Last night I was working, waiting for Mr French to get home from the office. The girls are on April holidays so just the adults are dining in this week. The children we live with are mine, so dinner responsibility is mine, as well, turning this week into a mini-holiday for moi. Only half the mouths to feed means only half the mouths to please.

20h30 the phone rings.
“I’m on my way home.” Mr French announces,  “What are we doing for dinner?”

It is late, I am starving and we’ve got another half an hour before Monsieur walks trough the door.

“Raviolis,” I improvise, “the truffle ones from the Maison de la Truffle that I got at Monoprix last week.”

“How about we go across the street to that wine bar they opened last week,” he proposes.

Now, I LOVE truffles. I go to great lengths every winter for my truffles, but I am faithful to my men, not my food. I start doing the happy dance… no kitchen duty for me tonight!!!

Bakkus, the new wine bar, (hey, that’s a pun… Bakkus, Bacchus, only took me three days to get it) reminds me of Semilla; exposed walls, lots of wine and a younger crown than we generally get in this part of Paris. One wall is lined with glass enclosed wine bottles, each bottle attached to some new-fangled digital contraption that serves the exact amount of wine requested by the server. Directly facing that wall is a large chalkboard listing the day’s offering, each dish divided into three; avocado/crab/green apple entrée, or cod/anchovy/green sauce main. Ordering made easy.

Keeping in sync with the über modern serving devices, the wine menu is on an iPad that has information for each wine offered. Which is not a bad idea, because Bakkus offers some heavy hitters and it is probably good to know exactly what you’re ordering before investing in a Montrachet or St Julien. There are friendlier, more reasonable wines available, and there are three different serving sizes, so you can even create your own flight.

The food arrived and it was lovely. Served on slate or white porcelain, the presentation is original without being fussy. The flavours are pure and textures play an important role. The meal was not perfect, the house-made artichoke purée had an unintentional, yet distinctly burnt taste and I think a few of the sides would do well with a bit more seasoning. My favorite dish of the evening was dessert. A thick, perfectly carmalised slice of pineapple clad in a yogurt sorbet beret and a sash of verbena syrup. Light, with a palette pleasing balance of sweet and acid. Mr French nearly applauded for his alarmingly green pear that had been poach in a mint syrup. Secretly, I am afraid that he was thrilled to have found an easy, local joint for those moments when he just can not take another night of my “cooking”.

Bakkus – 97 rue du Cherche Midi, no website, yet.

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6 thoughts on “Bakkus

  1. LOVE the language you use to describe the food….wish I could do that. My mouth was watering just reading your account.

    ” A thick, perfectly carmalised slice of pineapple clad in a yogurt sorbet beret and a sash of verbena syrup. Light, with a palette pleasing balance of sweet and acid.”…ohhhh!

    Love from Bolton.

  2. We stopped there for a glass of Champagne before dinner at Chez Dumonet the other night! The place is beautiful and the champagne was the perfect temperature! The owner and staff were very friendly and welcoming! I didn’t know it was new.

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