"The elegant Frances didn’t want a starter, but I couldn’t resist the oeufs au Madiran “facon meurette,” which are as good a reason as I can imagine to get out of bed on a Sunday before noon—two perfectly poached eggs in a sauce of reduced Madiran wine with onions and lardons (bacon chunks)."
"I love oeufs en meurette, and the best place to have some is La Fontaine de Mars."
"An excellent reduction of Madiran sauce, tasty and powerful by the choice of wine. Bacon, shallots, bread, everything is there, and all is presented in a skillet where eggs are poached in. A real treat and a good quality / price ratio."
"With its old-fashioned air, traditional food and not over-the-top prices, la Fontaine de Mars has many followers. I ate there in 2004 and still remember my entrée of oeuf en meurette, an egg poached in red wine, a classic dish that I first read about in Julia Child."
"We ordered the oeufs en meurette and roulé d’aubergine confite au chèvre frais for our entrées. Everything was mouthwateringly delicious and beautifully presented."