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Monday 12 January 2014



La St Valentin à Paris!

"Les Amoureux" - Pierre Auguste Renoir

We are now taking reservations for Valentine's Day dinner on Friday, February 14th, 2014. Spend Valentine's Day with your sweetheart in the City of Lights!

The Paris will be presenting a "Magnifique" Parisian five-course menu for $74.95  per person plus tax and a 20% service charge. Wine pairings will also be available, and priced separately. We are offering reservations throughout the evening, from 5:00 p.m. to 10:00 p.m.

"Les Amoureux"-Artist unknown 1896

FEATURING LIVE  MUSIC FROM "ST. BOHÈME", FRENCH BISTRO MUSIC
Our regular menu is not available on Valentines Day.
All reservations will require a credit card guarantee at the time of the booking.
To make Valentine's dinner reservations please call 801-486-5585 
(Online reservations will not be available for Valentine's dinner)


Live music from St. Bohème at The Paris!

St. Bohème, the fabulous French Café quartet, will be performing throughout  Valentine's evening for your enjoyment at The Paris. 


Valentine"s Day Menu
“La Vie En Rose”

 
First
~ Sheppard's Farm Fresh Goat Cheese and Basil Ravioli, High West Vodka 7000  Sauce ~
or
~Thai Spiced Lump Blue Crab Cake, Mango Salsa, 
Spicy Miso Aioli, Arugula, Coriander-Citrus Dressing~
~~~
Second
~ Salad of Butter Lettuce, Hass Avocado, Grapefruit, Fennel, Asparagus, Green Goddess Dressing ~
or
~ Creamed Tomato Soup with Croutons and Crème Fraîche ~
~~~
Third
~ Pink Grapefruit and Champagne Sorbet, Pomegranate Seeds ~
~~~
Fourth
~ Pan-Seared pancetta Wrapped Loch Duart Scottish Salmon, Fresh Day Boat Scallop, Beurre Rouge, Whole Roasted Garlic, Shallots and Thyme, Sunchoke  Potato Gratin~
or
~ White Wine, Thyme & Lavender Honey Braised Mary's Chicken Breast, Oven-Roasted Root Vegetables and Arugula Salad ~
or
~Angus Prime Rib Roast "Oscar" -
Roasted Fingerling Potatoes, Asparagus, Lump Blue Crab and Tomato Béarnaise~

Fifth
~Nougat Glaçé with Chestnut Honey and Pomegranate Seeds~
or
~Warm Molten Chocolate Cake with Orange Blossom Gelato~


Click Here To Download Printable (PDF) Menu


 






New Years Eve 2013 in Paris!




Spend New Year's Eve in the French Capital- the City of Lights!

We are offering a "Midnight In Paris" on New Year’s Eve, including a five-course Parisian menu with choices.

La Tour Eiffel - George Garen 1889

Live Music From St Bohème
at The Paris
The fabulous French café quartet, will be performing throughout  New Year's Eve for your enjoyment at The Paris.

Our New Year's Eve Hours

The Paris will begin serving  at 6 p.m. New Year’s Eve.




The Paris will be closed
                                     for New Year's Day,
                                       Wednesday, January 1, 2014.



New Year's Eve Menu

First
House Gravlox, Buckwheat Blinis, Crème Fraîche and
Oysters Paris - Fresh Pacific Northwest Oysters Baked with Noilly Prat Vermouth Beurre Blanc, Heirloom Spinach, American Sturgeon Caviar.
or
Duck Confit Galette with a Fondue of Sweet Onion and Endive, Camembert Le Rustique, Black Trumpet Mushrooms, and Walnuts, Salad of Frisée, Winter Greens, Celery Root & Turnip, Granny Smith Apple, Meyer Lemon, Walnut Oil and Cider Vinaigrette
~~~
Second
Celery Root and Chestnut Soup with Foie Gras.
or
Winter Citrus Salad, Watercress, Pink Grapefruit, Blood Orange, Fennel, Pomegranate seeds

~~~
Third
Ranui Farms Free-Range Soft Egg and Fresh Ricotta Ravioli,
Sage Brown Butter
~~~
Entr'acte
Champagne, Thyme and Pomegranate Sorbet.
~~~
Fourth
Pan-Seared Gnocchi. Salsify, Black Trumpet Mushrooms, Baby Spinach, Roasted Chestnuts and Winter Truffles
or
Pan-Seared Arctic Char, Beurre Grenobloise, Celery Root Mousseline, Black Trumpet Mushroom Persillade, Watercress Salad
or
Angus Prime Rib Roast  - Truffled Potato Purée with Emmi Gruyère, Black Trumpet Mushroom Persillade, White Asparagus, Natural Jus and Horseradish Crème Fraîche
~~~
Fifth
Warm Molten Chocolate Cake, Armagnac and Raisin Gelato.
or
Nougat Glacé with Chestnut Honey
~~~


Our five-course menu is priced at $69.99 plus tax and a 20% service charge. We are offering reservations throughout the evening, from 6:00 p.m. to 10:30 p.m.


Our regular menu is not available on New Year's Eve.





Book your table now, as availability is becoming limited. Call today for more information and for reservations or Click here

French wine pairings will also be available, and priced separately.
Click here to download the New Year's Eve Menu in PDF version.
 

Maxim's Paris 1898

Holiday Dinner Specials:


Galette de Confit de Canard
Buckweat Crêpe with Duck Confit, a Fondue of Onion and Endive, Walnuts, Chanterelle Mushroom Persillade & Camembert Cheese, Salad of Frisée, Winter Greens, Celery Root & Turnip, Granny Smith Apple, Meyer Lemon, Walnut Oil and Cider Vinaigrette - $14.95
~~~
Foie Gras au Torchon 
Foie Gras de Canard au Torchon with Quince and Marc de Bourgogne  Marmalade - $16.95
~~~
Choucroute Garnie 
Alsatian Braised Cabbage, White Wine and Juniper Berries;  Assorted Siegfried's Artisan Sausages and Charcuteries  (Knackwurst, Fleischwurst,  Wienerwurst,  Weisswurst,
Bratwurst, Salt Pork, Kassler) - $28.95
~~~
Coq au Vin 
Red Wine Braised All-Natural Free-Range Mary's Chicken, Purée of Russet Potatoes, Paris Mushrooms, Lardons and Glazed Pearl Onions - $26.95
~~~
Jarret d'Agneau Braisé à la Bayonnaise
Braised Colorado Lamb Shank, Piquillo Peppers, Onion, Garlic, Parsley and Tomato, Manchego Cheese, Baked Tarbais Beans, Herb Salad - $29.95
~~~


Saturday 21 December 2013

Joyeux Noël!

December's Holidays - An age-old tradition, a celebration of the winter season, when young and old, 
and family and friends come together gathered around the table in a warm and convivial atmosphere with soul satisfying food and good cheer. Join us in the festivities at The Paris!

Happy Holidays and Best Wishes,
From all of us at The Paris!

Le Père Noël

Holiday Dinner Specials:
Galette de Confit de Canard
Buckweat Crêpe with Duck Confit, a Fondue of Onion and Endive, Walnuts, Chanterelle Mushroom Persillade & Camembert Cheese, Salad of Frisée, Winter Greens, Celery Root & Turnip, Granny Smith Apple, Meyer Lemon, Walnut Oil and Cider Vinaigrette - $14.95
~~~
Foie Gras au Torchon 
Foie Gras de Canard au Torchon with Quince and Marc de Bourgogne  Marmalade - $16.95
~~~
Choucroute Garnie 
Alsatian Braised Cabbage, White Wine and Juniper Berries;  Assorted Siegfried's Artisan Sausages and Charcuteries  (Knackwurst, Fleischwurst,  Wienerwurst,  Weisswurst,
Bratwurst, Salt Pork, Kassler) - $28.95
~~~
Coq au Vin 
Red Wine Braised All-Natural Free-Range Mary's Chicken, Purée of Russet Potatoes, Paris Mushrooms, Lardons and Glazed Pearl Onions - $26.95
~~~
Jarret d'Agneau Braisé à la Bayonnaise
Braised Colorado Lamb Shank, Piquillo Peppers, Onion, Garlic, Parsley and Tomato, Manchego Cheese, Baked Tarbais Beans, Herb Salad - $29.95




Our Holiday Hours

The Paris is open seven days a week  throughout the holidays.

 The Paris will be open for dinner beginning
at 5 p.m. on Christmas Eve and
Christmas Day.  The Paris will begin
serving  at 6 p.m. New Year’s Eve.


The Paris will be closed
for New Year's Day,
Wednesday, January 1, 2014.




 

Holidays gifts from the 
 Paris! Give $50 and receive $10.

Purchase a $50.00 gift card from The Paris and receive back a gift certificate for $10.00 to dine with us!!!
( For every $50 incremental gift card purchased, receive an additional $10 certificate!
$50 = $10 ,$1,000 = $200)



La Belle Époque

The Holidays always remind us at The Paris of  Europe's and Salt Lake City's Golden Age from 1871-1912, when "the joy of  life awoke in all the social classes, the time of new extraordinary and sensational things, the time of optimism and cheerfulness." 
This glorious period inspires our ambiance and our conviviality at The Paris!

Notre Dame de Paris

 
New Year's Eve 2013 in Paris!

Spend New Year's Eve in the French Capital- the City of Lights! We are offering a "Midnight In Paris" on New Year’s Eve, including a five-course Parisian menu with choices. Ste Bohème, the fabulous French café quintet, will be performing throughout  New Year's Eve for your enjoyment at The Paris.

 

Our regular menu is not available on New Year's Eve.

Our five-course menu is priced at $69.99 plus tax and a 20% service charge. We are offering reservations throughout the evening, from 6:00 p.m. to 10:00 p.m.
Book your table now, as availability is becoming limited. Call today for more information and for reservations or click here
  
French wine pairings will also be available, and priced separately.






 New Year's Eve Menu

First
House Gravlox, Buckwheat Blinis, Crème Fraîche and
Oysters Paris - Fresh Pacific Northwest Oysters Baked with Noilly Prat Vermouth Beurre Blanc, Heirloom Spinach, American Sturgeon Caviar.
or
Duck Confit Galette with a Fondue of Sweet Onion and Endive, Camembert Le Rustique, Black Trumpet Mushrooms, and Walnuts, Salad of Frisée, Winter Greens, Celery Root & Turnip, Granny Smith Apple, Meyer Lemon, Walnut Oil and Cider Vinaigrette
~~~

Second
Celery Root and Chestnut Soup with Foie Gras.
or
Winter Citrus Salad, Watercress, Pink Grapefruit, Blood Orange, Fennel, Pomegranate seeds

~~~
Third
Ranui Farms Free-Range Soft Egg and Fresh Ricotta Ravioli,
Sage Brown Butter
~~~
Entr'acte
Champagne, Thyme and Pomegranate Sorbet.
~~~
Fourth
Pan-Seared Gnocchi. Salsify, Black Trumpet Mushrooms, Baby Spinach, Roasted Chestnuts and Winter Truffles
or
Pan-Seared Arctic Char, Beurre Grenobloise, Celery Root Mousseline, Black Trumpet Mushroom Persillade, Watercress Salad
or
Angus Prime Rib Roast  - Truffled Potato Purée with Emmi Gruyère, Black Trumpet Mushroom Persillade, White Asparagus, Natural Jus and Horseradish Crème Fraîche
~~~
Fifth
Warm Molten Chocolate Cake, Armagnac and Raisin Gelato.
or
Nougat Glacé with Chestnut Honey
~~~
Click here to download the New Year's Eve Menu in PDF version.

(Adobe Acrobat required to open file)

Click here to download acrobat (free download)






Our Fourth Annual Burgundy Celebration!
Maison Latour Comes to The Paris!
Tuesday December 3rd, 2013 at 6:30 P.M.



Hommage à la Maison Louis Latour

  Join The Paris for its annual tribute to The Maison Louis Latour, which has been selling and making wines in Burgundy since the 17th century! On Tuesday, December 3rd, 2013 at 6:30pm, The Paris will feature a seasonal six -course Burgundy spirited menu with Louis Latour wine pairings. The ever so gracious and charming Guillaume Akouka, from Maison Louis Latour, will be our guest of honor and he will be speaking throughout the evening about these coveted wines made from the noble Pinot Noir and Chardonnay grapes. The cost of the menu will be $59 and the wine pairing will be available for $49 (Two extra Premier Latour wines will also be available for a $24 supplement)??Please call 801-486-5585 to make a reservation

Please call 801-486-5585 to make a reservation


The Menu is as follows:
Menu



Simmonet-Fèbvre Chablis 2011
  
Tartine of Bottarga & Seaweed Butter
 
(Tartine de Poutargue et Beurre aux Algues)

Foie Gras de Canard au Torchon with Quince and Marc de Bourgogne Marmalade

(Foie Gras au Torchon, Marmelade de Coings au Marc de Bourgogne)
  
 Dîner
 Maison Louis Latour Montagny Premier Crû 2010

Pan-Seared Sea Scallop, Romanesco, Brussel Sprout & Roasted Garlic Velouté,
Water Cress Salad, Granny Smith Apple & Meyer Lemon Vinaigrette

 (Noix de St Jacques Juste Saisie, Velouté de Romanesco et Choux de Bruxelles,
Petite Salade de Cresson, Vinaigrette aux Pommes Granny et Citron Meyer)


~~~~~~


 Maison Louis Latour Grand Ardèche Chardonnay 2011 
*Maison Louis Latour Pommard Epenots Premier Crû 2005


Escargot, Veal Sweetbread, Wild Mushroom & Black Truffle in a Buckwheat Crêpe,
Salad of Winter Greens, Celery Root  & Turnip, Walnut Oil and  Cider Vinaigrette

(Grapiaux de Ris de Veau, Escargot et  Champignons Sauvages, Salade D'hiver, Cèleri rave, Vinaigrette au Cidre et aux Noix)
~~~~~~

Maison Louis Latour Beaune Vigne Franche 2009
*Domaine Louis Latour Corton Grancey Grand Crû 2005


Pan-Seared Duck Breast, Persimmon Gastrique, Farro Risotto
with Chestnut & Chanterelle Mushroom

 (Magret de Canard Poëlé, Gastrique de Kakis, Risotto D'épeautre
aux Châtaignes et Chanterelles)
~~~~~~

Marc de Bourgogne Jacoulot

Époisses Cheese from Fromagerie Berthaut
 
(Époisses de la Maison Berthaut)
Goat Cheese Tart, Thyme Infused Honey, Roasted Walnuts
 
(Gâteau de Fromage de Chèvre, Miel de Thym, Cerneaux de Noix)



Tuesday 12 November 2013


Our 13th Thanksgiving at The Paris

From The Chef/Owner Eric DeBonis:

At The Paris, for the past 12 years our guiding principle has always been to showcase local, indigenous foodstuffs by hand crafting meals from the bounty of the season's  harvest, using the best local and native products as much as possible. Again, this fall we are excited to feature many ingredients that owe their culinary existence to the Native Americans who gathered and cultivated them; like pine nuts, wild mushrooms, corn, pumpkins and winter squash, turkeys, potatoes, yams and quinoa.
This Thanksgiving, come and celebrate our native autumn bounty here at The Paris with a seasonal, local harvest banquet among family, friends and neighbors.






               Thanksgiving Dinner

The Paris is taking reservations for our 12th Annual Thanksgiving  Dinner on Thursday, November 28th, 2013.

The Paris will begin serving at 4:00 p.m. and will seat until 9:00 p.m. The price is $49.95 per person, and $19.95 for children under the age of 8, plus tax and a 20% service charge

Please  click here to reserve or call call 801-486-5585 today for reservations as space is already limited!







The menu is as follows:

Prélude
Wild Chanterelle Mushroom Flatbread with Thyme & Gruyère

Soupe et Salade
Roasted Pumpkin and
Caramelized Apple Soup
***
Salad of Mesclun with Warm Pumpkin Seed Crusted Goat Cheese & Pomegranate

Fowl
Utah Wight Family Farms Free Range Turkey Rôti (Brined in Apple Juice, Sea Salt & Native Spice Rub, Stuffed with Sage & Garlic, Calvados Thyme Jus and Roasted Chestnuts)

Accoutrements
Purée Blanche Ravioli (Turnips, Parsnips, Celeriac, Potatoes & Onions)
***
Cranberry Compote with Candied Oranges & Maple Glazed Pecans
***
Roasted Sweet Potatoes, Yams with Pearl Onions, Garlic & Thyme
***
  Romanesco & Brussel Sprout Gratin
***
Quinoa, Fresh Herbs, Shallots & Roasted Pine Nuts

***
Corn Bread With Honey Butter

***
Desserts
Pumpkin Cheesecake with Roasted Chestnuts & Honey Gelato
or
Caramelized Apple Stuffed Crêpes, Calvados & Crème Fraîche

Please Click Here to download our menu in PDF version




Holiday Parties at The Paris:


Book your 2013 holiday party at The Paris now! Availability is becoming limited. The Paris can accommodate intimate gatherings of 10 to 34 people in The High Desert Room (Exclusive Private Dining Room) and grander scale events of up to 100 people in the Main Dining Room and adjoining Zinc Bar. The Paris is also available for private luncheons. Customized menu options and a diversity of pricing levels are available to suit your specific needs.

Please click here to book online or contact our large group coordinator 
Lori Nielsen directly at 801-580-7372 


Gift Certificates For The Holidays

A Paris gift certificate is always the right size, the perfect color, and the one gift people look forward to exchanging! Order yours by telephone anytime and we will gladly mail it directly to the address of your choice. Or stop by the restaurant and we will assist you in person.


Homage to the Wines of the Maison Louis Latour

Join The Paris for its annual tribute to The Maison Louis Latour which has been selling and making wines in Burgundy since the 17th century!

On Tuesday, December 3rd , 2012 at 6:30PM, The Paris will feature a seasonal five-course Burgundy spirited menu with Louis Latour wine parings. The ever so gracious and charming Guillaume Akouka, from Maison Louis Latour, will be our guest of honor and he will be speaking about these coveted wines made from the noble Pinot Noir
and Chardonnay grapes throughout the evening.

The cost of the menu will be $49 and the wine pairing will be available for $49

Please call 801-486-5585 to reserve






August at The Paris Bistro

 Celebrating the Bounty of Utah's
 Local Harvest!!!


Right now is the best time to EAT in Utah and the State's produce is as good as it is anywhere in the country. August is the apex of  Utah's summer growing season and local farm fresh produce is at its peak. Utah's homesteading Mormon pioneer roots and historic rural agriculture mindset combined with the state's fertile soil and mountain watersheds, provide the perfect storm for Utah's flourishing artisan-farm renaissance.  Hundreds of small farmers are growing amazing all-natural super-flavorful produce across the State and selling it at over 50 Statewide weekly farmer's markets, spanning every day of the week.

Here at The Paris and at our sister restaurant, Sea Salt, we feature the best local produce the State has to offer, seeking out the most zealot purist farmers. All of our growers are fanatics about sustainability, organically composted soil, heirloom seeds and plants, biodynamics and terroir. Each farmer has the central purpose of producing the best tasting and most nutritious produce they can.

Featured Local Produce!!! 
Amaranth Greens, Apricots, Arugula,
Basil, Beets, Carrots, Cherries, Chives, 
Cucumbers, Eggplant, Endive, Fennel, Figs, Garlic, Green Beans,  Heirloom Tomatoes, Melons, Mesclun Greens, Mint, Onions, Oregano, Peaches, Peppers, Potatoes, Red Mustard Greens, Rosemary, Sage, Spinach, Squash, Squash Blossoms, Sorrel, Sweet Corn, Thyme, Turnips, Tuscan Kale, Zucchini

Festival du Cèpe des Montagnes Uinta -
(Utah Uinta Mountains Porcini Mushroom Festival)

This year is a banner year in Utah for wild mushrooms and the King & Queen of them all, the Porcini, is in abundance right now and The Paris is featuring them 
in all their glory!!!!



Porcini Mushroom Menu

Cèpes Rôtis au feu de Bois
(Wood- Oven Roasted Whole Porcini Mushroom, Garlic, Thyme, Sea Salt, Extra Virgin Olive Oil) 12.95
~o~
Parmentier de Cèpes
 (Sautéed Porcini Mushroom Persillade and Mashed Yukon Gold Potatoes , Emmi Gruyère) - 14.95
~o~
Risotto Aux Cèpes
(Porcini Mushroom Risotto) - 19.95
~o~
Boeuf Stroganoff aux Cèpes
(Porcini Mushroom and Hanger Steak Stroganoff à la minute) - 26.95
~o~
Persillade de Cèpes
(Porcini Mushroom Persillade -
add to any steak or
the Paris Burger) - 11.95

Utah Grown Fruit Dessert!!!



 Utah Apricot Tart Minute...............8.95
(French Apricot Phyllo Tart, Vanilla Gelato)

Utah Peach Tart Tatin......................9.95
(Lavender Cornmeal Crust, Honey Gelato)

Utah Cherry Clafoutis.....................8.95
(Utah Cherry Custard, Vanilla Gelato)

Featuring the Music of St. Bohème LIVE 
Every Tuesday Evening at The Paris!    


The multi-instrument gifted quartet plays French cafe music inspired by the film Amélie on The Patio from 6:30 p.m. to 9:00 p.m. Their repertoire has exploded over the years to include worldwide cafe music. This group is truly amazing to hear in person on the patio with The Paris' seasonal French preparations and libations. 




How beautiful seasonal veggies turn into the perfect cup of soup.

Today was our first day with temperatures in the upper eighties and although it feels like spring is slowly giving way to summer, I cannot forget that we are in Utah and that, yes, it still gets cold and sometimes snows up to Labor Day.... Actually even beyond that on rare occasions.... I am dying to make a cold soup (cold beet soup with cucumber brunoise) but the temperature on some evening is still a little nippy, despite the heat lamps on our patio. Since we are still getting nettles and I have a profusion of greens in my walk-in cooler, I decided to make yet another batch of our popular Potage Printanier aux Orties, read Spring greens soup with nettles for all of you out there who do not parlez vous.... Indeed, lots of greens and spring vegetables come together to make a simply fantastic soup:

Leeks, parsley, fennel and fennel fronds, radish greens, stinging nettles, spinach, mustard, kale, arugula, watercress, to name a few. Since we have all our vegetables ready, here we go...



Everything gets minced, diced, chopped and is put in a large soup pot where is "sweats" and mingles together.... After a while, it is joined by blanched nettles, fennel fronds, radish and mustard greens. We then add vegetable stock, seasonings and a good dose of love (hey, it was Mother's Day today!)

Everything cooks until it is ready to be blended together. 

After a while, the soup looks like this. does not look all too appetizing, however, the smell is delicious and permeates throughout the entire restaurant.

In the last minutes before blending, we add the more delicate greens such as spinach, arugula and such.

We then blend everything at high speed. The soup now has its final aspect... It is now time to taste and correct the seasoning if necessary.

... And here it is at last! We now have the produce of the season in a simple cup of soup!
Concentrated terroir in a cup! Mamie Angèle would be so proud!!!