The bistro is very small so it is highly recommended to reserve a table a month in advance (I am not joking). The decor is made up of wooden chairs & tables, tiled floors and photos on the walls. The main colour scheme was browns, beiges & yellows. It is always busy but always has a comfortable feel about the place.
We all took the La Régalade menu at 32 euros which included a starter, main dish and a dessert.
This is the most dangerous part of eating at La Régalade; their Pâté de campagne ‘La Régalade’ et cornichons. They put this terrine on the table after you order your food. It was so good that we had to control ourselves because we knew a big dinner was coming.
One of the starters was Royale de fois gras de canard, bouillon crémeux d'asperge vertes ou cresson.
The other starter was D'asperges blanc (which was in season and 5 euros extra).
The other starter was Paleron de boeuf braisé longuement au vin rouge de Touraine, carrottes fondantes et petite oignons comme un Bourguignon.
One of the main dish was Paleron de boeuf braisé longuement au vin rouge de Touraine, carrottes fondantes et petite oignons comme un Bourguignon.
The other main dish was a Entrecôte de boeuf persillé à souhait juste rôtie, servie uniquement soignante d'environ 450g. pour une personne (12 euros extra).
The other main dish was Veau de Corrèze cuite au soutoir et beurre demi-sel, cuisine de petite pois à la française (10 euros extra).
One of the dessert was a Reblochon, A.O.P. affiné par les soins de Madame Dubois.
The other dessert was Fraîcheur de rhubarbe, fraises guariguette, fromage blanc battu à la vanille.
The other dessert was Soufflé chaud au Grand-Marnier.
Chef Doucet truly does amazing things with food but keeps it simple. Every time we go to La Régalade we are never disappointed and always want to come back for more. The atmosphere is always fun & lively, the service is always spot on & friendly and the food is simply delicious.
49 avenue Jean-Moulin, Paris 75014
tel: 0033 1 45 45 68 58
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