ma hope o ka hōʻikeʻiaʻana i kā mākou papaʻaina ma o mākou me keʻanoʻoluʻolu, akā maikaʻi loa, ke kikowaena, ua hoʻomaka mākou i kaʻai me nā kirs : kahi kīʻaha kaulana (mua o kaʻaina inu) me ka waina keʻokeʻo a me ka syrup syrup.
Ka heluhelu e pili ana: Paris Restaurant Vocab Ponoʻoe
ʻOiai wau he mea aloha iʻa, ua koho wau i ke kumu honua o ka pulu (kokoke i kahi pâté) me nā hua Mimosa i koʻu papa mua. Hoʻokaniʻoluʻoluʻia ka hāmona a hoʻoheheʻeʻia ma ka pāpale.
ʻO ka papa nui, kaʻulaʻulaʻula me ka lasagna'ō'ō a me Provecal pesto, he meaʻono loa. ʻO kaʻohe, kahi kokoke i keʻokeʻo ulaʻula, heʻoi aku kaʻoi o ka buttery a me keʻanoʻoluʻolu, a he mea hou loa.
ʻO ka Lasagna,ʻoiai he meaʻole, he meaʻono loa.
ʻO koʻu mau hoaalohaʻelua, he mau pīpī maikaʻi, ua mahalo lāua i ka foie gras kahiko a me ka'ōpū pua puaʻa laka i ka'ōwili me kaʻohi'alalaʻi.
ʻO ka hopena maikaʻi
No ka meaʻai, ua pipili wau i ka tradition a kauohaʻia i ka bourbon vanilla crème brulée. ʻAʻole wau i hoʻokaho. Ua ola ka pulu manu i kona kūlana maikaʻi loa: hapa hapa, hapa hapa o ka mālama ma lalo o kahi'ūlā kupa caramelised maikaʻi e nahā like me ke anianiʻeleʻele ma lalo o ka puna.
E heluhelu i nāʻano i pili: Best Patisseries (Pastry Shops) ma Paris
I ka pōkole, pono wau e'ōlelo e ponoʻo Gallopin e mālama i kahi ahiahi (a me ka makemake naʻau) no.
E kipa i ka pūnaewele pūnaewele
Eʻoluʻolu: Ma ka pololei i ka manawa o ka paʻiʻiaʻana, hiki ke hoʻololi i nā kumukūʻai a me nā kumu'ē aʻe no kēia hale kūʻai i kēlā me kēia manawa.