Le Cadoret | Restaurant | 19th | Natural wine | Paris

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Le Cadoret HeartHeart
Restaurants and bars
Open: Lunch and dinner Tue - Sat
Price: Moderate

Reviewed By

Sue Dyson and Roger McShane
Phone Number: +33 1 53 21 92 13
Address: 1, rue Pradier
Paris, 75019
Country: France

Le Cadoret is an excellent restaurant and bar a vins in the 19th arrondissement of Paris. In keeping with the need to move outwards to find places where rents are not too onerous, many of the interesting restaurants that we go to these days are in suburbs where younger people congregate. We thoroughly enjoyed a recent meal here that was enhanced by caring service, precise cooking and a carefully selected range of beers and wines.
When you enter the restaurant past a few tables on the footpath you will be at the bar that dominates the room. You can sit at the bar or one of the tables arranged around the outside of the bar. You will notice the clean lines of the space with windows on three sides and mirrors along the far wall. Tiles cover the floor and the decorative ceiling has been partially saved. The kitchen is in the far corner.
We were handed a printed drinks list and a chalkboard was placed close with the day's offerings of food.
There is an excellent selection of craft beers with the famous Cantillon Gueuze 100% Lambic, beers from Brasserie Mobsby's and Brasserie Hoppy Road front and centre. We savoured the Cantillon on a warm Paris day and it was sour, incredibly savoury and vert thirst quenching.
We ordered from the chalkboard menu and were delighted with the food we were served. This is "real" food that is not in the slightest bity tricked up. It is presented plainly and the chef clearly wants the ingredients and her cooking to speak for themselves.
We began with Salad Nicoise and Courgette with haddock. The salad followed the maxim of Jacques Medecin, arbiter of the authenticity of Nicoise cuisine, who insists that anchovy and tuna are never served together in this salad. We were served fresh tuna. The flavours were deep and refreshing. The courgettes were served in chunks with herbs and the intense pieces of haddock. Both of these dishes represented modern French bistronomy at its best.
Next came Gigot d'Agneau, pommes de terre, carottes, haricots and a stunning dish of Boudin noir maison with pommes dauphines. The lamb was cooked perfectly and was perfectly tender. The boudin noir was presented very simply and was masterful and delicious.
We finished the meal with a dollop of crème caramel which was also delicious.
This is a very good, yet under the radar establishment serving seriously good food to mainly locals.

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