Gallopin & La Rotisserie Gallopin: the traditional French brasserie
One has remained in its own juice, the other embodies the brewery version 2019. Both revisit and sublimate traditional dishes, with talent. Grandiloquent decor for the first, modern setting for the second, it's superb! Our favorites: flambéed prawns with absinthe, rack of lamb from the Pyrenees, Suzette crepes with Grand Marnier and caramel cream with salted butter!
How everything began
On the morning of Friday, September 1, 1876, Gustave Gallopin puts on his three-piece suit and polished shoes to go to 40 rue Notre-Dame-des-Victoires. On a wooden table, with his finest pen, he signs the act of purchase of a bar. Married to an English woman, Miss Wyborn, and fascinated by America, the inventor of the beer Gallopin, opens the first American Bar in Paris. Very quickly, Gustave acquires the shop located on the other side of the porte-cochère, which becomes the Petit Bar, where the clerks employed at the Palais Brongniart, use to come. Gallopin remains the rendez-vous of those who hold the best of the bunch! By bringing the two places together, Mathieu Bucher opens a new chapter, with the will to resuscitate the very essence of the Parisian brasserie, from 1876 to 2019.
Thanks to Mathieu Bucher and with the help of the talented chef Mathieu Scherrer, Gallopin today embodies the Parisian brasserie in its noblest expression through the traditional bourgeois cuisine. In the kitchen, the brigade works cooking sauces and accompaniments while in the room, the staff is working on cuts and table service. The signature of Gallopin: the "Pillow of the Belle Aurore". Put in the menu in 2016, the recipe comes from Jean Anthelme Brillat-Savarin, dedicated to his mother Aurore Récamier. This virtuoso version of the pâté en croûte, in the shape of a pillow, offers a stuffing made with different meats, poultry and noble game. This speciality even has its society at Gallopin. Twice a year, famous gastronomic figures, such as Pierre Hermé, Christophe Michalak, Benoît Castel, Christophe Adam, the chef David Rathgeber and the president Aurore Monot Devillard, gather to taste it. A tribute to the French culinary heritage! As for the decor, it's still the same! Cement tiles, woodwork, moldings, Delft faience fireplace and glass roof created for the Universal Exhibition of 1900, transcend this Belle Epoque atmosphere...
At the entrance, the two beautiful roasters of brass and black metal, framed by tiles alike ones of the faience of Delft, set the tone! You can sit on the high tables, facing a hand-painted fresco, while enjoying the work of the masters roasters. A blond ground, paved with Burgundy stone, leads to the main hall. Embellished with navy blue woodwork, striped English fabric and retro cement tile pavement, this room exudes a nice cozy atmosphere, with its alcoves with leather seats and deep blue velvet and its large Art Deco suspensions. All the pieces decorating the plates come out of the roasters: meat, fish, vegetables, and even fruits. If the technique of cooking is unique, the flavors are varied and you can savor a beautiful gilthead sea bream, a ham of Auvergne, a farm chicken "black legs" of Maine and even a Jardinière of seasonal vegetables from the market gardener Laurent Berrurier.
The Rôtisserie Gallopin highlights the cooks and their amazing recipes. Not to be missed: the 130-day-old Poularde to share with farmer Arnaud Tauzin based in Les Landes! To note: a pretty patio ornamented with trellises and bay laurels! Now, please, sit down and enjoy!
Gallopin
On the morning of Friday, September 1, 1876, Gustave Gallopin puts on his three-piece suit and polished shoes to go to 40 rue Notre-Dame-des-Victoires. On a wooden table, with his finest pen, he signs the act of purchase of a bar. Married to an English woman, Miss Wyborn, and fascinated by America, the inventor of the beer Gallopin, opens the first American Bar in Paris. Very quickly, Gustave acquires the shop located on the other side of the porte-cochère, which becomes the Petit Bar, where the clerks employed at the Palais Brongniart, use to come. Gallopin remains the rendez-vous of those who hold the best of the bunch! By bringing the two places together, Mathieu Bucher opens a new chapter, with the will to resuscitate the very essence of the Parisian brasserie, from 1876 to 2019.
Gallopin
Gallopin
Gallopin
Gallopin - pâté en croûte
Thanks to Mathieu Bucher and with the help of the talented chef Mathieu Scherrer, Gallopin today embodies the Parisian brasserie in its noblest expression through the traditional bourgeois cuisine. In the kitchen, the brigade works cooking sauces and accompaniments while in the room, the staff is working on cuts and table service. The signature of Gallopin: the "Pillow of the Belle Aurore". Put in the menu in 2016, the recipe comes from Jean Anthelme Brillat-Savarin, dedicated to his mother Aurore Récamier. This virtuoso version of the pâté en croûte, in the shape of a pillow, offers a stuffing made with different meats, poultry and noble game. This speciality even has its society at Gallopin. Twice a year, famous gastronomic figures, such as Pierre Hermé, Christophe Michalak, Benoît Castel, Christophe Adam, the chef David Rathgeber and the president Aurore Monot Devillard, gather to taste it. A tribute to the French culinary heritage! As for the decor, it's still the same! Cement tiles, woodwork, moldings, Delft faience fireplace and glass roof created for the Universal Exhibition of 1900, transcend this Belle Epoque atmosphere...
The Rôtisserie du Gallopin
Gallopin
Gallopin
Gallopin
At the entrance, the two beautiful roasters of brass and black metal, framed by tiles alike ones of the faience of Delft, set the tone! You can sit on the high tables, facing a hand-painted fresco, while enjoying the work of the masters roasters. A blond ground, paved with Burgundy stone, leads to the main hall. Embellished with navy blue woodwork, striped English fabric and retro cement tile pavement, this room exudes a nice cozy atmosphere, with its alcoves with leather seats and deep blue velvet and its large Art Deco suspensions. All the pieces decorating the plates come out of the roasters: meat, fish, vegetables, and even fruits. If the technique of cooking is unique, the flavors are varied and you can savor a beautiful gilthead sea bream, a ham of Auvergne, a farm chicken "black legs" of Maine and even a Jardinière of seasonal vegetables from the market gardener Laurent Berrurier.
The Rôtisserie Gallopin highlights the cooks and their amazing recipes. Not to be missed: the 130-day-old Poularde to share with farmer Arnaud Tauzin based in Les Landes! To note: a pretty patio ornamented with trellises and bay laurels! Now, please, sit down and enjoy!
Décembre 2019
By Katya PELLEGRINO
