France considers their cuisine to be apart of their heritage's legacy. There are many world renowned restaurants located with in France. For example, Le Fouquet's Brasserie Lipp was named -lieux de menoire - by the Ministry of Culture. If the - lieux de memoire - was given according to a restaurants culture influence in art, literature, or culinary history a few of the following restaurants would definitely make the list.
La Closerie des Lilas is a well known Montparnasse brasserie that was recently taken over by Miroslav Slijegovic. Miroslav is also the owner of Cafe de Flore. Many of the literati elite still visit this historic restaurant often to honor Lenin Verlaine and Hemingway who both frequented the establishment. Copper plaques have been placed there to commemorate the literature geniuses. When Miroslav took over he hired Jean - Jacques Caiment to help reinvigorate the gourmet restaurant. Caiment was the manger for many years at the Joel Robuchon's dinning rooms, so he was the perfect man for the job drenched in experience. La Closerie des Lilas offers Closerie delicacies such as Crepes Suzette and pike dumplings.
Drouant's association with France's history comes through its connection with the Academie Goncourt. The Academie is a literary group that has been holding meetings within the restaurant every month since 1914. These meeting are highly regarded. Each academy member is served with a silverware set which has his or her name engraved on it. The walls of the salon are also fully covered with Prix Goncourt winners photographs. The cuisine found in the Drouant is known as heritage cooking. They house a famous parisian chef who is well educated in the preparation of grouse. Drouant serves many of the traditional french dishes but they add a modern touch - from an extra sprinkle of paprika to a touch of chestnut fondue.
Restaurant Michel Rostang is an essential part of the French culinary heritage through their famous chef Rostang alone. He first made culinary history with his chain of Bristrots d'a cote which features traditional french cooking at very affordable prices. Rostang's menu is one of a kind and serves dishes such as veal shanks poached with root veggies and white truffles. Rostang's speciality is truffles and he makes many delicacies such as truffle stuffed chicken Bresse and truffle spread on Poilane grilled bread.
Tante Louise is based around traditional french home cooking. This bistro features simple but absolutely delicious cuisine since 1929. Bernard Loiseau took over the establishment in 1998 and brought life back into Tante Louise. Their dining room is now divided into two areas - a more public room along with an intimate back area as well. The menu is vast including sole paired with mushroom duxelle. As well as dishes like veal kidneys simmered in their own fat served with mashed potatoes are featured. The mouth watering food doesn't stop there, they also serve wonderful desserts such as caramel drizzled pear tarts which is a french tradition.
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