The bistro menu would be dull without the classic ham and butter and croque-monsieur. Paris ham is emblematic of the cuisine of the French capital. It is still prepared and cooked in the traditional way. The recipe for the "Façon Paris" ham consists of diffusing a mixture of vegetable broth into the artery to irrigate the entire thigh. This gives the ham its specific taste once cooked. Entrecôte Bercy is a specialty that bears the name of one of the Parisian districts. Well known at the time when Bercy was the most important place of arrival of wines. The Bercy rib steak is grilled, garnished with parsley and watercress. It is traditionally topped with a white wine, lemon juice and shallot sauce.
The natural region of Brie offers Île-de-France its best cheese specialties. The aroma and flavor of Brie cheese vary according to its city of origin. It is a tasty soft cheese with a bloomy rind. Brie de Meaux, for example, is known to have less character than Brie de Melun. Coulommiers is a cheese specialty produced in the neighboring town. It should not be confused with brie. Although they are both soft cheeses, the character and flavor of Coulommiers and Brie are very different. If you like tripe, Meaux mustard goes perfectly with andouillettes.
Paris-Brest is a gourmet pastry. It is prepared with choux pastry filled with praline cream. Saint-Honoré is also a specialty made from choux pastry. The small puffs are here filled with pastry cream then covered with a caramel sauce and whipped cream. Grand Marnier is a digestive from the Paris region, produced in Neauphle-le-Château in the Yvelines. The Montmorency cherry is a variety that belongs to the sour cherry family. It is small and rather sour. It is intended for cooking in jam and clafoutis or brandy.
