Moustache in the 6th: a revealing repeat.

Moustache, 3, rue Sainte-Beuve in the 6^th (Metros: Vavin or ND des Champs), T: 01.42.22.56.65, closed Sundays; open for dinner only on Saturday and Monday. 

I came here a few weeks ago with my friend R.H. and we were impressed, as I was again today.  The name, in case you were wondering, though you weren't, incorporates the smell and taste found between the nose and mouth - the mustache gets both - got it?

 

 

 

 

 

 

 

Cuz D. had the terrine of the day - beef cheeks, which were quite good, as was my boullion of galanga, lemon grass and chicken oysters (sot-l'y-laisse - what the New York Times calls “the part that only a fool leaves behind.”)

 

 

 

 

 

 

 

Then Colette had super scallops on black rice while we boys had the thinly sliced Chateaubriand beef with a Japanese sauce - divine.  And with it came wok'd veggies of the season which I will finish off tonite.

 

 

 

For dessert, Colette had the Poire Belle Helene with chocky sauce and icecream and D. had the four cheeses (goat, camembert and two other vaches) and then the strawberry marshmallow thing that's all the rage here now.

Our bill with  1/4 bottled water (included), Illy coffee (included), 2 bottles of wine and good bread was 155.00E (103.33 for a couple).   As we were finishing the Chef brought over a bottle of fine red wine which we all enjoyed while talking with Chef about his career.  Go?  This is the new Spring, Afaria, Frenchie, etc.  Get it while you can. 

Comments

[M. Schiffrin]

We had lunch there yesterday thanks to you. The chateaubriand was superb, and the black rice was wonderful, we wouldn't have missed either for the world so thank you. But apart from that we think you are over enthusiastic. Not much choice, portions too small and other dishes not inspired. Barely any boudin noir in that unexciting starter, squid,shrimp and courgette starter OK but the sort of Thai dipping sauce for that quite classic. The four scallops with the black rice also blah. Most of our chips were soft. The bread was nice and crunchy though, and the chef endearing.

[John Talbott]

Interesting comment, especially since another of my readers commented on how much they liked everything BUT the chateaubriand.
As for the scallops, Colette and I both loved them here.
And finally, I'm not one for big portions, that's my pal J's obsession.