Six Floral Restaurants in Paris
La Favorite
Colorful venue with floral decor & outdoor tables offering a typical menu, plus coffee & cocktails.
Address: 4 Rue de Rivoli, 75004
La Maison Sauvage
International meals, brunch, and small plates are offered in this homey eatery with a terrace.
Address: 5 Rue de Buci, 75006
Cafe Cassette
Laid-back brasserie with a terrace serving brunch, traditional dishes, and cocktails amid floral decor.
Au Vieux Paris d'Arcole
Classic dishes served in a 16th-century townhouse with antiques, stained glass, and a striking decor.
Address: 24 Rue Chanoinesse, 75004
Le Vrais Paris
Lively bistro in the style of the early 20th century, known for its lamb shanks, steaks, and risotto.
Address: 33 Rue des Abbesses, 75018
Hôtel Providence
"Garden terrace" and velvet atmosphere, fireplace and piano bar. Seasonal and fresh cuisine.
Address: 90 Rue René Boulanger, 75010
Rose Petal Sorbet
Ingredients
17.6 oz (500g) rose petals (edible, preferably unsprayed)
10.6 oz (300g) granulated sugar
5.3 oz (150g) water
Juice of 1 lemon
Pinch of salt
Direction
In a saucepan, combine the sugar and water and warm over medium heat, stirring until the sugar dissolves. Remove from heat and let cool to room temperature.
Wash and dry the rose petals and blend them with the lemon juice, salt and sugar syrup until smooth.
Pour the mixture into a freezer-safe container and freeze for 2 hours. Scrape the mixture with a fork and refreeze for another 2 hours. Repeat the process until the mixture is fully frozen.
Serve in chilled bowls. Garnish with more roses, mint, herbs, or edible flowers.
Chicken with Rose Water
Ingredients
4 chicken breasts
Salt and pepper to taste
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons tomato paste
2 cups chicken broth
1/4 cup rose water
Fresh cilantro leaves for garnish
Direction
Season chicken breasts with salt and pepper. In a large skillet, heat butter over medium heat. Add chicken and cook until browned on both sides, about 5 minutes per side.
Remove chicken from the skillet and set aside. In the same skillet, add onion and cook until softened, about 5 minutes. Add garlic, turmeric, cumin, coriander, cinnamon, and cardamom. Cook for 1 minute.
Stir in tomato paste, chicken broth, and rose water. Return chicken to the skillet and bring to a simmer.
Cover and cook until chicken is cooked through, about 15-20 minutes. Serve chicken with sauce and garnish with cilantro leaves.
Enjoy!
