The Trophée Pudlo des Bistrots took place this week, awarding the best bistros in Paris. Food critic Gilles Pudlowski is a big fan of zinc.
Among the winners Paris 16 crowned “Bistro of the Year”, Marie-Victorine Manoa “Young Talent”, In Lyonor even Vincent Petron, “young bistro owner” in Lorette and the boys. All winners in the guide Little Bistro Pudlodistributed free of charge in the bistro.
The bistro is our second home! They give the perfect portrait of French gluttony.”
Gilles Pudlowski, food criticon Franceinfo
An opportunity to focus on these establishments that have been disappearing for decades but have been resurgent in the last ten years. From 200,000 in the 1960s, the number dropped to 36,000 in 2010, but now there are more than 40,000.
However, Thierry Marx regrets that new bistros are springing up in city centres, even in trendy neighborhoods, when there are still so many of them in the countryside. He offers Lentil Morto as a recipe.
Ingredients for 2 persons :
2 beautiful Morto sausages, 400 g green lentils, 1 onion, 100 g pearl onions, 2 carrots, garlic, thyme, bay leaf, 1 cloves, fine salt, 200 ml dry white wine, 80 g butter, 20 g powdered sugar. . 1 good tablespoon of old mustard.
Training :
Bring the lentils to a boil, drain well to clean them, put back in the pot with plenty of water. Add diced carrots, crushed garlic, cloves and herbs. Bring to a boil and simmer over low heat for 1 hour, skimming frequently.
Add Morto, which you previously blanched for 3-4 minutes in a boiling water bath. Let it cook for another half hour.
In a separate saucepan, melt 30 g of butter over low heat and fry the peeled and chopped onion, deglaze with white wine, then cook until it is reduced by half.
Add the pearl onions (you can dip them in cold water for a better peel) with the remaining 50g butter and sugar to caramelize.
Pour everything into a large saucepan and simmer for another good twenty minutes before serving.