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On 716 que je vois la vie, I recommend restaurants (716 Food), music (716 Music) & I propose my special Paris Tours (Le Vrai Paris).

I have eaten and have paid my meals in all the restaurants recommended here."

Thursday, August 19, 2010

Gallopin - Paris (75002)

Gallopin 2ème visite (la 1ère → ici)
40, rue Notre-Dame des Victoires
75002 Paris
Tel :
Open daily from noon to midnight
the website

The restaurant
The first thing about this brasserie is the decor : it was opened in 1876 by Gustave Gallopin, secondly it’s the location : the Bourse (1) is very calm in the evening and finally the atmosphere which is actually naughtier than you might think.
To cut to the chase: I love arriving at 10.30 after a few drinks and ordering a killer meal : andouillette (2) from Troyes at €15.50 followed by their famous rum baba (3) the ‘Gallopin baba with sultanas, punched with St James amber rum’.
The pan fried Chateaubriand (4) with a ‘two peppers’ sauce is flamed with superior champagne brandy and served with fries: €26.50.
€24 set-menu with a starter and a main or a main and a dessert.

The owner was very friendly and offered to tell me the story of the venue. I thought that Gallopin belonged to the Blanc brothers or to the group Flo but it actually belongs to the Alexandre family who has owned it since 1997 after they sold Bofinger: this adds to the likeability of the place, I say.

The back-story
In 1876 Gustave starts a bar next door and a year later opens the famous brasserie.
He imports wood from Cuba for the over-sized counter and registers his business under the name American Bar. That’s right, he wanted it to be a bridge between Paris and New York! You can still read “American drinks’ or ‘Stock exchange’ on the wood panels.

Gustave Galloping designed the 2 Gs logo himself.
And last but not least the beer ‘gallopin’ (20cl) was invented here, if you order it you will get the ‘gallopin’ shown below.

(1) Stock exchange quarter of Paris
(2) Traditional pork sausage
(3) Small sponge cake soaked in rum flavoured syrup.
(4) Thick tenderloin of beef


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