Those finding themselves spent and hungry on a day out in Paris should head to SAPPORO RAMEN for a restorative bowl of RAMEN NOODLES IN MISO AU BEURRE, like Mr. COLIN CHAPMAN of London, England recently did. He praises the dish as “the perfect antidote to weary limbs and the drizzle of Paris”. For the extra cost of one euro, the dish is presented with a solid block of butter alongside, waiting to be swirled into the steaming miso broth. Located on the Rue St. Honoré, the restaurant often has queues out the door, and COLIN describes the service as “classic Parisian rudeness with a touch of Japanese sadism, pure performance art”, but one taste of the meal erases these irritations, as so frequently is the case when dining in this often most irksome of cities.
Wednesday February 24, 2010
PARIS TIP: RAMEN IN MISO AU BEURRE
(Further Recommendations)
A day earlier: RUSSIAN MENSWEAR
Two days earlier: THE POETRY OF MR. STEVE KILBEY
Three days earlier: SUNDAY
Noted: SUNDAY, Sunday April 11, 2010
Remarkable: MOZIPEDIA, Saturday October 31, 2009
Exquisite: GIFT TIP: EDIROL R-09HR FIELD RECORDER, Monday December 14, 2009
3 Responses to “PARIS TIP: RAMEN IN MISO AU BEURRE”
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For those who love their ramen (and I sure do) here is an invaulable website created by a true connoisseur: http://www.rameniac.com/
My favorites in NYC are Ippudo (”Club Ramen” with chasu that melts in your mouth), Minca (best noodles, best broth, and best taste), and Setagaya (can be off sometimes but their curry rice set hits the spot).
Looks delicious!
I have been making myself many bowls of Vietnamese ‘Pho’, which seems like a similar prospect to the meal above.
Mine has a thinner broth and fresh mint, coriander and red chilli. You can buy the stock cubes in East London Viet supermarkets – highly recommended!
I have to say it’s the Beurre that makes the Sapporo Ramen experience unique. Whilst I love the trad Asian noodle/broth combination as much as the next man (I live in Pho Mile in Shoreditch), its the very European decadent, and especially French addition of melted butter that made this dish so special. SO Paris. SO not L.A.