Greeted cordially by a 60-something, grinning, curdoreyed covered man, I was placed onto a table for two in the wee corner of The Clem next to the window. Assuring me that he was not punishing me by this remote seating arrangement, but merely placing his customers by stringent logistical applications, he coyly winked and sat me at the table. His wife rolled over in her I "heart" Le Clem apron and brought me the daily menu.
Menu du Jour: entree + plat ou plat + dessert for 14 Euros
Menu traditionelle complete: entree + plat + dessert for 17 Euros.
Sally up Greggy, 3 euros more for a little extra for that growing spare tire...but of course.
The menu was a very standard, authentic French line-up, with a special focus on the Aveyron region and a house recommendation of charcuterie from the Aveyron. I opted for the daily special (17 euros).
Entree: Brick de Chevre
Plat: Rognons de Veau (veal liver in a mushroom, cream sauce) with boiled potato
Dessert: Banana Spleet (seriously spelled like this)
I began the starter with a demi Stella Artois and paved my way through the Brick. On a bed of lettuce with a bit of dressing, the Brick was quite good. I am not a huge Brick de Chevre eater, so I don't have much to judge it on, but the size was appropriate, the walnuts tasted fresh, the melty cheese delicious (as is all melted cheese), and it went well with the cold croly. (beer)
The baby cow livers came pooring out with some steaming taters, and the blood from the liver began to coagulate into the creamy-porto mushroom sauce. I'll be needing red wine for this.
1 Glass of Brouilly. Not much more to say than excellent. If you can get by textures, please try liver, because it is, frankly, fucking awesome.
The pride and joy of corderoy chef man was his Banana Spleet. The staff warned me that it is not ice cream, but their house specialty; a banana puree with chocolate mousse and some chantilly. Fine...I'll have it.
"I am the only man ever to do this creation!" said the conceded corderoy chef man. At the first bite I was already obliged to entertain him, albeit it was only the chantilly part that made it into my mouth. He looked over to me with a look in his eyes as to say, "See, I told you it was fuckin amazing." Oh the cockiness shone off his bald head like chrome on a Cadillac. "Dare I ask how you made such a creation my dear chef?" I asked, knowing very well the recipe. "Don't ask, just recognize the fact that it is BRILLIANT!" he jeered.
Being me, I just plain out started rolling off the recipe in front of him. "Umm, let me guess, bananas in a blender with creme anglaise, chocolate mousse on top, with some raspberry colis, and whipped cream?" I retorted. "Yes, that is it, but with some jelly! " he replied. "How often do you make that...once a week or just when you have extra bananas lying around?" I asked. "Yes, something like this." replied cordy the chef.
I paid my tab, complimented the cross-eyed, I "heart" Le Clem lady on her fantastic set of IKEA water glasses, slammed an espresso au comptoir and headed back to the flat.
Food: **
Service: ***
Price: ***
Warm reception, open kitchen with active noise, large coffee bar, nice table settings, very clean, and extremely friendly and kind service. Always smiling and that is important.
25.40 Euros meal, demi beer, 1 glass wine, and 1 espresso. Expensive for lunch, but I ate more than one normally would for a french lunch with 2 adult beverages. Normally one would spend 17 Euros here for lunch which is correct for Paris.
