No Bones About It…

Uni and Potatoes, Fried Shallots
Uni and Potatoes, Fried Shallots

No Bones about it, this restaurant is a must when in Paris. Bones is a small, unassuming, but hip establishment on a narrow street near the Bastille in the 11th arrondissement.

Australian chef, James Henry, gutted a former Irish pub and Bones was born. Henry had previously worked at Au Passage, in the Marais where we also dined and experienced a wonderful meal.

There is a small bar and a 25-seat dining room with bare wood tables, authentic, old industrial lamps and an open kitchen. The name, Bones, applies to the minimal decor and not the obvious association.

James Henry
James Henry

Bones is always fully booked and I called precisely 2 weeks prior to the day. We arrive to a packed restaurant with a friendly and efficient staff.

Cured Duck Breast
Cured Duck Breast

When in France, it is mandatory to start the meal with wine, although cocktails are really happening in Paris…just like in America. We ordered a reasonably priced and lovely fruit forward wine from the Languedoc region.

Our friend, the french wine expert, who I shall expound upon in future posts, informs us that wine from this region is tres bien and very affordable.

The server sailed by and deposited a plate of cured duck breast which was a fab accompaniment to the homemade peasant bread with the crustiest crust I have every eaten…I could have just indulged in wine and bread…the bread was that good, slathered with homemade butter.

Homemade Bread and Butter
Homemade Bread and Butter

Our first course was creamy, large Kumomoto oysters from England…delish. The next amuse bouche was duck heart which, frankly, I did not have the heart to eat as I had only hours before seen them romping on the Seine.

oysters

This was  followed by a fennel, orange and watermelon radish salad, adorned with tender, sweet scallops in a Yuki dressing with dill.

Scallops
Scallops

The next course was incredible…sweet uni from England, smoked potatoes adorned with crispy shallots…so I lied…bread, wine and uni and I am a happy camper!

Entree choices (I have been told that entree is improper use for main course…I am a peasant) included pork shoulder and breast and lamb sweetbreads. We ordered both and shared. The pork was so flavorful, mild and tender. The sweetbreads (I know, ick) but they were fried to perfection and yummy.

Bones graciously accommodated David’s dietary restrictions and whipped up a beautiful grilled octopus dish.

Lamb Sweetbreads
Lamb Sweetbreads
Pork Shoulder and Breast
Pork Shoulder and Breast

We cleansed our palettes with a delicious lemon granite before diving into the cheese course. Cheese in France is on an entirely different level.

Lemon Granite
Lemon Granite

Dessert was a poached pear encrusted in delicate bread crumbs with parmesan shavings and maiche…this was not the pear your grandmother always had in a bowl on her dining room table.

Pear Dessert
Pear Dessert

The meal was heavenly. You will not have a bone to pick if you are fortunate enough to dine at Bones.

Bones 43 rue Godefroy Cavaignac. Open Tuesday-Saturday. Reservations are a must. Menu changes daily. Set menus $52.

 

 

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