A convivial evening was had by all at this casual Les Halles bistrot, overseen by Alain Ducasse, which I'd written up as part of a "Paris restaurant marathon" piece.
[also posted here Extreme Fooding: Champeaux]
Above: poulet en crapaudine with its silky purée en cocotte (a house specialty); plump fresh codfish atop white Tarbais beans; creamy coquillettes laced with smoky ham and black truffle
Below: after-dinner Cognac is siphoned then deposited into glasses
A simple workers' after-market soup that utilizes throwaways (stale bread, cheese, onions) and meat stock, soupe à l'oignon traveled outside the French border to become a gourmet sensation.