1920's France! Le Vaudeville, Paris!

Hey from EL The Cook!

Today we review, Le Vaudeville Brasserie in Paris, renowned for its Roaring Twenties flare. The restaurant is located just outside the Bourse Metro line. 

The mosaic floors, large domes, wood paneling and spectacular marble adorn the restaurant. What started off as a small cafe, adjacent to the Vaudeville Theatre in the Bourse.

The art-deco style cafe has stuck on despite the shutdown of the Theatre. Home to countless stories of artists and financiers, Le Vaudeville still keeps its food song singing.

PLATES BELON NO.1 

Oysters, at Le Vaudeville are super fresh and have a variety of flavors. The oysters we ordered were Plates Belon No.1. The texture is smooth and have a mild hazelnut flavor. A dash of lemon brings out the oysters inherent sweetness!

SCALLOPS WITH SAUCE BERNAISE

A dish that looks straight of the ocean floor, Scallops with sauce bernaise is just an amazing aggregation of fresh produce. The scallops are cooked with finesse and within each shell is a wonderful array of lettuce and croutons, giving your palette a beautiful blend of textures and flavors!  

GRIDDLED WRAPPED SEA BASS, SEASONS VEGETABLES AND HERB SALAD

The griddled sea bass is meaty and buttery. The skin is crisped beautifully and the flesh has a high fat content which gives a tender texture profile. The vegetables are the seasons choicest. The bearnaise sauce is wonderfully acidic and smooth and creamy!

A lovely balanced dish both in flavors and textures! 

CHAROLAIS BEEF TARTARE, FRENCH FRIES AND GREEN SALAD

Charolais cattle are renowned for some of the best beef cuts in the world. At Le Vaudeville, the choicest cut is selected for one of  France's most delectable meals - The Steak Tartare.

We often used to wonder how the French could eat raw meat, but by no means is the beef raw. The meat is tossed in a complex sauce of mustard, shallots, capers, parsley and egg yolk. All these ingredients help to cook the meat and it is simply an unforgettable flavor! 

PROFITEROLES WITH VALRHONA CHOCOLATE

For desserts we tried a French classic, profiteroles. The choux pastry is light and airy and to compliment the custard is smooth and creamy! However, its the depth of the Valrhona chocolate that is truly outstanding, The flavors are nutty, woody and malty. The richness of the chocolate truly ties this exotic dessert together, creating memories!

GRAND CRU VALRHONA CHOCOLATE MOUSSE SOUFFLE, BOURBON VANILLA ICE-CREAM

Since the previous encounter with Valrhona was so good, we decided to try another!
Meet the more exotic, Grand Cru Valrhona chocolate mousse. The "Grand Cru" title is awarded to only the most refined kinds of chocolate.. make this into a mousse souffle and the dessert is taken to a whole new level!
Topped with bourbon flavored vanilla icecream, it is a match made in heaven!




Le Vaudeville, Paris, truly creating memories with the Roaring Twenties with its outstanding food. 
The quality of ingredients are amazing and their preparation is only exalted by the talented chefs working there!

The food and atmosphere carved a special memory in our minds!

Visit Le Vaudeville for a truly classy encounter with Classic French Fare!