IParis ivame ukudunyiswa ngamakhekhe ayo, amasoso, kanye namasiko ewayini, kodwa kubantu abadla inyama ngempela, idolobha liyindawo ekhangayo njengendawo yenyama eyingqayizivele. Kusukela ezikhungweni ze-steak-frites ezidumile kanye nama-bistro aphethwe yizinyama kuya emathempelini enkukhu, ama-rotisseries, kanye nama-barbecue anamuhla, iParis inikeza enye yezindawo zokudlela ezigxile kakhulu futhi ezihlanjululwe kakhulu eYurophu.
Ngezansi umhlahlandlela ohlelwe ngokucophelela wezindawo zokudlela zenyama ezingcono kakhulu eParis, ngokusekelwe kwikhwalithi yokuthengwa kwenyama, ubuchwepheshe, idumela phakathi kwabantu bendawo, kanye nokungaguquguquki.
Izikhungo Ze-Steak Ezijwayelekile
Le Relais de l'Entrecôte
I-Le Relais de l'Entrecôte cishe iyindawo yokudlela ye-steak edumile kakhulu eParis futhi, kubavakashi abaningi, isingeniso sokuqala sangempela samasiko e-steak frites edolobheni. Umqondo wayo ulula kakhulu: isidlo esisodwa, esenziwe ngokungaguquguquki nokuzethemba. Abadlayo baphakelwa i-steak ethambile ye-entrecôte, eqoshiwe eceleni kwetafula, ehambisana nama-fries angapheli aqoshiwe kanye nesosi yebhotela le-walnut ne-herb edumile eneresiphi eqondile evikelwe amashumi eminyaka.
Okuhlangenwe nakho kwenziwa lula ngamabomu. Azikho izinketho ongazikhathaza ngazo, akukho okunye okuzoshintshwa, futhi akukho ukuphazamiseka okuvela emcimbini oyinhloko. I-steak ifika iphekwe kahle, ama-fries agcwaliswa njalo, futhi ukudla kuphetha ngemenyu yama-dessert emfushane evame ukufaka ukudla kwakudala njenge-profiteroles noma izithelo ezintsha.
Akukho ukubhukha, futhi imigqa iyingxenye ebalulekile yesiko, ikakhulukazi ngezikhathi zokudla kwakusihlwa. Naphezu kokuthandwa kwayo okukhulu kanye nokujika kwayo okuphezulu, ikhwalithi ihlala ifana kakhulu kuzo zonke izindawo. Kwabaningi abadlayo, i-Le Relais de l'Entrecôte imelela isiko le-steak laseParis ngendlela yalo emsulwa nentando yeningi.
I-Le Severo
I-Le Severo iyintandokazi phakathi kwabathandi benyama abaqotho kanye nabantu abangaphakathi embonini. Njengoba iphethwe futhi iqhutshwa ngumuntu owayekade engumbhuki, le ndawo yokudlela isondela eduze kwenyama yenkomo ngenhlonipho ecishe ibe yenkolo, igxile ekususeni kwayo, ukukhetha okunqunyiwe, kanye nokupheka okunembile kunokuba kube yimidlalo yeshashalazi. Imenyu igqamisa okunqunyiwe okumangalisayo njenge-onglet, i-bavette, i-ribeye, kanye ne-côte de bœuf, konke okuvela kubakhiqizi abathembekile futhi abakulungele ukukhombisa ukunambitheka kwabo kwemvelo.
Ukupheka kuvinjelwa ngamabomu, okuvumela ukuthungwa kanye nobuntu besiqeshana ngasinye ukuba kukhanye. Amasosi kanye nama-garnishes adlala indima esekelayo, angalokothi aqede inyama ngokwayo. Ama-steak frites lapha avame ukubizwa ngokuthi aphakathi kwama-fries amahle kakhulu eParis, achazwa ngama-fries aqinile, ijusi elinongiwe kakhulu, kanye nokudla okumnandi okungenaphutha.
Igumbi lokudlela lincane, lisondelene, futhi lidala ngendlela engenakuxolisa, linomoya we-bistro womakhelwane obeka phambili izinto ezibalulekile kunesitayela. Ukubhukha kubalulekile futhi kuvame ukuba nzima ukukuthola, kodwa labo abakwaziyo ukubhuka itafula bavuzwa ngokuhlangenwe nakho kwe-steakhouse okulinganiselwe.
La Bourse et la Vie
I-La Bourse et la Vie ihlanganisa indlela yakudala yesiFulentshi nobuhle besimanje, inikeza incazelo ehlakaniphile yokudla kwe-bistro okugxile enyameni. Kusihlwa, indawo yokudlela igxila kumamenyu ahleliwe acwengekile, kodwa isikhathi sasemini yilapho izinyama zithutheleka khona zizodla enye yama-steak frites adumile kakhulu eParis.
Isidlo sivame ukuba ne-onglet ephekwe ngokunemba okukhulu, ihlanganiswe nososo we-peppercorn ocebile kanye nama-fries alungiselelwe kahle. Ukunaka imininingwane kubonakala kuzo zonke izinto, kusukela ekunongeni nasekulawuleni izinga lokushisa kuya ekuphekeni nasekuhlinzekeni.
Isimo sizolile, sicwebezelisiwe, futhi sibonakala sengathi siseParis, okwenza kube kuhle kakhulu ukudla kwasemini kwebhizinisi, imihlangano yamakhasimende, noma okuhlangenwe nakho kokudla okuphumuzayo kodwa okunesitayela lapho izitsha ze-steak zakudala ziphakanyiswa khona ngaphandle kokulahlekelwa umphefumulo wazo.
Izindawo zokudlela eziphethwe yi-Butcher kanye ne-Beef
I-Maison de l'Aubrac
I-Maison de l'Aubrac igxile kakhulu enkomeni evela esifundeni sase-Aubrac, indawo eseningizimu yeFrance eyaziwa ngezinkomo zayo eziqinile kanye nenyama enongiwe kakhulu. Ubunikazi bendawo yokudlela buhlobene kakhulu nemvelaphi yayo njengesitolo senyama, futhi leli fa liyabonakala kokubili ekutholeni nasekulungiseleleni. Inyama yenkomo ikhethwa ukuze isetshenziswe njenge-marble kanye nokuvuthwa, bese yomiswa ukuze ithuthukise ukujula, ububele, kanye nobunzima.
Ivuliwe amahora angama-24 ngosuku, le brasserie enkulu eduze kweChamps Élysées isibe yindawo ethembekile yokubhekisela kubathandi be-steak nganoma yisiphi isikhathi sasemini noma ebusuku. Imenyu ibanzi ngamabomu, ifaka ama-ribeyes asebekhulile, ama-entrecôtes, ama-steak tartare akudala, ama-burger enziwe ngezicucu ze-premium, kanye nezitsha zenyama yenkomo zendabuko zaseFrance ezifana ne-bavette enama-shallot noma izihlathi zenyama yenkomo eziphekwe kancane kuze kube yilapho zincibilika.
Isimo sifudumele futhi siyindawo yokuhlala yasemaphandleni, okukhumbuza indawo yokuhlala yasemaphandleni kunokuba kube yindawo yokudlela yaseParis ehlelekile. Ukwakheka kwezinkuni, isikhala esikhulu setafula, kanye nensizakalo yobungcweti kodwa ekhululekile kwenza kube kuhle ngokufanayo kubantu abadla ebusuku, ukudla kwasemini kwebhizinisi, noma abahambi abafuna ulwazi lwenyama yenkomo oluthembekile nolusezingeni eliphezulu ngaphandle komcimbi.
I-Atelier Carnem
I-Atelier Carnem inikeza ulwazi lwesimanje nolujulile lwe-steakhouse oluheha ngqo abathandi benyama abazimisele. Iqhutshwa ngumbhuki oyinhloko, indawo yokudlela igcizelela kakhulu ukucaca kanye nobuciko, lapho inyama yenkomo ikhethiwe, igugile, futhi ilungiselelwe ngaphakathi endlini. Izivakashi zikhuthazwa ukuthi zihlanganyele nemenyu njengokuhlola uhlobo, ukusika, kanye nokuvuthwa kunokumane zi-ode inyama ye-steak ejwayelekile.
Ukusikwa kuvezwa ngokuhlobisa okuncane, okuvumela abadli ukuba baqonde ngokugcwele umehluko ekuthungeni, ukusatshalaliswa kwamafutha, kanye nokuhlushwa kokunambitheka. Ukuguga okomile kudlala indima ebalulekile, kuthambisa imicu yemisipha ngenkathi kuqinisa ubuntu bemvelo benyama yenkomo. Izitsha eziseceleni kanye namasosi kuvinjelwe ngamabomu, kuklanyelwe ukuhambisana kunokuncintisana nenyama.
Igumbi lokudlela elisezingeni eliphezulu lezimboni, eligcwele izingcezu zenyama yenkomo ezilengayo kanye nephansi elihlukile elimbozwe ngesihlabathi, liqinisa ubunjalo bendawo yokudlela njengendawo eyakhelwe phezu kobuchwepheshe benyama kunokunethezeka kwendabuko. Izihlalo zilinganiselwe, isevisi inakekelwa kahle, futhi ukubhukha kunconywa kakhulu, ikakhulukazi isidlo sakusihlwa.
I-Beef Marais
Itholakala enkabeni yeMarais, iBeef Marais ihlanganisa igebe phakathi kwesiko le-steakhouse yakudala kanye nokudla kwanamuhla kwaseParis. Indawo yokudlela igxile enyama yenkomo eyomile, ene-entrecôtes, i-ribeyes, kanye ne-bavettes ezakha umgogodla wemenyu. Lokhu kugoqwa ngokunemba futhi kukhonzwa nama-fries aqinile noma ukudla okuhambisana nesizini.
Izitsha zokuqala zendabuko ezifana ne-pâté, i-charcuterie, kanye ne-œufs mayonnaise zibeka ithoni yesiFulentshi ecacile, kuyilapho ingaphakathi lesimanje kanye nesixuku esiphilayo sibonisa amandla endawo ezungezile. Uhlu lwewayini luyafinyeleleka futhi lukhethwe kahle, lwenzelwe ukuhambisana kalula namamenyu abomvu.
I-Beef Marais iyisinqumo esihle kakhulu kubantu abadlayo abafuna inyama ethembekile nesezingeni eliphezulu endaweni ephakathi, kungaba ngesidlo sakusihlwa esivamile, umbuthano wokuzijabulisa, noma isingeniso esilula sendawo yokudlela inyama yesimanje yaseParis.
Ochwepheshe Bezinkukhu Nezokuthutha Izilwane
ULe Coq noFils
I-Le Coq & Fils ivame ukuchazwa ngokuthi “indawo yokupheka inyama yabathandi bezinkukhu,” futhi ukuqhathanisa kwenziwa ngamabomu. Lapha, izinkukhu ziphathwa ngokuzimisela okufanayo, ubukhali bobuchwepheshe, kanye nenhlonipho evame ukugcinelwa izingcezu zenyama yenkomo eqoshiwe. Imenyu inikezelwe ngokuphelele ezinyonini, okuhlanganisa inkukhu, idada, ijuba, izigwaca, kanye nenkukhu ye-guinea, ezithathwe kubalimi baseFrance abakhethwe ngokucophelela abaziwa ngezindlela zokukhulisa zendabuko nezinokuziphatha.
Inyoni ngayinye ilungiswa kusetshenziswa indlela ekhethekile ethuthukiswe yikhishi, ihlanganisa ukuzingela ngobumnene nokuyosa ngendlela efanele. Le nqubo ivumela inyama ukuthi igcine umswakama omuhle ngenkathi ithola isikhumba esiqinile nesinombala ogolide. Umphumela uba yinkukhu emnandi ngendlela emangalisayo, enambitheka kakhulu, futhi ecwengekile ngokwesimo sayo, inselele emibonweni ecatshangelwe kusengaphambili yokuthi inkukhu eyosiwe noma izinyoni zasendle zingaba yini.
Izitsha zivame ukuphakelwa ziphelele futhi zenzelwe ukwabelana, okuqinisa ifilosofi yendawo yokudlela evumelanayo netafula. Ukuhambisana kuvinjelwe ngamabomu, okuvumela izimfanelo zemvelo zenyoni ngayinye ukuba zihlale zigxile. I-Le Coq & Fils izuze idumela eliqinile lokuphakamisa izinkukhu esimweni esifanayo sokudla njengenyama yenkomo, okwenza kube indawo hhayi kuphela yabathandi bezinkukhu, kodwa nanoma ubani onesifiso sobuciko bokupheka baseFrance ngendlela ehlelekile kakhulu.
I-La Rôtisserie d'Argent
Indawo yokudlela eseduze neLa Tour d'Argent yomlando, iLa Rôtisserie d'Argent idume kakhulu ngalokho abaningi abakubheka njengenkukhu eyosiwe engcono kakhulu eParis. Izinyoni zikhethwa ngenxa yekhwalithi nobukhulu, bese ziyosiwa kancane ukuze kufezwe ibhalansi yesikhumba esiqinile, inyama enamanzi, kanye nokunambitheka okugxilile. Inkukhu iqoshwe eceleni kwetafula, isiko lakudala eligcizelela ukuzibophezela kwendawo yokudlela enkonzweni yakudala.
Imenyu idlulela ngale kwenkukhu ifake nezinye izitsha zokudla ezibhakiwe kanye ne-bistro, kodwa inkukhu isalokhu iyinto ephambili engaphikiswa. Ijusi elicebile, amazambane athosiwe kahle, kanye nezinhlangothi zendabuko zaseFrance kuqedela lo mcimbi, okunikeza induduzo ngaphandle kokulahla ukunemba.
Indawo yokudlela itholakala eduze kweSeine, izuza esimweni esihle kodwa esikhululekile, esinemibono evusa iParis engaphelelwa yisikhathi. Indawo ihambisana ngokwemvelo nokudla kwayo, okwenza iLa Rôtisserie d'Argent ibe ukukhetha okuhle kokudla kwasemini okukhululekile, ukudla kwakusihlwa okunothando, noma isingeniso esicwengekile sokupheka okusanhlamvu kwaseFrance okujwayelekile.
Ama-Grill Esimanje kanye ne-Barbecue Yomhlaba Wonke
ULe Boeuf Volant
I-Le Boeuf Volant iyi-steakhouse yesimanje ebonisa ithonya elikhulayo lamazwe ngamazwe endaweni yenyama yaseParis. Yaziwa kakhulu ngokusebenzisa kwayo i-Australian Wagyu, umkhiqizo ohlonishwayo ngenxa ye-marbling yayo enamandla, ukuthungwa kwebhotela, kanye nokujula kokunambitheka. Esikhundleni sokufihla lezi zimfanelo ngama-sauces ayinkimbinkimbi noma ama-garnishes ayinkimbinkimbi, ikhishi lisebenzisa indlela evinjelwe ngamabomu, liphakela ama-steak ngama-fries kanye nokuhambisana okuncane.
Lokhu kulula kwenziwa ngenhloso. Kugcizelelwa ngqo ekuphekeni okunembile, okuvumela izici zemvelo zenyama yenkomo ukuthi zithathe indawo ephambili. Ukulawula izinga lokushisa, isikhathi sokuphumula, kanye nenqubo yokusika konke kuphathwa ngokucophelela, okuholela ekutheni ama-steak abe mnandi ngaphandle kokukhungathekisa futhi aneliseke ngaphandle kokuzizwa eqile.
Le ndawo yokudlela ithole ukuqashelwa emhlabeni wonke futhi ivela njalo ohlwini lwenyama yenkomo emhlabeni jikelele, iheha abahambi abafuna ngenkuthalo okuhlangenwe nakho kwenyama yenkomo okusezingeni lomhlaba. Udumo lwayo lwenza iLe Boeuf Volant ibe yindawo yokudlela yabantu abafuna ukuhlola inyama yekhwalithi ephezulu, etholakala emhlabeni wonke ngenkathi besajabulela indawo yaseParis.
Ama-Brutes
UBrutos wethula ukudla okuthosiwe ngamalahle, cishe okufana nokuzwela kwaseNingizimu Melika ekudleni kwe-steak yaseParis. Ukugxila lapha kusekuphekeni okuvulekile, lapho izingcezu ezifana ne-onglet kanye ne-rump steak zithosiwe ngqo phezu kwamalahle ashisayo, kukhule uqweqwe olubonakala sengathi lubhema ngenkathi luhlala luthambile futhi lumanzi ngaphakathi.
Ama-steak avame ukuphakelwa kaningi, ngokuvumelana nefilosofi yendawo yokudlela yokuhlonipha ubuqotho benyama. Ama-sauces afana ne-chimichurri noma i-robust meat jus anikezwa njengezinto zokugcizelela esikhundleni sezindawo zokugxila, okuthuthukisa kunokuba kulawule ukunambitheka kwemvelo okukhiqizwa yi-grill.
Isimo sikhululekile, sinamandla, futhi siyathandeka, sikhanga abantu abadla ukudla abazisa ukunambitheka okunamandla, izingxenye eziningi, kanye nokuhlangenwe nakho kokudla okukhululekile. I-Brutos ithandwa kakhulu ngabantu bendawo abasebasha namaqembu afuna indawo ekhululekile lapho inyama esezingeni eliphezulu kanye nengxoxo ephilayo kubeka phambili kunokugcina imithetho.
I-Melt Smoked Barbecue
Ukuze kube yinto ehluke ngokuphelele, i-MELT iletha i-barbecue yangempela yesitayela saseTexas endaweni yokudlela yaseParis. Le ndlela ihlukile ekuphekeni kwendabuko kwaseFrance, okuncike ezikhathini zokubhema ezinde, amazinga okushisa aphansi alawulwayo, kanye nentuthu yokhuni ukuguqula izingcezu ezinzima zibe izitsha ezithambile nezinambitheka kakhulu.
Imenyu igxile ekudleni kwe-barbecue kwakudala njenge-brisket, ingulube edonswe, izimbambo, kanye ne-pastrami ebhemayo endlini, konke kulungiselelwe kusetshenziswa amasu aphansi futhi ahamba kancane angathatha amahora amaningi ukuqeda. Umphumela uba inyama enephunga elimnandi kakhulu, enobucwebe obuningi, futhi ehlanganiswe namanothi ayinkimbinkimbi anomusi angavamile ukutholakala eYurophu.
I-MELT isibe yinto ethandwayo phakathi kwabathandi be-barbecue kanye nabantu bamanye amazwe, kanye nabantu bendawo abanelukuluku abalangazelela ukuhlola amasiko okubhema aseMelika. Impumelelo yayo ikhombisa ukuthi indawo yenyama yaseParis idlulela ngale kwamasu ajwayelekile aseFrance, yamukela izindlela zomhlaba wonke ngenkathi igcina izinga eliphezulu lokusebenza kanye nokwethembeka.
Ukudla Kwama-Charcuterie Nokudla Kwasempumulweni Kuya Emsilani
U-Arnaud Nicolas
Iqhutshwa yi-Meilleur Ouvrier de France charcutier, u-Arnaud Nicolas umele izinga eliphakeme kakhulu lobuciko baseFrance ekuphekeni kwe-charcuterie kanye nokupheka kusuka ekhaleni kuya emsila. Indawo yokudlela yakhelwe phezu kwefilosofi yokuthi yonke ingxenye yesilwane inenani, ukunambitheka, kanye nokubonakaliswa okufanele kokupheka uma kuphathwa ngekhono nangenhlonipho. Lo mqondo ubeka ubuchwepheshe, izinongo, kanye nokuthungwa enkabeni yesipiliyoni sokudla.
Ama-Pâtés en croûte ayikhethelo elikhethekile futhi avame ukubhekwa phakathi kwezingcono kakhulu eParis, ebonisa ukubekwa kwezingxenye okunembile, izinongo ezilinganiselayo, kanye nomsebenzi wamakhekhe ongenaphutha. Ama-terrines, ama-rillettes, ama-foie gras, kanye nezinye izinto zakudala zenziwa ngobunono obumangalisayo, kuyilapho izitsha zenyama ezihlanganisiwe zibonisa indlela i-charcuterie yendabuko engahunyushwa kabusha ngayo ngelensi yesimanje.
Imenyu ishintsha ngokwezinkathi, ibonisa ukutholakala kanye nezindlela zokupheka zakudala zaseFrance. Izingxenye ziningi ngaphandle kokuba ziningi ngokweqile, okukhuthaza abadli ukuba baphuze amalungiselelo amaningi futhi babone uhla oluphelele lwamasu okuphuma ekhaleni kuya emsila. Ukuhlanganiswa kwewayini kukhethwa ngokucophelela ukuze kuhambisane nokuceba nobunzima bezitsha kunokuzinqoba.
Okuhlangenwe nakho konke kuhlanganisa igebe phakathi kwe-bistro nokudla okumnandi, okunikeza umbono oyingqayizivele waseFrance ngenyama ogxile kakhulu emasikweni kodwa ohlaziywe ngokunemba kwesimanje. U-Arnaud Nicolas uyindawo ebalulekile yokudla kwabadlayo abanesifiso sohlangothi lobuhlakani nolwezandla lokupheka inyama, lapho ubuciko bubaluleke njengokuzitika.
Imicabango Final
I-Paris ingenye yamadolobha amakhulu emhlabeni wonke abathandi benyama. Kungakhathaliseki ukuthi ufisa ama-steak frites aphekwe kahle, inkukhu eyosiwe kahle, i-braai ebhema kancane, noma i-charcuterie ehlungiwe, idolobha linikeza izinketho kuzo zonke izigaba zemisebenzi kanye nentengo.
Okuhlukanisa iParis akukhona ukweqisa, kodwa ukunemba: inhlonipho ngesilwane, ikhono lobuchwepheshe, kanye nokuzibophezela okungapheli ekunambithekeni. Kunoma ubani ofuna ukudla okugxile enyameni okuyingqayizivele, iParis inikeza ngokuzethemba nangokujula.