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Regional food, National food
La Fontaine de Mars
Paris, France
Recommended by Alexander Lobrano and 28 other food critics.
4.4
1.3k
Famous for
Egg Dish, Burgundy
Oeufs en meurette
Recommended by Alexander Lobrano and 4 other food critics.
"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)."
Alexander Lobrano , American food and travel writer, cookbook author, journalist, James Beard Award winner and International Association of Culinary Professionals Bert Greene Award winner
Saltwater Fish Dish, France
Sole meunière
Recommended by Kathryn Besser and 4 other food critics.
"We were wandering around the 7th (along Rue Cler) and stopped at a local fish shop to inquire about the best place to get Sole Meunière – the two fishmongers and one fishmongeress all agreed La Fontaine de Mars was the best choice."
Kathryn Besser , Blogger
Recommendations
"This popular, well-mannered bourgeois bistro with lace curtains, red-checked tablecloths, and wry but polite waiters always gets it just right, with a superb roster of good old-fashioned Gallic food, including duck breast with olives."
"A convivial, retro-style bistro with the typical ambience of the 1930s. The cuisine is also traditionally bistro in style with duck breast featuring on the menu."
"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)."
"This place shouldn't be missed if you are in the area. All the food here is amazing, like seared duck breast with blackberry compote."
"They serve delicious traditional specialties from the South-West region on red and white checkered table cloths. I have a total weakness for their magret de canard (breast of duck)."
"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."
"Deep saltiness and a crispy exterior, with a wonderful oilyness spewing out from the duck. The meat was again, so very soft, the pillow-like texture was heaven. The best part of the dish though, were the fatty bits just under the crusty skin, my my, this duck was fat."
"Cannelloni of crab with a lobster bisque is at once rich and light, a triumph. I could have licked the bowl."
on Bisque
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User comments
"Best Cassoulet in Paris"