You’re not going to visit Paris without making a stop at the Eiffel Tower within the first 24 hours. Besides the fact that you often see it somewhere in the background, or at one of the several rooftops, it’s one of the iconic landmarks you make your priority. Our first rainy day, we found ourselves searching for somewhere to avoid the weather. By sheer luck and randomness, we turned a corner and walked directly into Chez Francis, a restaurant with the perfect view of the beauty. Right in the center of the city, full of outdoor and indoor dining, and bustling with people, it is the quintessential Parisian spot.
Starting our meal, I’ll skip over the obvious: plenty of glasses of wine. Parisian cafes and restaurants are meant to be enjoyed slowly, over several hours. Lots of conversation, laughter, and people-watching as you sip and savor your afternoon away. That said, wines are very expensive at Chez Francis. France has some of the best wine in the world, you actually don’t need to spend a lot to enjoy a quality wine. The markup at restaurants is an unfortunate fact of life, so best to be prepared.
At the same time, prepare to enjoy! Starting with a fresh salad to brighten up your appetite, the seasonal Fig and Parmesan salad. Disclaimer, this might not be offered year-round but anything with French cheese on top, go on and order:
Simply plated: crisp, fresh greens with succulent figs and sharp Parmesan, covered in a simple balsamic dressing.
Of note with this salad is the enormous figs. Take a peek under that bed of arugula. Massive, and I love it! If you’re going to have so few ingredients, make sure they are fresh and stand out with their distinct flavor. That’s exactly what you get here. The figs bring a sweet almost jam-like goodness. Fresh shaved Parmesan adds a nutty, salty kick that’s perfect for sweet and savory combos. Bright, warm, and perfect for a Fall meal.
The dressing is not to be overlooked. What I love most about salads outside of the US is the idea of dressing is completely different. Here they keep it as simple as possible, blending balsamic vinegar and olive oil into a smooth, flavorful mix. No overpowering ranch or bleu cheese, just enjoying the fresh and seasonal ingredients!
When in France, shouldn’t one order French Onion Soup?? Soupe a L’oignon was on the menu, and the first time I saw it on offer. I’m pretty happy with myself for throwing this second appetizer in. Melted cheese, warm broth, and plenty of onions for an authentic, hardy soup to warm the soul.
Rumor has it that the soup dates back to Roman times- they loved their onions. Fast forward to the 18th century, and the French embraced this soup, turning it into the iconic dish we associate it with today. And in France, they’ve perfected it. The taste is beefy, savory, and infused with the essence of those golden onions. Add Gruyère cheese that stretches so perfectly, that it makes you verbally “oh” and “aw.”
Perhaps excessive to go with a second appetizer, but so worth it in the winter months, if anything for that comforting warm hug feeling it gives you.
And for the main, Suprême de Volaille Jaune au Jus. The yellow chicken, with its golden hue, and rich, robust flavor is meant to be the star of the experience. Why? The technique. The chicken is pan-seared to perfection, creating a crispy golden exterior that locks in the juices. Then, it’s bathed in its own juices, further elevating the flavor profile. The jus is the natural juice and is served for pouring over the chicken.
This typically results in a luxurious chicken so tender, it practically melts on your fork. Unfortunately, not exactly the experience. Don’t get me wrong, I liked this chicken. It was well done (preferred), crispy exterior, and a generous portion. At the same time, especially without the au jus, the chicken was dry, a bit too overcooked perhaps. Almost robbed of that natural succulence. Balance is key- too little seasoning, and your dish might taste bland; too much, and it could become overwhelming. I believe we had just a bit too little in this case. Not worth sending a plate back but, what I’m trying to say here is, I’d go for another option on the menu as your main dish.
But alas, how things tasted was almost irrelevant every time you looked at the view. And if you take any other advice from me, let it be to stay until nighttime. Enjoy the sparkling lights of the tower, with a bottle of wine in hand, and take in every second of the city of love.
