6.5 Jacques Faussat aka La Braisiere, 54, rue Cardinet in the 17th, 01.47.63.40.37, closed Saturday lunch and Sundays (Metro: Malesherbes) has one star in the Michelin but when my blogger pal asked me if I know it, I drew a blank. "Never heard of it" I said, "Me neither, but I got this prompt from a publicist" she said. "Ok, it might be worth a try." The place is understated in an understated part of Paris, has a voiturier and a 40 E lunch menu - nothing ventured, nothing gained think I.
The wine list was not oppressively expensive for a one-star (28 E for a Minervois) and while the cheese wafers were a bit pale, the rillettes of goose on toasts had some oompf.
My friend had a nice enough chestnut soup with chunks of poule faisan in in the bottom and I craving oysters, had some jellied with a sauce that was almost like cream cheese with chives.
She then had a civet of sanglier which I have always found too dry and stringy but this was nice and moist and while my rognons were nothing to write home about, they sat on smashed potatoes that were fabulous, and I'm not a potato guy.
For enders she had a crusted apple tart with a nice offsetting confiture, I had a floating island and we shared the financiers that were above average.
Our bill with no bottled water but nice bread and 2 coffees, was 118 E a couple. dB level so low I didn't test it.
Go? To return to the question in my title: what is the reason it's so little known after 10 years, at least in my circles? In November, Francois Aubel chief cultural editor of Figaro, termed the chef "injustement méconnu". Maybe so, but he didn't put forth the razzle-dazzle that draws me back. And my pal was concerned that he didn't even "Bonjour" her as she passed him.
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