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Ajuelos cooking is full of the sun-flavors of the south of France. He refined some classics of Provence and gave his own creations with some olive oil, garlic and Pistou a touch of south. A small bottle of "Huile d'olive" is at the disposal of every guest. Taste it like they do in southern France with a piece of Baguette, when waiting for his Anchoiade de saumon cru au pommes ratte - it's simply excellent.
Some Gnocchi aux escargots and a lapin farci aux aubergines are the starters, for main course you choose between Brandade, served with Mesclun-salade, grilled chicken with lots of garlic and calf's kideys with young beans. Real "Provencals" preserve a little place in their stomach will for the Pieds et Paquets d'agneau", a tasty Roulade of lamb, lamb's trotters and tripes, cooked with tomatoes and white wine. The difference between Ajuelos and the other young Bistro-Chef is his clear Oui to Haute Cuisine. When the small Bastide will be working well, he wants to establish a great restaurant to reach for the Michelin-Stars. Bonne chance, Monsieur! La Bastide Odeon, 7, rue Corneille, 75006 Paris, Tel.: 43 26 03 65
Return to Jorg Zipprick's Culinary Journal
Updated 05/95