I had booked up a couple of places for evening meals in Paris before going but ended up leaving the details in London and so had to start again from scratch. Two places had been recommended to me though, Brasserie Lipp and Bofinger, and with them being some of the longest running restaurants in Paris, with interesting interior interiors to boot, I got straight onto the hotel's concierge for bookings.
The first we visited was Brasserie Lipp, a Paris institution in St Germain. I'd read up on the menu beforehand and so knew what to expect - brasserie food and Alsace specialities. After the lunch of pig's trotter I started light with a salad of frisee with lardons and a poached egg, a classic combination delivered well. The girlfriend was lighter still skipping straight to the main course.
Pork cheeks featured a couple of times on the menu, as part of a choucroute and with lentils, and as much as I fancied them they seemed to similar to lunch. Wanting to keep traditional I went with a choucroute garni which was joined at the other side of the table by a pate en croute. If you don't know what a choucroute is it's a pile of sauekraut with boiled cured meats and sausages. If you don't know what a pate en croute is it is pork pie, this was a bit of a surprise to us too - luckily the girlfriend loves pork pie. The choucroute was very tasty but huge, possibly not the best choice after a big lunch.
For dessert we chose tarte tatin and nougat glace. The tarte was well executed and the glace divine, I don't think it works too well with the raspberry coulis though and so ate them separately.
The food was plain but but nice and the decor beautiful. It was marred by poor service though, we waited 30 minutes for our order to be taken (not even drinks taken earlier) and then another 20 before the drinks turned up. The pate en croute also turned up mid-starter rather than as a main, although being cold it was taken away and redelivered without too much loss. The tarte tatin came with free clingfilm.
All in all it was a very nice evening with good food though and the faults far from ruined the experience.