Faugeron - Merged topics

[lizziee]

Lunch--Faugeron

Faugeron is a Michelin 2 star that is the epitome of a classic restaurant in Paris. The room is paneled in warm, blond wood complemented by soft tangerine/green wallpaper with a muted gray/blue rug on the floor. Well-spaced large round tables covered with starched white tablecloths are set with sparkling glasses, gleaming silver and a sliver bowl of artfully arranged flowers. The ambiance lets you know you are in a serious fine dining restaurant for serious cuisine, but without the pomp. The room was filled with mainly French businessmen having a long, leisurely lunch with bottles of wine on every table.

1st Course-- Faugeron's signature dish which he created in 1972. Oeuf coque a la puree de truffes. This is a soft boiled egg in a hollowed out egg shell, topped with a dark truffle mousse served with tiny breadsticks of toast. This deserves to be a signature dish and well worth having. The portion size is 2 eggs but they were very accommodating and did a half portion.

2nd Course

My husband - tartre de bar et toasts de tapende - sea bass tartar with olive tapenade on toast - excellent, well-flavored

Me - mille-feuille de betteraves au crabe vinaigrette--layers of thinly sliced beets--between the layers finely chopped crab held together with a mildly spiced vinaigrette

3rd Course

Me - feuillete de pigeon inspiration marocaine (somewhat reminiscent of a Lucas Carton dish). In Faugeron's version, the pastry instead of being filo is more like an en croute pastry. Mushroom duxelles surrounded the chunks of pigeon. The spicing was too mild and the dish was not as successful as the one at Lucas Carton.

My husband - Rognon de veau fourre de foie gras au jus de truffes with croquettes cheveaux d'ange aux champignons-- Veal kidneys filled with foie gras, with a truffled sauce served with fine threaded pasta, studded with mushrooms, made into a croquette. The dish was wonderful, favorable and fine, classic French food at its best.

Wines--

97 Serge Dageneau and Filles--Puilly Fume

We love his cousin Didier's wines. This was excellent and "reasonable" in cost.

98 Beaune Clos du Roi, 1er Cru, Tollot-Beaut & Fils--this is a superb producer that we see very little wine from in the U.S. I mentioned this fact to the sommelier, who said "you see little, we can only get 60 bottles (5 cases) a year." It was excellent and again more or less reasonable.

After lunch, they took us on a tour of the kitchen (immaculate) and when asked for a menu, they graciously complied.

All in all, one of our favorite spots for lunch with professional, skilled service and fine French, classic cuisine. If anything, go for the egg dish alone.

[PaulaJK]

Has anyone dined in this Paris restaurant?

[BigboyDan]

Yes.

[PaulaJK]

Well,BigBoy, I guess that I need to rephrase my question!

"Could anyone who has dined at this restaurant, please

offer their opinion on its food and service. "

I seem to be confusing Faucher and Faugeron. The

restaurant I was in reminded me of Danish modern

in its decor. Chef was middle aged. Reputation seemed

to outscore the food. I thought that this was Faucher

and have made a reservation at Faugeron....but would

hate to do a repeat visit.

[BigboyDan]

Restaurant Faugeron

52, rue de Longchamp

75116 (Trocadero)

01 47 04 24 53

Owned by chef Henri Faugeron and his wife Gerlindé for at least thirty years. Michelin two starred for several years until 2003, now one starred. Really good food, nothing really exciting, but what they do, they do very well. Solidly upper middle class Parisian diners. Best wine sellection under the 3 stars. Beautiful dining room, elegant.

Signatures:

- Soft boiled eggs with truffle sauce (one of the best dishes in Paris)

- Escalope of duck liver with green tomato marmalade

Faucher is less formal than the above and less expensive.

Faucher

123, avenue de Wagram

75017 Paris

[PaulaJK]

Thank you.

[42390]

I have never eaten there, but Faugeron has a web site, www.faugeron.com

where they allow you to make reservations on line.

[fresh_a]

I will dine there soon. Mrs Faugeron is a wonderful lady, and if her and her husband's dining establishment is any where near as open and generous as her, It'll be a great experience.

[rozrapp]

When we were in Paris 4 years ago, we stayed at Le Parc which, at the time, was the location of Alain Ducasse. We had not made a reservation at AD, but since our anniversary was the day after we arrived, we decided to take a chance and asked the hotel concierge to see if a table was available. No surprise -- they were complete. So, we then asked him to recommend a celebratory restaurant, preferably one we could walk to. He looked at us and asked, "Will a 2-star do?" No probem with that! He proceeded to secure a reservation for us at Faugeron. We were greeted warmly there and given a very good table. Service was solicitous. As for the food, notes that I took at the time (not very descriptive) indicate that we both had an appetizer of foie gras poele with a compote, a main course of lamb stuffed with mushroom, and a clafouti for dessert. Everything was seriously delicious, and it was one of the most memorable anniversary dinners we have ever had.