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Bouillon Racine

redgirl Feb 24, 2007 08:58 AM

Has anyone been? How is it?

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    Greg in Chicago RE: redgirl Feb 28, 2007 08:34 AM

    I can't answer your question, but a few years ago, we stayed at the Belloy St. Germain, a hotel across the street. One night, it was so hot, we had a picnic on the balcony, overlooking BR. It was busy and festive every night, and other people at the hotel said that the food was good there. I believe they specialize in mussels and frites, and, of course, suitable libations. I didn't have a chance to eat there, but hope to next time in Paris.
    Best wishes.

    1. d
      Dodo RE: redgirl Feb 28, 2007 09:26 AM

      It's pretty classic and solid bistrot food. Reservation on weekends recommended. Tends to have quite some tourists due to its location.

      For more info:

      1. s
        sjb7501 RE: redgirl Mar 8, 2007 07:16 AM

        Not only is this place jaw-droppingly cool to look at (turn of the 20th century Art Deco), but the food is good. I've eaten there three times. It's a great place to go with people who aren't necessarily on the cutting edge of foodiness but who will appreciate the ambiance and well-executed dishes.

        8 Replies
        1. re: sjb7501
          jen kalb RE: sjb7501 Mar 16, 2007 10:40 AM

          My two daughters, an exchange program friend of theirs (all three lovely, nicely dressed young women fluent in french) and I had rather of a disaster of a meal at Boullion Racine last June - the service was totally miserable and the food less than wonderful. As an example the first wine we ordered, a white bordeaux, turned out to the absolutely sweet. A good server might have commented on this and suggested a different choice, but no... After tasting, we mentioned the sweetness and asked for a recommendation of a different wine (not rejecting it or refusing to pay for the bottle, but wanting something different to eat with our savory food). The waitress snapped that she couldnt recommend because she didn't drink white wine. The food was mediocre though my steak tartare was acceptable. Admittedly this was on a Saturday night, but with the terrible service and average food the lovely decor is not going to bring us back.

          1. re: jen kalb
            PhilD RE: jen kalb Mar 18, 2007 01:20 AM

            You may be being a little harsh on the waitress. It is not uncommon to drink a sweeter white wine with some dishes - foie gras for instance. The sweetness of the wine actually compliments the rich flavor.

            The best advice is to ask for advice especially with wine lists in France. Often the most humble of Brasseries will have some wine specials that are good to try and will compliment the food. Most waiters are more than happy to offer their opinions - and usually these will be good.

            1. re: PhilD
              jen kalb RE: PhilD Mar 19, 2007 07:36 AM

              Im not at all questioning the presence of the sweetish wine on the list - but I think you would agree that a good waiter might note that fact to us since white bordeaux can be either sweet or dry. She then simply refused to advise or to obtain advice for us on the wines, the opposite of what you suggest as a norm. We've certainly had that normal experience of good wine service at other Paris brasseries in the past.

              No, this was just plain bad service.

              1. re: jen kalb
                f2dat06 RE: jen kalb Mar 20, 2007 06:46 PM

                I am not with you on this. Bordeau is well known for making some of the best sweet wines in the world (Sauternes / Barsac). If you did not ask for assistance they probably assumed you knew what you were ordering.

                1. re: f2dat06
                  jen kalb RE: f2dat06 Mar 21, 2007 11:57 AM

                  I think I am not getting across. White bordeau (the normal stuff not the barsac or sauterne) can be either sweet or dry, that I acknowledge. There may be no wayof telling from the menu for a simple chateau bordeau blanc.A good wine waiter might mention the sweetness(0r a bad one assuming they are dealing with a stupid american might just decide not to mention it) I am not even complaining about this, my problem was with the waitress who flatly refused to recommend a suitable wine after we had an issue with the first bottle (which we didnt refuse, by the way). that iwas very poor service. The food was also relatively lame.

          2. re: sjb7501
            Joan Kureczka RE: sjb7501 Mar 20, 2007 03:32 PM

            NOT Art Deco. It's Art Nouveau. Big difference. Food is decent bistro but absolutely fabulous setting.

            1. re: Joan Kureczka
              poncho RE: Joan Kureczka Apr 12, 2007 02:37 PM

              Setting is very nice; Food is standard.

            2. re: sjb7501
              Burbrook RE: sjb7501 Jul 26, 2008 12:18 AM

              For those without an inkling about styles: There is not something called turn of the century Art Deco. It's a totally different style, namely Art Nouveau (of jugenstil, or Style Liberty, ...). This style existed from around 1890 till the first WW. The main centers are Brussels, Paris, Nancy, Barcelona, Prague and Salamanca. Art Deco was mainly the style of the 1920's and is totally different.

            3. purplescout RE: redgirl Apr 16, 2007 06:22 PM

              Like Greg in Chicago, I too stayed at the Belloy St. Germain a few years ago, but I did in fact dine at Bouillon Racine. What I remember most about the meal was the dessert: candied eggplant. I know it sounds very odd, but it was exceedingly delicious. Can't remember much else. I think we drank a lot of beer (not wine)!

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