This week took place the Trophée Pudlo des Bistrots, which rewarded the best bistros in Paris. Culinary critic Gilles Pudlowski is a great zinc lover.
Among the winners, Paris 16 crowned “Bistrot of the year”, Marie-Victorine Manoa “Young talent”, To Lyonnaisor even Vincent Pétron, “Young bistro owner” at Lorette and the Boys. All the winners are in the guide Small Bistro Pudlodistributed free of charge in bistros.
“The bistros are our second home! They give an ideal portrait of French gluttony.”
Gilles Pudlowski, food criticat franceinfo
The opportunity to focus on these establishments, which have been disappearing for decades, but which have been experiencing a revival for the past ten years. From 200,000 in the 1960s, they fell to 36,000 in 2010, but there are more than 40,000 now.
However, Thierry Marx regrets that new bistros are springing up in city centers, even trendy neighborhoods, when there is still a lack of them in rural areas. He suggests Morteau with lentils as a recipe.
Ingredients for 2 people :
2 fine Morteau sausages, 400 g green lentils, 1 onion, 100 g pearl onions, 2 carrots, garlic, thyme, bay leaf, 1 clove, fine salt, 20 cl dry white wine, 80 g butter sweet, 20 g of caster sugar, 1 good tablespoon of old-fashioned mustard.
Preparation :
Bring the lentils to a boil, drain well to clean them, put them back in a casserole dish with plenty of water. Add the carrots cut into cubes, the crushed garlic, the clove and the herbs. Bring to a boil then cook over low heat for 1 hour, skimming frequently.
Add the Morteau, which you will have previously blanched for 3 to 4 minutes in a boiling water bath. Let cook for half an hour more.
In a separate saucepan, melt 30 g of butter over low heat and sweat the peeled and chopped onion, deglaze with white wine, then cook until reduced by half.
Add the pearl onions (to peel them better, they can be plunged into cold water) with the remaining 50 g of butter, and the sugar to caramelize them.
Pour everything into the large casserole dish and simmer for another good twenty minutes before serving.