In Shanghai's French restaurants, modernity, creativity and even fusion are more prominent characteristics. Paris Rouge is a different kind of restaurant, but this Chinese-owned restaurant has a traditional French temperament in its bones, and even traditional dishes that are rarely seen in France can be eaten here. Perhaps because of the cumbersome and time-consuming preparation, or perhaps because the form and taste are a little far away from the modern trend, some increasingly niche traditional dishes are slowly being removed from the menu, and it is this classic dish with historical accumulation that Paris Rouge wants to express and convey.
After living in France for ten years, Paris Rouge founder and chef Liu Gaochen returned to Shanghai five years later to replicate the classic French style.
Serving traditional French cuisine is a complex for the nostalgic Liu Gaochen, a tradition that requires not only the chef's kung fu skills, but also a long time in the production. For example, the famous appetizer Pâté (French traditional puff pastry foie gras sauce pie) is a time-consuming and labor-intensive dish, it takes 4-5 days from production to serving, beef, pork neck, chicken breast, foie gras, spices, etc. are marinated in cognac for more than 10 hours and then grilled at high temperature, and then beef or chicken broth is added to let the stacked layers of roasted products absorb and solidify, and the gaps between the ingredients are filled with soup five or six times, and must be left for two days before eating. The finished Pâté is cut without falling apart, and the ingredients are naturally layered and beautiful, with a moist and rich taste and a rich flavor.
One of the most popular main dishes at Paris Rouge, Wellington Steak was originally a traditional British dish made during the festive season, but at the urging of the chef's friends and wife, it was added to the menu and proved to be a popular and signature dish. The puff pastry of Wellington steak is rich in milky aroma, and the beef with rich foie gras is delicious and tender, which is very challenging for the chef's control of ingredients and heat.
The brunch at Paris Rouge is currently available on weekends from 11:30 to 14:30 for a starter, a main course and a dessert on the brunch menu for RMB 318 per person, with a 10% service charge at checkout.
The environment of Paris Rouge is as classic and detail-oriented as the dishes, it is like the Parisian street café often seen in movies, elegant and plain everywhere reveals a good quality of life, and the fluent French from time to time makes the atmosphere of the classic Parisian café restaurant vividly restored. What does a classic French café restaurant look for? Marble mosaic floor tiles, a tiny bar handmade by veteran craftsmen, wooden trolleys, a small chalkboard with handwritten menus, an Italian ELEKTRA semi-manual retro coffee machine with an annual output of only 200 units, and a warm and humorous foreign waiter, all thoughtful details combine to make people feel touched by a rich exotic culture. It's perfect for diners who are planning to go on a date.
Paris Rouge has been named a Michelin-recommended restaurant, but neither Michelin stars nor foodie reviews can make a restaurant please everyone, traditional French food may be too oily and salty for Chinese stomachs, and those who prefer light should think twice about this restaurant.
