The Bite Magazine - Issue 11

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bitecuisine
bread. Or you could just indulge in snacks
and salads such as Tarte Feuilletée à la
Tomate; tomato tart topped with rocket
salad and balsamic dressing or Campagne
Saumon; toasted PAUL Campagne bread
topped with smoked salmon, chives and
warm cream cheese served with cucumber
salad.
We decided on two dishes for our main
course: Confit de Canard aux Olives;
slow-cooked duck leg served with crushed
buttery potato mash, black olive and red
wine sauce, and Coq au Vin; free range
corn-fed chicken marinated and braised
in red wine and also served with crushed
buttery potato mash. The duck was
deliciously light, cooked to perfection and
fell of the bone easily, while the buttery
potato mash which was also very tasty had
the right consistency and complemented
the duck well.With the corn fed chicken,
you could really taste the red wine; it
was also enjoyable, very nicely cooked
and went well with the buttery potato
mash too. Other regional dishes to feast
your eyes on include Blanquette de Veau
à L’Ancienne; free range calves flank with
potatoes, carrots, celery and grilled field
mushrooms and Andouillette; French
chitterling sausage with crushed buttery
potato mash and Bordelaise sauce. To
complement your meal even further, there
is also a selection of sides such as French
crispy fries,traditional French potato gratin
and green mixed salad. For those who just
want to sit back and watch the world go by
in the afternoon, Le Restaurant de PAUL
serve Afternoon Tea between 2.30pm
to 5.30pm with a delicious selection of
PAUL’s teatime treats with sandwiches,
cakes and brioches served with PAUL jam
and butter. Or in the evening, before going
out to the theatre, the restaurant has a
two-course and three-course Pre-Theatre
menu, available from 2.30pm to 7.00pm.
When dining at Le Restaurant de PAUL,
make sure you leave enough room for
the desserts as they have an awesome
selection that will do more than make your
eyes as round as big saucers.We managed
to fit in Pomme au Four; baked apple with
sultanas, cassonade sugar, cinnamon and
honey with a scoop of vanilla ice cream,
and Brioche Perdue; sweet French toast
with a choice of crème anglaise (light
custard), apricot coulis warm chocolate
sauce. The apple was cooked thoroughly
leaving a nice and soft texture while the
sultanas gave it that added sweetness and
the ice cream did justice to the hot and
cold combination. The Brioche Perdue
was totally delicious; out of the three
sauces, the warm chocolate sauce was my
absolute favourite. Other desserts include
Tartelettes with a choice of lemon cream,
dark chocolate or strawberry and custard
cream tarts, Mœlleux Chocolat; slice of
soft dark chocolate cake, Millefeuille;
layers of thin puff pastry with vanilla
custard, and Cheese Plates with either
Chèvre (goat cheese) or Camembert,
both served with sliced apple and PAUL
Campagne bread.
Le Restaurant de PAUL is located in
close proximity to Covent Garden Piazza
and opened from 7.00am to 11.00pm
for breakfast, lunch and dinner. With 30
PAUL shops presently in London and two
more opening in Oxford and Newbury in
November, it probably won’t be too long
before there’s another Le Restaurant de
PAUL in town.
Le Restaurant de PAUL,
29 Bedford Street,
London
WC2E 9ED
Tel: 020 7836 3304
Images courtesy of PAUL