In Paris, near the 9th arrondissement, the Tire-Bouchon Rodier restaurant is the kind of address that everyone agrees on. Here, we find bistronomic tapas varied enough for all tastes, which can be accompanied by good wines, all for very good value for money: a favorite!
Good cuisine, good wines in all simplicity, that’s what awaits us in this favorite restaurant of 9th district of the capital. THE Rodier Corkscrewit is the lair of chef Marc Favier which invites us here to savor tasty, authentic gastronomy, giving pride of place to good local products, in a relaxed atmosphere.
Imagine, French-style tapas, bistronomic style : this is roughly how we could summarize the concept of the menu that awaits you in this elegant and refined restaurant overlooking an open kitchen where the magic operates against the backdrop of a hip-hop playlist. The space between the guests allows enough privacy, whether on the tables or at the counter, on which there is also an impressive mound of butter which can be used as desired.
Here we mainly find small plates to share or not, which will delight the undecided: yes, why choose when you can take and share whatever you want? A format that allows you to keep control of your budget without depriving yourself! And no need to order everything straight away, you can go whenever you want, without pressure, following your inspirations, desires and appetite. Besides, a little tip from the customers: start with the cold plates before moving on to the hot ones. And if big eaters fear tapas intended for bird appetites, no need to fear, theaddress also offers some more hearty dishes, to share or not!
Better yet, the menu offers a sufficiently varied offering, between land and sea, vegetarian dishes and meat specialties, to suit most tastes and diets. This is why the Rodier Corkscrew is one of those addresses that everyone agrees on. As a bonus, we can afford reasonable splurges with exceptional products served “by the piece”, enough to encourage the spirit of discovery and democratize dishes that are often quite expensive when served as a main course, like scallopsreal ones, offered at €5 per shell and served with their maître d’hôtel butter and concocted according to the rules of the art.
The guilty pleasures are obviously there with notably regressive, comforting dishes, nevertheless with that “little something extra” like the dauphine potatoes very melting topped with an orange gel and accompanied by a carrot puree, the pissaladière which will bring back tasty holiday memories for some, or the cod brandade croquettes with their tartar sauce. In short, familiar specialties, presented in a more refined version, with careful dressing without shying away from deliciousness.
By offering a good balance between great classics and more daring recipes, the Rodier Corkscrew draws us towards an almost playful approach to French gastronomyand from plate to plate, we enjoy ourselves and let ourselves be tempted by less conventional dishes including duck hearts in parsley, very juicy or even more inventive tapas including the combo of kobocha squash gnocchi, curry and old mimolette which well worth a fork or the tuna tartare enhanced with ginger, coriander and lemongrass all topped with Wasabi ice cream. Don’t worry, for those who fear overly spicy flavors, this frosty twist highlights the taste of the condiment without the spicy side.
Also remember to go through the dessert box while remembering to discard any preconceptions you may have because at the same time Rodier Corkscrewwe review our classics and we revisit the classics. We want as proof the lost briocheoh so delicious dessert, but often too heavy at the end of the meal. Here we find a well-soaked and yet lightly toasted brioche for a soft and slightly crispy texture, topped with a light vanilla cream with very little sugar and a salted butter caramel which brings that regressive sweetness that we expect from this essential . You should expect here a brioche lost like you will rarely have tasted.
Another delicacy that you would be wrong to resist, the warm chocolate-praline mousse quite airy, with its crunchy roasted hazelnuts covering vanilla ice cream, offering both this hot-cold twist and a beautiful balance that should delight chocovore people.
The Rodier Corkscrew is one of those good addresses that we recommend both for its adaptability, its value for money, and its recipes that are both well thought out and executed. Furthermore, the same menu is offered in the evening as at lunch and at lunchtime there is a starter, main course and dessert menu for €26 as well as a main course or main course dessert menu for €21.
Alcohol abuse is dangerous for your health, consume in moderation.
This test was carried out as part of a professional invitation. If your experience differs from ours, please let us know in the comments.
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