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Location of the Restaurant
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Le Mauzac |
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7, rue de l'Abbé-de-l'Epée |
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75005 Paris 5e Arrdt |
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Restoring Mauzac 75005 Paris 5th Arrdt Restoring, Bar with wine, Terrasse Mauzac is a type of vine of vine and daprès its surface of culture, it would result from Gaillac. According to Pierre Roller (expert French in vine growing), it would have been called Moissac in Bordeaux then a linguistic deformation would have made Mauzac of it. It is very widespread in the western south. Here, lambiance typical of the bar is preserved with cordial and semi-sparkling laccueil of Chloé and Kathleen. A certain authenticity dominates with its decoration the Fifty, a true zinc, a tree life size planted on the ground or an old typically Parisian standard lamp. Dimensioned kitchen, a style bistronomic where the Chief takes care of the grain by maintaining a traditional kitchen only based on fresh produce the market. Dimensioned wines, not less than 60 references are proposed to you with glass, the Lyons pot or the bottle. A ballade in all the wine-producing areas with wines of properties, the last very favorites or the impossible to circumvent ones. |
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Location of the Restaurant : Paris 5e Arrdt - 75005 - Paris - 75 - Ile-de-France
The Chef: Stephan BIDI Stephan Bidi is a mongrel which associates the colors and spices of Africa with the culinary knowledge of the soil of France. The receipts travel and whatever their origins, find themselves in the luggage of the Chief of Mauzac. It invites you to discover the Saint-Jacob in tartiflette in particular or risotto who makes cry the Italian customers. Stephan Bidi, two colors, five directions and a know-how who give you desire for eating a true PLEASURE! Left straight of the hotel school, diploma out of pocket, Stephan decides to discover the world of the feelings on the other side of the channel. And it is in London, in prestigious Capitol Hotel, which it poses its hat during one year: So British! The taste and elegance give him desire for continuing its training in high places of the Parisian gastronomy like Crillon and the Georges V. Experiences gained in all the sectors of the kitchen, Stephan directs himself towards the traditional restaurants to approach the control of the art of cooking with passion and desire. The passage at Alain Sanderens and the return to London at the restaurant the Maggiore Field confer its noble letters to him. Stephan then decides to pass from a kitchen of gastronomy to the kitchen of Bistronomie. |
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