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)
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 ParisFrom 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.
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 & GruyèreSoupe 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
Pumpkin Cheesecake with Roasted Chestnuts & Honey Gelato
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
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
Parmentier de Cèpes
(Sautéed Porcini Mushroom Persillade and Mashed Yukon Gold Potatoes , Emmi Gruyère) - 14.95
Risotto Aux Cèpes
(Porcini Mushroom Risotto) - 19.95
Boeuf Stroganoff aux Cèpes
(Porcini Mushroom and Hanger Steak Stroganoff à la minute) - 26.95
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!!!
Rick Longoria of Santa Barbara County, California & The Paris, Invite You to an Evening in Spain. ??
Friday, May 10, 2013 6:00 PM
A Longoria Family vacation to the northern Spanish wine regions of Rioja, the Ribero del Duero and the Rias Baixas led to Rick's passion for growing and crafting wines from Spanish varietals in his native California Central Coast. The two regions share much in common with their respective terroirs. The Paris has an affinity for northern Spain, the Pyrenees and the land of the Basque as well. Please join Rick and The Paris as we pay homage to Spanish wine making and to traditional Spanish foodways.
Pinxtos (Basque Tapas)
2012 Longoria Pink Wine, Cuvee June (Grenache and Syrah), Santa Barbara County
Ossau Iraty- Sheep Milk's Cheese with Espelette Pepper Jelly
Banderilla: Pickled Guindillo Pepper, Anchovy-Stuffed Manzanilla Olive, Cured Anchovy
Chick Pea & Almond Flour Crusted Fried Calamari. Meyer Lemon Aïoli
Pa Amb Tomàquet: Toasted Baguette, Grated Fresh Tomato, Olive Oil, Sea Salt
Paella Stuffed Clams
2010 Longoria Albariño, Clover Creek Vineyard, San Ynez Valley
Cod, Poached with Parsley, Garlic and California Extra Virgin Arbequiña Olive Oil,
Fava Beans and English Peas
Carne de Res
2010 Longoria Tempranillo, Clover Creek Vineyard, San Ynez Valley
Wood Fired Grilled Hanger Steak, Grilled Calçots (Spring Onions) and Romesco Sauce
2005 Longoria Syrah, Alisos Vineyard, Santa Barbara County
Lamb Shank Basquaise – Braised in Tomato, Piquillo Peppers and Aromatics.
Served with Baked Tarbais Beans
2011 Longoria “Lovely Rita” Pinot Noir, Santa Rita Hills, Santa Barbara County
Grilled Pound Cake, Almond Milk Gelato, Cherry, Thyme and Pinot Noir Compote
The cost of the menu will be $40.00 and the wine pairing will be available for $30.00,
tax and service charge not included
Please call us at 801-486-5585 or click here to start a reservation.
Classic French Cooking A Go-Go at
Choucroute...The Ultimate "Baby-It's-Cold-Outside" Dish The Paris features many Alsatian white wines that are a perfect match for Choucroute:• Brassfield Estate "Serenity" 2011 Alsatian Blend with Pinot Gris & Gewürztraminer - Lake Country, California - $8.95 / $35.00
Choucroute is the famous French Alsatian recipe for preparing sauerkraut with sausages, salted and smoked pork as well as potatoes.
It is served by all the famous and venerable brasserie institutions of Paris like Bofinger, Brasserie Lipp, Le Balzar, La Coupole.
Here at The Paris, Siegfried himself makes our sausages and delivers them to us including Knackwurst, Fleischwurst, Wienerwurst, Weißwurst, Bratwurst, Salt Pork, Kassler (smoked pork chop). We use fresh Kraut from an organic farm in Washington, not pasteurized so it is crispier and a really great foil for the sausage. We cook the kraut together with the pork slowly for hours with white Alsatian wine (Pinot Blanc, Gewurztraminer or Pinot Gris), juniper berries, pink peppercorns, coriander and onions, carrots and potatoes.
Choucroute is being served as a special at The Paris for the next few weeks only, while it is the season. $28.95
Please call 801-486-5585 for reservations or click here
~~~• Schlumberger Pinot Gris " Les Princes Abbés" 2009 - Alsace - $45.00
~~~• Domaine Zind Humbrecht Pinot d'Alsace 2007 - Alsace - $59.00
French is dead... NOT!
The Paris is a monument of French Bistro culture right here in Salt lake City, down to its Zinc bar. Standing the test of time since its opening in 2001, The Paris has survived anti-French hysteria (freedom fries anyone?), and local media and food critic dictated trends and fashions. The Paris has long outlived defunct and media hailed French restaurant attempts in Utah such as L'Avenue, Au Bon Appétit, Chez Michèle, Jean Louis, Bistro Toujours, Easy Street and the original La Caille.
The Paris is resolutely French and unapologetically so, despite the claims of a certain bygone, self-appointed food critic of SL Mag dining awards who, back in 2006, touted that "French is dead" (after her favorite new French themed sensation went defunct in under two years). "It's teethering on the brink of culinary extinction... The cuisine is Frankenstein compared to the traditional stuff. This year there will be no French winner", she wrote then... Seven years later she sells salami for a sausage company and The Paris is still cooking and serving French classics day in and day out with most of its original staff. In true French tradition,we have been sourcing the best seasonal, local, natural and organic foodstuffs since our inception. Not for it is the latest fad but because it is the only way.
To those who deplore that there is "a dearth" of French restaurants and classic French cooking in Salt Lake City: quit lamenting and come dine at The Paris .
Cooking Classics... Not trying to re-invent At The Paris we cook and serve venerable French classics just the way they were intended to be and have done so for the last decade. Just as all the great bistros in Paris, we do not experiment with flavors , we respect them and place them right where they need to be. Just ask Bertrand, the proprietor of the toujours complet Bistrot Paul Bert in the 11th arrondissement of Paris or Arnaud, the owner of the impossible reservation, Chez Georges in the 3rd, one of the very last and rare bastions of ultra classical French cuisine in Paris. We are cooks, not "sorcerer apprentices". We have years of experience, grounded in classic apprenticeships and extensive travels throughout France, thousands of meals and restaurants over. We respect tradition, taste harmony and ingredient alchemy. We believe in beauty... not trendy heresy. We believe in creation, not aberration. You will never find white chocolate on our scallops or blue cheese in our Mousse au Chocolat. Not yesterday, not now, not tomorrow, not in a million years. You are right Mary, "some flavor combinations CANNOT be improved upon". That is why we cook the way we do!
"La bonne cuisine est la base du véritable bonheur - Auguste Escoffier 1847-1935
Fromage Straight From Paris to your Plate!
Straight from Monsieur Philippe, our Master Fromager at the Marché Dupleix (Sunday Market) in the 15th arrondissement of Paris, come little dairy marvels such as Gaugry Époisses, Fleur du Maquis, Bûche de Soignon Chèvre and farmstead Morbier, Cantal Entre Deux. Philippe receives the cheeses directly from the producers, right when they are to be consumed and they arrive on your plate within a day or two. A true taste of France as it should be at The Paris!
The Paris is Now Offering Weekly Special Three-Course Seasonal Menus for $24.95!
Serving Bistro Classic Plats du Jour such as Daube de Boeuf à la Niçoise, Boeuf Bourguignon, Blanquette de Poule, Haricot d'Agneau, Boudin Blanc-Purée, Coq au Vin. The three-course menu also includes a choice of a featured soup or salad to start, and a choice of a featured dessert or cheese to conclude.
La St Valentin à Paris! "Les Amoureux" - Pierre Auguste Renoir
We are now taking reservations for Valentine's Day dinner on Thursday, February 14th, 2013. Spend Valentine's Day with your sweetheart in the City of Lights!
The Paris will be presenting a "Superbe" 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 de Vence"- Marc Chagall
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 The
St. Bohème Trio at The Paris! The fabulous trio that performs at The Paris on Tuesdays will again be with us on Valentine's Evening and will play for your enjoyment throughout the night.
Valentine"s Day Menu
“La Vie En Rose”
~ Sheppard's Farm Fresh Goat Cheese and Basil Ravioli, High West Vodka 7000 Sauce ~
~Thai Spiced Lump Blue Crab Cake, Mango Salsa,
Spicy Miso Aioli, Arugula, Coriander-Citrus Dressing~
~ Salad of Butter Lettuce, Hass Avocado, Grapefruit, Fennel, Asparagus, Green Goddess Dressing ~
~ Creamed Tomato Soup with Croutons and Crème Fraîche ~
~ Pink Grapefruit and Champagne Sorbet, Pomegranate Seeds ~
~ Pan-Seared pancetta Wrapped Loch Duart Scottish Salmon, Fresh Day Boat Scallop, Beurre Rouge, Whole Roasted Garlic, Shallots and Thyme, Sunchoke Potato Gratin~
~ White Wine, Thyme & Lavender Honey Braised Mary's Chicken Breast, Oven-Roasted Root Vegetables and Arugula Salad ~
~Angus Prime Rib Roast "Oscar" -Roasted Fingerling Potatoes, White Asparagus, Lump Blue Crab and Tomato Béarnaise~
~Nougat Glaçé with Chestnut Honey and Pomegranate Seeds~
~Warm Molten Chocolate Cake with Orange Blossom Gelato~Click Here To Download Printable (PDF) Menu